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+ servings

Allergy-Friendly Chicken Meatza

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Lunch, Main Course
Cuisine: American, Australian Keto, Italian
Keyword: Dairy Free, Egg Free, Low FODMAP, Meatza, Nut Free Keto, Pizza
Servings: 2
Calories: 278kcal
Author: Kim Caruk


Base ingredients

  • 250 g chicken mince
  • 1 tsp mixed herbs
  • Salt and pepper

Optional Toppings

  • 1 tbsp tomato paste
  • 2 slices bacon chopped
  • 4 slices salami halved
  • 1/4 red capsicum thinly sliced
  • 1/4 onion thinly sliced (do not use if Low FODMAP)
  • Fresh Thyme and Basil


  • Preheat oven to 180°C and line a baking tray with baking paper.
  • Combine all base ingredients in medium mixing bowl.
  • Place base mixture on prepared tray and spread in an even layer, approx 5 mm thick.
  • Cook in oven for 10-15 minutes until lightly golden.
  • Remove from oven and top with favourite pizza toppings.
  • Return to oven and cook for a further 10-15 minutes or until toppings have cooked.


If the chicken mixture releases some extra liquid when in the first stage of cooking simply drain off and continue adding pizza toppings.
If following a Low FODMAP diet ensure toppings are all Low in FODMAP. For a comprehensive list of low FODMAP compliant foods head to https://www.monashfodmap.com/


Calories: 278kcal | Carbohydrates: 4g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 548mg | Potassium: 853mg | Fiber: 1g | Sugar: 2g | Net Carbs: 3g
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