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Keto Spinach and Artichoke Pumpkin Crust Pizza
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Recipe

18 INGREDIENTS • 10 STEPS • 1HR

Keto Spinach and Artichoke Pumpkin Crust Pizza

5
4 ratings
Move over, Cauliflower! There’s a new low carb alternative in town! You can try this Keto Spinach and Artichoke Pumpkin Crust Pizza on your next family date night.
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Whitney Lofts
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
http://instagram.com/whitneylofts
Move over, Cauliflower! There’s a new low carb alternative in town! You can try this Keto Spinach and Artichoke Pumpkin Crust Pizza on your next family date night.
1HR
Total Time
$3.28
Cost Per Serving
Ingredients
Servings
6
US / Metric
Pizza Crust
Blanched Almond Flour
2 cups
Blanched Almond Flour
Baking Powder
1/2 Tbsp
Baking Powder
Salt
1 tsp
Spinach & Artichoke Topping
Ricotta Cheese
1/2 cup
Ricotta Cheese
Cream Cheese
2/3 cup
Cream Cheese
Mayonnaise
1/3 cup
Mayonnaise
Sour Cream
1/3 cup
Fresh Spinach
5 cups
Fresh Spinach
or Frozen Spinach, thawed
Artichoke Hearts
1 can
14 oz
Garlic
4 cloves
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
670
Fat
54.7 g
Protein
28.3 g
Carbs
20.9 g
Add to plan
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Keto Spinach and Artichoke Pumpkin Crust Pizza
Save
author_avatar
Whitney Lofts
La Jefa at the SideChef Kitchen Studio. Culinary Producer by day, striving to attain a “balanced” lifestyle by night. Favourite Foods: Cheese, Pesto, Dark Chocolate and Steak.
http://instagram.com/whitneylofts
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
step 2
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.
step 3
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.
step 4
Brush with Olive Oil (1 tsp) and par-bake for 10 minutes.
step 5
Add Shredded Parmesan Cheese (1 cup), Artichoke Hearts (1 can), Shredded Mozzarella Cheese (1/2 cup), Cream Cheese (2/3 cup), Mayonnaise (1/3 cup), and Sour Cream (1/3 cup) into the food processor. Blend to combine.
step 6
Add Garlic (4 cloves), Ricotta Cheese (1/2 cup), and Fresh Spinach (5 cups) in the food processor. Blend to combine until smooth for 2 minutes.
step 7
Check the Spinach & Artichoke for seasoning. Season with Salt (to taste) and Ground Black Pepper (to taste). Pulse a couple more times.
step 8
Spoon the Spinach & Artichoke topping into the middle of the baked pizza crust and spread evenly.
step 9
Continue baking for another 15 minutes or until the cheese is golden brown.
step 10
Serve.
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Tags
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American
Gluten-Free
Comfort Food
Keto
Low-Carb
Shellfish-Free
Vegetarian
Pizza
Vegetables
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