KETO Pizza – Chicken Bacon Artichoke {primal}

Fat
33g
Protein
17g
Carbs
5g

 

 

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Keto Pizza Recipe

The first time I ever heard of a “take-and-bake” pizza place, I was confused. Why would you want to drive to a pizza place and leave with a pizza that you would still have to cook when you got home? When I want pizza, I want pizza now. Not a 20 minute drive, 15 minute preheat, and 15 minute bake time from now.

Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}

But then I tried a particular brand’s bacon-spinach-artichoke pizza and I didn’t care about the extra time. It was a really good flavor combo and I was hooked. When our family went cold-turkey and cut out all grains and dairy, we couldn’t get my favorite pizza anymore.

Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}

I recently discovered fathead pizza dough which has been the perfect special occasion dinner for those in our family following the keto diet. We’ve all enjoyed a regular pepperoni and black olive Keto pizza with a very thin layer of tomato sauce (gotta watch those carbs). And then it hit me: I could make my very own version of my old favorite pizza! And this is not the Keto pizza cauliflower recipe you may have tried before (there’s a taste difference). Both are good, we like this one a little more though.

Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}

Looking for the Best Keto Pizza Crust

Hopefully (for you) this is it…

This pizza comes together very quick, and the crust is just a few simple ingredients that you mix up and press into shape. Sometimes we make this in a circle on the stone, other times we use a parchment-covered baking sheet, double the recipe, and make a huge rectangle pizza. Both methods work just fine. My favorite part is the sauce. I really love a white-sauce pizza over marinara based any day. This crust works so well making this a solid Keto pizza recipe to add to the rotation.

Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}

Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}

Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}

Of course, the most important part of this pizza is the combination of flavors. My kids aren’t overly enthusiastic about artichokes, but in this pizza, they love them. The flavor they add is just right with the grilled chicken, bacon, and spinach. I actually use a spinach/kale blend most of the time, since I always have a bag of it in the freezer, but fresh spinach is just as delicious.

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Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}

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Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}

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The other thing I love about making this pizza myself is that I can add as much bacon and cheese as I want. I really love cheese, and gooey mozzarella is the best.

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Chicken Bacon Artichoke Keto Pizza | low-carb, high-fat, primal {by Our Paleo Life}

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Chicken Bacon Artichoke Keto Pizza | low-carb, high-fat, primal {by Our Paleo Life}

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Back in the day when we would eat normal (non-paleo/keto) pizza on the regular, we could all go through a lot of slices. Now, with this keto pizza, I’m good with just one slice. It’s enough to fill me up and keep my satisfied for the evening (until that dark chocolate craving hits, of course). And the Keto pizza crust with cream cheese is just right, fills you right up and tastes great.

Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}

And it’s great because that means there is more pizza leftover for breakfast the next day. No better way to start and end the day than with pizza, amiright?

Keto Chicken Bacon Artichoke Pizza | low-carb, high-fat, primal {by Our Paleo Life}
Keto Pizza - Chicken Bacon Artichoke
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Keto Pizza - Chicken Bacon Artichoke

This pizza uses the fathead pizza crust and a white sauce to keep it low-carb. It's so flavorful you won't miss the old tomato sauce/pepperoni version at all.
Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 slices
Calories 399
Author Kendra Benson

Ingredients

Pizza Crust

  • 1 3/4 cups (170g) Pre-Shredded Low-Moisture Mozzarella Cheese
  • 3/4 cup (85g) Almond Flour plus more for dusting
  • 2 tbsp Cream Cheese
  • 1 Egg
  • Salt to taste
  • 1/2 tsp Italian Seasoning

White Sauce

  • 2 Tbsp Butter
  • 3 cloves Garlic minced
  • 1/4 cup Heavy Cream
  • 2 Tbsp Cream Cheese
  • 1/2 tsp Dried Minced Onions
  • 1/2 tsp Italian Seasoning
  • 2 Tbsp Parmesan Cheese Fresh shredded, not the powdery stuff

Toppings

  • 1/2 lb Bacon chopped, cooked, and drained
  • 1 handful Spinach (fresh or frozen) chopped
  • 2-4 oz Cooked Chicken Breast chopped into bite-sized pieces
  • 4-6 Artichoke Hearts diced into bite-sized pieces
  • 1-2 cups Shredded Mozzarella fresh or pre-shredded
  • Parmesan Cheese Fresh shredded, not the powdery stuff

