Low Carb Fathead BBQ Chicken Pizza

This Fathead pizza dough changed my life, and I can’t tell you how happy I am to be able to gobble down this Low Carb BBQ Chicken Pizza with zero guilt! ZERO GUILT! It doesn’t hurt that I put my BBQ-U Sauce on this as the pizza sauce, and topped it with rotisserie chicken. I shared a piece with a close friend who makes his own pizza with carb-filled crusts and I got a big thumbs up! I did add some dried herbs to the pizza dough, so it’s not exactly the same Fathead recipe you all know. And if you don’t know about it just keep reading. Herbs make everything better though, right? I wanted every single bite to be savory, a little sweet (from the BBQ-U Sauce), and a little zingy (there is a bit of cayenne in the sauce). I also dropped a bunch of dried herbs on top of the mozzarella before it went into the oven for the final time. The crust is Keto, however the BBQ-U Sauce has sugar in it so that discounts this as being a Keto dish. If you use sugar-free marinara sauce it will be all you need to make this keto-friendly.

I also added some sautéed baby bella mushrooms that I had previously cooked. The beauty of this pizza is that you can make it in steps, like make the sauce one day, the mushrooms the next, and pull the chicken whenever. Then when it comes time to making the pizza it really is too easy.

This Fathead Keto Crust is as easy as it could be. Just put the ingredients in the microwave and be quick about stirring it. Otherwise it gets globby and hard to work with. This crust is made out of almond flour, mozzarella, an egg, and a bit of cream cheese. I can’t even handle how easy this is! You know the egg noodles in all of those recipes for Keto Lasagna? This is so much easier! For those of you with nut allergies, there are recipes out there that substitute coconut flour for this dough, and an extra egg.

Roll it out in-between 2 sheets of parchment paper on top of a 10 x 13″ sheet pan (that is what I used but if you have a pan that is different sized just make sure what you roll will fit). As you can see here it doesn’t matter how bulbous your shape is (yes, I had been at a happy hour prior to making this and was doing some serious tipsy kitchen business – hence the blog name).

Bake this for 9-10 minutes, depending on how thinly you rolled out your dough. Keep an eye on this. My smoke alarm goes off every single time I make this, probably from the parchment paper. It’s worth having to replace the batteries, as annoying as that is.

Then add your toppings…this one has my BBQ-U Sauce, then pulled rotisserie chicken, a ton of shredded part-skim mozzarella, with dried basil and oregano topping this off. Oooohhhhhh!!

Song for the Prep: Weapon of Choice by Fatboy Slim ft Bootsy Collins

This was one of the first videos that I learned how to save on my computer back in 2001. Spike Jonze directed Christopher Walken dancing like a freaking boss in this video and it is one of my all-time favorites.