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Published: May 30, 2022 by Carolyn

Jalapeño Popper Pizza – Keto Recipe!

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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!

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

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.
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.
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.
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.
Spread with the “sauce”: In this recipe, the sauce is softened cream cheese with a little garlic.
Top with shredded cheese: I like the combination of mozzarella and cheddar for gooeyness, colour, and flavour.
Add the bacon and jalapeno: Sprinkle the pizza generously with the cooked bacon and sliced pepper.
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

Close up shot of the finished whole Jalapeno Popper Pizza.

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

Cook Time: 30

Total Time: 50

Servings: 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.

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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Jalapeño Popper Pizza – Keto Recipe!