Instructions

Crust

  • Preheat oven to 425°F. Sprinkle a thin layer of almond flour on a pizza stone. If you don't have a pizza stone, line a baking sheet with parchment paper and sprinkle a thin layer of almond flour on the parchment. Set aside.
  • In a heat-safe mixing bowl, microwave the shredded mozzarella on high for 1 minute. Add in the almond flour and cream cheese and stir to combine.
  • Add in the egg, salt, and Italian seasoning. If it's too hard to mix until smooth with a spoon or spatula, use your hands to knead it until it's fully combined. It will be a little sticky, that's okay.
  • Form the dough into a ball and place on the center of your pizza stone/baking sheet. Have a bowl of water nearby. Keeping your hands lightly wet, press the dough out into a thin circle. It should be about 12" in diameter.
  • Bake crust in the prepared oven for 8 minutes. Remove when it is slightly puffed and browned. Pierce the crust all over with a fork to release the air and gently press it down to get it ready for the toppings.

White Sauce

  • While the crust is baking, melt the butter in a small saucepan over medium heat. Add the garlic and saute just until fragrant.
  • Add the heavy cream, cream cheese, dried minced onions, Italian seasoning, and Parmesan cheese. Whisk until smooth. Remove from heat and set aside.

Pizza Assembly

  • Pour the white sauce onto the pre-baked crust. Spread evenly almost all the way to the edge (leave very little edge on the crust, if any at all). Add the diced artichokes, chicken, bacon, and spinach. Top with as much or as little mozzarella as you like. Sprinkle on some extra Parmesan (optional).
  • Put the assembled pizza back in the oven and bake for another 6 minutes. Turn the broiler on HIGH and broil for another 1-2 minutes, or until the cheese is bubbly and golden.
  • Serve immediately. Store leftovers in the fridge for up to a week.

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 8g | Protein: 17g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 494mg | Potassium: 122mg | Fiber: 3g | Sugar: 1g | Vitamin A: 595IU | Vitamin C: 5.4mg | Calcium: 226mg | Iron: 1.5mg
This pizza uses the fathead pizza crust and a white sauce to keep it low-carb. It's so flavorful you won't miss the old tomato sauce/pepperoni version at all. #keto

We hope you enjoy this Keto pizza recipe!

 

 

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Without Hours of Planning and Eating the Same Boring Meals Everyday
Learn More →

Last Updated 07/30/2019

30 Responses to “KETO Pizza – Chicken Bacon Artichoke {primal}”


  1. Wow!!! This pizza was beyond delicious. There are quite a few steps and dirty dishes along the way, but totally worth every bite. Yum! My husband loved it too. We will definitely be making this again! ??

    Reply
    • Do you purchase artichoke hearts from a can. I feel like they’re so preserved there. Is there a fresher choice you can recommend?

  2. I have a question about the White sauce. Is 1/4 teaspoon of heavy cream the correct amount? Should it be 1/4 cup?

    Reply
    • Whoops, yes! Thanks for catching that. I’ve fixed it in the recipe.

  3. How can you eat this, if you don’t consume dairy?

    Reply
    • This recipe isn’t dairy-free, so if you can’t eat dairy, you shouldn’t eat this. We eat dairy sometimes, and more often while we’re doing keto, which is what this recipe is geared towards.


  4. Hi Kendra, is this calling for almond MEAL (which is made from the skins) or blanched almond Flour (which is ground skinless blanched almonds)? Your recipe says almond flour but the link you provide says almond meal. They are different. Also, do you think this would work with shredded goat cheese or manchego (sheeps cheese)? We can only digest goat or sheep cheese. I’m not talking about the sticky/creamy cheeses in a log here. My health food store sells them shredded so I thought that might work but definitely don’t want to waste all that money and have it flop! Love your recipes!!! Thanks so much.

    Reply
    • Hi Holly. I use Honeyville Almond Flour (using blanched almonds). I’m not sure what link you’re referring too, I don’t think there is one in this recipe. I have not tried pizza with goat or sheep cheese, so I can’t really say how they would perform. I don’t ordinarily use them so I’m not sure how well they melt or if they brown like the mozzarella does. Sorry I can’t be of much help there.


    • The link is in the third paragraph of this post (referring to fathead pizza dough). They say to use almond meal so that’s why I asked. I use wellbees blanched almond flour frequently so have it in hand. I’ll try it with shredded sheeps milk cheese and see how it goes. Did you ever try this with a pizza stone? Does it improve anything to do so? Thanks for answering!

