Pizza, Pizza, Pizza, who doesn’t love Pizza? If you don’t love pizza I don’t know that we can be friends anymore. Like I mentioned in Tiny Kitchen Cooking – Fried Chicken and Gravy we have been looking for more low carb options recently. Yes, we have been very loosely following Keto. It has been medically recommended to me for the past year and we finally have given it a valiant go. Thankfully we have found a ton of different options, and Keto Garlic Ranch Pizza is one of them.

Pizza is a staple in our house, it happens to be my husbands all time favorite food. Unfortunately for us it can’t be an every night meal because of the high calories/carbs; until now. Each recipe I’ve found I’ve made a number of adjustment to and this is one I’m going to share today! Just like last week I had a lot of help from my little helper! He simply loves to be in the kitchen with us when we are making food. Now that you know there will be a tiny helper lets jump into the good stuff. Yup, the pizza!

Keto Garlic Ranch Pizza- Making The Dough

First we preheated our oven to 350. Then we measured out 3/4 cups of shredded mozzarella into a microwave safe bowl. You’ll want to microwave your cheese in short bursts and stir each time your check on it. This will prevent it from boiling over or sticking to the sides of the bowl. It took me about 1 minute to “zap” it and I stopped it every 15 seconds or so to stir. Once your cheese is melted you’ll mix in one egg and combine it well. I set that aside and mixed up my dry ingredients.

In a separate bowl I mixed 2/3 cups almond flour with one tsp baking powder and 1/3 cup grated parmesan . Once that was done I let the tiny human mix it together. I didn’t let the tiny human mix the egg in with the cheese because the cheese was still very warm. If your kiddos are older this may be a task they can do. Next we added the dry ingredients with the wet ingredients and mixed them well. I will mention as I mixed the dough I did have to add a bit more almond flour as I kneaded it all together.

Prepping The Keto Dough For The Oven

Once all the ingredients were mixed together I rolled it into a ball and put it between two pieces of parchment paper. I mashed the dough with my hands flat into the shape I wanted for the dough. I remembered towards the end that I had a rolling pin, so I used that to smooth it all out. But if you don’t have a rolling pin it can be flattened with your hands just fine. Once it was a desired shape I took the top piece of parchment paper  off. I took a fork and poked holes all through the dough. 

Poking the holes helps the dough rise evenly, otherwise it’ll come out looking like pita bread.When we finished we moved the parchment paper , with dough on it, to a baking sheet. We popped it into the over for 12″ish” minutes. I kept an eye on it while we prepped the toppings for the pizza. It goes back into the oven once the topping are on it so you’ll want to be sure not to overly cook it. It wouldnt be Keto Garlic Ranch Pizza without the delcious toppings.

Pizza Toppings Time

For this pizza I was having a lazy day so I picked up a rotisserie chicken for the toppings. You can cook some chicken if you’d like but I found the rotisserie easy peasy. When I got the chicken home I went ahead and shredded it which saved time when it was time to make dinner. Having shredded chicken in our house is super handy. We use it for lettuce wraps, toppings for salads, and this pizza for a few examples. Ok, back to the pizza. I measured our roughly 1 cup of chicken and added to a mixing bowl.

Next I melted 2 tbsp of butter in the bowl I melted the cheese in earlier. I washed it before melting the butter of course. Once the butter was melted the tiny human helped me measure out 2 tbsp of ranch and we mixed it together. More flavor is delcious so I wanted a bit more. I sprinkled garlic powder into the ranch/butter combo. Measuring wasn’t a ;priority for the garlic powder. Simply sprinkle it to a normal flavor amount; use your judgment. I let the little man dump the mixture over the chicken and we mixed it all together.

Topping The Pizza

By now the crust was finished. I pulled it out of the oven and set it on the counter on our hot pads. We spread the chicken on 3/4 of our pizza and added pepperoni to 1/4 of it. The little guy decided he wanted pepperoni instead of what we were making, that’s why you see it and it’s not discussed. On top of the chicken I crumbled up some bacon we made earlier in the day. On top of the chicken combo and bacon we added about 2/3 cup of mozzarella cheese.

Time To Bake The Pizza

When all the goodies were on the pizza I popped it back into the oven for five minutes. While we waited the tiny human wanted huggies and kisses, so of course I obliged. I also washed up the few dishes while we waited for our pizza. At the five minute mark we checked on it and realized it needed a few more minutes. We just eyeballed it, but I’d say it was roughly 3 more minutes. When the pizza was finished we took it out of the oven and let it cool before cutting it.

All I can say is YUM! Keto Garlic Ranch Pizza was fabulous and delicious and so very filling. I actually ended up doubling this recipe while we made it (I halved the ingredients in the blog for “accuracy”). Since I knew we were going to be busy this week I wanted to have enough for plenty of leftovers. Once it was cool I simply put the rest, what we didn’t eat, into a ziplock bag and popped it in the fridge. Making the pizza per the ingredients and instructions below a serving is roughly 1/3 of the pizza.

I hope you enjoy making this as much as we did! Let us know how it turned out for you!

Our Favorite Tiny Kitchen Items


Dough Ingredients:
3/4 cup Shredded Mozzarella cheese
2/3 cup Almond Flour
1 Tsp Baking Powder
1 Egg
1/3 cup Grated Parmesan Cheese

Pizza Ingredients:
2 Tbsp Butter
2 Tbsp Ranch Dressing
1 cup Shredded Chicken
3-5 strips of bacon
2/3 cup Shredded Mozzarella cheese
Garlic Powder for flavor


1. Preheat oven to 350
2. Measure out 3/4 cups of shredded mozzarella and place in microwave safe bowl. Microwave cheese in short bursts, roughly 1 minute, stirring occasionally.
3. Add 1 egg to the melted cheese and combine well.
4. In separate bowl mix 2/3 cups almond flour, 1 tsp baking power, and 1/3 cup grated parmesan.
5. Add dry ingredients to wet ingredients and knead well. You may need to add a bit more almond flour to make it not so tacky.
6. When blended roll into a ball and place between two pieces of parchment paper. Mash/roll flat into the shape of the pizza you prefer.

7. When disked shape is achieved remove top parchment paper, move dough onto a baking sheet, and poke holes throughout the dough.
8. Place in the oven for 10-15 minutes.
9. Measure 1 cup shredded chicken into a bowl. Melt 2 Tbsp butter in a microwave safe bowl. Once melted add 2 Tbsp ranch to melted butter and mix well. Mix in garlic powder to the mixture to taste.
10. Remove crust from oven, set on hot pads, and top with your shredded chicken mixture.
11. Add bacon on top of the chicken and 2/3 cup shredded mozzarella on top of it all.
12. Place pizza back in over for an additional 5-8 minutes, until desired doneness.
13. Remove, let cool a bit prior to cutting, and enjoy!

Nutrition (for serving = 610 calories & 3 net carbs)
**the nutrition facts below are our rough estimate, we are not chefs, and the nutrition should not be used as medical nutrition guidance**
One Pizza= 3 Servings

Per Serving:
Calories : 610
Fat: 48g
Protein: 41g
Total net carbs: 3g

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