Preheat the oven to 400F degrees.

Start by making the crust. Add 1 ½ cups of the mozzarella cheese into a large microwave safe bowl, then add in the cream cheese. Microwave for 30 seconds. Stir, then continue to microwave in 15 second increments, until the cheese is completely melted and smooth.

While cheeses are still warm add in the almond flour and egg and mix. You may have to use your hands to fully combine all the ingredients. If it’s sticky you can use a little oil on your hands to help.

Prepare a baking sheet with parchment paper or use a non-stick-baking mat. Place the dough on the baking sheet and form the crust until it reaches to about a 9x13 rectangle.

Place the crust in the oven and bake for 8-10 minutes until the crust is starting to turn golden brown around the edges. Allow the crust to cool for 5 minutes. Reduce the oven temperature to 350F degrees.

Once the crust has cooled, spoon the ranch dressing evenly over the crust and spread around, leaving a border of crust around the edges.

Sprinkle the shredded chicken on top of the ranch dressing and then add the crumbled bacon on top of the chicken.

Top off the pizza with the extra ¾ cup of shredded mozzarella cheese.

Bake pizza in 350-degree oven for about 8-9 minutes. Cut into six slices and enjoy!