    • Gotcha, yeah, I use the blanched flour, not what was referenced in the other post. I have made it on a stone, but it works so well on either a stone, an airbake pan, or a regular baking pan (I’ve used all 3). Definitely use the stone if you’ve got one, but if not, I wouldn’t go out and buy one just for this.

  5. I made this last night and it was delicious. I have a question about the white sauce. In the ingredients you list under White Sauce: 2 tablespoons Parmesan cheese shredded. But in the instructions for making the sauce, you don’t add it in? So is there shredded cheese added in when you are making the white sauce ?

    Reply
    • Hi Julie, yes, you add the parm with all the other ingredients in the white sauce. Sorry I left that out of the directions. I’ve added it in now.

  6. How many slices does this pizza have (trying to figure out the servicing size)

    Reply
    • I cut it into 8 slices. The number of servings in each recipe is listed above the ingredients/directions with the cook/prep time info.


  7. Hi! This recipe is incredible. White sauce and toppings are an incredible mix. Just one thing, though. When I made this the first two times, I was amazed how much the dough was like real dough. But then the third time I realized I was putting in half the amount of cream cheese you’re supposed to! So I doubled what I had done before. Tj
    The pizza still tasted good but the dough was much harder to work with and needed fork and knife to eat the pizza. It was more wet and delicate. Don’t know if maybe I did something else wrong but I will definitely use half the cream cheese next time. 🙂 thought I’d share in case someone else would prefer a dryer crust. 🙂

    Reply
  8. Hi, going to try this for family pizza night, but does it really want 1 whole brick (8oz) of cream cheese for the crust and another brick for the sauce? I am new to Keto, but this seems like so much. May be I am doing the conversion from TBSP to OZ wrong?

    Reply
    • I’m not sure where you’re seeing 8 oz of cream cheese. The crust and sauce both use only 2 Tbsp (which is 1 oz) each, for a total of 2 oz cream cheese in the entire recipe.


  9. Holy freaking pizza, Batman! This was the best keto-friendly pizza I’ve ever made! Had only a cookie sheet pan and doubled the recipe for 5 people and I still have leftovers! Sooo good!

    Reply
    • Thank you! We always double it so we have leftovers too 🙂

  10. I really want to try this recipe. I have everything in my pantry but the artichokes. Would that change the nutritional facts?

    Reply
    • It would change them, but it shouldn’t be by too much. If anything, it will slightly reduce the carb count. I hope you like the pizza!

  11. Could this sauce be made ahead in bulk to have on hand?

    Reply
    • I haven’t actually done this before, but I would imagine you could. Though I’m not sure I’d make it more than a week or so (at the most) in advance.

  12. Hi! How did you calculate 5 net carbs per slice. The only things with carbs in this recipe really are the almond flour and the artichoke hearts, right? 1 c of almond flour is 10g carbs and this recipe calls for 3/4 c. Artichoke hearts don’t have a ton of carbs either. Am I missing something?

    Reply
    • The egg (.6g), heavy whipping cream (0.4g/Tbps), garlic clove (approx 1g/clove) and the spinach all have carbs. Not to mention the cheese could have nearly 1g carbs per 28g/weight if using pre-shredded. These little bits of carbs add up quick. I appreciate that the author takes the time to accurately count the carbs.


  13. Kendra, best pizza dough! I added my favorite toppings but that white sauce was so good. I had to limit my pieces. Thank you for sharing.

    Reply

  14. This sauce was amazing!!! My husband (who is not doing keto) ended up eating all my leftovers because he loved it so much lol. So now I’m doubling up next time for sure!

    Reply
  15. We LOVED this sauce. I put it on top of a weaved bacon crust, then added chicken, spinach and artichoke. This whole recipe is a keeper for sure. PS the garlic sauce would be great on so many other things like vegetables, dipping sauce, etc.

    Reply
  16. Just made this last night! This was some of the best pizza I have had! Thank you for this! We will be having MUCH MUCH more of this pizza!

    Reply
  17. Made this tonight. Amazing! So good. We added some olives, a few onions and tomatoes. I know this increased the carbs bit but my husband isn’t keto and really enjoyed the extra flavors. We’ll be making this regularly. Thank you so much. Now I need a pizza stone.

    Reply

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