Made chicken bacon ranch deep dish pizza the other night. probably ate more than I should have.
There was enough left over for 2 more meals, too.
Ingredients:
3 small chicken breasts (Sam's club)
Member's mark precooked bacon bits
7 eggs
Mozzerella or mexican blend cheese (amount desired)
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4 oz cream cheese
Member's Mark Cheddar cubes (about 4 cubes per egg. You can use 4 about 4 cups of cheese of your choice instead if needed)
6 tbsp almond flour
Hidden Valley Ranch dressing (amount desired)
Directions:
Preheat oven to 375 F
This is like a hybrid of fathead dough and chaffle batter. So, chafflehead dough? This combination has more of a thick batter consistency, however.
Blend 7 eggs, 28 cheddar cubes, 4 ounce cream cheese in a blender or mixer
Spread batter across glass pan
Cook for about 15 to 20 minutes. Check at times for bubbles and make holes with a fork as needed.
This will make a very soft crust. You can add 1 tsp baking powder if you want it to rise. I opted to go without it this time for a thinner base.
Add one layer of shredded cheese . Cut cooked chicken breasts up into small pieces and add it. Add the amount of ranch dressing desired. Add precooked bacon (or cook and cut up bacon strips) Sprinkle just a thin layer of cheese on top.
Bake for another 20 minutes, let cool, and enjoy.