This keto pizza recipe will quickly become a family favorite. All the great flavors of a jalapeño popper in a low carb, gluten-free pizza! Jalapeño, bacon and cream cheese on top of a fathead pizza crust. Many thanks to al fresco® for partnering with me to bring you the best low carb recipes.
You’re not going to believe that this keto pizza recipe is made with chicken bacon!
Sometimes, there’s no getting around it, you’ve just got to eat crow. You have your mind all made up, you think you know exactly what you’re talking about, you’re absolutely certain that you know the truth of the matter. And you are very vocal about it too, making your opinion known in no uncertain terms. You brook no opposition, you are very set in your ways. And then you find out that you were, in fact, wrong. Yep, that’s a big ol’ plate of crow sitting in front of you and you’ve got to eat the whole thing.
That was me with the bacon on this keto jalapeño popper pizza. Chicken bacon! Can you believe it? I couldn’t believe it until I tried it with my own tongue. Although, in retrospect, I can see that it’s not all that crazy an concept. There’s beef bacon and lamb bacon, so why am I so surprised that there’s chicken bacon?
I suppose I am not really surprised that it exists, but more surprised that it’s really very good. I think I was automatically assuming it would be like the turkey bacon I’ve had in the past, that flaccid, flavourless stuff that tries to convince you it’s the healthier choice. Which we know isn’t really healthier at all and certainly no where near as good as pork bacon.
But this chicken bacon stuff is, as I said, very good and bears little resemblance to the turkey bacon I used to know. When the folks at al fresco® asked me to test it out, I was hesitant and skeptical and I said as much. But the reviews on their website were all favourable and I thought…what the heck, why not? I could sense that I was being a bit close-minded, a bit of a bacon snob, so I thought I should expand my horizons. I also knew that everything al fresco® does, they do very well. We love their chicken sausages and gluten-free meatballs.
So of course they do bacon well, too. It’s uncured, it smells like real bacon, it cooks like real bacon and it tastes like real bacon. Honestly, if someone plunked it down in front of me and didn’t tell me it wasn’t pork, I wouldn’t have a clue. I cooked some up for this keto pizza and it barely made it into the recipe, as I kept nibbling on it. I am impressed. It doesn’t mean I am going to stop eating regular bacon, of course, but for anyone who can’t eat pork, due to religious or health reasons, this is absolutely a wonderful replacement. It’s delicious and I will happily use it again.
And as for the pizza, my husband actually declared it some of the best pizz he’s ever had, low carb or otherwise. And trust me, this man knows his pizza. Now to eat that big plate of crow…
Keto Jalapeño Popper Pizza
Ingredients
- 1 recipe mozzarella dough
- 4 ounces cream cheese softened
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 4 slices al fresco® chicken bacon cooked crisp and chopped
- 1 large jalapeño pepper thinly sides (with seeds if you like it hotter, without if not)
Instructions
- Preheat oven to 350F.
- Place dough on a silicone mat or large piece of parchment paper. Cover with another piece of parchment and roll out to a 12 inch circle. Remove top parchment and roll up edges of circle slightly to create a crust edge.
- Transfer bottom parchment or silicone liner to a large cookie sheet or a pizza stone (pizza stone and parchment work really well for a crispy crust). Bake 10 to 15 minutes, until edges are golden brown and center is beginning to firm up.
- Remove and spread with cream cheese. Top with mozzarella and cheddar and sprinkle chopped bacon and sliced jalapeño.
- Return to oven and bake another 10 minutes or so, until cheese is melted and bubbly. Let cool 10 minutes before slicing.
Notes
Total fat: 34.26g
Calories from fat: 308
Cholesterol: 97mg
Carbohydrate: 8.21g
Total dietary fiber: 2.76g
Protein: 20.35g
Many thanks to al fresco® for partnering with me to bring you great low carb recipes.
Eileen says
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!
Karen says
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!
Carolyn says
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.
Karen says
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..
Gina @ Running to the Kitchen says
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!
Kim Beaulieu says
This is calling my name. All my favourite things in one pizza. Great recipe Carolyn.
Sabrina Modelle says
I 100% love their chicken bacon. I have a hard time eating pork (because pigs are so smart) and so I almost never do. When I tried the Al Fresco chicken bacon I was really impressed because I went into the whole endeavor as a skeptic. Love this pizza combo and can’t wait to give it a whirl!
Dorinda Hathaway says
I made this tonight, and my husband and I loved it! Thank you!
Janell Poulette says
What a creative recipe! I know my husband would love this. Thanks for sharing!
Jenny says
Came out great. Here’s what mine looked like:
http://the-keto-couple.tumblr.com/post/144482592476/jalapeño-popper-pizza
Carolyn says
Thank you so much for sharing that. 🙂
Kim | Low Carb Maven says
What a fun recipe… and chicken bacon… who knew! I’m a new-ingredient-junkie and will have to try.
Liz @ The Lemon Bowl says
Woah chicken bacon!??! YUM!
Carrie says
Hoo, baby!! This is going on my shopping list to make for Pizza Friday Night at my house!!
Erin M. says
Can you set up a direct link to the Garlic parmesan knots?
Thanks!
Carolyn says
Apologies, I thought it was linked. It is now!
Susan says
Looks fabulous! For some reason I’m not able to save to Pinterest on my phone ? (iPhone 6+). Anybody else not able?
Inez says
Husbands everywhere thank you.
Carolyn says
LOL! My husband sure did!
Katie | Healthy Seasonal Recipes says
Love this recipe and the flavors. I’ll have to check out the chicken bacon!
Colleen says
That chicken bacon is full of sugar, just fyi.
Appreciate the recipe with definitely make it with real bacon.
Carolyn says
Actually, it’s no more “full of sugar” than most regular pork bacons, which are cured with sugar. Just FYI.
Carolyn says
And I don’t consider 1 g of sugar per serving to be “full of sugar” for anything! 🙂
Jenny Flake says
Now this is my kind of pizza! These flavors are great!
Julius Minor says
Chicken bacon does sound intriguing… I would love to try it… Turkey bacon is horrific and should be band from grocery stores…LMAO!!!
Rachel @ Rachel Cooks says
This looks like the perfect summer pizza!
Erin @ Texanerin Baking says
I’ve never heard of chicken bacon but I’d love to try it!