Keto Spinach and Artichoke Pumpkin Crust Pizza

18 INGREDIENTS • 10 STEPS • 1HR

Keto Spinach and Artichoke Pumpkin Crust Pizza

Name: Keto Spinach and Artichoke Pumpkin Crust Pizza
Total time: PT3600.0S
Yield: 6
Ingredients: 1 cup Pumpkin Purée; 1 cup Mozzarella Cheese; 2 Egg; 2 cup Blanched Almond Flour; 2 teaspoon Baking Powder; 1 teaspoon Salt; 1 teaspoon Olive Oil; 1 cup Shredded Parmesan Cheese; 1/2 cup Shredded Mozzarella Cheese; 1/2 cup Ricotta Cheese; 150 gram Cream Cheese; 75 gram Mayonnaise; 75 gram Sour Cream; 150 gram Fresh Spinach; 1 can Artichoke Hearts; 4 clove Garlic; to taste Salt; to taste Ground Black Pepper

Move over, Cauliflower! There’s a new low carb alternative in town! You can try this Keto Spinach and Artichoke Pumpkin Crust Pizza on your next family date night.

Love This Recipe?

Move over, Cauliflower! There’s a new low carb alternative in town! You can try this Keto Spinach and Artichoke Pumpkin Crust Pizza on your next family date night.

Bite

1HR

Total Time

$3.28

Cost Per Serving

Ingredients

Servings

us / metric

Pizza Crust

1 cup

Pumpkin Purée

1 cup

Mozzarella Cheese

Eggs

2 cups

Blanched Almond Flour

2 tsp

Baking Powder

1 tsp

Salt

1 tsp

Olive Oil

Spinach & Artichoke Topping

1 cup

Shredded Parmesan Cheese

1/2 cup

Shredded Mozzarella Cheese

1/2 cup

Ricotta Cheese

2/3 cup

Cream Cheese

1/3 cup

Mayonnaise

1/3 cup

Sour Cream

5.5 oz

Fresh Spinach

or Frozen Spinach, thawed

1 can
(14 oz)

Artichoke Hearts, drained

4 cloves

Garlic

to taste

Salt

to taste

Ground Black Pepper

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Cooking Instructions

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step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

step 2

Place the Mozzarella Cheese (1 cup), Blanched Almond Flour (2 cups), Baking Powder (2 tsp), Salt (1 tsp), Pumpkin Purée (1 cup), and Eggs (2) in the food processor and pulse until a dough forms.

step 3

Turn out ¾ of the dough onto a piece of parchment paper, cover with another piece, and roll out into a ¼ inch thick circle or desired shape. Lift the edges of the dough upwards to form a 1-inch rim around the edge of the crust using the extra dough.

step 4

Brush with Olive Oil (1 tsp) and par-bake for 10 minutes.

step 5

Add Shredded Parmesan Cheese (1 cup), Artichoke Hearts (1 can), Shredded Mozzarella Cheese (1/2 cup), Cream Cheese (2/3 cup), Mayonnaise (1/3 cup), and Sour Cream (1/3 cup) into the food processor. Blend to combine.

step 6

Add Garlic (4 cloves), Ricotta Cheese (1/2 cup), and Fresh Spinach (5.5 oz) in the food processor. Blend to combine until smooth for 2 minutes.

step 7

Check the Spinach & Artichoke for seasoning. Season with Salt (to taste) and Ground Black Pepper (to taste). Pulse a couple more times.

step 8

Spoon the Spinach & Artichoke topping into the middle of the baked pizza crust and spread evenly.

step 9

Continue baking for another 15 minutes or until the cheese is golden brown.

step 10

Serve.