This keto jalapeno popper pizza is a simple, nutritious meal made with our favorite homemade low carb pizza crust that’s topped with plenty of cheese, bacon, and slices of jalapeno! You’ll get all the flavor of a jalapeno popper in the form of pizza!
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!
The sauce is 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!
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.
Cream Cheese – This helps keep the dough moist and binds it together.
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.
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.
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 pizza toppings:
Cheese – Some cream cheese, shredded mozzarella, and shredded cheddar is all going on the top of the crust of this jalapeno popper pizza. If you’d like to use any other types of cheese you can add or swap them.
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 it 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.
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!
More Keto Pizza Recipes:
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.
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!