My husband enjoys this dish for a weekday evening meal

Preheat your oven to 425°F (220°C).

Place the low carb pizza crusts on two separate round, foil containers or baking sheets.

Spread an even layer of pizza sauce over each crust.

Sprinkle the shredded mozzarella cheese over the sauce.

Top each pizza with slices of grilled chicken and bell peppers.

Season with dried oregano, garlic powder, salt, and pepper.

Lightly spray the tops with olive oil to help with browning.

Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and golden brown.

Remove from the oven and let cool for a few minutes before slicing and serving.

For a spicier kick, add some sliced jalapeños or a sprinkle of red pepper flakes before baking. If you prefer a different cheese, swap the mozzarella for provolone or a cheese blend. To make this recipe vegetarian, skip the chicken and add more veggies like mushrooms, onions, or olives. For an extra crispy crust, pre-bake the crusts for 5 minutes before adding the toppings.