Description
This farmhouse ranch chicken crust pizza flips tradition by using juicy shredded chicken as the base, topped with creamy ranch, melted mozzarella, fresh spinach, and red onions. It’s low-carb, protein-packed, and absolutely delicious.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 ½ cups shredded mozzarella cheese
- 2 large eggs
- ¼ cup grated Parmesan cheese
- ½ cup ranch dressing
- 1 teaspoon garlic powder
- 1 cup baby spinach, chopped
- ½ red onion, thinly sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix shredded chicken, 1 cup mozzarella, eggs, Parmesan, garlic powder, salt, and pepper.
- Spread the mixture onto the baking sheet and form a round crust about ¼ inch thick.
- Bake the crust for 20 minutes until golden and set.
- Remove from oven, spread ranch dressing over the crust, and top with remaining mozzarella, spinach, and red onion.
- Return to oven and bake for another 10 minutes until the cheese is melted and bubbly.
- Broil for 2–3 minutes for a golden top, then let sit for 5 minutes before slicing.
- Slice, serve, and enjoy with extra ranch if desired.
Notes
- Use parchment paper to prevent sticking and for easy cleanup.
- Pat chicken dry to avoid a soggy crust.
- Let the pizza rest before slicing for better texture.
- Great for meal prep — freeze the crust for future use.
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 2g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 125mg
Keywords: chicken crust pizza, low carb pizza, farmhouse ranch pizza, keto pizza, gluten free dinner