I first made this 53g Protein Crustless Pizza Pie on a busy weeknight when I wanted pizza flavor without the carbs and with a real protein hit. It feels like a cheesy, savory pie — think pizza toppings on a dense, egg-and-cheese base — and it comes together fast. If you want something family-friendly, low on fuss, and high on satiety, this is the kind of recipe that becomes a regular in the rotation.
Why you’ll love this dish
This crustless pizza pie gives you everything you expect from a pizza — melty mozzarella, tangy marinara, and toppings — but in a low-carb, high-protein format. With roughly 53 grams of protein per serving (depending on exact poultry and cheese amounts), it’s ideal for:
- Post-workout dinners that still feel indulgent
- Low-carb or keto-adjacent meal plans
- Easy family dinners where picky eaters can customize toppings
“A simple dish that feels like pizza night without the takeout. Cheesy, filling, and quick to customize.” — a regular weeknight tester
Beyond convenience and nutrition, the texture is forgiving: the eggs and ricotta bind everything into a sliceable pie so you don’t need to wrestle with a dough. It’s also great for making ahead and reheating.
(If you like easy baked comfort food, you might also enjoy this other sweet-and-satisfying treat I’ve used as a swap for weekend brunch: Cinnamon roll apple pie.)
Step-by-step overview
This recipe is a simple mix-and-bake:
- Preheat and prep a pie dish so the pie releases easily.
- Combine shredded mozzarella, ricotta, grated Parmesan, shredded cooked chicken or turkey, eggs, and seasonings into a thick, spoonable batter.
- Transfer the mixture to the dish, smooth the top, spoon on marinara, and add toppings.
- Bake 25–30 minutes until set and lightly golden at the edges.
- Let it rest so slices hold together, then slice and serve.
This short overview helps you picture the workflow before you gather ingredients.
What you’ll need
- 2 cups shredded mozzarella cheese (about 8 oz)
- 1–1¼ cups cooked chicken or turkey, shredded (about 8–10 oz)
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 4 large eggs
- 1–2 tsp Italian seasoning
- ½–1 tsp garlic powder
- Salt and freshly ground black pepper to taste
- ½–¾ cup marinara sauce (adjust for sauciness)
- Toppings of choice: pepperoni, sliced bell peppers, olives, mushrooms, or cooked sausage
Notes and substitutions:
- Swap cottage cheese (blended smooth) for ricotta in a pinch.
- Use part-skim cheeses to reduce fat, but expect a slightly different texture.
- If you want more veg without excess moisture, sauté bell peppers or mushrooms briefly before adding them.
(Another comforting baked option I recommend for weekend sweets is this Cinnamon roll apple pie — great if you’re planning themed meals.)
Directions to follow
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish or a similar baking dish with cooking spray or a little oil.
- In a large bowl, combine shredded mozzarella, ricotta, grated Parmesan, shredded cooked chicken or turkey, and the eggs. Add Italian seasoning, garlic powder, and a pinch of salt and pepper. Stir until evenly mixed — the mixture will be thick and slightly sticky.
- Pour the cheesy, meaty mixture into the prepared pie dish and press it evenly across the bottom and slightly up the sides if desired. Smooth the top with a spatula.
- Spoon the marinara sauce over the top, spreading it gently. Add chosen toppings evenly.
- Bake 25–30 minutes, or until the edges are golden and the center feels set (a slight jiggle is okay, it will firm up as it cools). If the top is browning too fast, tent loosely with foil for the last 5–10 minutes.
- Remove from oven and let rest 8–10 minutes before slicing. Serve warm.
Short, direct steps help reduce mistakes and make this dish approachable for cooks at every level.
Best ways to enjoy it
- Slice into wedges like a pie and serve with a crisp green salad tossed in vinaigrette for contrast.
- For a low-carb meal, pair with roasted broccoli or sautéed spinach.
- Make it a family pizza night: place bowls of toppings and let everyone customize their quarter before baking.
- For a brunch take, serve slices with a poached egg on top and a sprinkle of chopped basil.
