If you love jalapeño poppers, why not turn all those delicious flavors into pizza? This Keto Jalapeño Popper Pizza combines the creamy, cheesy goodness of a classic jalapeño popper with a crispy pizza crust for a fun twist on pizza night.
I use a fathead dough crust to keep this pizza Keto-friendly, but you can easily substitute your favorite homemade pizza dough or even a store-bought crust. Instead of traditional pizza sauce, I spread the crust with a creamy white sauce made with cream cheese and sour cream. It’s topped with white cheddar cheese and fresh jalapeño slices for plenty of cheesy, spicy flavor. And, of course, no jalapeño popper would be complete without bacon! Sprinkle crispy bacon over the pizza just before serving for the perfect finishing touch.
Ingredients
1 recipe fathead dough
1 8-oz. pkg. cream cheese, cubed and softened
1/4 cup sour cream
1 Tbsp. fresh Italian parsley, chopped
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. pepper
1/2 tsp. salt
1 red onion, sliced thin
4 fresh jalapenos, sliced thin (optional: seeded)
1 cup white cheddar, shredded
1/2 cup Monterey Jack cheese
4 slices thick bacon, cooked and crumbled
2 Tbsp. Parmesan cheese
Instructions
Preheat the oven to 450 degrees. Make fathead dough and press into a pizza pan. Bake the crust in the oven for 10-12 minutes.
In a bowl, mix cream cheese, sour cream, Italian parsley, garlic, cumin, oregano, salt and pepper. Spread over the crust.
Spread the red onions and jalapenos over the sauce.
In a bowl, toss the white cheddar cheese and Monterey Jack cheese over the top. Bake for 15-20 minutes until the cheese has melted.
Sprinkle the crumbled bacon and Parmesan on top of your hot Keto Jalapeno Popper pizza and serve.
If you like this recipe, you may also like the following recipes:
Keto Jalapeno Popper Pizza
Equipment
- Parchment paper
- 1 knife
- 1 measuring cup
- Measuring spoons
- 1 skillet
- 1 pizza pan
- 2 medium bowls
- 1 whisk
Ingredients
- 1 recipe fathead dough
- 1 8 oz. pkg. cream cheese cubed and softened
- 1/4 cup sour cream
- 1 Tbsp. fresh Italian parsley chopped
- 2 cloves garlic minced
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1 red onion sliced thin
- 4 fresh jalapenos sliced thin (optional: seeded)
- 1 cup white cheddar shredded
- 1/2 cup Monterey Jack cheese
- 4 slices thick bacon cooked and crumbled
- 2 Tbsp. Parmesan cheese
Instructions
- Preheat the oven to 450 degrees.
- Make fathead dough and press into a pizza pan.
- Bake the crust in the oven for 10-12 minutes.
- In a bowl, mix cream cheese, sour cream and Italian parsley, garlic, cumin, oregano and pepper.
- Spread over the crust.
- Spread the red onions and jalapeños over the sauce.
- In a bowl, toss the white cheddar cheese and Monterey Jack cheese over the top.
- Bake for 15-20 minutes until the cheese has melted.
- Sprinkle the crumbled bacon and Parmesan on top of the hot pizza and serve.
