Keto Jalapeño Popper Pizza
Keto Jalapeño Popper Pizza brings together the flavors of two party favorites. Jalapeño, bacon and cream cheese atop a tender keto pizza crust is a winning combination!
Servings 8 servings
Calories 312kcal
Equipment
Ingredients
- 4 slices bacon, chopped
- 1 recipe fathead pizza crust
- 4 ounces cream cheese softened
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup 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
Storage Information: Store any leftover pizza in a covered container in the fridge for up to 5 days. It can also be frozen for several months.
Nutrition
Serving: 1slice | Calories: 312kcal | Carbohydrates: 6.1g | Protein: 15.2g | Fat: 23.8g | Fiber: 2.1g