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.
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Love the bacon and jalapeno combo! We served it at our game night and everyone loved it!
So good with just the right amount of kick – YUM!
Everything about this recipe is outstanding! So yummy!
Another great recipe. This turned out amazing!
If your husband says this is the best he has ever had, then I have to try it!
What a fun and light pizza recipe! I love the kick of the jalapeños, too! Delish!
My husband is allergic to almonds, have you tried it with a different flour?
I have not. You can try sunflower seed flour.
I made this with regular bacon, because that’s what I had. But it was still OUTSTANDING!!!
I was careful, though, to remove all the seeds and white part – leaving a nice jalapeno flavor without the burn!
Thank you for your great recipes, Carolyn – looking forward to your cookbook!
This will be the next low carb pizza recipe I try. Is it really spicy if you remove the seeds and membranes from the jalapeño? I like spicy food but my husband isn’t a big fan…he doesn’t mind a little spice but nothing really hot. Instead of the bacon, I was thinking I might use Mexican chorizo.
It’s not particularly spicy at all. Chorizo sounds delicious!
Love the crust, but my husband is not a super fan of the hint of coconut when using coconut flour. Have you ever tried it with anything else?
You could try oat fiber, that would probably be a good replacement.
Thank you so much for this recipe. The crust and toppings are delicious and after trying dozens of low carb pizza recipes, this is the BEST. ( I couldn’t find the chicken bacon so I substituted smoked pork bacon.) The crust is sturdy but has a flakiness that is not found in most low carb doughs. This recipe is absolutely amazing!
can we put pizza/marina sauce? or other toppings we have? thanks
Of course!
This is really, really, really good. Made it with pepper jack cheese in lieu of the fresh jalapeno and cheddar/mozz topping, worked great. And it’s even spectacular leftover (but you have to make extra to achieve that) 🙂 Crust works for traditional pizza, too!
I’ve even started using this dough to make flatbread. Yum! I just divide into 8 portions and roll out or finger press to sandwich size. I’ve taken them on the road for when we’ve needed to have fast food burgers or egg sandwiches, with excellent results. Makes a nice roll substitute for hot dogs, too (just ask my kids!). So good! Freezes well, too!
Side note: I’ve been making this dough with whole milk mozzarella (sub 3 T butter + 1/4 t xanthan gum, per one of your suggestions in the comments on the original post, I think) with excellent results. I use all almond flour (1 c total), and run it through my ninja food chopper for 10 seconds or so to make sure it’s fine enough. Not sure if that makes any difference, but I’ve had really good luck with it, so there’s that!
Made this tonight. My crust didn’t crisp up like I thought it would, but the biggest problem I had was stopping myself from eating another slice, and another…. I will absolutely make this again. Thanks!
Did you have it on parchment or on a silpat? It crisps up best when you have it on parchment on a hot pizza stone.
I had it on parchment on a cookie sheet. i had taken the ingredients to my mom’s house and left my stone at home. next time I’ll make it at home and use the stone. It tasted so good I will try again soon..
I can’t wait to try this out! You’d think we owned stock of Al Fresco with how much of it I buy, never seen this bacon though!
This is calling my name. All my favourite things in one pizza. Great recipe Carolyn.