Plating tip: use a sharp knife and let the pie cool slightly so slices come out clean. A drizzle of extra virgin olive oil and a shower of fresh basil brightens the flavors.
Storage and reheating tips
- Refrigerator: Cool completely, cover tightly, and refrigerate for up to 3–4 days.
- Freezer: Slice into portions and wrap each piece in plastic and aluminum foil, or place in freezer-safe containers. Freeze up to 2 months.
- Reheat: Thaw overnight in the fridge if frozen. Reheat slices in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave for 60–90 seconds (times vary with microwave power). For a crisper top, finish in a hot oven or under the broiler for 1–2 minutes.
- Food safety: Don’t leave the pie at room temperature for more than 2 hours. Reheat leftovers to 165°F (74°C) before serving.
Helpful cooking tips
- Avoid watery fillings: if you use fresh vegetables as toppings, sauté them briefly to remove excess moisture so the pie doesn’t get soggy.
- Even shredding: shred the cooked poultry finely so every bite has an even cheese-to-protein ratio.
- Temperature check: if the center still seems soft at 25 minutes, give it an extra 3–5 minutes—eggs continue to set as they cool.
- Make it ahead: assemble the pie, cover, and refrigerate up to 12 hours before baking—great for busy mornings.
- Cheese ratio: a mix of mozzarella + ricotta + Parmesan gives stretch, creaminess, and umami. Don’t skip the Parmesan; it boosts flavor without extra moisture.
Creative twists
- BBQ chicken version: swap marinara for BBQ sauce, use cooked shredded chicken, add red onion and smoked gouda.
- Veggie-forward: fold in chopped spinach and artichoke hearts to the base for a “white pizza” vibe. Pre-sauté greens to avoid extra liquid.
- Spicy: add chopped jalapeños and a sprinkle of red pepper flakes to the ricotta mixture.
- Dairy-free: replace cheeses with a firm plant-based shredded cheese and a higher ratio of eggs plus a little almond flour (texture will differ).
- Mini pies: bake in a muffin tin for individual portions — reduce bake time to 18–22 minutes.
Helpful answers
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes (assuming poultry is already cooked). Baking is 25–30 minutes, so plan ~40–50 minutes total.
Q: Can I use raw chicken?
A: For food safety, use pre-cooked shredded chicken or turkey. You can quickly roast or poach chicken breasts ahead of time, then shred. Raw poultry would undercook in this bake.
Q: How do I ensure the pie slices cleanly?
A: Allowing the pie to rest 8–10 minutes after baking helps it firm up. Use a sharp knife and wipe between cuts if needed.
Q: Is this suitable for meal prep?
A: Yes — it stores and reheats well. Portion and freeze for ready-made lunches or dinners.
Q: Will the nutrition really reach 53g protein?
A: Protein totals depend on the exact amount/brand of cheeses and poultry used. The recipe is designed to hit approximately 50+ grams if you use 8–10 oz of lean cooked poultry and full amounts of the cheeses listed.
Conclusion
If you want a fast, filling meal that tastes like pizza without the dough, try this “Irresistible 53g Protein Crustless Pizza Pie in 30 Minutes” for a satisfying weeknight solution: Irresistible 53g Protein Crustless Pizza Pie in 30 Minutes.
Crustless Pizza Pie
Ingredients
Method
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish or a similar baking dish with cooking spray or a little oil.
- In a large bowl, combine shredded mozzarella, ricotta, grated Parmesan, shredded cooked chicken or turkey, and the eggs.
- Add Italian seasoning, garlic powder, and a pinch of salt and pepper. Stir until evenly mixed — the mixture will be thick and slightly sticky.
- Pour the mixture into the prepared pie dish and press it evenly across the bottom and slightly up the sides if desired. Smooth the top with a spatula.
- Spoon the marinara sauce over the top, spreading it gently. Add chosen toppings evenly.
- Bake for 25–30 minutes, or until the edges are golden and the center feels set (a slight jiggle is okay, it will firm up as it cools).
- If the top is browning too fast, tent loosely with foil for the last 5–10 minutes.
- Remove from the oven and let rest for 8–10 minutes before slicing. Serve warm.