Bacon Ranch Chicken Keto Pizza
“A tasty low carb gluten free bacon ranch chicken keto pizza that’s super simple to make. It uses a near zero carb ground chicken pizza crust.” Bacon Ranch Chicken Keto Pizza – You must try this recipe.
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- 1/3 cup mozzarella shredded (40 grams)
- 1/3 cup parmesan cheese shredded (30 grams)
- 1 teaspoon Italian seasonings basil, oregano, rosemary, and thyme
- 1 pound ground chicken
- 1 large egg
- salt and ground black pepper to taste (I used 1/4 salt and dash pepper)
- 1/3 cup avocado mayonnaise
- 1/3 cup sour cream
- 1/4 teaspoon dried chives
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- dash pepper
- 1 cup mozzarella cheese shredded & divided (103 grams)
- 2 medium plum tomatoes diced (85 grams)
- 3 slices no sugar bacon cooked and chopped
- Preheat oven to 400°F. Line pizza pan with parchment paper.
- Combine the crust ingredients in a large mixing bowl. Then form into a ball.
- Place meat ball on parchment paper lined pizza pan. Cover with another sheet of parchment paper and roll out into a large circle. Remove top parchment paper. Is some of the crust on top of the paper? Then simply scrape it off with a rubber spatula. Add it back to the main crust.
- Bake meat crust in 400°F oven for 20-25 minutes or until top is browned.
- While crust is baking, combine sauce ingredients in medium bowl.
- Remove crust from oven and flip crust over on pan then remove parchment paper from top.
- Spread about 1/2 cup of the sauce on top of the pizza crust, then sprinkle 1/2 cup of cheese over it. Sprinkle on bacon and diced tomatoes. Sprinkle the remaining 1/2 mozzarella cheese on top.
- Return pizza to 400°F oven and bake for about 10 minutes. Cut into 8 slices and serve with remaining ranch sauce.
- Enjoy 🙂
- A silicone baking mat can be used instead of the parchment paper to roll-out the crust and flip easily after the initial baking.
- To make things easier, a prepared Ranch dressing can be used instead of making it from scratch.
Per Serving: 290 calories; 21 g fat; 4 g carbohydrates; 23 g protein.
Recipe by: Christine P, Photo Credit: Nataliya Arzamasova
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