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.
Total Time
1hr
4.2
5 Ratings
Author: Whitney Lofts at SideChef
Servings:
6
Ingredients
Pizza Crust
•
1
cup
Pumpkin Purée
•
1
cup
Mozzarella Cheese
•
2
Eggs
•
2
cups
Blanched Almond Flour
•
2
tsp
Baking Powder
•
1
tsp
Salt
•
1
tsp
Olive Oil
Spinach & Artichoke Topping
•
1
cup
Shredded Parmesan Cheese
•
1/2
cup
Shredded Mozzarella Cheese
•
1/2
cup
Ricotta Cheese
•
2/3
cup
Cream Cheese
•
1/3
cup
Mayonnaise
•
1/3
cup
Sour Cream
•
5.5
oz
Fresh Spinach
or Frozen Spinach, thawed
•
1
can
(14 oz)
Artichoke Hearts
, drained
•
4
cloves
Garlic
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2.
Place the Mozzarella Cheese (1 cup), Blanched Almond Flour (2 cups), Baking Powder (2 tsp), Salt (1 tsp), Pumpkin Purée (1 cup), and Eggs (2) in the food processor and pulse until a dough forms.
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.
4.
Brush with Olive Oil (1 tsp) and par-bake for 10 minutes.
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.
6.
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.
7.
Check the Spinach & Artichoke for seasoning. Season with Salt (to taste) and Ground Black Pepper (to taste). Pulse a couple more times.
8.
Spoon the Spinach & Artichoke topping into the middle of the baked pizza crust and spread evenly.
9.
Continue baking for another 15 minutes or until the cheese is golden brown.
10.
Serve.
Nutrition Per Serving
CALORIES
670
FAT
54.7 g
PROTEIN
28.3 g
CARBS
20.9 g
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