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?
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
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.
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.
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
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 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
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.