Low-carb and gluten-free, this super simple deep dish pizza based on my simple deep dish crust recipe caters to the bacon lovers out there and is a guaranteed hit on your next pizza night!

Tip: Don’t use canned chicken. Go with the cooked breasts. You want the meat as dry as possible.

In fact, I’m so excited about this pizza, I’m up late working extra hard to make sure you can prepare it this week. Of course, it’s totally gluten-free and easy to make.



This is a close up of the pizza. I tried video taping the process, but the video came out a bit too dark, so I’m going to play with the white balance and the lighting more. I love photographing outside in shade because I love the blast of color.

Tip: Add a bit of cheddar cheese to the top for a pop of color and flavor.

I love Colorado because even when there’s snow on the ground, it is so pretty outside. See the snow?

Another view of this triple bacon pizza. It is so delicious I can’t wait for breakfast!

The outer edge there? It’s crispy! I kid you not. I do not blow sunshine up your yoga pants.

Tip: For your own peppered bacon, heavily sprinkle pepper along the edge of the slices. Press. Cook as usual.

Yes, it’s totally hand-holdable. See how nicely it holds its shape? How proper. How fabulous, says I!

Tip: For super-dense crust terrificness, be sure to press the crust into the pan as hard as you reasonably can.

Total vertical fabulosity. Yes, Virginia, there is a gluten-free crust that doesn’t flop–in more ways than one.

Are you ready? Let’s go!

Bacon Extravaganza Deep Dish Pizza

Crust:

1.5 cups cooked chicken breast

1.5 cups low-moisture shredded mozzarella cheese

1 Tbsp parsley, dried

1 tsp basil

1/2 tsp onion powder

1/2 tsp garlic powder

Toppings:

4 slices chopped Canadian Bacon

6 slices cooked, crumbled, peppered Bacon

6 slices cooked, crumbled, regular, crispy Bacon

1/4 cup chopped sweet yellow onion

1/4 cup chopped green onion

1/4 cup red sauce

2 cups mozzarella cheese

Preheat oven to 375 degrees Fahrenheit.

Process chicken and cheese together in a blender, food processor or Ninja. Mixture will resemble a meal/thick, dense crumb consistency. Place parchment paper in the bottom of a 10-11″ springform cheesecake pan (there will be some overlap. Remove excess from below the pan after pan seals parchment in place). Firmly press chicken/cheese mixture into springform pan. Top with parsley, basil, onion and garlic powder. Bake for 20 minutes.

Top with sauce, cheese, and rest of toppings. Bake for 25 more minutes. Let cool for five minutes in pan. Carefully open springform pan. Slice and serve.

Makes 8 slices.

Nutritional information per 1/8 loaded pizza: Calories: 303, Carbohydrates: 2.9 g , Fiber: .2 g, Net Carbohydrates: 2.7 g , Protein: 31.45 g, Fat: 17 g.

