Keto Low-Carb Bacon, Chicken, Spinach Alfredo Fathead Pizza
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Keto Low-Carb Bacon, Chicken, Spinach Alfredo Fathead Pizza is a quick and easy gluten-free, healthy recipe with almond flour. This recipe will show you how to make the base, dough, crust, and sauce for pizza that is perfect for the keto diet and ketosis. The dish is practically carb-free and no carb!
One Slice of Pizza = Calories: 397 Fat: 30G Net Carbs: 3G Protein: 27G
I am super picky about pizza. I don’t really like most pizza. I’m sure that sounds like a really strange way to start a post that is for a pizza recipe, right?
For starters, I have never been fond of pizza with sausage. I also don’t like most pepperoni. Growing up I feel like our options for pizza in the home were always pepperoni and/or sausage. Once in a while, my mom would order the combination style with beef, pepperoni, sausage, and vegetables.
Now, that was golden for me! I would pick off the pepperoni and sausage while leaving the beef and vegetables. I couldn’t get enough of the onions, mushroom, and green pepper. Even as a kid I LOVED that stuff.
Over the years pizza began to evolve. There are so many options for pizza now! And there are TONS of toppings. I rolled over in my chair when I first had bacon on pizza! It was truly a match made in heaven. I love to add uncured, nitrate-free bacon.
Now for the buzz kill. Pizza has carbs. The best part (in my opinion) of pizza is the crust. I prefer for it to be butter flavored and seasoned with Italian seasoning.
So about the carbs. You can snatch the carbs in pizza with a couple of substitutes. Almond flour is a great substitute for flour. I have been using it for years and love it. I even used it in these Keto Bacon Parmesan Chicken Nuggets last week!
This past week I watched the Fat Head documentary. It’s from 2009 and is a direct response to the controversial Super Size Me documentary. He does a couple of experiments.
One experiment is to eat a lot of food from McDonald’s in order to disprove the result of the Super Size Me documentary. His second experiment centers around a lipid hypothesis. He goes on a low-sugar, low-starch diet for a month. At the end of the month, he has lowered his cholesterol.
The documentary mentions a pizza that is made using almond flour. This recipe was adapted from the film.
Fathead Pizza Recipe Tips
- The dough will be really sticky to roll out. Use parchment paper to bake.
- You can either use really clean hands or a second sheet of parchment paper to roll out the dough.
- If you roll the dough with your hands, wet them first. This will keep the dough from sticking to your hands and fingers as you roll it out.
- If the batter becomes too thick and hard to stir, microwave for another 15 seconds. This will allow the almond flour to moisten some with the cream cheese and mozzarella.
- Parmesan reggiano cheese costs a little more than most standard cheese. IT IS WORTH IT! I highly recommend you purchase the cheese for this recipe. It works wonders in the alfredo sauce.
- Applying melted butter to the pizza crust is awesome, and trust me it tastes amazing.
- For a thinner crust pizza use 3/4 cup almond flour, one egg, and 1 tablespoon of cream cheese as a modification.
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Here is a link to the Nature’s Eats Blanched Almond Flour, 32 Ounce used in this recipe.
Reynolds Kitchens Parchment Paper
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Watch the video here!
Keto Low-Carb Bacon Chicken Spinach Alfredo Fathead Pizza
Keto Low-Carb Bacon Chicken Spinach Alfredo Fathead Pizza is a quick and easy gluten-free, healthy recipe with almond flour and spinach. This recipe will show you how to make the base, dough, crust, and sauce for pizza that is perfect for the keto diet ketosis. The dish is practically carb-free and no carb!
Ingredients
Keto Low-Carb Fathead Pizza Crust
- 1 cup + 2 tablespoons almond flour
- 1 1/2 oz cream cheese
- 2 1/4 cups shredded mozzarella
- 1 egg
- 1-2 teaspoons Italian Seasoning I used 1 1/2 teaspoons
- 1 teaspoon butter melted (optional)
Pizza White Alfredo Sauce
- 3 oz cream cheese
- 1/3 cup heavy cream
- 2 tablespoons butter
- 1/2 cup Parmesan reggiano cheese, shredded
- 1/4 teaspoon crushed red pepper flakes optional
- salt and pepper to taste
Pizza Toppings
- 3 slices bacon cooked and crumbled
- 3/4 pound skinless chicken breasts cut into 1 inch cubes
- McCormick's Grill Mates Chicken Seasoning, salt, and pepper to taste
- 1/4 cup fresh spinach
- 1/2 cup mozzarella cheese, shredded
- 1/3 cup Parmesan reggiano cheese, shredded
- parsley to garnish optional
Helpful tools
- parchment paper
- pizza pan
- pizza slicer
- cooking spray
Instructions
Fathead Pizza Crust
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Preheat oven to 425 degrees.
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Add the mozzarella and cream cheese to a large bowl. Place in the microwave for 60 seconds.
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Remove the mixture from the microwave. Add the Italian Seasoning and stir.
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Stir in the almond flour. The mixture may become really thick and difficult to stir. If so, place the bowl back in the microwave for another 30 seconds.
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Remove from the microwave and stir. Add in the egg. Stir until the mixture forms crust.
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Place a sheet of parchment paper over the pizza pan.
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Spoon the dough onto the parchment paper. Place another sheet of parchment paper over the dough to help roll out and flatten the dough.
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For extra flavor spread the melted butter over the crust using a cooking brush. (optional)
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Using a fork, poke holes throughout the pizza dough. This will allow the crust to rise.
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Bake for 8 minutes.
Pizza Toppings
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While the crust bakes, spray a skillet with cooking spray on medium-high heat. Add the chicken cubes to the skillet. Season with chicken seasoning. Cook for 3-4 minutes until the chicken is no longer pink on the inside.
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Remove the chicken from the skillet and set aside.
Pizza Alfredo Sauce
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Add the butter to the skillet on medium heat. Allow the butter to partially melt and then add the chunks of cream cheese, Parmesan reggiano, heavy cream, red pepper flakes, and salt and pepper to taste.
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Stir continuously until the cheese has melted. The cream cheese may take some time to dissolve.
Assemble the Pizza and Bake
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Spread the alfredo sauce over the pizza crust.
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Add the fresh spinach.
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Toss the cooked bacon and chicken throughout. Sprinkle the mozzarella and Parmesan Reggiano cheese on the top.
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Bake for an additional 8-10 minutes until the cheese has melted. Mine was ready at 8 minutes.
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Cool before serving.
Recipe Notes
Fathead Pizza Recipe Tips
- The dough will be really sticky to roll out. Use parchment paper to bake.
- You can either use really clean hands or a second sheet of parchment paper to roll out the dough.
- If you roll the dough with your hands, wet them first. This will keep the dough from sticking to your hands and fingers as you roll it out.
- If the batter becomes too thick and hard to stir, microwave for another 15 seconds. This will allow the almond flour to moisten some with the cream cheese and mozzarella.
- Parmesan reggiano cheese costs a little more than most standard cheese. IT IS WORTH IT! I highly recommend you purchase the cheese for this recipe. It works wonders in the alfredo sauce.
- Applying melted butter to the pizza crust is awesome, and trust me it tastes amazing.
- For a thinner crust pizza use 3/4 cup almond flour, one egg, and 1 tablespoon of cream cheese as a modification.
