Keto Spinach and Artichoke Pumpkin Crust Pizza

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Place the Mozzarella Cheese (1 cup), Blanched Almond Flour (2 cups), Baking Powder (1/2 Tbsp), Salt (1 tsp), Pumpkin Purée (1 cup), and Eggs (2) in the food processor and pulse until a dough forms.

Turn out ¾ of the dough onto a piece of parchment paper, cover with another piece, and roll out into a ¼ inch thick circle or desired shape. Lift the edges of the dough upwards to form a 1-inch rim around the edge of the crust using the extra dough.

Brush with Olive Oil (1 tsp) and par-bake for 10 minutes.

Add Shredded Parmesan Cheese (1 cup), Artichoke Hearts (1 can), Shredded Mozzarella Cheese (1/2 cup), Philadelphia Original Soft Cheese (2/3 cup), Mayonnaise (1/3 cup), and Sour Cream (1/3 cup) into the food processor. Blend to combine.

Add Garlic (4 cloves), Ricotta Cheese (1/2 cup), and Fresh Spinach (5.5 oz) in the food processor. Blend to combine until smooth for 2 minutes.

Check the Spinach & Artichoke for seasoning. Season with Salt (to taste) and Ground Black Pepper (to taste). Pulse a couple more times.

Spoon the Spinach & Artichoke topping into the middle of the baked pizza crust and spread evenly.

Continue baking for another 15 minutes or until the cheese is golden brown.

Serve.