It’s that time of year when I do a cleaning out of the fridge. Things that have been sitting at the back, behind all your favorite sauces, those things you don’t even remember? Yep, we’re going to make a pizza out of that!
Pizza, you say? But does it actually hold up without falling and crumbling into a thousand pieces? It definitely does!
I had some bacon that was starting to discolor, some creamy spinach dip that was just about to expire, and a can of chicken that I needed to get rid of.
Pizza is the first thing that comes to your mind too, right? 😉
I always thought I was a great multi-tasker in the kitchen, but this recipe had me running around like a headless chicken! Between taking pictures, cooking the bacon, making the dough, taking it out of the oven every 5 minutes, and cooking the toppings – it was a big challenge to keep up with everything.
I suggest cooking the toppings previously to the crust, so you have less downtime out of the oven. The longer it’s let out to cool, the more it will harden up. You want to try to keep it a bit soft in the middle. That means you have to act fast every time it comes out of the oven.
As for which almond flour to use, I highly suggest Honeyville Almond Flour. I really have to say that it was one of the best baking recommendations of my keto cooking career that I’ve gotten.
Yields 1 large pizza, 8 slices total
The Preparation
- 2 1/4 cups mozzarella cheese
- 3/4 cup almond flour
- 2 tablespoons parmesan cheese
- 1 tablespoon italian seasoning
- 2 tablespoons cream cheese, softened
- 1 large egg
- 4 ounces bacon
- 8 ounces canned chicken breast
- 9 tablespoons creamed spinach dip
- 1/2 teaspoon salt
The Execution
Pizza Crust
1. In a bowl, put 1 1/2 Cup mozzerella cheese.
2. In a separate bowl, measure out 3/4 Cup Almond flour. Combine the parmesan cheese and italian seasoning with it and mix well.
3. In a small ramekin, have your cream cheese and egg ready.
4. Microwave your mozzarella cheese for about 45 seconds until it is gooey.
5. Combine all of your ingredients in a large bowl, and mix it together well.
6. Keep kneading the dough together until you can form a ball. Add more almond flour if needed. Warning: This gets messy.
7. Spread the dough onto your pre-greased baking sheet. I use these silpats so that I don’t have to use grease. I only got them the other day and I have to say I wish I had bought them a long time ago. I don’t even know how I put anything in the oven without them.
You want to make sure the pizza dough is thin and has no holes. It should be around 10-12″ in size.
8. Set your oven to broil setting. My oven has 5 levels of broil, I set it to #4. I think you’d be fine with #3 but I like my crust to be crispy.
9. Put the pizza dough into the oven and let it cook for 5 minutes.
10. Once the pizza crust is browned on the top, take it out of the oven – we need to flip it.
11. I use a second silpat and put it over the top, flipping it around. It makes it really easy. If you use a spatula or some other small tool, the crust will fall apart.
12. It should look white on the bottom, still uncooked. We need to put it in the oven for 5 more minutes.
13. Once that side is browned, take it out of the oven.
14. We’re ready to top this thing! Let’s make sure you have the toppings ready.
Toppings
1. Before putting this in the oven, I get started on my bacon. Cut your bacon into small pieces and put them in a pan to fry.
2. Once the bacon is done, take it out of the pan and save the grease. Lay the bacon on some paper towels to crisp up and drain excess grease.
3. In the same pan, let the grease get hot.
4. Drop the canned chicken into the pan and let it fry.
5. Measure out 9 tablespoons (1/2 cup + 1 tbsp.) of the spinach dip.
6. Once the chicken is done cooking, mix your creamed spinach dip into it. Make sure every small piece of chicken is coated.
The Marriage
It’s time to top the pizza!
1. Add your chicken mixture to the top of the pizza, making sure that it is spread out evenly.
2. Put the rest of your cheese on top. I used about 3/4 Cup more of mozzarella, but if you don’t like your pizza extra cheesy – use less. Don’t be afraid to experiment with other cheeses!
