Mouthwatering Keto Pumpkin and Chorizo Pizza Recipe: A Low-Carb Delight

Welcome to a World of Flavor: Keto Pumpkin and Chorizo Pizza

Imagine a pizza that combines the warm, comforting flavors of autumn with the spicy kick of chorizo, all while fitting perfectly into your keto lifestyle. That’s exactly what you get with this Keto Pumpkin and Chorizo Pizza. It’s a culinary masterpiece that proves you don’t have to sacrifice taste for health. This recipe is a testament to the versatility of keto cooking, offering a delicious low-carb alternative to a classic favorite.

Whether you’re a seasoned keto dieter or just looking for a healthier pizza option, this dish is sure to impress. With its almond and coconut flour crust, rich pumpkin base, and savory chorizo topping, every bite is a delight to the senses. Plus, it’s packed with nutrients and healthy fats to keep you energized and satisfied. Let’s dive into the flavors and textures that make this pizza a keto-friendly feast!

Keto Pumpkin and Chorizo Pizza

The Story Behind the Pizza

The inspiration for this Keto Pumpkin and Chorizo Pizza comes from a desire to create a meal that celebrates the bounty of fall while adhering to a ketogenic diet. The idea was to craft a pizza that could be enjoyed by anyone looking to reduce their carb intake without missing out on the joy of a hearty, flavorful pizza.

This pizza is a testament to the ingenuity of keto cooking, showcasing how alternative flours like almond and coconut can produce a satisfying crust that rivals traditional wheat-based doughs. The combination of pumpkin and chorizo brings together a sweet and savory profile, with spices like cumin and smoked paprika enhancing the depth of flavor.

For those on the keto diet, this pizza is a dream come true. The almond flour and coconut flour used in the crust are low in carbs but high in fiber and healthy fats, making them ideal for maintaining ketosis. Pumpkin, a low-carb vegetable, is rich in vitamins and antioxidants, while chorizo adds a protein punch. Mozzarella cheese brings in calcium and more protein, rounding out the nutritional profile of this dish.

Moreover, the use of spices not only adds flavor but also provides health benefits. Cumin, for instance, is known for its digestive properties, and smoked paprika contains capsaicin, which can boost metabolism. This pizza is more than just a meal; it’s a carefully crafted combination of ingredients that support a healthy keto lifestyle.

Preparing Keto Pumpkin and Chorizo Pizza

Perfecting the Pizza: Tips and Techniques

Creating the perfect Keto Pumpkin and Chorizo Pizza is about understanding the nuances of keto baking and cooking. Let’s dive into the method with some additional chef’s tips to elevate your pizza.

Starting with the Crust: The foundation of any great pizza is its crust. When working with almond and coconut flours, it’s important to remember that they behave differently than wheat flour. These gluten-free alternatives require extra binding, which is where the eggs come in. They help hold the dough together, giving it the right texture without the need for gluten.

Baking the Perfect Base: Pre-baking the crust is crucial. It should be lightly golden before adding the toppings, which ensures it won’t become soggy. To achieve a crispier edge, consider brushing the crust with a little extra olive oil before it goes into the oven for its initial bake.

Layering Flavors: The seasoned pumpkin puree acts as a sauce and should be spread evenly. This layer not only adds moisture but also infuses the crust with its rich, autumnal flavor. When adding the chorizo, make sure it’s well-drained to prevent excess grease from making the crust soggy. The mozzarella and red onion not only add taste but also texture and visual appeal.

Keto Pumpkin and Chorizo Pizza Ready to Eat

Variations to Spice Up Your Keto Pizza

Spicy Pumpkin and Chorizo Pizza

For those who love a bit of heat, give your pizza a spicy twist. Add a sprinkle of chili flakes to the pumpkin puree or top the finished pizza with sliced jalapeños. The heat from the peppers will complement the chorizo’s spice and add an extra kick to every bite.

Vegetarian Keto Pumpkin Pizza

If you’re catering to a vegetarian diet, swap out the chorizo for a plant-based alternative or some hearty vegetables like sautéed mushrooms or spinach. This will keep the pizza keto-friendly while providing a delicious option for those avoiding meat.

Deluxe Keto Pumpkin Pizza

Make your pizza deluxe by adding a variety of keto-friendly toppings. Consider olives, artichoke hearts, or even some crumbled feta cheese. These additions will bring new textures and flavors, making your pizza even more indulgent.

