Prep time: 15 mins | Bake time: 25-30 mins | Servings: 12 squares
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 4 Points
Protein: 24g
Net Carbs: 6g
Fat: 14g
Calories: 245 kcal
Description
Bubbling, golden-brown, and loaded with savory fillings, this Low Carb Sheet Pan Pizza Bake delivers all the rich, comforting flavors of traditional pizza and baked pasta without the heavy carbs. Layered with tender chicken, spinach, diced tomatoes, tangy marinara, and a thick blanket of melted mozzarella cheese, it bakes up into hearty squares that are ideal for family dinners and weekly meal prep.
Anti-Inflammatory Highlights
Spinach & Diced Tomatoes: Packed with vitamin K, lutein, lycopene, and powerful antioxidants that support cellular health and combat oxidative stress.
Lean Protein & Dairy: Delivers high-quality, bioavailable protein and calcium to promote sustained satiety, muscle maintenance, and metabolic balance.
Ingredients
2 lbs cooked chicken breast, shredded or diced (or ground Italian turkey/beef)
2 cups fresh spinach, roughly chopped
1 can (14.5 oz) diced tomatoes, well-drained (or 1 cup diced Roma tomatoes)
1 ½ cups low-sugar marinara or pizza sauce
1 cup ricotta cheese (or cottage cheese, blended smooth)
1 large egg
2 ½ cups shredded low-moisture mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and freshly cracked black pepper to taste
Instructions
1. Prep the Oven & Pan: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or rimmed sheet pan.
2. Mix the Creamy Layer: In a medium bowl, stir together the ricotta cheese, large egg, 1/2 cup of the shredded mozzarella, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper until smooth.
3. Combine Meat & Veggies: In a large mixing bowl, toss the cooked shredded chicken with the chopped fresh spinach, drained diced tomatoes, and marinara sauce.
4. Layer the Bake: Spread half of the chicken and marinara mixture evenly across the bottom of the prepared pan. Dollop and gently spread the creamy ricotta mixture over the top, then layer on the remaining chicken and sauce mixture.
5. Top with Cheese & Bake: Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the entire pan. Bake uncovered for 25 to 30 minutes until the edges are bubbling and the cheese on top is melted with golden-brown spots.
6. Cool & Slice: Let rest for 5 to 10 minutes before slicing into 12 hearty squares and serving warm!