Preheat your oven to 425°F and line a pizza pan or baking sheet with parchment paper. The parchment paper helps prevent sticking and makes transferring the pizza much easier later. Allow the oven to fully preheat before baking because a properly hot oven is one of the keys to getting a crispier low-carb crust instead of a soft one.

In a microwave-safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave the cheeses in short 20–30 second intervals, stirring thoroughly after each round, until the mixture becomes completely melted, smooth, and stretchy. Don’t rush this process by overheating the cheese all at once because it can become oily or rubbery instead of smooth and workable.

Add the almond flour, eggs, baking powder, Italian seasoning, and salt directly into the warm melted cheese mixture. Stir everything together thoroughly using a spoon or spatula until a soft dough forms. At first, the dough may look messy or sticky, but continue mixing until all the ingredients become evenly incorporated. The dough should feel soft, slightly stretchy, and easy to shape.

Lightly oil your hands to prevent sticking, then transfer the dough onto the parchment-lined baking sheet. Gently press and spread the dough outward into a thin pizza shape, keeping the thickness as even as possible so it cooks uniformly. If the dough sticks to your fingers, lightly oil them again. Don’t worry about making a perfect circle — rustic homemade pizza always looks inviting.

Place the crust into the preheated oven and bake for about 10–12 minutes until the surface becomes lightly golden and the edges begin to firm up slightly. This prebaking step is extremely important because it helps the crust hold up under the toppings and prevents sogginess later. The crust should feel stable enough to support the toppings without collapsing.

Carefully remove the crust from the oven and spread the basil pesto evenly across the surface using the back of a spoon or spatula. Leave a small border around the edges to create a classic pizza-style crust. The pesto adds rich herby flavor, so you don’t need a very thick layer — just enough to evenly coat the surface.

Sprinkle the cooked chicken evenly across the pesto layer, making sure every slice will get some chicken. Top with the shredded mozzarella cheese and parmesan cheese, distributing everything evenly so the pizza melts consistently while baking. If desired, you can also add optional toppings like spinach, turkey bacon, roasted garlic, or red pepper flakes at this stage.

Return the pizza to the oven and bake for another 8–10 minutes until the cheese becomes fully melted, bubbly, and lightly golden. The edges of the crust should deepen slightly in color while the cheese develops those classic gooey pizza bubbles on top.

For extra browning and crispy cheese spots, switch the oven to broil for the final 1–2 minutes. Watch the pizza very closely during this step because broiling can go from perfectly golden to burnt very quickly. The top should develop beautiful browned cheese spots and slightly crisp edges.

Remove the pizza from the oven and allow it to cool for several minutes before slicing. This short resting time helps the cheese settle slightly and makes the slices easier to cut cleanly without sliding apart. Slice and serve warm while the cheese is still melty and the crust remains crisp around the edges for the best keto pizza experience.

Grilled chicken pizza with pesto and herbs