Chicken Crust Bacon Alfredo Pizza Recipe

I’m sharing my Bacon Alfredo Pizza on a chicken crust that’s keto friendly and comes together with just a few ingredients.

I never thought a pizza with a chicken crust could be this sneaky good. The moment I browned the ground chicken into a crust and piled on crisp bacon it started smelling like something from a food truck I cant stop thinking about.

It’s creamy without being heavy and yes its keto friendly which makes it kinda dangerous at midnight. You’ll want to know what made it so addictive, but I’m not giving the full secret here.

Call it my little Bacon Alfredo Pizza obsession, try it once and you’ll get why I keep making it again and again.

Ingredients

• Ground chicken: Lean protein, low carbs, cooks like a crust, can be dry if overcooked.
• Mozzarella: Melts beautifully, adds calcium and fat, mild flavor, creamy texture.
• Parmesan: Sharp umami punch, little goes far, adds salty depth and savory notes.
• Egg: Binder and protein boost, helps crust hold together, simple and cheap.
• Alfredo sauce: Rich, creamy, high in calories and fat, gives garlic and cheesy flavor.
• Bacon: Smoky, crispy, adds savory salt and fat, tasty but high sodium.
• Parsley or basil: Bright herb notes, small vitamins and freshness, cuts through richness.
• Red pepper flakes: Tiny heat kick, helps balance creaminess, adds slight metabolism boost.

Ingredient Quantities

• 1 1/2 lb ground chicken (about 700 g)
• 1 cup shredded mozzarella cheese for the crust
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 cup jarred Alfredo sauce (about 180 ml)
• 1 to 1 1/2 cups shredded mozzarella cheese for topping
• 6 to 8 slices bacon, cooked and crumbled
• 1/4 cup grated Parmesan for sprinkling
• 2 tbsp chopped fresh parsley or basil for garnish
• pinch red pepper flakes, optional

How to Make this

1. Preheat your oven to 425°F (220°C). Cook 6 to 8 slices bacon until crisp, drain on paper towels and crumble, then line a baking sheet with parchment and spray it lightly with oil.

2. In a large bowl put 1 1/2 lb ground chicken, 1 cup shredded mozzarella (for the crust), 1/4 cup grated Parmesan, 1 large egg, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined, try not to overwork it or it gets tough.

3. Transfer the mixture to the parchment lined sheet. With wet hands or a spatula press it out into a 10 to 12 inch round about 1/4 to 1/2 inch thick, pressing firmly so it holds together.

4. Bake the chicken crust 15 to 22 minutes until edges are lightly golden and the center is set and reaches 165°F (74°C). Let it rest on the pan 3 to 5 minutes so it firms up, blot any excess moisture with a paper towel if needed.

5. Spread 3/4 cup jarred Alfredo sauce evenly over the crust, leaving a small border around the edge.

6. Sprinkle 1 to 1 1/2 cups shredded mozzarella over the sauce, then scatter the crumbled bacon and the 1/4 cup grated Parmesan on top.

7. Return the pizza to the oven and bake another 5 to 8 minutes, until the cheese is melted and bubbly and starting to brown.

8. If you want a crispier top you can broil 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Remove from oven, let cool 2 to 3 minutes, then sprinkle 2 tbsp chopped fresh parsley or basil and a pinch of red pepper flakes if you like heat. Slice and serve.

Equipment Needed

1. Large baking sheet lined with parchment paper, lightly sprayed with oil
2. Large mixing bowl for the ground chicken, cheeses and egg
3. Measuring cups and spoons
4. Rubber spatula or your hands to press the crust, wet hands work best
5. Oven mitts and a kitchen timer
6. Instant-read meat thermometer to make sure it hits 165 F
7. Skillet or frying pan to cook the bacon, plus tongs and paper towels to drain it
8. Knife and cutting board for chopping parsley and slicing the pizza

FAQ

Chicken Crust Bacon Alfredo Pizza Recipe Substitutions and Variations

• Ground chicken: swap with ground turkey (1:1, same cook time), or lean ground pork for a richer crust (drain excess fat), or finely chopped cooked chicken breast if you don’t want raw meat mixed in.
• 1 cup shredded mozzarella (crust): use part‑skim mozzarella, or shredded provolone or fontina for a bit more flavor, or mix 3/4 cup mozzarella + 1/4 cup grated Parmesan to help the crust bind better.
• 3/4 cup jarred Alfredo sauce: make a quick sauce with 1/2 cup heavy cream + 1/3 cup grated Parmesan + garlic, or thin cream cheese with a little milk and Parmesan, or use ricotta thinned with milk for a lighter, tangy white base.
• 6–8 slices bacon: swap with pancetta or prosciutto (cook crisp), turkey bacon for lower fat, or smoked tempeh/mushroom bacon if you want a vegetarian smoky option.

Pro Tips

1) Chill the shaped crust for 10 minutes in the fridge or 5 in the freezer before you bake it, it firms up so it wont slump and bakes more evenly. Wet your hands when you press it out, less sticking that way.

2) If your ground chicken seems wet, blot it with paper towels first, or fold in a tablespoon of almond flour or finely grated Parmesan to absorb extra moisture. Tilt the pan after prebake and blot any pooled juices, that prevents a soggy center.

3) Dont overmix the meat, mix just until combined or the crust gets tough and rubbery. Use a fork or spatula instead of kneading with your hands, and check doneness with a thermometer (165°F/74°C).

4) For a really crisp, browned top move the rack up a notch and broil 1 minute at the end, watch it the whole time cause it burns fast. Also brush the exposed crust edge with a little olive oil or reserved bacon fat before the final bake for nicer color and crunch.

5) Finish with fresh herbs and acid to brighten it up, like chopped parsley or basil and a tiny squeeze of lemon or some red pepper flakes. Little touches make it taste way fresher.