Bacon Ranch Chicken Crust Pizza

A tasty bacon ranch topped chicken pizza crust that’s exceptionally easy to make. It uses a close to zero carb pizza crust crafted from ground meat.

Bacon Ranch Chicken Crust Pizza

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 meatball on a parchment paper-lined pizza pan. Cover with another sheet of parchment paper and roll out into a large circle. Remove top parchment paper. Are 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 the top is browned.
  • While the crust is baking, combine sauce ingredients in a medium bowl.
  • Remove crust from oven and flip crust over on pan then remove parchment paper from the 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.


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.

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Serving: 1slice | Calories: 284kcal | Carbohydrates: 2g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 387mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 3.1mg | Calcium: 167mg | Iron: 0.9mg

Additional Info

Net Carbs: 1 g % Carbs: 1.4 % % Protein: 25.4 % % Fat: 73.1 %

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.

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