Keto BBQ Chicken Pizza: A Low-Carb Recipe That Tastes Good

If you’ve ever tried a “low-carb” pizza and thought, “This ain’t pizza…”, you’re not alone.

I’ve been down that road too, the cauliflower crusts that crumble like wet sand, the almond flour versions that taste more like a dense biscuit than anything else, and those weird pre-made options that cost more than a full tank of gas and still fall apart in the oven.

But one recipe changed all that. Keto BBQ Chicken Pizza. And not just any version, this one is chewy, cheesy, tangy, sweet (but sugar-free), and it actually holds together like real pizza.

So if you’re trying to eat low-carb without giving up pizza nights, this one’s for you. No fluff, no weird ingredients you’ll only use once and forget in the back of the pantry. Just simple stuff, bold flavor, and a crust that’ll surprise you.

What Is Keto BBQ Chicken Pizza?

Keto BBQ Chicken Pizza is a pizza made without regular dough or sugar-filled BBQ sauce. It’s designed for anyone keeping carbs low but still craving takeout-style flavor.

It has:

• A low-carb crust that bakes up golden and chewy.

• A sugar-free BBQ sauce with a little kick and a little sweetness.

• Juicy chicken, plenty of cheese, red onions (optional, but good), and fresh cilantro if you want to get fancy.

You can use leftover rotisserie chicken or meal-prepped grilled chicken. The crust? Made from almond flour, cheese, egg — or you can use a shortcut and go with a low-carb tortilla or pre-made keto flatbread. We’ll get into the options.

Let’s make the thing.

Ingredients (All the Good Stuff)

Here’s everything you need for a basic 10-12 inch pizza. Double up if you’re feeding a crew or want leftovers.

For the Crust (Fathead Dough Style):

• 1 ½ cups shredded mozzarella cheese (low moisture)

• 2 tbsp cream cheese

• ¾ cup almond flour

• 1 egg

• Pinch of salt

• ½ tsp garlic powder (optional)

For the Toppings:

• 1 cup cooked chicken, chopped or shredded

• ½ cup sugar-free BBQ sauce (check labels – more on this below)

• 1 ½ cups shredded mozzarella cheese

• ¼ red onion, thinly sliced (optional)

• Fresh cilantro (optional)

Sauce Tip

Not all BBQ sauces are keto. Most are loaded with sugar — even the “healthy” ones. Look for a sugar-free one made with erythritol or stevia. Popular brands like G Hughes or Primal Kitchen work well and taste close to the real deal. If you’re really watching sugar, go easy on how much you use — just enough for that tangy kick.

Let’s Make this Keto BBQ Chicken Pizza – Crust First

Step 1: Melt the cheeses

Throw the shredded mozzarella and cream cheese in a microwave-safe bowl. Heat for 45 seconds, stir, then heat again in 20-second bursts until melted and gooey. Mix until smooth.

Step 2: Add almond flour and egg

Add the almond flour, egg, salt, and garlic powder to the cheese mixture. Stir with a fork until it starts forming a dough. Then use your hands to knead it together — it’ll be sticky at first. If it’s too sticky to handle, toss a little more almond flour on your hands.

Step 3: Flatten it out

Place the dough between two sheets of parchment paper and roll it out into a circle (or rectangle if you’re lazy, no judgment). You want it about ¼ inch thick.

Step 4: Bake the crust

Transfer the crust (with the bottom parchment sheet still under it) to a baking tray or pizza stone. Bake at 425°F (220°C) for about 8-10 minutes, or until it’s just starting to turn golden.

Now comes the good part.

Building the Pizza

Once your crust is baked and holding firm, it’s topping time.

Step 1: Sauce it up

Spread your sugar-free BBQ sauce evenly over the crust. Don’t overdo it — too much sauce can make the crust soggy.

Step 2: Add the chicken

Sprinkle the cooked chicken evenly. If you like it saucier, you can toss the chicken in a little extra BBQ sauce first.

