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    Home » Keto Dinner Ideas » Jalapeño Popper Pizza – Keto Recipe!

    Published: May 30, 2022 by Carolyn

    Jalapeño Popper Pizza – Keto Recipe!

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.5K shares
    Jump to Recipe Print Recipe

    This jalapeño popper pizza recipe is a family favorite in our house. Jalapeño, bacon and cream cheese on top of a fathead pizza crust – what more could you ask for?

    Jalapeno Popper Pizza on a wooden pizza board, with a slice taken out of it.

    This keto pizza recipe made my husband fall in love with me all over again. No joke! He said it was one of the best pizzas he’d ever had, keto or not.

    And the man loves his pizza. Don’t we all? There aren’t too many of us who would turn down a slice of gooey, melty pizza.

    But 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 favourite.

    My family loves the flavor of jalapeno poppers. They gobbled this pizza up just as quickly as they do my Keto Jalapeno Popper Chicken. Clearly I need to work bacon, cream cheese, and hot peppers into more of my keto dinner recipes!

    The ingredients for Jalapeno Popper Pizza.

    Ingredients

    This jalapeno popper pizza is made with my keto pizza crust. See alternatives below.

    Crust

    • Mozzarella
    • Butter
    • Almond Flour
    • Coconut Flour
    • Baking Powder
    • Garlic
    • Salt
    • Egg

    Toppings

    • Bacon
    • Cream Cheese
    • Garlic
    • Mozzarella
    • Cheddar
    • Jalapeno
    Four images showing the steps for making Jalapeno Popper Pizza.

    How to make jalapeno popper pizza

    1. Cook the bacon: Chop it first, as it crisps up better this way. Then drain on a paper towel-lined plate while you make the crust.
    2. Prepare the keto pizza crust: Fathead dough can be a bit tricky so make sure you read the step-by-step instructions and tips in that recipe.
    3. Roll out the dough: Place it on a large piece of parchment paper, top with another piece of parchment, and roll out to a 12 inch circle.
    4. Pre-bake the crust: Fathead dough needs to be pre-baked so it won’t be soggy. I like to do this on a pizza stone as it crisps up better. But do NOT put the dough directly on the stone or it will stick. Make sure you keep it on the bottom piece of parchment.
    5. Spread with the “sauce”: In this recipe, the sauce is softened cream cheese with a little garlic.
    6. Top with shredded cheese: I like the combination of mozzarella and cheddar for gooeyness, colour, and flavour.
    7. Add the bacon and jalapeno: Sprinkle the pizza generously with the cooked bacon and sliced pepper.
    8. Bake again: Return the pizza to the oven for another 10 minutes, until the cheese is melted and bubbly.
    A hand lifting a slice of Jalapeno Popper Pizza out of the main pizza.

    Alternative keto pizza crusts

    I really do love my classic fathead pizza crust for this recipe, but you do have other options.

    • 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.
    • You can also try the crust from my keto breakfast pizza. You will need to either cut the crust recipe in half or double the toppings.
    • Finally, you can try some pre-made keto crusts like KBosh or Outer Aisle.

    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.

    A slice of keto pizza on a white plate, over a colorful striped napkin.

    More delicious keto jalapeno recipes

    • Keto Cheddar Jalapeno Muffins
    • Easy Keto Cornbread
    • Cheddar Jalapeno Meatballs
    • Cheddar Chorizo Jalapeno Poppers
    • Jalapeno Cheese Bread
    • Jalapeno Popper Egg Cups
    Close up shot of the finished whole Jalapeno Popper Pizza.
    Jalapeno Popper Pizza on a wooden pizza board, with a slice taken out of it.

    Keto Jalapeño Popper Pizza

    This jalapeño popper pizza recipe is a family favorite in our house. Jalapeño, bacon and cream cheese on top of a fathead pizza crust – what more could you ask for?
    5 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: jalapeno popper pizza
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 servings
    Calories: 312kcal

    Equipment

    • Parchment paper

    Ingredients

    • 4 slices bacon, chopped
    • 1 recipe fathead pizza crust
    • 4 ounces cream cheese softened
    • 2 cloves garlic, minced
    • 1 cup shredded mozzarella cheese
    • ½ cup shredded cheddar cheese
    • 1 large jalapeño pepper thinly sliced(with seeds if you like it hotter, without if not)
    US Customary – Metric

    Instructions

    • Cook the chopped bacon in a medium skillet over medium heat until crisp. Let drain on a paper towel-lined plate.
    • Preheat oven to 350F.
    • 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 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.
    Nutrition Facts
    Keto Jalapeño Popper Pizza
    Amount Per Serving (1 slice)
    Calories 312 Calories from Fat 214
    % Daily Value*
    Fat 23.8g37%
    Carbohydrates 6.1g2%
    Fiber 2.1g8%
    Protein 15.2g30%
    * Percent Daily Values are based on a 2000 calorie diet.

