Whole30 Chicken Bacon Ranch Pizza
Elevate your pizza night with this irresistible Whole30 Chicken Bacon Ranch Pizza, a wholesome twist on a classic favorite! Featuring a cauliflower crust that's perfectly golden and crisp, this pizza is not only gluten-free but also paleo-approved. Topped with tender shredded chicken, crispy bacon, and a creamy homemade coconut-based ranch sauce infused with lemon juice, dill, and parsley, every bite is packed with flavor and deliciously guilt-free. Garnished with vibrant red onions, this pizza promises a delightful balance of textures and tastes. Ready in just over an hour, this recipe is perfect for anyone following the Whole30 program looking for comfort food without compromising their health goals. Whether you're serving it for dinner or indulging in a weekend treat, this nutrient-loaded chicken bacon ranch pizza is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 medium cauliflower head
- 1 cup almond flour
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, cooked and shredded chicken breast
- 6 slices, cooked and crumbled bacon
- 0.5 cup coconut cream
- 2 tablespoons lemon juice
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 0.5 teaspoon dried chives
- 0.25 cup, thinly sliced red onion
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into florets and place them in a food processor. Pulse until they resemble fine crumbs. Transfer the cauliflower to a microwave-safe bowl and microwave on high for 5 minutes. Let it cool slightly.
Transfer the cooked cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the cauliflower, almond flour, egg, 1 tablespoon of olive oil, garlic powder, salt, and black pepper. Mix well to form a dough.
Place the dough on the prepared baking sheet and shape it into a circle about 1/4-inch thick. Brush the top with the remaining olive oil.
Bake in the preheated oven for 20-25 minutes or until the crust is golden and firm.
While the crust is baking, prepare the ranch sauce by mixing coconut cream, lemon juice, dill, parsley, and chives in a small bowl. Set aside.
Once the crust is baked, spread the ranch sauce evenly over the crust.
Top with shredded chicken, crumbled bacon, and sliced red onion.
Return the pizza to the oven and bake for an additional 10-15 minutes until the toppings are heated through.
Remove from the oven, let cool slightly, then slice and serve.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 79.9 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 420 mg | 32% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2172 mg | 46% | |
*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.
