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Paleo Chicken Bacon Ranch Flatbread

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
chicken bacon ranch flatbread
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For the Crust:

  • 1 teaspoon baking powder
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1 tablespoon garlic powder
  • 4 eggs
  • 3 tablespoons avocado oil
  • 1/2 cup coconut milk

For the Toppings:

  • 1 chicken breast
  • 1 tablespoon avocado oil
  • 1/2 tablespoon pepper
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 4 slices of bacon
  • 1/4 large red onion, sliced
  • 1 cup arutula
  • 1/2 cup ranch dressing


  1. Preheat oven to 375-degrees.
  2. Begin mixing dough. In a large bowl, combine all dry ingredients: baking powder, almond flour, coconut flour, salt and garlic powder.
  3. Combine wet ingredients (eggs, avocado oil and coconut milk) with dry ingredient mixture. Continue to mix while adding wet ingredients to avoid clumps.
  4. Kneed dough by hand when the mixture begins to form a dough.
  5. Pour dough mixture over a well greased, rimmed pan or parchment paper.
  6. Bake alone for 15 to 20 minutes.
  7. While the crust is cooking, cut raw chicken breast into cubes. Cook on stovetop with avocado oil, salt, pepper and onion powder.
  8. Remove from heat and set aside.
  9. Cook bacon on stovetop, removing heat before crispy. Chop bacon into bits and place aside.
  10. After crust is cooked to a light brown for 15 to 20 minutes, remove from oven. Spread ranch dressing over crust. Add chopped chicken, bacon bits, onion and other toppings.
  11. Place back in oven and cook for 10 minutes or until toppings are fully cooked and bacon becomes crispy!
  12. Enjoy!