🍗 The Ranchero: Bacon 🥓 & Beef Pizza 🍕 Perfection
The ranchero: bacon & beef pizza perfection recipe is a special treat you won’t feel guilty about after consuming. When made with the accompanying chicken-based pizza crust, this recipe has just under sixty grams of protein and only two grams of carbohydrates per serving, making it a great choice when eating low-carb.
Pizza has been a staple of American cuisine since it became popular in the 1950s and 60s, and it’s no wonder why. It’s delicious, and the variety of toppings you can add makes it a popular dish with the whole family.
I have included a preparation time of five minutes for this recipe because if you make the bacon and ground beef ahead of time, it only takes a few minutes to whip up this savory dish. If you don’t prep ahead, it may take thirty to forty-five minutes to make. My ranch dip recipe can be found HERE.
Your bacon & beef pizza will be done when the cheese is melted, but if you want it to look and taste like a professional chef made it. Place it under a broiler on high heat for three to five minutes to get the cheese to brown a bit on top. The browning of the cheese looks super legit and adds additional flavor by caramelizing the sugars in the cheese.
This recipe is best served fresh but can be stored in the fridge in an air-tight container for a few days and can be reheated in the oven or an air fryer.
Your imagination and preferences will guide you when it comes to variations or substitutions for this recipe. You can use a traditional marinara sauce or even a hollandaise sauce instead of the ranch if you desire. When it comes to the cheese, feel free to experiment. You could use ricotta for a gourmet-style pizza or a provolone/ mozzarella mix. It’s up to you to discover what you like.
I love how you can mix and match different types of toppings on pizza. Try adding some caramelized onions or sautéed mushrooms. Incorporating fresh herbs like basil or cilantro can be a nice touch.
The Ranchero: Bacon and Beef Pizza Recipe
Difficulty Level: 2 Meatballs
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: 1
- 1 tablespoon of ranch dip
- 3 ounces of ground beef, cooked
- 1 ounce of bacon, crumbled
- 2 ounces of mozzarella cheese, shredder
Preheat oven to 400 degrees.
If your chicken-based pizza crust is cold, place it on the center rack of your oven and bake for minutes at 400 degrees. If not, move on to the next step
Spread the ranch dip evenly on the pizza crust, then evenly distribute the ground beef on top of the ranch dip.
Sprinkle the mozzarella on top of the ground beef and top with the bacon crumbles.
Bake for 6-10 minutes at 400 degrees or until the cheese is melted.
Remove from the oven, let cool for a few minutes, then serve immediately.
| Nutritional Facts: (Per Serving) Calories 259 Protein 16g Fat 20g Total Carbohydrates 1g |
Chicken-Based Pizza Crust
With forty-three grams of protein and only one carbohydrate, this chicken-based pizza crust recipe is perfect for anyone following a ketogenic or carnivore diet, and the best part is that it tastes good.
You can use freshly cooked chicken for this recipe, but I recommend canned chicken because it’s easier. If you use canned chicken breast, you’ll want to ensure you get as much of the liquid out as possible. Open the can, and with the lid still in place, flip the can over and squeeze the lid against the chicken to press out the liquid.
Use your hands or a fork to shred the chicken and spread it on the parchment paper so it dries properly.
When you form the crust, make sure to press down on the chicken mixture to form one even solid mass, you can use your hands to press directly on the chicken or use a piece of parchment to do this. Make sure the edges are fully incorporated into the rest of the crust so it doesn’t fall apart when you go to eat your pizza.
When the crust is done baking, it should look dry. If your crust is still moist, flip it over and continue baking until it dries out. This step will help to form a solid base for your pizza.
This pizza crust can be made ahead of time and will store in your fridge in an air-tight container for up to one week. However, you must bake or air fry your crust a bit before using it.
This recipe does not call for any seasoning, but you can include some if you like. I recommend garlic and onion powder, but you can add any spices you like, maybe some red pepper flakes if you want to kick it up a noch.
You can also use this pizza crust as you would crackers by cutting it into smaller pieces. You may need to bake it longer as well. Then you can eat them with egg or chicken salad.
Difficulty Level: 2 Meatballs
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Servings: 2
- 7-10 ounces of canned chicken
- 1 ounce of parmesan cheese, shredded
- 1 egg
Preheat oven to 350 degrees.
Drain The canned chicken, getting as much moisture out as possible.
Break up and spread the chicken on a parchment paper-lined baking sheet and bake at 350 degrees for 10 minutes.
Remove the chicken from the oven and place in a mixing bowl. Increase the heat of the oven to 400 degrees.
Add the parmesan cheese and egg to the bowl with the chicken and mix until well combined.
Dump the mixture onto a parchment paper-lined baking sheet and spread the mixture out to form a 5-inch by 10-inch rectangle. Pressing down on the mixture to form a ½ inch layer.
Bake for 8-10 minutes at 400 degrees Fahrenheit.
If the crust is still moist, flip it over and bake for another 3-5 minutes.
Let the crust cool on a baking rack and cut in half lengthwise to form 2 personal pizza crusts.
| Nutritional Facts: (Per Serving) Calories 349 Protein 43g Fat 17g Total Carbohydrates 1g |