This keto pizza recipe made my late husband fall in love with me all over again. He said it was one of the best pizzas he’d ever tasted, keto or not. He loved the creamy white sauce on top of the chewy fathead dough crust. And he loved the combination of crispy bacon, melty cheese, and spicy jalapeño.
🌶️ If you love jalapeño poppers, you need to try my easy Keto Jalapeño Popper Chicken next!
The marriage of pizza and jalapeño poppers really is something special. It’s so good, it almost makes you wonder why pepperoni is the dominant favorite. And my kids love it too. Clearly I need to work bacon, cream cheese, and hot peppers into more of my keto dinner recipes!
Reader’s Thoughts
“This is the best pizza topping I think I’ve ever tried!! Even my husband, who in his pre-keto life, only ate pepperoni pizza (and ate it almost weekly) says that it is the best pizza he’s ever ate!” — Rachel
Ingredients and Substitutions
- Crust: I use my very popular keto pizza crust recipe for this recipe, as it holds up so well to any toppings. But you can use any crust you like best. See the Tips section for more ideas.
- Bacon: Crispy bacon is a must for any popper-flavored recipe!
- Cream cheese: This replaces red sauce as the base of the toppings.
- Garlic: A little fresh garlic worked into the cream cheese adds more flavor.
- Mozzarella: You can use pre-grated or grate your own.
- Cheddar: Jalapeño poppers usually use some cheddar. It also adds color and flavor to the pizza.
- Jalapeños: Leave the seeds in for more kick or remove them for a milder flavor.
How to Make Keto Jalapeño Popper Pizza
- Cook the bacon: Cook in a medium skillet over medium heat until crisp. Drain on a paper towel.
- Prepare the pizza dough: Place it on a large piece of parchment paper, top with another piece of parchment, and roll out to a 12 inch circle. Par-bake 10 to 12 minutes, until the edges are becoming golden brown.
- Cover with sauce: Stir the softened cream cheese and garlic together, then spread over the cooled crust.
- Add the remaining toppings: Top with the shredded cheese and sprinkle with the chopped bacon and jalapeño slices.
- Bake again: Return the pizza to the oven for another 10 minutes, until the cheese is melted and bubbly. Let cool 10 minutes before slicing.
- Serve and enjoy!
Tips for Success
Chopping the bacon before cooking helps ensure even crisping. I like mine very crisp but you can cook yours as much or as little as you prefer.
Fathead dough loses elasticity as it cools, so roll the crust out soon after preparing the dough. If you wish to freeze the unbaked crust, shape it into a 12 inch circle prior to freezing.
Do NOT try to bake the crust directly on a pizza stone or cookie sheet. It will stick like crazy and you will have a big mess on your hands.
Pizza crust options: You do not have to use my keto pizza crust for this recipe, if you have another that you like. My protein pizza crust or the crust from my Keto Breakfast Pizza make good alternatives.
You can also try some pre-made crusts or store-bought dough. Outer Aisle has a good cauliflower based crust that is very low carb. **Please note that many store-bought “cauliflower” crusts contain a lot of carbs from grain-based flours.
Storage Information
Got leftover jalapeno popper pizza? Awesome! It makes a great lunch or even another dinner. Store the leftovers in a covered container in the fridge for up to 5 days. Then simply gently rewarm in the oven or in the microwave.
Keto Jalapeño Popper Pizza
Equipment
Ingredients
- 4 slices bacon, chopped
- 1 recipe fathead pizza crust
- 4 ounces (113.4 g) cream cheese, softened
- 2 cloves garlic, minced
- 1 cup (112 g) shredded mozzarella cheese
- 1/2 cup (56.5 g) shredded cheddar cheese
- 1 large jalapeño pepper, thinly sliced(with seeds if you like it hotter, without if not)
Instructions
- Cook the chopped bacon in a medium skillet over medium heat until crisp. Let drain on a paper towel-lined plate.
- Preheat the oven to 350ºF.
- Place the dough on a large piece of parchment paper. Cover with another piece of parchment and roll out to a 12 inch circle. Remove the top parchment and roll up edges of the circle slightly to create a crust edge.
- Transfer the bottom parchment with the crust to a pizza stone or a large cookie sheet. Bake 10 to 12 minutes, until the edges are golden brown and the center is beginning to firm up. Remove from the oven.
- In a small bowl, stir together the softened cream cheese and the garlic. Spread this evenly over the crust. Top with the mozzarella and cheddar, and sprinkle with the chopped bacon and sliced jalapeño.
- Return to the oven and bake another 10 minutes or so, until cheese is melted and bubbly. Let cool 10 minutes before slicing.
Notes
Nutrition
Frequently Asked Questions
Fathead dough is a low carb, gluten-free dough made with almond flour and mozzarella, which gives it a stretchy quality similar to conventional pizza dough. It was popularized by the makers behind The Fathead Movie. Since that time, many keto food bloggers have put their own spin on it. My version contains both almond and coconut flour for better structure.
For a nut-free keto pizza crust, use a half recipe of the dough from my keto bagels. Then roll out and prepare as directed below.
This keto pizza recipe has 6 grams of carbs and 2.7 grams of fiber per serving. That comes to 3.3g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I don’t really like raw jalapenos but love the pickled ones. Would that be a weird substitution?
Not at all! Go for it.
We use a different keto crust but OMG this is the best pizza topping I think I’ve ever tried!! Even my husband, who in his pre-keto life, only ate pepperoni pizza (and ate it almost weekly) says that it is the best pizza he’s ever ate! We’ve made it a few times now but last night he thought he wanted a pepperoni pizza and I wanted a jalapeño popper pizza so we made both. After dinner, he had only ate two bites of his pepperoni pizza and two slices of the jalapeño popper pizza. Safe to say, if he chose this over his beloved pepperoni, that this recipe is a winner!
Is it possible to make this recipe bigger because my family is 8 people and we eat a lot.????
Make two! 🙂
Hi ????
Can you please tell me the amount of almond flour ,coconut flour and baking powder please ? Because i want to try it !!!
The crust recipe is linked right in the recipe here. So you should be able to just click through and get all the information for the crust! 🙂