low carb chicken blt pizza
This recipe is pretty much one of my favorite sandwiches made into a pizza. The crunchy bacon, with the juicy tomatoes are just wonderful. I made this pizza with a keto, grain free crust from the brand Capello’s. Feel free to use your own favorite crust. Cauliflower crust would work really good as well. I Did use spinach instead of lettuce, so I would actually call this a BST pizza :P, but lets stick with the original name.
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what you will need
1 pizza crust - Capellos Brand
pizza sauce - Rao's
shredded cheese of choice
few slices of bacon - Applegate
slices of tomato
spinach leaves
left over cooked chicken cut into strips. If you don’t have left over chicken hanging around, I would say skip this part if you don’t mind. Otherwise you can quickly cook some up. I had some left overs in the fridge so I added it!
Lets assemble
If you are using a Capello’s curst, you will need to bake it at 420F for 10 minutes before adding topping. Follow direction according to the pizza crust you are using if it needs to be pre-baked.
Add a layer of sauce, sprinkle on cheese, add chicken, tomato, bacon, spinach, and more cheese.
Bake for an additional 6-7 minutes until cheese has melted and spinach wilts down. You can also turn your broiler on high for a couple minutes to get the cheese bubbly and crispy! Slice and dig in :)
Low Carb Chicken BLT Pizza
Ingredients
- 1 pizza crust
- 1 tbsp. pizza sauce
- 1/4 cup shredded cheese. I used a blend of mozzarella and cheddar
- few tomato slices
- left over chicken strips
- 2-3 cooked bacon slices
- spinach
Instructions
- If you’re using the Capello's crust, you’ll need to bake it first at 420°F for 10 minutes. When done remove and start adding your toppings.
- Add a layer of sauce, some cheese, tomato slices, chicken, bacon, spinach, and a little more cheese.
- Bake for 6-7 minutes and then broil on high for 1-2 minutes for cheese to get more crispy.
- Slice and dig in!
