Chicken Pizza Casserole

Equipment Needed

• Air fryer with an oven-safe dish (approx. 7–8 inches round or square, or a silicone air fryer liner that fits your basket)

• Large mixing bowl

• Chef’s knife and cutting board

• Silicone spatula

• Meat thermometer

Ingredients

The High-Protein Chicken Base:

• Cooked chicken breast, cubed or shredded: 1 lb (450 g) (Rotisserie chicken breast or pre-cooked grilled strips work perfectly)

• Low-fat cottage cheese or whole-milk ricotta: 1/2 cup (115 g) (Blended until smooth for a rich, creamy binder without added carbs)

• Italian seasoning: 1 tablespoon

• Garlic powder: 1 teaspoon

• Onion powder: 1/2 teaspoon

• Crushed red pepper flakes: 1/4 teaspoon (optional, for heat)

• Fine sea salt & black pepper: 1/2 teaspoon each

The Pizza Layers:

• Low-carb marinara sauce: 3/4 cup (180 g) (Look for a brand with no added sugar, 4g net carbs or fewer per 1/2 cup)

• Shredded whole-milk mozzarella cheese: 1 1/2 cups (170 g), divided

• Finely grated Parmesan cheese: 2 tablespoons (15 g)

• Uncured pepperoni slices: 24–30 slices (approx. 60 g)

Optional Low-Carb Veggie Mix-ins:

• Green bell pepper, finely diced: 1/4 cup (35 g)

• Cremini or white button mushrooms, sliced thin: 1/4 cup (25 g)

• Black olives, sliced: 2 tablespoons (15 g)

Cooking Steps

1. Prep the Chicken Foundation

In a large mixing bowl, combine the cooked shredded or cubed chicken with the blended cottage cheese, Italian seasoning, garlic powder, onion powder, crushed red pepper, salt, black pepper, and 1/2 cup of the shredded mozzarella. Stir until every bite of chicken is thoroughly coated in the seasoned cheese mixture.

2. Assemble in an Air-Fryer-Safe Pan

Lightly spray a 7- to 8-inch air-fryer-safe baking dish or silicone insert with olive oil spray.

• Transfer the seasoned chicken base into the bottom of the pan and spread it into an even, level layer.

• Pour the low-carb marinara sauce evenly across the chicken base, spreading gently to cover the edges without fully mixing it into the chicken.

• If using diced bell peppers, mushrooms, or black olives, scatter them across the marinara layer.

3. Top and Layer the Pizza Finish

Cover the surface entirely with the remaining 1 cup of shredded mozzarella and the 2 tablespoons of grated Parmesan. Arrange the pepperoni slices neatly across the cheese.

Air Fryer Tip: The circulating convection fan can blow lightweight pepperoni around the basket before the cheese melts. Lightly tuck a corner of each pepperoni slice into the cheese, or place small toothpicks into 2–3 slices until melted.

4. Air Fry to a Golden Melt

• Temperature: Preheat air fryer to 360°F (182°C) for 3 minutes.

• First Bake: Place the casserole dish into the air fryer basket. Cook at 360°F (182°C) for 10 minutes until the cheese has melted completely and starts bubbling.

• Broil Finish: Increase heat to 400°F (200°C) and air fry for an additional 2 to 3 minutes until the edges are crispy and the mozzarella develops deep golden-brown spots.

• Ensure the center reaches an internal temperature of at least 165°F (74°C).

5. Rest and Garnish

Carefully remove the dish using silicone heat gloves. Allow the casserole to rest on a wire rack or heat-proof mat for 5 minutes. Resting lets the melted cheeses solidify slightly, making it cleanly scoopable rather than runny. Top with fresh chopped basil or a pinch of oregano before slicing into four equal portions.

Nutritional Breakdown

Nutritional values provided are estimated per serving (based on 4 equal servings using low-fat cottage cheese, uncured pepperoni, and sugar-free marinara).