    6.5K shares

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    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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      Recipe Rating




    1. Eileen says

      June 05, 2016 at 8:06 am

      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!

      Reply
    2. Karen says

      May 22, 2016 at 10:49 pm

      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!

      Reply
      • Carolyn says

        May 23, 2016 at 7:59 am

        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.

        Reply
        • Karen says

          May 25, 2016 at 7:48 pm

          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..

          Reply
    3. Gina @ Running to the Kitchen says

      May 22, 2016 at 3:16 pm

      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!

      Reply
    4. Kim Beaulieu says

      May 21, 2016 at 1:25 pm

      This is calling my name. All my favourite things in one pizza. Great recipe Carolyn.

      Reply
    5. Sabrina Modelle says

      May 20, 2016 at 3:17 pm

      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!

      Reply
    6. Dorinda Hathaway says

      May 19, 2016 at 6:35 pm

      I made this tonight, and my husband and I loved it! Thank you!

      Reply
    7. Janell Poulette says

      May 17, 2016 at 8:51 pm

      What a creative recipe! I know my husband would love this. Thanks for sharing!

      Reply
    8. Jenny says

      May 16, 2016 at 9:41 pm

      Came out great. Here’s what mine looked like:

      http://the-keto-couple.tumblr.com/post/144482592476/jalapeño-popper-pizza

      Reply
      • Carolyn says

        May 17, 2016 at 6:59 am

        Thank you so much for sharing that. 🙂

        Reply
    9. Kim | Low Carb Maven says

      May 16, 2016 at 5:35 pm

      What a fun recipe… and chicken bacon… who knew! I’m a new-ingredient-junkie and will have to try.

      Reply
    10. Liz @ The Lemon Bowl says

      May 16, 2016 at 4:28 pm

      Woah chicken bacon!??! YUM!

      Reply
    11. Carrie says

      May 16, 2016 at 1:11 pm

      Hoo, baby!! This is going on my shopping list to make for Pizza Friday Night at my house!!

      Reply
    12. Erin M. says

      May 16, 2016 at 12:05 pm

      Can you set up a direct link to the Garlic parmesan knots?
      Thanks!

      Reply
      • Carolyn says

        May 16, 2016 at 5:39 pm

        Apologies, I thought it was linked. It is now!

        Reply
    13. Susan says

      May 16, 2016 at 9:59 am

      Looks fabulous! For some reason I’m not able to save to Pinterest on my phone ? (iPhone 6+). Anybody else not able?

      Reply
    14. Inez says

      May 16, 2016 at 8:17 am

      Husbands everywhere thank you.

      Reply
      • Carolyn says

        May 16, 2016 at 5:49 pm

        LOL! My husband sure did!

        Reply
    15. Katie | Healthy Seasonal Recipes says

      May 16, 2016 at 7:53 am

      Love this recipe and the flavors. I’ll have to check out the chicken bacon!

      Reply
    16. Colleen says

      May 16, 2016 at 7:50 am

      That chicken bacon is full of sugar, just fyi.
      Appreciate the recipe with definitely make it with real bacon.

      Reply
      • Carolyn says

        May 16, 2016 at 5:50 pm

        Actually, it’s no more “full of sugar” than most regular pork bacons, which are cured with sugar. Just FYI.

        Reply
      • Carolyn says

        May 16, 2016 at 5:51 pm

        And I don’t consider 1 g of sugar per serving to be “full of sugar” for anything! 🙂

        Reply
    17. Jenny Flake says

      May 16, 2016 at 7:42 am

      Now this is my kind of pizza! These flavors are great!

      Reply
    18. Julius Minor says

      May 16, 2016 at 7:02 am

      Chicken bacon does sound intriguing… I would love to try it… Turkey bacon is horrific and should be band from grocery stores…LMAO!!!

      Reply
    19. Rachel @ Rachel Cooks says

      May 16, 2016 at 6:48 am

      This looks like the perfect summer pizza!

      Reply
    20. Erin @ Texanerin Baking says

      May 16, 2016 at 6:46 am

      I’ve never heard of chicken bacon but I’d love to try it!

      Reply
    Newer Comments »

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