Keto Jalapeno Popper Pizza

We used our favorite fathead crust for this pizza and then topped it off with cream cheese, peppers, and bacon. It's a filling, hearty, and fun twist on pizza!

Course Dinner

Cuisine American

Keyword fathead pizza

Prep Time 15

Cook Time 25

Total Time 40

Servings pieces

Calories 376kcal

Author Karly Campbell

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.

Notes

The parchment paper is necessary. The crust will stick to the pan if you don't use parchment paper. Do not skip1

You may also use our chicken crust pizza or cauliflower pizza crust as the base for this recipe.

For a more mild pizza, use the ‘tamed’ or pickled jalapeno slices from a jar.

Nutrition