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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.
Course Dinner
Cuisine Fusion
Keyword Chorizo Pizza, Keto Dinner Ideas, keto pizza, Keto Pumpkin Recipes, Low Carb Pumpkin Pizza
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 640kcal

Equipment

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

Ingredients

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

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 640kcal | Carbohydrates: 14g | Protein: 29g | Fat: 52g | Fiber: 6g | Net Carbs: 8g