KETO Chicken Pizza Crust - 1/3 a carb per slice

Ingredients

• 2 cans Canned Chicken (drained, shredded)
• 2 pieces Large Eggs (room temperature)
• 2 oz Parmesan Cheese (freshly grated)
• 2 tbsp Ranch Dressing (store‑bought or homemade)
• 1 cup Mozzarella Cheese (shredded)
• 4 slices Bacon (cooked crisp and crumbled)
• 1 tbsp Olive Oil (for greasing the baking sheet)

Instructions

1. Prepare Chicken Base

   Drain the two cans of chicken, then spread the shredded chicken evenly over a greased baking sheet.

   Time: PT7M

2. First Bake

   Place the sheet in a pre‑heated oven and bake for 10 minutes at 350°F.

   Time: PT10M

   Temperature: 350°F

3. Mix Egg‑Parmesan Binder

   While the chicken is baking, whisk together the two eggs and the 2 oz grated Parmesan in a mixing bowl.

   Time: PT3M

4. Add Binder to Crust

   Remove the sheet from the oven, spread the egg‑Parmesan mixture evenly over the partially cooked chicken base.

   Time: PT2M

5. Second Bake (Crisp Crust)

   Return the sheet to the oven and bake for 10 minutes at 500°F.

   Time: PT10M

   Temperature: 500°F

6. Flip Crust and Add Toppings

   Using a spatula, carefully flip the crust to crisp the other side. Drizzle 2 tbsp ranch dressing, sprinkle 1 cup shredded mozzarella, and scatter the crumbled bacon over the top.

   Time: PT3M

7. Final Bake

   Bake for an additional 8 minutes at 500°F, or until the cheese is melted and bubbly and the crust is golden‑brown.

   Time: PT8M

   Temperature: 500°F

8. Cool and Serve

   Remove from oven, let cool 2‑3 minutes, then slice and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

635

Protein

45 g

Carbohydrates

5 g

Fat

40 g

Fiber

0 g