This keto chicken bacon ranch pizza tastes irresistible and is an easy weeknight dinner idea. The flavors of the ranch, juicy chicken, cheddar cheese, and crumbled bacon are unforgettable. The best part is that this pizza is Low Carb, Gluten-Free, and Grain-Free too.
Prepare the coconut flour pizza crust and preheat the oven to 400 degrees F. Bake the crust on a parchment lined cookie sheet or pizza pan for 10 minutes.
Mix together the sour cream, mayonnaise, garlic powder, onion powder, dried parsley, dried dill, and salt in a bowl to make the ranch sauce. Whisk until mixed well.
Spread the ranch on the parbaked crust. Sprinkle with cooked chicken, shredded cheese, and bacon.
Bake the pizza in the hot oven for an additional 5 - 10 minutes. The cheese should be melted and golden brown on the edges.
To Reheat: warm leftover pizza in the oven or microwave until it’s hot and melted. To Freeze: wrap up the pizzas and freeze in an airtight container or bag. It will last up to 2 months in the freezer. Thaw before heating and enjoy. Substitutions: you can swap the cheddar for any kind of cheese you want. You can also swap the chicken for crumbled sausage or any other protein you enjoy. Prep Time: use leftover chicken or make the chicken and bacon ahead of time. You can also make the pizza crust and ranch ahead of time too.