Substitutions for Your Keto Pumpkin and Chorizo Pizza

While this recipe is designed to be keto-friendly, there may be times when you need to make substitutions. Here are some options that maintain the low-carb integrity of the dish:

Almond Flour Substitute: If you’re allergic to almonds or simply don’t have almond flour on hand, you can use another nut flour, like hazelnut flour, in equal proportions. Keep in mind that the flavor will be slightly different, but still delicious.

Dairy-Free Cheese: For those who are dairy-free, there are many plant-based cheese alternatives that melt well and can be used in place of mozzarella. Look for a low-carb option to keep it keto.

Alternative Seasonings: If you don’t have the specific spices listed, feel free to experiment with your own blend. Pumpkin pie spice can be a great all-in-one option that complements the pumpkin puree.

Frequently Asked Questions

Can I make the pizza crust ahead of time? Yes, the dough can be made ahead and refrigerated for up to 24 hours. Just let it come to room temperature before rolling it out.

Is pumpkin keto-friendly? Pumpkin is relatively low in carbs and can be included in a keto diet in moderation. In this recipe, the amount used per serving keeps the overall carb count low.

Can I freeze the cooked pizza? Yes, this pizza freezes well. Just be sure to cool it completely before wrapping it tightly and freezing. Reheat in the oven for best results.

How can I ensure the crust is crispy? If you prefer a crispier crust, bake it for an additional 2-3 minutes before adding the toppings. Also, make sure your oven is fully preheated before baking.

What can I use instead of chorizo? If you don’t have chorizo, you can use another type of keto-friendly sausage or even bacon. Just make sure to cook it thoroughly before adding it to the pizza.

Keto Pumpkin and Chorizo Pizza

Indulge in the perfect fusion of autumnal flavors and spicy chorizo with this Keto Pumpkin and Chorizo Pizza. It's a low-carb delight that doesn't skimp on taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Fusion
Servings 4 servings
Calories 640 kcal


  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Skillet
  • Rolling pin


Pizza Crust

  • 1 ½ cups almond flour 150g
  • ¼ cup coconut flour 30g
  • 1 tsp baking powder 4g
  • ½ tsp salt 2g
  • 2 large eggs
  • ¼ cup olive oil 60ml
  • ¼ cup warm water 60ml

Pizza Toppings

  • ½ cup pumpkin puree 120g
  • 1 tsp ground cumin 2g
  • ½ tsp smoked paprika 1g
  • ¼ tsp ground black pepper 0.5g
  • ¼ tsp salt 1g
  • 6 oz chorizo casing removed and crumbled, 170g
  • 1 cup shredded mozzarella cheese 113g
  • ¼ cup diced red onion 28g
  • ¼ cup chopped fresh cilantro 15g


  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  • Add eggs, olive oil, and warm water to the dry ingredients. Stir until a dough forms.
  • Place the dough between two sheets of parchment paper and roll out to your desired pizza thickness.
  • Remove the top layer of parchment paper and transfer the dough on the remaining sheet to the prepared baking sheet.
  • Bake the crust for 10-12 minutes or until lightly golden.
  • While the crust bakes, mix pumpkin puree with cumin, smoked paprika, black pepper, and salt in a small bowl.
  • Cook the crumbled chorizo in a skillet over medium heat until fully cooked, about 5-7 minutes. Drain excess fat.
  • Once the crust is pre-baked, spread the seasoned pumpkin puree evenly on top.
  • Sprinkle the cooked chorizo, shredded mozzarella, and diced red onion over the pumpkin layer.
  • Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.
  • Garnish with chopped fresh cilantro before serving.


Ensure the chorizo is fully cooked before topping the pizza to avoid undercooking.
The dough can be made ahead of time and refrigerated for up to 24 hours.
If you prefer a crispier crust, bake for an additional 2-3 minutes.
To add some heat, consider topping with sliced jalapeños or a drizzle of hot sauce after baking.


Calories: 640kcalCarbohydrates: 14gProtein: 29gFat: 52gFiber: 6gNet Carbs: 8g
Keyword Chorizo Pizza, Keto Dinner Ideas, keto pizza, Keto Pumpkin Recipes, Low Carb Pumpkin Pizza
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