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The Boat Shed Kitchen

Low Carb Chicken Bacon Ranch Pizza

This low carb chicken bacon ranch pizza features a cheesy almond flour crust topped with creamy ranch dressing, juicy shredded chicken, crispy bacon, and melty mozzarella. It’s keto-friendly, protein-packed, and seriously delicious.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups + ¾ cup shredded mozzarella cheese divided
  • 2 oz. cream cheese
  • 1 egg
  • ¾ cup almond flour
  • 6 strips bacon
  • ¼ cup ranch dressing
  • 1 cup shredded chicken breast

Method
 

  1. Preheat oven to 400°F.
  2. In a large microwave-safe bowl, melt 1 ½ cups mozzarella and cream cheese in 30-second intervals until smooth.
  3. Stir in egg and almond flour.
  4. Form dough into a sticky ball.
  5. On parchment-lined baking sheet, press dough into 9×13″ rectangle.
  6. Bake crust 8–10 mins until just golden. Cool 5 mins.
  7. See full steps with tips & photos → https://theboatshedcafe.com/low-carb-chicken-bacon-ranch-pizza/

Notes

  • Use rotisserie chicken for a quick shortcut.
  • Don’t skip cooling the crust before topping—it prevents sogginess.
  • For extra crisp edges, broil the pizza for 1–2 minutes at the end.