This CHICKEN BACON RANCH PIZZA starts out with my favorite crust – fathead dough! It gets topped off with some ranch dressing, cheddar cheese, juicy chicken, and plenty of crispy bacon pieces. Hard to go wrong with this low carb pizza recipe!

INGREDIENTS

• ▢2 cups shredded mozzarella
• ▢¾ cup almond flour
• ▢2 tablespoons cream cheese
• ▢1 large egg
• ▢1 teaspoon salt
• ▢⅔ cup ranch dressing
• ▢2 cups shredded cheddar
• ▢1 cup chopped cooked chicken
• ▢6 strips bacon fried and crumbled
• ▢2 tablespoons chopped chives

INSTRUCTIONS

• Preheat oven to 425 degrees.
• Add the mozzarella and cream cheese to a microwave safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.
• Stir in the almond flour, egg, and salt to form a dough.
• Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment. Roll the dough out into a circle to fit your pizza pan.
• Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan. Bake for 12 minutes or until golden brown.
• Remove from the oven and spread with the ranch dressing. Top with the cheddar, chicken, and bacon.
• Return to the oven for 5 minutes or until the cheese has melted.
• Sprinkle with chives before serving.

Nutrition Information:

Serving: 1slice| Calories: 311kcal (16%)| Carbohydrates: 6g (2%)| Protein: 16g (32%)| Fat: 25g (38%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 17g| Cholesterol: 70mg (23%)| Sodium: 769mg (33%)| Fiber: 2g (8%)| Sugar: 2g (2%)| Net Carbs: 4g (8%)