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 (2 tsp), Salt (1 tsp), Pumpkin Purée (1 cup), and Eggland's Best Classic 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), Cream 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.