Keto Chicken Basil Pesto Pizza

Keto Chicken Basil Pesto Pizza

This recipe for keto chicken basil pesto pizza is delicious. Our family enjoyed pizza but we thought it would be forbidden on the keto diet. I soon discovered fathead dough and it was perfect for a keto pizza base. Now that we are aware we often enjoy pizza.

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I have made some modifications to the traditional fathead dough. The original uses cream cheese. I swapped the cream cheese for butter. The butter helps the crust get a little more crispy and it adds a buttery taste to the crust. I enjoy the taste of the base by itself.

This keto chicken basil pesto is topped by basil pesto sauce with grilled chicken, onions, green and red bell peppers and mozzarella cheese.

Give this recipe a try. You can also swap out the toppings and make your own creation.

Keto Chicken Basil Pesto Pizza

Overview

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes 
  • Servings: 8
  • Calories: 264kcal
  • Net Carbs: 3g

Equipment

  • Oven
  • Microwave
  • Silpat – This is a silicone mat that can be used in place of parchment paper and withstands high heat and is non-stick. This is a must have item when cooking keto based doughs. I highly recommend investing in these
  • Silicone Spatula – This is helpful in mixing sticky contents like the fathead dough. Also useful in many desert recipes. This is a must have for any keto cooking.
  • Pizza Cutter – This makes slicing the pizza extremely easy
  • Parchment Paper
  • Pizza Pan – This is helpful in cooking that large pizza round in shape in the oven

Ingredients

Pizza Base

  • 1 tbsp butter
  • 1 1/2 cup mozzarella cheese shredded
  • 3/4 cup almond flour
  • 1 egg large

Pizza Toppings

  • 4 tbsp basil pesto
  • 6 oz mozzarella cheese shredded
  • 1/4 onion sliced
  • 6 oz grilled chicken cut in cubes
  • 1/4 green bell pepper sliced
  • 1/4 red bell pepper sliced

Keto Chicken Basil Pesto Pizza Instructions

Pizza Base

  • Preheat oven to 400°
  • Then in a bowl heat mozzarella cheese and butter in microwave for 45 seconds. Cut the butter into 4 small pieces and spread around in bowl.
fathead cheese and butter
Mozzarella Cheese & Butter
  • Then mix well and heat another 45 seconds in the microwave
45 seconds
Take out of microwave to mix at 45 seconds
45 seconds mixed
Once mixed, heat another 45 seconds in microwave
  • Then add almond flour and 1 large egg to bowl
almond flour and egg
  • Then mix well with hands or silicone spatula until dough forms. If the dough gets stringy, heat in microwave for an additional 30 seconds
smooth fathead dough
  • Then form the dough into a ball and place in the middle of parchment paper. Flatten and spread the dough out with palm of hand until about 1/8 inch thick all around. Poke holes with fork throughout the dough to prevent bubbling.
  • Then place base into oven at 400° and bake for 10-12 minutes until base starts to turn light brown. Then check on base halfway through and use fork to pop any bubbles that may be forming.
fathead bubbles
  • Once the base is done, take out of the oven and get ready to add toppings
Ready for toppings

Pizza Toppings

Toppings
  • Then spread 4 tbsp of basil pesto sauce or any pizza sauce of choice
  • Spread 6 oz of mozzarella cheese on top of the sauce
  • Then place grilled chicken, onions, green bell peppers and red bell peppers evenly on top of cheese
  • Place back in the oven. Bake at 400° for 8-10 minutes.
Toppings
  • Then take the pizza out of oven or air fryer and use pizza cutter to slice into 8 slices
Fathead chicken basil pesto pizza

Notes

You can use silpat instead of parchment paperIf you do not have a silicone spatula, you can use your hands to mix the dough for the pizza base.  Be careful as the mozzarella cheese and butter will be hot. To prevent dough from sticking to your hands, wet hands with water.If you want to use a tomato based sauce, Rao’s brand sauces tend to have lower carbs.

