Fresh oregano, for garnish
Ranch dressing, homemade (here) or store-bought,
for serving
- Place a pizza stone in the cold oven, then turn the
oven on to 425°F. (You can use a baking sheet, but a
pizza stone will bake the bottoms better.) - To make the dough, place the mozzarella cheese
and butter in a microwave-safe bowl and microwave
for 1 to 2 minutes, until the cheese is entirely melted.
Stir well. - Add the egg and, using a hand mixer, combine
well. Add the almond flour and salt and combine well
with the mixer. Use your hands and work it like a
traditional dough, kneading for about 3 minutes. Set the
dough aside. (Note: If the dough is too sticky, chill it in
the refrigerator for an hour or overnight.) - To make the filling, place the diced bacon and
onions in a skillet over medium heat. Cook until the
bacon is crispy and the onions are soft, about 3
minutes. Add the thyme and chicken and sauté until the
chicken is cooked through. Remove from the heat. Add
the mayo and stir well to combine. Set aside. - Place a greased piece of parchment paper on a
rimless baking sheet. Place one-quarter of the dough on
the greased parchment and pat it out with your hands to
form a small circle, about 4 inches in diameter. Repeat