Quick Keto BBQ Chicken Pizza with Crispy Fathead Crust

Quick Keto BBQ Chicken Pizza with Crispy Fathead Crust

Craving pizza on keto but tired of soggy cauliflower crusts that fall apart?

I get it – you want that proper pizza experience without the carb crash. This keto BBQ chicken pizza delivers exactly that with a golden, chewy fathead crust that actually holds up to your toppings.

No more eating pizza with a fork because the base disintegrated. No more wondering if you’re actually having pizza or just cheese on cardboard.

KEY INFO

Prep time: 15-20 minutes
Cook time: 20-25 minutes
Total time: 35-45 minutes
Servings: 4-6
Difficulty level: Moderate
Net carbs: 2-4g per slice

Dietary tags: Keto, low-carb, grain-free, gluten-free
Contains: Dairy, eggs, nuts (see alternatives below)

EQUIPMENT NEEDED

• Baking sheet or pizza stone
• Parchment paper (non-negotiable for easy removal)
• Mixing bowls
• Microwave (or small saucepan)
• Rolling pin (or clean wine bottle works fine)
• Fork for docking

Simple swaps:
– No rolling pin? Use your hands or a wine bottle
– No baking sheet? Use an oven-safe skillet

INGREDIENTS

For the Fathead Crust:

• 1¾ cups shredded mozzarella (170g) – use low-moisture only
• ¾ cup almond flour (75g) – or sunflower seed flour for nut-free
• 2 tbsp cream cheese (30g) – cubed for easier melting
• 1 large egg
• ½ tsp dried basil
• ½ tsp dried oregano
• Salt to taste

For the Toppings:

• 2 cups cooked chicken (300g) – rotisserie works perfectly
• ½ cup sugar-free BBQ sauce (120ml) – plus extra for serving
• 1 cup shredded mozzarella (100g) – for topping
• 2 tbsp fresh chives – chopped (optional but recommended)

Smart substitutions:
– Almond flour → Sunflower seed flour (1:1 ratio)
– Rotisserie chicken → Leftover grilled chicken or pulled pork
– Regular BBQ sauce → Homemade keto version (recipe in tips)

METHOD

1. Get your oven screaming hot

Preheat to 425°F (218°C). Line your baking sheet with parchment paper.

2. Melt the cheese base

Combine mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1 minute, stir thoroughly. Microwave another 30 seconds until completely smooth.

Visual cue: No lumps of cream cheese should remain

3. Build your dough

While the cheese is still warm, quickly stir in:

• Almond flour
• Egg
• Herbs and salt

Mix with a spatula first, then get your hands in there. Knead until you have a smooth, elastic dough that doesn’t stick to your fingers.

Critical tip: Work fast while cheese is warm – it gets harder to mix as it cools.

4. Roll it out

Place dough between two sheets of parchment paper. Roll into a 10×14 inch rectangle, about ¼ inch thick.

Don’t go thinner – you want structural integrity here.

5. Dock and pre-bake

Poke holes all over the crust with a fork (this prevents bubbling). Transfer on parchment to your baking sheet.

Bake for 10-12 minutes until edges are golden brown and center feels set when touched.

6. Load it up

Remove crust from oven (leave oven on). Spread BBQ sauce evenly, leaving a ½ inch border. Scatter chicken pieces and top with remaining mozzarella.

7. Final bake

Return to oven for 8-10 minutes. You want the cheese bubbling and starting to brown at the edges.

8. Rest and serve

Let cool for 3-4 minutes before slicing. Sprinkle with fresh chives and serve with extra BBQ sauce.

CRUCIAL TIPS

For perfect crust every time:

• Use low-moisture mozzarella only – the pre-shredded stuff works best
• Work the dough while cheese is still warm – it becomes unworkable when cold
• Don’t skip the pre-bake – this is what gives you that crispy base
• Poke holes liberally with a fork to prevent bubbling

BBQ sauce matters:

• Look for sauces with under 2g net carbs per tablespoon
• G Hughes and Primal Kitchen make excellent keto versions
• Make your own: Mix tomato paste, apple cider vinegar, liquid smoke, and monk fruit sweetener

Topping wisdom:

• Pre-cook any watery vegetables (mushrooms, peppers) to avoid soggy pizza
• Don’t overload – this isn’t a deep dish situation
• Save delicate herbs for after baking

STORAGE & SCALING

Storage:

Refrigerate up to 4 days in an airtight container. Freeze whole or in slices for up to 1 month.

Reheating:

• Best: 350°F oven for 5-8 minutes (keeps crust crispy)
• Quick: Skillet on low heat, covered
• Emergency: Microwave (but expect soft crust)

Scaling:

Double everything for two pizzas. Halve for personal size. Keep the cheese-to-flour-to-egg ratios the same for proper dough texture.

COMMON MISTAKES TO AVOID

• Sticky dough disaster: Pop it in the fridge for 10 minutes, then add a tablespoon more almond flour.
• Burnt bottom blues: Check your crust at the minimum time – every oven runs different.
• Soggy center syndrome: Roll thinner and make sure you’re pre-baking long enough.

VARIATIONS THAT ACTUALLY WORK

• Buffalo chicken: Swap BBQ sauce for sugar-free buffalo sauce and add celery leaves
• Nut-free version: Use sunflower seed flour instead of almond flour (same ratio)
• Meat lovers: Add crispy bacon and sugar-free pepperoni
• Veggie loaded: Pre-sauté mushrooms, bell peppers, and onions
• Cheese upgrade: Mix in some sharp cheddar or smoked gouda with your mozzarella

This isn’t just another “keto substitute” that leaves you missing the real thing. This is genuinely satisfying pizza that happens to fit your macros perfectly.

The fathead crust gets crispy on the bottom, chewy in the middle, and actually tastes like pizza dough. Combined with smoky BBQ chicken and melted cheese, you’ll forget you’re eating low-carb.

Make extra crusts and freeze them – future you will thank present you when pizza cravings hit on a busy weeknight.