You’re in for a treat if you’ve never tried a white pizza! This elegant pie skips the traditional red sauce and embraces a creamy, savory combination of pale cheeses and aromatic toppings. For this version, I layered smooth ricotta, rich herb and garlic Boursin, diced shallots, minced garlic, shredded mozzarella, and a generous sprinkle of Parmesan, keeping the color palette light and the flavors bold. A touch of fresh basil on top adds just the right amount of contrast and brightness.
What really makes this pizza stand out is the crust: a low-carb, Keto-friendly fathead dough enhanced with Everything but the Bagel seasoning. The result is a perfectly chewy base with an herby, savory twist that complements the creamy toppings beautifully. It’s a unique and satisfying spin on pizza night!
Ingredients
1 Fathead dough recipe
2 Tbsp. Everthing But the Bagel Seasoning
1 shallot, diced
3 cloves garlic, minced
Salt and pepper to taste
1/3 cup ricotta cheese
1/4 tsp. oregano
1/4 tsp. red pepper flakes
1/8 tsp. thyme
1 package herb and Garlic Boursin Cheese spread
1/4 cup Parmesan cheese
1 cup or more of mozzarella cheese
Fresh chopped basil for garnish
Instructions
Make the fathead dough. Add the Everything But the Bagel seasoning at the same time as adding the other dry ingredients.
Roll or press the dough into a pizza pan. I like to use a tortilla press to make a thin crust, but you can roll it out for a thicker crust.
Bake the crust at 350 degrees until it is slightly browned.
Spread the ricotta cheese over the crust to the edges.
Sprinkle the shallots, garlic, thyme, salt, pepper and oregano over the ricotta cheese.
Spread the herb and garlic Boursin cheese over the seasonings.
Top with mozzarella and Parmesan.
Bake at 350 degrees for about 20 minutes. Cover the edges with aluminum foil to prevent the crust from overbrowning. When the pizza is done, sprinkle the pizza with fresh basil for a pop of color and flavor.
If you like this recipe, you may also like the following recipes:
White Pizza with Everything But the Bagel Fathead Dough Crust
Equipment
- 1 medium bowl
- 1 Large spoon
- tortilla press or rolling pin
- 1 pizza pan
- 1 knife
- 1 flat spatula
Ingredients
- 1 Fathead dough recipe
- 2 Tbsp. Everthing But the Bagel Seasoning
- 1 shallot diced
- 3 cloves garlic minced
- Salt and pepper to taste
- 1/3 cup ricotta cheese
- 1/4 tsp. oregano
- 1/4 tsp. red pepper flakes
- 1/8 tsp. thyme
- 1 package herb and Garlic Boursin Cheese spread
- 1/4 cup Parmesan cheese
- 1 cup or more mozzarella cheese
- Fresh chopped basil for garnish
Instructions
- Make the fathead dough.
- Add the Everything But the Bagel seasoning at the same time as adding the other dry ingredients.
- Roll or press the dough into a pizza pan. I like to use a tortilla press to make a thin crust, but you can roll it out for a thicker crust.
- Bake the crust at 350 degrees until it is slightly browned, about 15 minutes.
- Spread the ricotta cheese over the crust to the edges.
- Sprinkle the shallots, garlic, thyme, salt, pepper and oregano over the ricotta cheese.
- Spread the herb and garlic Boursin cheese over the seasonings.
- Top with mozzarella and Parmesan.
- Bake at 350 degrees for about 20 minutes. Cover the edges with aluminum foil to prevent the crust from overbrowning.
- When the pizza is done, sprinkle the pizza with fresh basil for a pop of color and flavor.
