Spinach artichoke pizza is absolutely delicious. Put it on a an easy keto fathead pizza crust and you have a fabulous low carb meal.
Low carb and Keto diets are very popular this year. If you haven’t tried a fathead pizza crust you’re in for a treat. This easy low carb pizza crust can be made in minutes.
We have Keto pizza a few times a month and I am always looking for new ingredient combinations with which to dazzle my family. Putting spinach artichoke dip on my pizza was genius!
If you saw the steak and shrimp dinner I posted for Valentine’s Day, then you’ll remember I served spinach artichoke dip on the side. It was a great counterpoint to the meal. With the leftover dip, I made this great spinach artichoke pizza!
I have a more complicated recipe for spinach artichoke dip with feta cheese on the site. It’s one of the best tasting dips I’ve ever had! But, this particular recipe is much easier and tastes spectacular on a keto pizza crust. We’ve enjoyed this both as an appetizer and as dinner served with a salad.
What I like about this easy recipe is that I can use cold leftover dip from the fridge so the whole recipe comes together really fast.
Each serving of this delicious pizza is 5 net carbs.
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Spinach Artichoke Pizza (keto, low carb)
Ingredients
Fathead Pizza Crust
- 1 1/2 cup part skim shredded mozzarella cheese
- 2 oz cream cheese
- 1 large egg
- 1/4 cup almond flour
- 2 tbsp whey protein powder (1 Tbsp oat fiber or 1/4 cup more almond flour)
Spinach Artichoke Dip (serves 6, use half)
- 4 oz cream cheese
- 1 cup shredded Monterey Jack cheese (4 oz)
- 8 oz frozen spinach (thawed and squeezed dry)
- 1 x 13.75 oz can artichoke hearts
- 1 tbsp butter
- 1/4 cup onion, finely chopped
- 1 tsp minced garlic
- 1 tsp red wine vinegar
- 1/4 tsp white pepper
Additional Cheese
- 1/2 cup Monterey Jack Cheese
- 1 tbsp 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.
Notes
Nutrition
I have a question in regards to the type of whey protein powder used in all these fathead receipes…….what kind/brand do you use?? most are flavored…I use isopure No carb pro pwder in my shakes…can I use this for these receipes? Thx so much for your assistance and advice…I am so excited to try these receipes
Hi Lindsey. I use unflavored Isopure Zero Carb Whey Protein Isolate. I love using the vanilla flavored in sweet baked goods, but I only use the unflavored now because it’s good in sweet and savory things. BTW, you don’t have to use it in the fathead recipes. I just found through testing (all almond flour, some coconut flour, some oat fiber and some protein powder) that the protein powder produced a more bread-like texture. -Kim
I thought the end of the world had come, when I learned my insulin levels were cause of weight gain and health issues. I love food, love to cook, love to bake. Now that I found your low carb site today, I can eat some of the things I so loved, breads, pizzas, cakes and things. You are a treasure. Thank you for this site. You have saved my life and possibly my grown children’s lives..
Arye, you are starting your low carb journey at a great time. Ten years ago, when I started, there weren’t the resources or number of blogs that there are now. There are several blogs putting out very good recipes, currently, which cater to all kinds of eaters and cooks! I like recipes with flavor and like to balance easy recipes with a few special recipes that take a little longer. I understand that everyone has different tastes, but I hope you find a few recipes that you like on the site. Thanks for taking the time to say “Hello” and good luck. -Kim
Delicious!! I substituted pepper jack instead of monterey jack…YUM
Is the 8 carbs for the whole pizza or for a quarter of it?
Hi Janie. It’s for 1.4 of the pizza. The total carbs is 8 and if you subtract the fiber it’s 5 net carbs per 1/4 of the recipe. Enjoy. -Kim
Is there a way to make the dough with a flour not made of nuts? My family has severe tree nut and peanut/legume allergies, so we can’t do almond flour. Would love if there were an alternative!
Hi Becky. Have you tried sunflower flour? That may work but sometimes things turn green. If you can put up with the color, it may work for you. You might even be able to make you own flour mix with a combination of flours like sunflower, sesame, (coconut?), flax, oat fiber and chick pea flour. -Kim
Is it possible to freeze the dough? If so, is there anything special that needs to be done to it once it thaws? Thanks in advance !
Sure, Kasey, you can freeze it. Thaw it in the refrigerator overnight. I found it’s best to gently warm the dough in the microwave so that it is pliable and can be rolled out. -Kim
Fathead crust is my favorite. I love spiach and artichoke dip, so I know I’ll love it on pizza too. Thanks for the recipe!
This looks amazing! I am so excited to try this.