3. Add some bacon bits on top, but save some for when it’s finished.
4. Put it back into the oven for 5 more minutes. This will be the final broiling we do.
5. When you see the cheese starting to brown, and the bacon just starting to burn, take it out.
6. Let it cool for 10 minutes before you touch it.
7. Slice into 8 slices, and enjoy!
This makes a total of 8 servings of "Kitchen Sink" Low Carb Pizza. Each serving comes out to be 259 calories, 21.7g fats, 2.4g net carbs, and 12.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 1/4 cup mozzarella cheese | 756 | 56.3 | 5.5 | 0 | 5.5 | 55.9 |
| 3/4 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 2 tablespoon parmesan cheese | 54 | 3.6 | 0.5 | 0 | 0.5 | 4.8 |
| 1 tablespoon italian seasoning | 9 | 0.3 | 1.9 | 1.2 | 0.7 | 0.3 |
| 2 tablespoon cream cheese | 99 | 9.9 | 1.2 | 0 | 1.2 | 1.8 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 4 ounce bacon | 604 | 52.9 | 0 | 0 | 0 | 30.2 |
| 8 ounce canned chicken breast | 420 | 18.4 | 2 | 0 | 2 | 57.4 |
| 9 tablespoon creamed spinach dip | 75 | 5.5 | 4.7 | 2 | 2.7 | 3.4 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2582 | 194 | 34.7 | 14.1 | 20.6 | 178.4 |
| Per Serving (/8) | 323 | 24.3 | 4.3 | 1.8 | 2.6 | 22.3 |
"Kitchen Sink" Low Carb Pizza
Ingredients
- 2 ¼ cup mozzarella cheese
- ¾ cup almond flour
- 2 tablespoon parmesan cheese
- 1 tablespoon italian seasoning
- 2 tablespoon cream cheese softened
- 1 large egg
- 4 ounce bacon
- 8 ounce canned chicken breast
- 9 tablespoon creamed spinach dip
- ½ teaspoon salt
Instructions
- In a bowl, put 2/3 of the mozzarella cheese.
- Measure out the almond flour, then combine the Parmesan cheese and Italian seasoning with it and mix well.
- In a small ramekin put the cream cheese and egg, so that it's ready.
- Microwave the mozzarella cheese for about 45 seconds, until it is gooey and melted.
- Combine all of dough ingredients in a large bowl and mix them together well.
- Keep kneading the dough together until you can form a ball. Add more almond flour if needed. Warning: This gets messy.
- Spread the dough onto your pre-greased baking sheet. I use these silpats, so that I don't have to use grease. I only got them the other day and I have to say I wish I had bought them a long time ago. I don't even know how I put anything in the oven without them.
- Put the pizza dough in the oven and let it bake for 5 minutes.
- Once the pizza crust is browned on the top, take it out of the oven - it's time to flip it.
- I use a second silpat and put it over the top, flipping it around. It makes it really easy. If you use a spatula or some other small tool, the crust will fall apart.
- It should look white on the bottom, still uncooked. It needs to go back in the oven for 5 more minutes.
- Once that side is browned, remove it from the oven.
- We'e ready to top this thing! Let's make sure you have the toppings ready.
- Before putting this in the oven, I get started on my bacon. Cut your bacon into small pieces and put them in a pan to fry.
- Once the bacon is done, remove it from the pan while saving the grease. Lay the bacon on some paper towels to crisp up and drain excess grease.
- In the same pan, let the grease get hot.
- Drop the canned chicken into the pan and let it fry.
- Measure out the spinach dip.
- Once the chicken is done cooking, mix the creamed spinach dip into it. Make sure every small piece of chicken is coated.
- Add the chicken mixture to the top of the pizza, making sure that it is spread out evenly.
- Put the remaining cheese on top.
- Add some bacon bits on top, but save some for when it's finished.
- Put it back into the oven, under the broiler, for 5 more minutes..
- When you see the cheese starting to brown and the bacon on the verge of burning, take it out.
- Let it cool for 10 minutes.
- Slice into serving pieces and enjoy!
Thanks for this recipe. Made this last night and it was sooo good, Best LC crust I’ve tried yet.
Sarah,
So glad you enjoyed it! 🙂
What was the spinach dip that you used? This looks amazing!
Kelly,
It was Tostitos Creamy Spinach Dip. It turned out really well with the chicken, but if I were to make it fresh, I would add extra spinach into the dip and blend it all together. If you end up making it, let me know how it turned out!
Sh&$! Craig!
I made the crust, and was completely blown away for dinner last night. so much so that we made THREE pizza’s! I made a more traditional pizza though, for my topping choices of BACON, Italian sausage, mushrooms, onions, pepperoni and mozzarella cheese with a tomato sauce. The entire pizza with all these toppings was 3 net carbs per slice!!! This crust has totally exceeded and abolished all other crusts previously tried. YOU win!
Marhsa,
I was trying to tell everyone that this is seriously the best pizza crust ever! I think people get confused because of the toppings, but I was just trying to clean my cupboards out 😛
Really glad you guys liked it, and THREE? When can I come over?
