Our Spicy Jalapeno Popper Pizza is made on our favorite low carb crust and packed with creamy cheese, salty bacon, and spicy peppers! You’ll get all the flavor of a jalapeno popper in the form of pizza!
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It’s probably no surprise that we love pizza in our house!
I mean, first of all, who doesn’t love pizza?! And second of all, have you seen our collection of low carb pizza recipes? It just keeps on growing!
Between the Big Mac Pizza and Buffalo Chicken Pizza, we love get creative with toppings on our fathead pizza dough!
This time around we combined two favorites – jalapeno poppers and pizza!
This Jalapeno Pizza features cream cheese (of course), and then we top that off with cheddar, crumbled bacon, and slices of fresh jalapeno. The salty bacon, the creamy cheese, the spicy jalapeno – it all comes together beautifully!
What are Jalapeno Poppers?
This popular appetizer or snack originated in Texas, where loads of yummy things come from! They are typically made with fresh jalapeno peppers that are halved or hollowed out and filled with a cream cheese stuffing!
There are a few varieties of jaalpeno poppers. Some are breaded and deep fried while others are wrapped in bacon and baked. They are can be prepared in a number of different ways with various ingredients.
Our recipe for keto jalapeno poppers is a favorite snack, appetizer, and sometimes even lunch!
This recipe has all the creamy, cheesy goodness and spicy heat of jalapeno poppers in pizza form! It’s loaded up with cream cheese, mozzarella cheese, and cheddar cheese. And yes, there is bacon!
Keto Jalapeno Popper Pizza
Ingredients
For the crust:
- 2 cups shredded mozzarella
- 2 tablespoons cream cheese
- 1 large egg
- ¾ cup almond flour
For Topping:
- 4 ounces cream cheese room temperature
- 1 ½ cups shredded mozzarella
- ½ cup shredded cheddar
- 6 slices bacon fried and crumbled
- 1-2 jalapenos sliced thin
Instructions
To make the crust:
- Preheat oven to 425 degrees.
- Add mozzarella and cream cheese to a microwave safe bowl and microwave for 1 minute. Stir to combine and return to the microwave until cheese has melted, about 30 more seconds.
- Stir in the almond flour and egg to combine.
- Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.
- Roll the dough out into a 12 inch diameter circle.
- Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan.
- Bake for 8 minutes or until crust is lightly golden.
- For an extra sturdy crust that holds up well, carefully flip the crust over onto the parchment paper and bake for 3 more minutes.
For topping:
- Carefully spread the cream cheese over the hot pizza crust.
- Sprinkle with the mozzarella, cheddar, bacon, and jalapeno slices.
- Return the pizza to the oven and bake for 8-10 minutes or until cheese has melted and crust is golden around the edges.
- Let set for 5 minutes before slicing into 8 pieces and serving.
Tips & Notes:
Nutrition Information:
Ingredient Notes:
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For the keto pizza crust:
Almond Flour – It’s a great low carb sub for regular flour and it’ll work perfectly in this simple keto pizza crust recipe.
Shredded Mozzarella – You might be thinking that all this cheese should be part of the toppings. And you’re right, it will be too! But it’s also a great way to build up a nice low carb pizza crust too because it adds flavor and it just works with the almond flour and egg.
Cream Cheese – This helps keep the dough moist and binds it together.
Egg – This is going to bind all the low carb pizza crust ingredients together!
You may also use our chicken crust pizza or cauliflower pizza crust as the base for this recipe.
Be sure to line your baking sheet or pizza pan with parchment paper so that the crust doesn’t stick while baking.
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
For the jalapeno pizza toppings:
Cheese – Some cream cheese, shredded mozzarella cheese, and shredded cheddar is all going on the top of the crust of this jalapeno popper pizza. Other varieties such as Monterey Jack cheese are okay to use too!
Bacon – You’ll need some cooked and crumbled fried bacon! It’s a great topping for pizza. Try this easy air fryer bacon recipe if you want to make some ahead of time and mess free!
Jalapenos – You’ll want some thinly sliced jalapeno for this. You can buy it pre-sliced or pickled if you want them to be a little more mild. Or slice your own. Remove the seeds and ribs if you don’t want it to be too spicy.
- You can use this low carb pizza dough in any pizza recipe. Feel free to get creative!
- It’s easy to make this a little more mild by using a jar of tamed jalapeno slices in place of the fresh.
- The combo of salty bacon, spicy jalapenos, and creamy cheese works so well together!
How To Make Jalapeno Poppper Pizza with Fathead Dough:
- Melt – To get started preheat your oven to 425 and add the mozzarella and cream cheese to a microwave safe bowl. Microwave for one minute and then stir the cream cheese mixture up to combine and return to the microwave until it has melted, about 30 more seconds. This should melt the cheese so that you can stir it together.
- Almond Flour – When the cheese is melty you can stir in the almond flour and the egg. Stir until it is combined with the cheese.
- Roll – When the dough is mixed together place it on a large sheet of parchment paper. Top it with another sheet of parchment and then roll the dough out into a 12″ diameter circle. This low carb pizza crust is so easy to prepare!
- Bake – The crust needs to be pre-baked before you add the jalapeno popper pizza toppings. Remove the top sheet of parchment and then transfer the dough on the bottom sheet of parchment to a pizza pan. Bake the low carb crust for 8 minute or until it is lightly golden. If you want an extra sturdy crust carefully flip it over and bake for 3 more minutes.
- Cheese – Carefully spread the cream cheese over the still warm pizza crust. Next, sprinkle on the mozzarella and cheddar cheeses!
- Toppings – You can now add on the crumbled bacon and jalapeno slices!
- Bake – Return the pizza pan to the oven and continue baking for 8 to 10 minutes or until the cheese has melted and the crust is nice and golden around the edges.
- Slice & Serve – Let the pizza cool for about 5 minutes before slicing. It’ll be a little easier to slice after it has set for a few minutes. Slice it into 8 pieces.
What To Serve With Jalapeño Pizza:
You can enjoy this pizza on its own as a meal or an appetizer, and it’s great for events or parties too! We prefer to serve this with one of our favorite salads like my keto grinder salad, or just a simple side salad topped with our keto ranch dressing.
Some other good choices for serving alongside this pizza:
Store-Bought Crust:
If you’re able to find a low carb store-bought crust, you’re welcome to use that in place of our homemade crust. Personally, we LOVE this pizza dough, but if you’re short on time go for the store-bought!
FAQ’s:
If you’ve got leftover jalapeno popper pizza you can keep it stored in the refrigerator covered or in an airtight container. It should last for 2 to 3 days. It can be reheated in the oven or the microwave. Or just enjoy it cold!
I’m sticking to pretty traditional jalapeno popper toppings for this pizza, but you can definitely switch things up if you want and add or swap toppings!
This is more of a regular hand tossed style crust than a thin crust or thick crust. You could use more or less dough to try and get the crust to your preferred thickness.
This is about as spicy as any other jalapeno popper recipe! If you enjoy jalapenos then you should be fine. If not, maybe don’t use as many. The cream cheese will help cut some of the spicy heat too!
Sami R says
I har to sub 1/4 c coconut flour for almond. I also dipped the dough in bacon grease before putting it on a silpat which let me spread it by hand. The recipes from this site are helpful and always so good
Mike Gibson says
Love this recipe…but instead of fathead dough, I used a low carb tortilla. I cooked the tortilla in the air fryer until it was crisp. Then I added the toppings and put it under the oven broiler until the cheese was the perfect color. Using the low carb tortilla saved me a bunch of calories.
Karly Campbell says
Sounds delicious!