My girlfriend has been begging me to make a keto copycat of her favorite pizza: the Thai Chicken Pizza from California Pizza Kitchen. Though I’ve never had it before, I love experimenting with Thai style flavors, and thought this would be a really great treat to have! Of course, I’m using the same pizza base as the pepperoni pizza many of you have tried on the site – though we make it a little bit flatter and opt to go for the flatbread shape.

All said and done, it was a magnificent keto treat for us, and we definitely enjoyed every last bite of it over the next few days. The flavors are really fresh and vibrant. The acidity in the sauce really pops against the more earthy and nutty taste. The mung bean sprouts and carrots on top add the extra crunch factor that really bring everything together. Plus there’s chicken thighs – and I always love chicken thighs.

I will say that this is one of the carbier dishes that I’ve created on the site. It’s got shredded carrots, which I very, very rarely use. Just be careful with the amount you eat. Luckily it’s extremely filling so you will only need about 2 slices. I chose to eat 2 slices and made a small side salad for me for dinner and I was very full afterward.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


Peanut Sauce
4 tbsp. PBFit
2 tbsp. Rice Wine Vinegar
4 tbsp. Soy Sauce
4 tbsp. Reduced Sugar Ketchup
4 tbsp. Coconut Oil
1 tsp. Fish Sauce
Juice of 1/2 Lime

Pizza Base
2 cups Mozzarella Cheese (~8 oz.)
3/4 cup Almond Flour
1 tbsp. Psyllium Husk Powder
3 tbsp. Cream Cheese (~1.5 oz.)
1 large Egg
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Ginger Powder
1/2 tsp. Salt
1/2 tsp. Pepper

2 small Chicken Thighs, cooked
3 oz. Mung Bean Sprouts
6 oz. Mozzarella Cheese
2 medium Green Onions
1 1/2 oz. Shredded Carrot
2 tbsp. Peanuts, chopped
3 tbsp. Cilantro, chopped

Nutrition Summary: This makes 12 total slices of Keto Thai Chicken Pizza. Each slice comes out to be 268 Calories, 21g Fats, 3.2g Net Carbs, and 15g Protein.


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