I’ve wanted to try this pizza crust recipe ever since I first saw it on the Eat Fat Lose Fat blog! Thanks for including it as part of your recipe – love the idea of using chicken with the spinach dip as topping! Dinner tonight solved!
Awesome Patti, the pizza is fantastic – definitely one of the best I’ve had on keto. Let me know how it turns out!
Craig, I made two of these last night. This is THE BEST keto pizza dough EVER! It is a definite keeper and I can’t wait to try it with other toppings and sauces! I think I could even make a bunch of the crusts and freeze them so that I always have them available for a quick meal. Anyway, thanks so much for this absolutely fabulous recipe!
Rhonda,
Awesome! I have heard they freeze quite well, but I haven’t done it myself. Not sure how it’d turn out afterward, but I still imagine quite good. Let me know how the other experimentation goes 🙂 As always, keep on ketoing on!
I made this tonight and it was delicious. I used ranch dressing for the sauce and added leftovers I had on hand, chicken bacon, green onions and mushrooms. Thank you Craig.
Hester, I saw the picture – it looked absolutely delicious! Glad you enjoyed 🙂
Hi Craig, I made this a few weeks ago and it was FAB! I’m planning to make it again tonight with different toppings. I wanted to put just the “whole” crust into MFP and used your nutritional info above to get the numbers. Here’s what I came up with:
Calories: 961
Fat: 37
Carbs: 20
Fiber: 9
Do you think that looks accurate? TIA
Glad you liked it! It would be 1023 Calories, 83.8g Fats, 19.9g Carbs, 9g Fiber, 10.9g Net Carbs, 61.6g Protein for the crust alone.
Thanks for doing that! Big help!
No problem!
What the what!!! I was seriously questioning this recipe the entire time I was preparing it. Especially after I mixed everything together. I’ve been craving pizza for months. I’ve tried “other” low carb crust options, but it just wasn’t the same. You couldn’t even hold the slices like real carby pizza. This crust, however, was perfection!! Epic! Loved it! Can’t thank you enough for your recipes. Well done, sir.
Sometimes you just have to put trust in me Rachel! 🙂 Glad you liked it!
I’ve made this twice-it is fantastic. My husband gobbled down the leftover – I had to make another one. I swear so far all your recipes are gold. Just gold. Thank you so much!!
Thanks so much Tina, really appreciate it!
I am so thankful to have found this site! I started the keto diet on Monday, and I’m thrilled with all of these recipe ideas. My main concern was getting into a rut and bored with the same foods over and over. I did the Ideal Protein Plan a couple of years ago with success, but I found it too restrictive for long-term lifestyle change. Keto is more suitable for me. I’ve hit ketosis and my energy is returning after a few rough transition days. And now I will be trying this pizza tonight! It looks fantastic. Yay for the weekend!
Awesome Mel, glad you found the site too! Ideal Protein is something I’m just against from the unhealthy calorie restriction – but I’m glad you have some success from it 🙂 Let me know how the pizza turns out!
I agree. It didn’t feel right. It was incredibly restrictive. This feels better and has a lot more science behind it. I already feel better than I did with IP. I stayed drained the entire time. (Go figure!) I’ve gotten much better at listening to my body. Now if my body would just listen back and keep melting away these unwanted winter pounds! 😉
Hehe, just give it some time and I’m sure you’ll start seeing great results!
I absolutely loved the pizza! I will definitely be making it again. I tossed my chicken in pesto instead of the spinach dip, but other than that I stuck to the recipe. It was delicious, filling, and left me with plenty of leftovers that were great re-heated. My non-keto (and skeptical) husband also enjoyed it. My only trouble with the process was some sticking to the cookie sheet even though I had sprayed it. Now I have a great excuse to treat myself to some sil-pats that I have been wanting! Thanks again for the great recipe.
That is definitely a great excuse to get silpats Mel! I’m really glad you all enjoyed it 🙂
Best gluten free /low carb pizza! Just made this for dinner tonight and my husband and 2 teens all loved it! Its the best gluten free pizza dough I’ve come across and I’ve tried several. Plus, its also the quickest and easiest dough to make! This will be my now, go to pizza recipe! My family and I can’t thank you enough for this awesome pizza recipe!
Awesome Carol! I definitely agree with you there. It works as one of the best I’ve had and it’s my go-to. I’ve tried a lot and this one is always the best.
Hey Craig,
Any ideas for lowering the carb count some more so we can enjoy more than one slice (for those of us that need to keep it lower low carb). Maybe a mix of almond flour / flaxseed?
