Preheat the oven to 400F degrees. Line a baking sheet with parchment paper and set it aside.

Pour 1 1/2 cups of the shredded mozzarella cheese into a large microwave-safe bowl along with the cream cheese. Microwave on high for 30 seconds. Stir well, then continue to microwave in 15-second increments, stirring between each interval, until the cheeses are completely melted. Stir until smooth.

Quickly stir in the egg and almond flour. Work it with your hands until the ingredients are well combined and it forms a nice ball of dough.

Place the dough in the center of your lined baking sheet and use your hands to press it into a large rectangle.

Pre-bake the pizza crust at 400F for 8-10 minutes, or until it just begins to brown slightly around the edges.

Meanwhile, as the crust is cooking, place bacon in a skillet over medium heat. Cook until it reaches your desired crispness. Remove from the skillet and drain on paper towels or a cooling rack. Once cool, crumble or chop into small pieces.

When the crust has finished pre-baking, remove it from the oven. Reduce the oven temperature to 350 degrees.

Spread the ranch dressing evenly over the cooked pizza crust, then top with the shredded chicken, crumbled bacon, and remaining 1/2 cup of shredded mozzarella cheese.

Bake at 350F for 8 minutes, or until the cheese is melted. Cut into pieces and serve immediately.