Total Time: 16 mins | Yield: 6 Slices
This is pizza, but low in carbs! Packed with amazing flavors, you will not be disappointed with this at all! It will only take you a few minutes to make this. Try it now!
INGREDIENTS :
- ¾ c almond flour
- 6 strips bacon
- 1 Egg
- 2 oz. of cream cheese
- 1 c shredded chicken breast
- ¼ c ranch dressing
- 1 ½ c plus ¾ c of shredded mozzarella cheese, divided
DIRECTIONS :
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- Line the inside of a baking sheet with parchment paper.
- Add about 1 1/2 cups of shredded mozzarella cheese and cream cheese into a heat-proof bowl. Place it in the microwave and heat until the cheese is melted.
- Remove from the microwave and stir until well blended.
- Add the almond flour and egg, then stir until well incorporated. Use your clean hands to form the dough into a ball.
- Put the dough onto the prepared baking sheet, then press the sides and bottom to shape it into a 9×13-inches rectangle.
- Place the baking sheet in the preheated oven and bake the crust for about 8 minutes or until done.
- Remove the crust from the oven and allow it to cool for at least 5 minutes.
- Turn the heat of the oven to about 350 degrees F.
- Place a skillet on the stove and turn the heat to medium. Add the bacon and cook for a few minutes until crispy. Transfer the bacon onto a clean plate lined with paper towels to drain any grease.
- Add the ranch dressing on top of the cooked crust and spread it evenly. Make sure to leave a small space to the sides.
- Scatter the shredded chicken on top of the ranch dressing layer, followed by the bacon and more shredded cheese.
- Place the pizza in the preheated oven and bake for about 8 minutes or until the cheese is melted.
- Remove from the oven and slice the pizza into even servings.
- Serve and enjoy!
KETO CHICKEN BACON RANCH PIZZA
Yield:
6
Prep Time:
20 minutes
Cook Time:
16 minutes
Total Time:
36 minutes
Ingredients
- ¾ c almond flour
- 6 strips bacon
- 1 Egg
- 2 oz. of cream cheese
- 1 c shredded chicken breast
- ¼ c ranch dressing
- 1 ½ c plus ¾ c of shredded mozzarella cheese, divided
Instructions
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- Line the inside of a baking sheet with parchment paper.
- Add about 1 1/2 cups of shredded mozzarella cheese and cream cheese into a heat-proof bowl. Place it in the microwave and heat until the cheese is melted.
- Remove from the microwave and stir until well blended.
- Add the almond flour and egg, then stir until well incorporated. Use your clean hands to form the dough into a ball.
- Put the dough onto the prepared baking sheet, then press the sides and bottom to shape it into a 9×13-inches rectangle.
- Place the baking sheet in the preheated oven and bake the crust for about 8 minutes or until done.
- Remove the crust from the oven and allow it to cool for at least 5 minutes.
- Turn the heat of the oven to about 350 degrees F.
- Place a skillet on the stove and turn the heat to medium. Add the bacon and cook for a few minutes until crispy. Transfer the bacon onto a clean plate lined with paper towels to drain any grease.
- Add the ranch dressing on top of the cooked crust and spread it evenly. Make sure to leave a small space to the sides.
- Scatter the shredded chicken on top of the ranch dressing layer, followed by the bacon and more shredded cheese.
- Place the pizza in the preheated oven and bake for about 8 minutes or until the cheese is melted.
- Remove from the oven and slice the pizza into even servings.
- Serve and enjoy!