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Keto Pesto Pizza with Fresh Arugula

This Keto Pesto Pizza with Fresh Arugula may just be the perfect health food! The crust is made with Fathead Dough, so dairy and protein are covered, then it’s topped with lots of fresh baby arugula and shaved Parmesan.

Keto Pesto Pizza with Fresh Arugula on a brown parchment paper lined metal charger sitting on a white counter

I fell in love with the original version of this “Greens Pizza” at Lincoln Wine Bar in Mount Vernon, Iowa over four years ago. The original is made with Italian Tipo “00” Flour, so I knew that I had to ketofy my recipe to be able to enjoy pizza again!!

A Keto Pesto Pizza with Fresh Arugula on brown parchment paper sitting on a metal charger and pale green napkin with a wedge Parmesan and a pepper shaker in the background.

How to make Keto Pesto Pizza with Fresh Arugula:

To make the Fathead Pizza Crust:

All of the ingredients needed to make Fathead Pizza Dough sitting on a white marble counter.

Preheat oven to 415 degrees.

Place the shredded mozzarella and cream cheese to a large,microwave safe bowl. Heat on HIGH for one minute.

Melted mozzarella and cream cheese in a large glass bowl sitting on a gray and white striped towel.

Stir the cheeses together with a fork. Return to the microwave for 15 to 30 seconds to completely melt the cheese. Stir mixture together.

Add the almond flour, garlic powder, baking powder (or vinegar) and egg to the bowl.

Almond flour, garlic powder, egg, and baking soda added to the melted cheese in a large glass bowl.

Mix well until a soft dough forms. Oil your hands if needed, it can be very sticky, and knead into a ball.

A ball of Fathead Pizza Dough sitting on  brown parchment paper.

Place the dough on a sheet of parchment paper and press/roll out to about 1/8-inch thick and 8 to 10-inch in diameter.

Fathead Pizza Dough rolled out into a circle on brown parchment paper.

Use a fork to poke holes in the dough to help keep bubbles from forming while baking.

Poke holes in the pizza crust using a fork.

Lift the parchment paper up and slide it onto a baking sheet. Bake for 10 to 12 minutes, until lightly browned.

A baked Fathead Pizza Crust on brown parchment paper sitting on round, metal platter.

The pizza crust above was cooked for 11 minutes, the oval shaped crust below was cooked on a different day for 10 minutes. Keep an eye on your pizza!!

A baked Fathead Pizza Crust on brown parchment paper sitting on round, metal platter.

Remove crust from oven and spread the pesto over the top, leaving a clean edge around the crust.

Basil pesto spread on a Fathead pizza crust sitting on a brown parchment paper lined silver charger .

Place the arugula leaves in a large bowl. Drizzle with olive oil and sprinkle with sea salt and ground pepper. Toss with tongs to thoroughly coat the arugula.

Fresh arugula tossed in a stainless steel bowl with olive oil, salt and pepper with metal tongs on the side of the bowl.

Top the pesto with the arugula leaves and shaved Parmesan cheese. Slice and serve immediately.

This Keto Pesto Pizza with Fresh Arugula uses Fathead Pizza dough, basil pesto and lots of fresh leafy greens and topped with Parmesan!

The crust is pliable enough to fold over, just like real pizza!

So many amazing textures and flavors in this Keto Pesto Pizza with Fresh Arugula, your family will love it!

Recipe Tips & Tricks

  • All ovens are different, cooking times are approximate.
  • I have a 1200 watt microwave, you may need to adjust the amount of time it takes to melt your cheese.
  • I used a jarred, keto-friendly basil pesto to keep things really simple. You an also make your own if you prefer.
  • To use different toppings: Add your favorite toppings and return the pizza to the oven for 5 minutes or so to melt the cheese and heat the toppings.
  • 9 carbs – 3 fiber = 6 net carbs per serving.

Additional Pizza Topping Recipes:

Enjoy!!

Keto Pesto Pizza with Fresh Arugula on a brown parchment paper lined metal charger sitting on a white counter

Keto Pesto Pizza with Fresh Arugula

This Keto Pesto Pizza with Fresh Arugula on a Fathead pizza crust may just be the perfect health food! Dairy, protein and vegetables are all included!
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Course: Main Course
Cuisine: American, Italian
Keyword: crust, fathead, recipe, arugula, pesto, basil, sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 415kcal

Ingredients

Fathead Pizza Crust

  • 6 ounces shredded mozzarella cheese
  • 1 ounce cream cheese
  • 3/4 cup blanched almond flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking powder substitute 1 teaspoon apple cider vinegar
  • 1 large egg at room temperature, beaten

Keto Pesto and Arugula Topping

  • 1/4 cup basil pesto
  • 4 ounces fresh, baby arugula
  • 1 Tablespoon olive oil use more if it seems too dry
  • sea salt and ground pepper to taste
  • 1/4 cup shaved Parmesano-Reggiano

Instructions

For the Fathead Pizza Crust

  • Preheat oven to 415 degrees.
  • Place the shredded mozzarella and cream cheese to a large,microwave safe bowl. Heat on HIGH for one minute.
  • Stir the cheeses together with a fork. Return to the microwave for 15 to 30 seconds to completely melt the cheese. Stir mixture together.
  • Add the almond flour, garlic powder, baking powder (or vinegar) and egg to the bowl.
  • Mix well until a soft dough forms. Oil your hands if needed, it can be very sticky, and knead into a ball.
  • Place the dough on a sheet of parchment paper and press/roll out to about 1/8-inch thick and 8 to 10-inch in diameter.
  • Use a fork to poke holes in the dough to help keep bubbles from forming while baking.
  • Lift the parchment paper up and slide it onto a baking sheet. Bake for 10 to 12 minutes, until lightly browned.

To Top the Pizza

  • Remove crust from oven and spread the pesto over the top, leaving a clean edge around the crust.
  • Place the arugula leaves in a large bowl. Drizzle with olive oil and sprinkle with sea salt and ground pepper. Toss with tongs to thoroughly coat the arugula.
  • Top the pesto with the arugula leaves and shaved Parmesan cheese. Slice and serve immediately.

Notes

  • All ovens are different, cooking times are approximate.
  • I have a 1200 watt microwave, you may need to adjust the amount of time it takes to melt your cheese.
  • I used a jarred, keto-friendly basil pesto to keep things really simple. You an also make your own if you prefer.
  • To use different toppings: Add your favorite toppings and return the pizza to the oven for 5 minutes or so to melt the cheese and heat the toppings.
  • 9 carbs – 3 fiber – 6 net carbs

Nutrition

Calories: 415kcal | Carbohydrates: 9g | Protein: 20g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 563mg | Potassium: 217mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1495IU | Vitamin C: 4.3mg | Calcium: 440mg | Iron: 1.8mg

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