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3.50 from 186 votes

Spinach Artichoke Pizza (keto, low carb)

35 minutes
Calories: 310kcal

Ingredients

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

Instructions

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

Nutrition

Calories: 310kcal