Nutrition

Calories: 264kcal | Carbohydrates: 4.4g | Protein: 17.3g | Fat: 20g | Saturated Fat: 7.4g | Cholesterol: 71.4mg | Sodium: 337.5mg | Potassium: 105.1mg | Fiber: 1.4g | Sugar: 1.4g | Vitamin A: 626.2IU | Vitamin C: 8mg | Calcium: 235.5mg | Iron: 1mg | Net Carbs: 3g

Keto chicken basil pesto pizza

Keto Chicken Basil Pesto Pizza

Modified fathead pizza crust made with Almond Flour and topped with basil pesto sauce, chicken, onions, bell peppers, grilled chicken and mozzarella cheese
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: coconut flour, fathead, keto, pizza
Servings: 8
Calories: 264kcal
Net Carbs: 3g

Ingredients

Pizza Base

  • 1 tbsp butter
  • 1 1/2 cup mozzarella cheese - shredded
  • 3/4 cup almond flour
  • 1 egg - large

Pizza Toppings

  • 4 tbsp basil pesto
  • 6 oz mozzarella cheese - shredded
  • 6 oz grilled chicken - cut in cubes
  • 1/4 onions - sliced
  • 1/4 green bell pepper - sliced
  • 1/4 red bell pepper - sliced

Instructions

Pizza Base

  • Preheat oven to 400°
  • In a bowl heat mozzarella cheese and butter in microwave for 45 seconds. Divide the butter into 4 pieces and spread out in bowl.
  • Mix well and heat another 45 seconds in the microwave
  • Add almond flour and 1 large egg to bowl
  • Mix well with hands or silicone spatula until dough forms. If the dough gets stringy, heat in microwave for an additional 30 seconds
  • Form the dough into a ball and place in the middle of parchment paper. Flatten and spread the dough out with palm of hand until about 1/8 inch thick all around. Then poke holes with fork throughout the dough to prevent bubbling.
  • Place base into oven at 400° and bake for 10-12 minutes until base starts to turn light brown. Check on base halfway through and use fork to pop any bubbles that may be forming.
  • Once the base is done, take out of the oven and get ready to add toppings

Pizza Toppings

  • Spread 4 tbsp of basil pesto sauce or any pizza sauce of choice
  • Spread 6 oz of mozzarella cheese on top of the sauce
  • Place grilled chicken, onions, green bell peppers and red bell peppers evenly on top of cheese
  • Place back in the oven. Bake at 400° for 8-10 minutes.
  • Take pizza out of oven or air fryer and use pizza cutter to slice into 8 slices

Notes

  • You can use silpat instead of parchment paper
  • If you do not have a silicone spatula, you can use your hands to mix the dough for the pizza base.  Be careful as the mozzarella cheese and butter will be hot. To prevent dough from sticking to your hands, wet hands with water.
  • If you want to use a tomato based sauce, Rao’s brand sauces tend to have lower carbs.
  • For the pizza base, you can swap out 3/4 cup almond flour with 1/4 cup coconut flour.

Nutrition

Calories: 264kcal | Carbohydrates: 4.4g | Protein: 17.3g | Fat: 20g | Saturated Fat: 7.4g | Cholesterol: 71.4mg | Sodium: 337.5mg | Potassium: 105.1mg | Fiber: 1.4g | Sugar: 1.4g | Vitamin A: 626.2IU | Vitamin C: 8mg | Calcium: 235.5mg | Iron: 1mg | Net Carbs: 3g
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If you want to try a more personal size pizza check out the version made with coconut flour.

Fathead Pepperoni Pizza made with Almond Flour
Fathead pizza crust made with Almond Flour and topped with basil pesto sauce, pepperoni and mozzarella cheese
Keto chicken basil pesto pizza

Did you try this recipe? Did you use different toppings? Let us know how it turned out for you in the comments below.



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