Paleo Chicken Bacon Ranch Pizza
Experience a flavorful twist on a classic favorite with this Paleo Chicken Bacon Ranch Pizza, designed for clean eating without compromising on taste. This gluten-free, grain-free recipe features a crispy almond and coconut flour crust that serves as the perfect base for savory toppings. Tender chicken, smoky bacon, juicy cherry tomatoes, and zesty red onion pair beautifully with a creamy homemade ranch sauce made from coconut milk, lemon juice, and fresh herbs. Quick to prepare with just 20 minutes of prep time, this healthy pizza satisfies cravings while keeping you aligned with paleo principles. Perfect for feeding a crowd or indulging guilt-free on pizza night, this recipe is a must-try for paleo enthusiasts and pizza lovers alike!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 cup Cooked chicken breast
- 4 slices Bacon
- 0.25 cup Coconut milk
- 1 tablespoon Lemon juice
- 1 teaspoon Fresh dill
- 1 teaspoon Fresh parsley
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 0.5 cup Cherry tomatoes
- 0.25 cup Red onion
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, and salt.
Add in the eggs and olive oil, mixing until a dough forms.
Place the dough on the prepared baking sheet. Using your hands or a rolling pin, spread the dough into a circular shape about 1/4 inch thick.
Bake the crust in the preheated oven for 10 minutes until it begins to set and lightly browns.
While the crust is baking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
Chop the cooked bacon and chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together coconut milk, lemon juice, dill, parsley, onion powder, and black pepper to make the ranch sauce.
Slice cherry tomatoes in halves and thinly slice the red onion.
Remove the crust from the oven and spread the ranch sauce evenly over it.
Top with cooked chicken, bacon, cherry tomatoes, and red onion slices.
Return the pizza to the oven and bake for another 10-15 minutes or until the toppings are heated through and the crust is golden-brown.
Remove from oven, let cool for a few minutes, then slice and serve.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 15.3 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 457 mg | 35% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