Jason, each slice is 2.2g Net Carbs and I don’t think that’s too little to be able to enjoy about 3 slices and be fine within your carb counts. You could do flax, but honestly I think 2.2g is quite low per slice and if you’re needing to lower the count of this then you might want to consider looking at other places you can lower your carbs.
So Ive been following your plan for 3 weeks. Im down 26 pounds. Whats even better is Im a type 1 diabetic and have been having trouble controlling it since I was dx 3 years ago. Well that has ended..so much so that im only getting my hourly insulin from my pump, havent needed anymore then that. I made the pizza tonight..omg, my kids are convinced its the best thing ever. They have sent pictures to their friends. And to please a 16 and 13 year old is a huge accomplishment.
Wow Linda I’m so happy for you, great job! And having the kids brag about it is a huge compliment too – glad you guys enjoyed!
I’ve made this crust many times now, and I definitely concur it is the best low-carb pizza crust I’ve tried! My husband is so happy that we can eat pizza again 🙂 We usually just make the crust with more traditional toppings like pepperoni and mushroom. I’ve made this so many times recently that I wanted to share a few tips:
1) Although I try to get whole milk mozzarella cheese whenever I can find it, this recipe works best with the more common part-skim kind. The stringier texture helps form the dough into a ball and then hold it together when rolling it out
2) I also tried heating up the cream cheese to make it mix better into the dough, but this ended up making it too soft and it was harder to roll out. Instead I just cut the cream cheese up into little cubes so that I can mix it more evenly with my hands (still messy, but worth it!)
3) I’ve started baking the crust at 400 in the oven instead of using the broiler, for 10 min. on a side and then another 7 to cook the toppings. It takes longer but it cooks the crust much more evenly through. With the broiler method the top cooked way too fast with the inside still cold and uncooked (plus it set off my smoke alarm 🙂
4) I’ve recently started using fresh grated Parmesan (the kind you do yourself) for the 2 Tbsp mixed into the dough- it actually makes the texture even better and more crispy. I discovered this on accident when I didn’t have the ready-grated kind on hand.
Thanks Craig for all your great recipes!
Hey Kelly and thanks for the feedback – I’m definitely glad you like it!
1. I normally will use low-moisture full-fat mozzarella and that will work just as well as the skim (I’ve tried both and didn’t see much of a difference).
2. Yeah I definitely know that it’s messy, but you’re right – WELL worth it in the end!
3. I will have to give that a try. I found that a lot of people have uneven broilers so the heat is not distributed evenly either. My broiler runs about 470F and it’ll cook through since I roll my dough quite thin – but my broiler is also uneven and will cook the left side more than the right 🙁
4. I’ve started using more fresh parmesan also, since it’s about the same price and better quality – so when I make my next one I will see. I plan to make a stuffed crust soon so I’m sure baking it at 400 will work much better for that 🙂
Thanks for giving all the feedback and support!
After my doctor ran labs and couldn’t find anything causing my constant fatigue, nausea, depression, itching, etc, I did research on my own and found the keto diet. I’ve only been doing this two and a half days, and woke up today feeling the best I have in weeks. Thanks so much for this recipe. I made it today and I usually have bad luck with almond flour recipes, but this is completely delicious. Mine came out more on the very thin crust side, but really good. If all the recipes are this tasty, I will have no problem sticking to this diet.
Hey Tom – that’s great news! I hope that keto is something you find easier and easier to stick to as time goes on. I know I sure do. I hope you enjoy the other recipes like many others do 🙂 ‘Spose I’ll see you around the site, then?
I just made this pizza with one change. Instead of the spinach dip, I used 4 oz (1/2 can) of Hunt’s tomato sauce. This dropped the macronutrients, but kept carbs very low and made it more inline with my tastes.
Best pizza ever. Seriously.
Thanks for posting the recipe.
This recipe looks awesome! Is the creamed spinach dip store bought, or is there a recipe for that around here somewhere as well?
I think this is store bought (this recipe is a lot older) but we do have an awesome creamed spinach recipe on the site too!
https://www.ruled.me/easy-keto-creamed-spinach/
I think this is store bought (this recipe is a lot older) but we do have an awesome creamed spinach recipe on the site too!
https://www.ruled.me/easy-k…
Out of curiosity, what makes Honeyville almond flour better than any other almond flour? Isn’t almond flour just… ground almonds?
I made this post quite a few years ago when there were only 3 main brands for almond flour on the market. Since then, honeyville has gone downhill in quality and there are a lot more options out there. In general, yes – you can use any fine almond flour.