A tasty low carb gluten free bacon ranch chicken crust pizza that’s super simple to make. It uses a near zero carb ground chicken pizza crust.
I’ve been wanting to try a chicken pizza crust for a while now. I got the first taste of it with the popular low carb pizza made by the Real Good Pizza company. If you haven’t tried that low carb frozen pizza, I urge you to give it a try.
Don’t have a store nearby that sells it? Then make this chicken bacon ranch pizza recipe yourself.
What You Need To Make the Chicken Crust Pizza Recipe
A ground chicken pizza crust is surprisingly easy to make. You just need to mix up some ground chicken with cheese and spices.
I bought my chicken already ground up. Or, you can easily do that yourself in a meat grinder or food processor. The choice is yours whether you want to use chicken breast or thigh.
(On a keto diet? Like meat that’s more moist? If so, go with thighs. That’s because there’s more fat in thighs than breast meat. Thighs have heart-healthy monounsaturated fat.)
Meat crust pizza is practically carb-free. It’s very similar to a meatza pizza which is made from ground beef.
How to make ground chicken pizza crust
Making a homemade pizza crust out of ground chicken is so simple. Just combine the ground meat with mozzarella, parmesan cheese, Italian seasonings, an egg, salt, and ground black pepper.
Once the crust ingredients are well combined, a ball is formed and then rolled out into a circular crust. It’s best to roll out the crust between two sheets of parchment paper. Then just remove the top sheet and transfer to a pizza pan or pizza stone.
When making the crust, I do recommend baking it on a sheet of parchment paper. The reason is so that you can flip it and have a nicely browned bottom after adding the toppings.
The crust is then baked at 400°F for 20-25 minutes. At this point, the top should be starting to brown. It’s then flipped over and the parchment paper is removed. Now the low carb pizza crust is ready for sauce and toppings!
Ranch Pizza Sauce & Cheese for Keto Chicken Pizza Crust
I didn’t put the usual red sauce on this low carb chicken pizza crust. Instead, I used ranch dressing. Then, I topped it off with bacon and tomato along with shredded mozzarella.
Pre-shredded mozzarella contains starch. Don’t want a chicken bacon pizza with carbs that convert into sugar? Then use freshly-grated mozzarella instead. Fresh “motz” has zero starch. (This article has interesting facts on the difference between pre-shredded and freshly grated.)
So I grated a block of whole mozzarella cheese to make this chicken ranch pizza. And, speaking of ranch, I made the ranch dressing myself. I didn’t want any funky ingredients.
You won’t believe how easy it is to whip up this bacon ranch chicken crust pizza. And, the crust is flourless so it’s lower in carbs than the popular Fat Head one.
In fact, this chicken pizza crust is made very similar to the Fat Head dough. The real difference is that ground chicken is used instead of almond flour.
So, if you are looking for an ultra low carb pizza crust, definitely give this meat-based one a try. I’d rather use my carbs for low carb veggie toppings.
Variations and Making Ahead
Although I haven’t tried it yet, I bet you can even freeze the cooked pizza crust to use later. I love having convenient low carb foods in my freezer. Especially for those days when I don’t have time to cook.
Other Low Carb Pizza Crust Recipes
Love pizza? Give some of these other keto pizza crust recipes a try!
- Almond Flour Pizza Crust
- Coconut Flour Pizza Crust
- Egg Free Fat Heat Pizza Dough
- Low Carb Cauliflower Pizza Crust
Kitchen Tools Used
You may want to have the following kitchen tools available before making the recipe:
Have you tried pizza crust made with chicken? How do you like to top off your low carb pizza? Leave a comment….
Bacon Ranch Chicken Crust Pizza
- 1 pound ground chicken
- 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 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.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Post updated in April 2019. Originally published June 2017.