Spinach Artichoke Pizza (keto, low carb)

Spinach Artichoke Pizza (keto, low carb)

Ingredients

• 1 1/2 cup part skim shredded mozzarella
• 2 oz cream cheese
• 1 large eggs
• 1/4 cup almond flour
• 2 tbsp whey protein powder ((1 Tbsp oat fiber or 1/4 cup more almond flour))
• 1 cup shredded Monterey Jack cheese ((1 Tbsp oat fiber or 1/4 cup more almond flour))
• 8 oz frozen spinach ((1 Tbsp oat fiber or 1/4 cup more almond flour))
• 13 3/4 oz artichoke hearts
• 1 tbsp butter
• 1/4 cup onions ((1 Tbsp oat fiber or 1/4 cup more almond flour))
• 1 tsp minced garlic
• 1 tsp red wine vinegar
• 1/4 tsp white pepper
• 1/2 cup monterey jack
• 1 tbsp mayonnaise

Instructions

1. Pizza Crust: Preheat oven to 400 degrees F.
2. Microwave the mozzarella cheese and cream cheese, 30 seconds at a time, until completely melted, stirring between reheating.
3. Add the egg and mix until incorporated.
4. Add the almond flour and protein powder (if using) and mix until mixed thoroughly.
5. Roll out the dough between two pieces of parchment paper or pat out with oiled hands.
6. The dough is very sticky, but easier to handle the cooler it is.
7. Place on a standard size sheet pan and cook for 12-15 minutes or until browned.
8. Spinach Artichoke Dip: Melt the butter with the onions and garlic in a non-stick pan over medium heat.
9. When softened, add the cheeses melt.
10. Add the spinach and artichokes, stirring until well combined.
11. Stir in the red wine vinegar and pepper.
12. Taste and adjust for seasoning.
13. Method: Divide the spread in half (were only using half) and stir 1 tbsp of mayonnaise into the half being used.
14. Refrigerate the extra dip and use as a side or stuff into chicken.
15. Distribute the remaining 1/2 cup of Monterey Jack cheese over the crust.
16. Spread the spinach artichoke dip over the pizza crust and return to the oven until warmed through.
17. Serves 4.