Keto Chicken Pesto Pizza
Published November 17, 2019 • Updated February 2, 2026
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Easy fathead pizza topped with leftover chicken, creamy pesto, cherry tomatoes, roasted bell pepper and mozzarella cheese.
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Ingredients
3 ½ cups shredded mozzarella cheese, plus ½ cup for topping -
1 ½ cups almond flour
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1 egg
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1 teaspoon baking powder
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1 teaspoon xanthan gum
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½ teaspoon salt
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1 tablespoon keto garlic sauce
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2 tablespoons pesto
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6 oz cooked chicken, diced or shredded
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5 cherry tomatoes, halved
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1 1/2 tablespoons sliced roasted bell pepper
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4 oz sliced fresh mozzarella cheese
Step by Step Instructions
Step by Step Instructions
Melt the cheese
Place 3.5 cups of mozzarella in a microwave-safe glass bowl. Microwave for about two minutes until cheese is melted. Stir to combine and make sure all of the cheese is melted. Remove from microwave and let the mixture cool while combining the remaining ingredients.
Mix dry ingredients
In a large separate bowl, mix together the almond flour, baking powder, xanthan gum, and salt. Set aside.
Combine egg and cheese
Add in your egg to the melted mozzarella cheese. Mix until combined using an electric mixer.
Mix dough
Slowly add the almond flour mixture to the cheese mixture. Using an electric mixer or food processor, stir until the dough is combined and uniform. Don’t be surprised if dough goes flying if you are using the mixer! The easiest, mess free way is to use a food processor to combine the ingredients. If you don’t have an electric mixer or food processor, I recommend kneading the dough by hand until it comes together. This is a messy and time-consuming process, but the end result is the same – fat head pizza.
Knead pizza dough
Once combined, form dough into a ball. Knead the dough a couple of times on a lightly almond floured surface to ensure the dough is uniform in appearance and all ingredients are fully combined.
Roll out crust
Roll out dough to desired thickness – about 1/8 to 1/4 inch thick. Remove top parchment layer and place on top of a baking sheet.
Spread pesto and garlic
Spread the keto garlic sauce and 1 tablespoon of pesto all over the pizza crust.
Add toppings
Add remaining toppings to the pizza and dab an additional 1 tablespoon of pesto around the pizza.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I use a different type of cheese instead of mozzarella?
Yes! Mozzarella adds a nice stretchiness, but provolone or cheddar both work. The flavor and texture will be a little different, but still delicious.
What can I use instead of almond flour for a nut-free option?
Coconut flour works, but you'll need to adjust the quantity since it's more absorbent. Start with about 1/2 cup and add more as needed until the dough comes together.
How should I store leftovers of the Keto Chicken Pesto Pizza?
Let the pizza cool completely, then put it in an airtight container in the fridge. It keeps for 3-4 days. Reheat in the oven or microwave.
Can I make this pizza ahead of time?
Yes! Wrap the dough tightly and store it in the refrigerator for up to 3 days or freeze it for longer storage. When you're ready to bake, let it come to room temperature before adding your toppings.
Is this pizza suitable for a keto diet?
Yes! With about 5g net carbs per slice, this pizza fits right into a keto meal plan.
This is an easy low carb pizza recipe that uses either rotisserie chicken or 
Like I mentioned above, you can use a rotisserie chicken or any leftover chicken you have for this recipe. When I menu plan for the week, I will often plan my 
Yes, pesto works great on a keto diet. Pesto is primarily made up of basil, garlic, parmesan cheese, pine nuts, salt and olive oil. I buy store bought pesto when I make this pizza. It is important to read the ingredients on the label as some pesto manufacturers add sugar to their pesto for flavor. Look for a brand that contains no sugar and very little carbs. My favorite brand of 
I’m a big fan of pizza in my house. My favorite low carb pizza crust is fat head dough. Fat head dough recipes contain mozzarella cheese, almond flour and egg. My recipe for fathead pizza dough also contains baking powder and xanthan gum to help the dough rise and provide structure. The crust puffs up like regular pizza dough and creates a chewy texture in the middle and a crispy outer crust.
I recommend doubling or tripling the recipe when you make fathead dough. It freezes beautifully and you will have some on hand when you are wanting to make pizza but don’t have a lot of time. To freeze your dough, form the freshly made fathead dough into a ball and wrap with plastic wrap. Store in a ziploc bag in the freezer for up to 6 months. You can store fathead dough in the refrigerator for up to one week.
Here are some other toppings that work great on chicken pesto pizza:
Made this for Sunday dinner and my kids were so into it. My son has been weirdly suspicious of anything pesto, but he ate two slices and asked for more. The almond flour crust held up better than I expected. Definitely going into the regular rotation.
Ha, a pesto skeptic eating two slices is a win. The almond flour crust surprises people every time (my kids included). Glad it made the rotation.
This recipe is amazing! My dough came out perfectly and my pizza is super delicious