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.
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.
The spinach artichoke dip can be made several days ahead. Warm in the microwave before adding to the pizza.
Spinach Artichoke Pizza (keto, low carb)
Amount Per Serving
Calories 366Calories from Fat 252
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.