There’s something magical about the combo of crispy bacon, juicy chicken, creamy ranch, and melty mozzarella—all piled on a chewy, golden crust.

This Chicken Bacon Ranch Pizza is my go-to comfort meal when I want all the flavor without the carbs.

It’s rich, filling, and made with a fathead dough that’s surprisingly easy to pull off.

Why I Love This Recipe

Cheesy, melty, ranch-smothered goodness

Low-carb and gluten-free without sacrificing flavor

Fathead dough that’s actually satisfying

Great for meal prep or game night

Crowd-pleasing with minimal effort

What You’ll Need (Ingredient Highlights)

Shredded Mozzarella – Forms the base of the fathead dough and the pizza topping.

Cream Cheese – Helps melt the mozzarella into a smooth, stretchy dough.

Almond Flour – Makes the dough low-carb and grain-free.

Egg – Binds the dough together.

Ranch Dressing – Adds creamy tang and serves as the pizza “sauce.”

Bacon – Cooked until crisp, then crumbled on top for salty crunch.

Shredded Chicken – A hearty, protein-packed topping that pairs perfectly with ranch.

Pro Tips Before You Start

Microwave the cheese mixture in short bursts and stir often—it melts faster and smoother that way.

Oil your hands before working the dough to keep it from sticking.

Make sure your crust is slightly golden before topping—it gives the best texture.

Let the crust cool for a few minutes before adding toppings so it doesn’t get soggy.

Use leftover rotisserie chicken for extra ease.

How to Make Chicken Bacon Ranch Pizza

Step 1: Preheat and Melt Cheese

Preheat your oven to 400°F.

n a large microwave-safe bowl, combine 1 ½ cups of shredded mozzarella and the cream cheese.

Microwave for 30 seconds, stir, then continue in 15-second intervals until smooth.

Step 2: Make the Dough

Quickly stir in the egg and almond flour. Use your hands to form the mixture into a dough ball. It will be sticky, so lightly oil your hands if needed.

Step 3: Shape and Bake the Crust

Line a baking sheet with parchment paper.

Press the dough into a 9×13-inch rectangle.

Bake for 8–10 minutes until it starts to brown around the edges.

Remove and cool for 5 minutes. Lower oven temp to 350°F.

Step 4: Cook the Bacon

While the crust bakes, cook bacon in a skillet over medium heat until crisp.

Drain on paper towels or a rack.

Step 5: Assemble the Pizza

Spread ranch dressing over the crust, leaving a border.

Add shredded chicken evenly.

Crumble the bacon and sprinkle it over the top.

Finish with the remaining ¾ cup mozzarella.

Step 6: Bake Until Gooey

Return pizza to the oven and bake at 350°F for 8 minutes, or until the cheese is melted and bubbly.

Step 7: Slice and Enjoy

Cut into 6 pieces and serve immediately while hot and melty!

What to Serve It With

A crisp green salad with lemon vinaigrette

Roasted broccoli or cauliflower on the side

A bowl of creamy tomato soup for dipping

Sparkling water or keto-friendly soda

Variations / Substitutions

Make it spicy: Add sliced jalapeños or a drizzle of buffalo sauce.

Swap meats: Try cooked sausage, ham, or turkey bacon.

Dairy-free?: Use a vegan mozzarella and cream cheese alternative.

Add veggies: Sautéed mushrooms, red onions, or bell peppers are delicious additions.

Change the base: Use a cauliflower crust if preferred.

Storage & Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven or air fryer at 350°F until warm.

You can also freeze individual slices for quick meals—just wrap tightly and freeze up to 2 months.

FAQs

Can I make the fathead dough ahead of time?
Yes! You can prepare and refrigerate the dough for up to 2 days in advance.

What’s a good sub for almond flour?
Coconut flour can work but will require less—about ⅓ the amount.

Adjust the egg if needed.

Can I use pre-cooked bacon?
Absolutely. It saves time and still gets crispy in the final bake.

Is this recipe keto-friendly?
Yes! With almond flour and no traditional crust, it fits perfectly in a keto or low-carb lifestyle.

Can I double the recipe?
Definitely. You can double the ingredients and make two crusts or one thicker one.

Will it hold up like regular pizza crust?
Surprisingly yes! The fathead dough is chewy and firm enough to pick up like a real slice.

Can I freeze this pizza after baking?
Yes, wrap slices in foil or plastic and freeze up to 2 months.

Reheat at 375°F until hot.

Final Thoughts

This Chicken Bacon Ranch Pizza is a dream for anyone living low-carb but craving comfort food.

It’s rich, cheesy, and packed with flavor in every bite.

Once you try this fathead crust method, you’ll be hooked.

Trust me—it’s worth every melty, bacon-y bite.

The Boat Shed Kitchen