keto Sriracha Chicken, Bacon, and Ranch Pizza

By deiv3 on August 16, 2024

Sriracha Chicken, Bacon, and Ranch Pizza with Fathead Dough
Ingredients:
For the Fathead Dough:

1 1/2 cups shredded mozzarella cheese
1/4 cup cream cheese
1 large egg
1 1/2 cups coconut flour
1/2 tsp baking powder
1/4 tsp salt
For the Toppings:

1 lb boneless skinless chicken thighs (diced)
1-2 tbsp Sriracha seasoning (adjust to taste)
2 tsp black pepper
2 tbsp olive oil
6-8 strips of bacon
1/2 cup ranch dressing (or less, depending on preference)
1/2 to 1 cup shredded Colby Jack cheese
1/2 to 1 cup shredded mozzarella cheese
1 tsp garlic powder
1 tbsp Italian seasoning
1 tbsp dried parsley

Instructions:

Prepare the Fathead Dough:

Preheat your oven to 400°F (200°C).
In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave on high for 30 seconds, stir, and then microwave for an additional 30 seconds until melted and smooth.
Stir in the egg until well combined.
In a separate bowl, mix together the coconut flour, baking powder, and salt.
Gradually add the dry ingredients to the melted cheese mixture, stirring until a dough forms.
Place the dough between two sheets of parchment paper and roll out to your desired thickness (about 1/4 inch is ideal for a crispy crust).
Remove the top layer of parchment paper and transfer the dough to a baking sheet or pizza stone.
Bake the dough in the preheated oven for about 8-10 minutes or until it starts to turn golden.

Prepare the Toppings:

While the dough is baking, heat olive oil in a large skillet over medium heat.
Season the diced chicken thighs with Sriracha seasoning and black pepper.
Add the chicken to the skillet and sauté until cooked through and no longer pink, about 7-10 minutes. Remove from heat and set aside.
Cook the bacon strips in the same skillet until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then chop into small pieces.

Assemble the Pizza:

Once the dough is partially baked, remove it from the oven.
Spread the ranch dressing evenly over the crust, leaving a small border around the edges.
Layer the cooked Sriracha chicken evenly over the ranch dressing.
Sprinkle the chopped bacon over the chicken.
Mix the shredded Colby Jack and mozzarella cheeses together, then sprinkle them evenly over the top.
Season the pizza with garlic powder, Italian seasoning, and dried parsley.

Bake the Pizza:

Return the pizza to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before slicing.
Enjoy your delicious keto-friendly Sriracha Chicken, Bacon, and Ranch Pizza with a crispy Fathead crust! Adjust the spice level as needed to suit your taste.