Keto Chicken Pesto Pizza
Published November 17, 2019 • Updated June 2, 2025
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Easy keto pizza recipe using leftover chicken, creamy pesto, cherry tomatoes, roasted bell pepper and mozzarella cheese.
8
Servings
387
Calories
28.9g
Fat
27.2g
Protein
5.1g
Net Carb
7.6g
Total Carbs
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.
Keto Chicken Pesto Pizza Recipe Video
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Keto Chicken Pesto Pizza Ingredients
3 ½ cups shredded mozzarella cheese, plus ½ cup for topping
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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
Keto Chicken Pesto Pizza Directions
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Preheat oven
Preheat oven to 400 degrees.
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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.
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Mix dry ingredients
In a large separate bowl, mix together the almond flour, baking powder, xanthan gum, and salt. Set aside.
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Combine egg and cheese
Add in your egg to the melted mozzarella cheese. Mix until combined using an electric mixer.
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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.
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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.
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Place in between parchment
Place the dough in between two pieces of parchment paper.
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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.
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Spread pesto and garlic
Spread the keto garlic sauce and 1 tablespoon of pesto all over the pizza crust.
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Add toppings
Add remaining toppings to the pizza and dab an additional 1 tablespoon of pesto around the pizza.
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Bake
Bake at 400 degrees for 12 - 15 minutes or until crust is starting to brown and cheese is bubbly.
This is an easy keto 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 is allowed on the keto diet. Pesto is primarily made up of basil, garlic, parmesan cheese, pine nuts, salt and olive oil. I will buy store bought pesto when I make this low carb pizza. It is important to read the ingredients on the label as some pesto manufacturers add sugar to their pesto to make it taste better. Look for a brand that contains no sugar and very little carbs. My favorite brand of 
We are big fans of pizza in my house. Our favorite keto 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 you dough, form the freshly made keto pizza 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.
Consider these other pizza options for your keto chicken pesto pizza:
This recipe is amazing! My dough came out perfectly and my pizza is super delicious