Step 3: Cheese, glorious cheese

Top with shredded mozzarella. If you’re feeling wild, throw in some smoked gouda or cheddar for extra flavor.

Step 4: Extras

Add thin red onion slices and maybe a little cracked black pepper. Cilantro goes on after baking — unless you’re one of those people who think it tastes like soap. You do you.

Step 5: Bake again

Pop it back into the oven at 425°F for another 6-8 minutes, or until the cheese is melted, bubbling, and starting to brown in spots.

Optional Broil: If you like crispy cheese edges, broil the pizza for 1-2 minutes at the end. Keep an eye on it — it goes from bubbly to burned real fast.

Serving It Up

Let the pizza cool for 2-3 minutes before slicing. This helps the cheese firm up a bit, and the crust sets.

Use a sharp knife or pizza cutter to slice — it’ll hold its shape better than you think. Serve with a sprinkle of fresh cilantro (if you’re into it) and maybe a side of ranch if you want the full experience.

Why It Works (Even If You Hate “Diet Food”)

Most keto recipes try too hard. They throw in weird substitutions that don’t feel like real food. But this one? It keeps things simple.

• The crust is cheesy and rich, not dry like cardboard.

• The sauce has real BBQ flavor, not just vinegar and fake smoke.

• The toppings are filling, and taste just like your favorite slice from the pizza place.

You won’t miss the regular crust. Honestly.

And if you’ve got non-keto people in the house? Just serve it without saying a word. They might not even notice.

Make It Your Way: Variations

Once you’ve nailed the basic version, you can mess with the toppings.

A) Spicy BBQ Chicken Pizza

Add some sliced jalapeños or crushed red pepper. Boom — heat.

B) Bacon BBQ Chicken Pizza

Because bacon makes everything better. Cook it until crisp, crumble it on top before baking.

C) Hawaiian-ish BBQ Pizza

Add pineapple if you’re not doing strict keto — but for a keto version, try a few pieces of roasted yellow bell pepper for sweetness without the sugar.

D) Buffalo Twist

Swap the BBQ sauce for buffalo sauce and blue cheese crumbles. Totally different vibe, still amazing.

Tips to Keep It Keto (Without Losing Flavor)

• Use full-fat cheese – low-fat versions can be rubbery and watery.

• Check your BBQ sauce label – some brands sneak in sugar with names like “evaporated cane juice.” Skip those.

• Don’t overload the toppings – too much weight can make the crust floppy.

• Store leftovers properly – wrap in foil or airtight container. Reheat in the oven or air fryer to get that crispy bottom back.

Meal Prep Friendly?

Oh yeah.

Make two crusts at once and store one (baked, without toppings) in the fridge. It’ll last up to 5 days. When you’re ready to eat, just top and bake.

You can also freeze the crusts — just layer parchment between them and store flat in a freezer bag. They hold up great.

Got leftover chicken from Sunday dinner? Use that. Or grill extra chicken breast, shred it up, and keep it in the fridge. Saves time when you need a quick dinner or lunch.

Pizza Night Without the Carbs

Let’s be real — eating keto can get boring fast. You can only eat so many bunless burgers and scrambled eggs before you start thinking about bread again. And nothing makes people fall off the wagon faster than bland food.

This pizza helps fix that. You get the joy of pizza night back — the smell, the crispy crust, the melty cheese, the sweet tang of BBQ sauce — without the carb crash afterward.

It’s not just “good for keto.” It’s good. Period.

Conclusion

You don’t need a ton of time or skill to make this pizza. If you can stir a bowl and roll out some dough, you’re good to go.

It’s the kind of recipe you can make on a weeknight, or serve at a small party and not have to explain what it is. People just eat it and ask for more. That’s a win.

So next time you’re standing in the kitchen wondering what to make that won’t wreck your macros or taste like regret, go for this BBQ chicken pizza. Fast, cheesy, satisfying, and totally crave-worthy.

If you try it, make a second one. Trust me, leftovers don’t last.

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