Keto Pesto Pizza with Fresh Arugula
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
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.
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!!
How to make Keto Pesto Pizza with Fresh Arugula:
To make 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.
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!!
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.
The crust is pliable enough to fold over, just like real pizza!
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:
- Prosciutto-Arugula
- Sausage and Kale
- Shrimp Scampi – OMG, so good!
- Shrimp Pesto
- Cheese and Pepperoni
- Thick-crust Keto Pizza – baked in a skillet
Enjoy!!
Keto Pesto Pizza with Fresh Arugula
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
