Keto Chicken Pesto Pizza
Published November 17, 2019 • Updated February 23, 2026
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My favorite keto pizza night recipe. Fathead dough layered with garlic sauce and pesto, topped with leftover chicken, cherry tomatoes, roasted bell pepper, and fresh mozzarella.
This keto chicken pesto pizza is my go-to way to use up leftover chicken. I take my fathead pizza dough, roll it out, and load it with a garlic-pesto double sauce that I landed on after testing this recipe more times than I can count.
Here’s the thing about pesto on pizza. If you just spread it straight on the crust, it can get greasy or too sharp. I start with a thin layer of garlic sauce first, then add the pesto on top. That garlic base mellows everything out and gives you this creamy, savory layer underneath. It’s the difference between pesto pizza that’s one-note and one that actually has depth.
For the chicken, use whatever you have. Rotisserie, grilled from last night, baked chicken you meal-prepped on Sunday. I almost always use leftover chicken because it turns fridge cleanout into something my family genuinely looks forward to. One reader told me her pesto-skeptic son ate two slices and asked for more. That tracks. The garlic sauce underneath tames the pesto enough that even people who think they don’t like it come around.
If you’ve never worked with fathead dough, the food processor is your best friend. I’ve done it with a hand mixer (dough flies everywhere, trust me), by hand (messy and slow), and in the food processor (done in about 30 seconds, no mess). I always go food processor now. The dough comes together into this smooth, pliable ball that rolls out easily between two sheets of parchment paper.
I roll mine to about 1/4 inch thick. Thinner gives you a cracker-crispy crust. Thicker means an extra 3-4 minutes in the oven. Watch for two things at 400 degrees: crust edges browning and cheese going bubbly. Mine usually hits that around 13-14 minutes, not the full 15.
The cherry tomatoes are optional, but I keep them. They burst a little in the oven and give you these pockets of bright acid that cut right through the richness of all that cheese and pesto. If you’re worried about a soggy crust, halve them and pat dry with a paper towel first.
If you love keto pizza as much as I do, I have a whole lineup worth trying. My chicken crust pizza skips the fathead dough entirely. The keto deep dish pizza is for when you want something thick and loaded. Grilled pizza is what I make all summer. And if you want the pesto-chicken combo without the crust, try my keto pesto chicken or creamy pesto chicken as a standalone dinner.
Explore 685+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
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 + Recipes →Frequently Asked Questions
Can I use a different type of cheese instead of mozzarella?
I've tried provolone and it works, just gives you a sharper bite. Cheddar melts fine but doesn't get that same stretch. My go-to swap is a provolone-mozzarella mix when I want something different. The key is picking a cheese that melts well, because you need it to bubble up in the oven. I've also made a pizza bowl version when I want extra cheese without worrying about crust at all.
What can I use instead of almond flour for a nut-free option?
I've tested this with coconut flour and it works, but you need way less since coconut flour absorbs so much more liquid. I start with about 1/2 cup and add more until the dough comes together. The texture ends up slightly more tender and a bit less sturdy, but it still holds toppings without buckling.
Can I freeze the fathead dough before adding toppings?
I freeze fathead dough all the time. I roll it out, leave it on the parchment, and freeze it flat. Once solid, I wrap it in plastic and stack them. Thaw on the counter for about 20 minutes before topping and baking. I usually make a double batch and freeze half so pizza night takes even less effort.
Should I reheat leftovers in the oven or microwave?
Oven, every time. 350 degrees for about 8 minutes and the crust stays crispy. I learned the hard way that the microwave turns fathead dough rubbery. If you're really short on time, a hot skillet with a lid works too (crispy bottom, melty top). I store my leftovers in an airtight container in the fridge and they keep 3-4 days.
Can I make this in an air fryer?
I've done it and it works for smaller personal-sized rounds. 370 degrees for about 8-10 minutes. The crust gets extra crispy on the edges, which I actually prefer. The catch is size: you need to split the dough into individual rounds that fit your basket. I usually get two personal pizzas out of one batch. For something that fits an air fryer basket without reshaping dough, my crustless pizza works perfectly.
How do I know if my store-bought pesto is keto-friendly?
I always flip the jar and check the sugar and oil. A lot of store-bought pesto sneaks in added sugar or cheap filler oils like soybean or canola. I look for under 1g sugar per serving and real olive oil as the fat source. Rao's and Primal Kitchen are two I've used that keep it clean. If the label lists sugar in the first five ingredients, I skip it.
Will cherry tomatoes make the crust soggy?
Not if you prep them right. I halve mine and give them a quick pat dry with a paper towel before they go on the pizza. I've been making this with cherry tomatoes for years and have never had a soggy crust. Fathead dough is dense enough to handle a little moisture. Just don't pile on a full pint.
How do I keep the dough from sticking when I roll it out?
Two pieces of parchment paper, one on top and one underneath. I tried dusting the surface with almond flour and it works, but it makes everything gritty. Parchment gives you a clean roll every time with zero sticking. If the dough feels tacky even between parchment, I pop it in the fridge for 10 minutes to firm up before rolling.
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:
This is probably my sixth time making this in the last few months. Leftover rotisserie chicken just shredded straight from the fridge works so well here. The pesto and garlic sauce together have completely ruined regular pizza for me. I also started patting the cherry tomatoes dry before they go on, and the crust holds up so much better in the center.
Roll the fathead dough between two sheets of parchment. Top sheet peels right off and the crust slides onto the pan in one piece. Four stars because I lost half my first attempt before I figured that out, but every batch since has been clean.
There was this little spot near my college apartment that did a chicken pesto pizza I ate probably once a week senior year. I haven't thought about it in years (three years of keto, so the timing makes sense) but one bite of this and I was back there. The garlic sauce layered under the pesto is exactly what got me.
That garlic layer under the pesto is what makes it. I almost skipped it the first time I tested this and I'm so glad I didn't.
Love this one. The pesto under the chicken instead of just on top is the move. One tip: my first attempt I rolled the dough too thick and the center needed an extra 8 or 9 minutes. Once I got it thinner (more than I expected for a fathead dough) it baked evenly and those edges got properly golden. Measure as you go, especially your first time with this dough.
Thinner than it feels like it should be, right. I roll mine between two sheets of parchment so I can get it there without it tearing. Makes a big difference on the edges.
Never made fathead dough before, so totally new here. Don't have xanthan gum on hand. Can I skip it or will the crust just fall apart without it?
Skip it. The crust holds together without it, just crumbles a little more when you slice. I've left it out before and it's totally fine for a first time.
My skepticism about fathead dough runs deep. I've made three or four versions and they always come out dense and gummy in the center, so I'd basically given up on keto pizza as something I'd ever actually enjoy. Made this on a quiet Sunday and I want to tell every skeptic I know: I get it now. Garlic sauce under the pesto isn't something I'd have thought to do on my own, and it completely changes the base flavor in a way plain pesto alone never has for me. The cherry tomatoes go jammy and almost sweet under the fresh mozzarella, which I wasn't expecting from something that small. I went back for a third slice knowing I shouldn't. No regrets. Only giving four stars because my crust edges got very dark before the center finished, so I'd start checking around 13 minutes next time, but the dough itself finally converted me.
The dark edge thing is real with fathead, especially if your oven runs hot. I tent the edges with foil around minute 10 and it buys the center a couple extra minutes without burning. Glad the garlic base finally landed for you.
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
That dough is the whole thing. Once you nail it you can put pretty much any topping combo on it.