Keto Spinach Artichoke Pizza

This Keto Spinach Artichoke Pizza combines the creamy goodness of spinach artichoke dip with a crispy low-carb crust, creating a delectable pizza that's perfect for keto dieters and anyone looking for a healthier pizza option. Satisfy your cravings with this guilt-free, flavorful pizza.

Course Dinner

Cuisine Italian, Keto

Keyword Keto Dinner, keto pizza, low carb pizza, Spinach Artichoke Pizza

Prep Time 15

Cook Time 20

Total Time 35

Servings slices

Calories 320kcal

Equipment

Microwave-safe bowl
Pizza pan or baking sheet
Parchment paper
Skillet
Mixing bowl
Rolling pin (optional)

Ingredients

Pizza Crust

1 ½ cups shredded mozzarella cheese 168g / 5.9oz
2 tbsp cream cheese 30g / 1.05oz
¾ cup almond flour 90g / 3.17oz
1 large egg
½ tsp garlic powder
½ tsp Italian seasoning

Pizza Toppings

1 cup canned artichoke hearts, drained and chopped 120g / 4.23oz
2 cups fresh spinach 60g / 2.12oz
1 cup shredded mozzarella cheese 112g / 3.95oz
¼ cup grated Parmesan cheese 22g / 0.78oz
½ cup full-fat sour cream 115g / 4.06oz
¼ cup mayonnaise 60g / 2.12oz
2 cloves garlic, minced
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C). Line a pizza pan or baking sheet with parchment paper.
Start with the pizza crust. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 60-90 seconds, until the cheeses have melted. Stir well.
Add the almond flour, egg, garlic powder, and Italian seasoning to the melted cheese mixture. Mix until a dough forms.
Place the dough onto the parchment paper and, using another piece of parchment on top, roll out to your desired pizza shape.
Poke holes in the crust with a fork to prevent bubbling and bake for 10 minutes, or until golden.
While the crust bakes, prepare the spinach artichoke topping. In a skillet over medium heat, wilt the spinach, then remove and drain any excess liquid.
In a mixing bowl, combine the chopped artichokes, wilted spinach, sour cream, mayonnaise, minced garlic, and half of the mozzarella and Parmesan cheeses. Season with salt and pepper to taste.
Remove the crust from the oven and spread the spinach artichoke mixture evenly on top. Sprinkle with the remaining mozzarella and Parmesan cheeses.
Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Let the pizza cool for a couple of minutes before slicing and serving.

Notes

Ensure to drain the spinach and artichokes well to prevent a soggy crust.

The pizza crust can be made ahead and stored in the fridge for up to 2 days.

For extra flavor, add a pinch of red pepper flakes to the topping mixture.

Nutrition