Why Make This Recipe
Keto Spinach Artichoke Pizza is a delicious twist on a classic favorite that fits perfectly into a low-carb lifestyle. Instead of traditional dough, this pizza uses a crust made from mozzarella and almond flour, keeping the carbs low while satisfying your pizza cravings. With a creamy and flavorful topping of spinach and artichokes, it’s a great choice for a hearty meal or a fun snack. Plus, it’s easy to make and perfect for sharing with family and friends!
How to Make Keto Spinach Artichoke Pizza
Ingredients:
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1 cup canned artichoke hearts, drained and chopped
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup full-fat sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper to taste
Directions:
- Preheat your oven to 425°F (220°C). Line a pizza pan or baking sheet with parchment paper.
- Start with the pizza crust. In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 60-90 seconds, until the cheeses have melted. Stir well.
- Add the almond flour, egg, garlic powder, and Italian seasoning to the melted cheese mixture. Mix until a dough forms.
- Place the dough onto the parchment paper and, using another piece of parchment on top, roll out to your desired pizza shape.
- Poke holes in the crust with a fork to prevent bubbling and bake for 10 minutes, or until golden.
- While the crust bakes, prepare the spinach artichoke topping. In a skillet over medium heat, wilt the spinach, then remove and drain any excess liquid.
- In a mixing bowl, combine the chopped artichokes, wilted spinach, sour cream, mayonnaise, minced garlic, and half of the mozzarella and Parmesan cheeses. Season with salt and pepper to taste.
- Remove the crust from the oven and spread the spinach artichoke mixture evenly on top. Sprinkle with the remaining mozzarella and Parmesan cheeses.
- Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Let the pizza cool for a couple of minutes before slicing and serving.
How to Serve Keto Spinach Artichoke Pizza
Keto Spinach Artichoke Pizza is best served hot. Slice it into wedges and enjoy it straight from the oven. You can serve it as a main dish or cut it into smaller pieces for a delicious appetizer. It pairs well with a side salad or some veggies for a low-carb meal.
How to Store Keto Spinach Artichoke Pizza
If you have leftovers, let the pizza cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat slices in the oven or microwave until warmed through.
Tips to Make Keto Spinach Artichoke Pizza
- Make sure to drain the artichoke hearts well so your pizza doesn’t become soggy.
- Feel free to add more spices or herbs to the topping for extra flavor, such as red pepper flakes or fresh basil.
- If you want a crispier crust, bake it a few minutes longer before adding the toppings.
Variation
For a different flavor, try adding cooked chicken or bacon to the spinach artichoke topping. You can also experiment with different types of cheese based on your preference.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the mixture.
Is this pizza gluten-free?
Yes! This Keto Spinach Artichoke Pizza is gluten-free due to the use of almond flour instead of traditional wheat flour.
How many servings does this pizza make?
This recipe typically makes about 4 servings, depending on how large you slice the pizza.
Enjoy making and sharing your Keto Spinach Artichoke Pizza!
Keto Spinach Artichoke Pizza
Ingredients
For the crust
- 1.5 cups shredded mozzarella cheese
- 2 tbsp cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
For the topping
- 1 cup canned artichoke hearts, drained and chopped
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup full-fat sour cream
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a pizza pan or baking sheet with parchment paper.
- In a microwave-safe bowl, combine the shredded mozzarella cheese and cream cheese. Microwave for 60-90 seconds, until the cheeses have melted. Stir well.
- Add the almond flour, egg, garlic powder, and Italian seasoning to the melted cheese mixture. Mix until a dough forms.
- Place the dough onto the parchment paper and, using another piece of parchment on top, roll out to your desired pizza shape.
- Poke holes in the crust with a fork to prevent bubbling and bake for 10 minutes, or until golden.
Topping Preparation
- In a skillet over medium heat, wilt the spinach, then remove and drain any excess liquid.
- In a mixing bowl, combine the chopped artichokes, wilted spinach, sour cream, mayonnaise, minced garlic, and half of the mozzarella and Parmesan cheeses. Season with salt and pepper to taste.
Final Baking
- Remove the crust from the oven and spread the spinach artichoke mixture evenly on top. Sprinkle with the remaining mozzarella and Parmesan cheeses.
- Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Let the pizza cool for a couple of minutes before slicing and serving.