Shrimp Scampi Pizza
What if I told you that you could still enjoy many of your favorite foods on a ketogenic diet, including Shrimp Scampi Pizza? Would you believe me? Well you should, because here it is…..
That’s right, I recreated my all-time favorite Shrimp Scampi Pizza with a Fathead pizza crust and it is just as amazing as the original!!
Don’t you want to grab a slice through your screen? Luckily for you, this pizza is super simple to prepare.
How to make a keto Shrimp Scampi Pizza:
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.
Remove crust from oven and set aside.
While the dough is baking, heat the oil and butter in a large skillet over medium-low heat. Add the garlic and lemon zest and cook for one minute.
Add the white wine and lemon juice and cook for an additional 2 minutes.
Next, add the shrimp and cook only until pink . Remove the shrimp from the pan and set aside.
Brush the garlic scampi sauce onto the baked pizza crust.
Top with the cooked shrimp, mozzarella and Parmesan cheese, then sprinkle with Italian seasoning.
Return to the oven and bake until cheese is melted.
Garnish with Italian parsley and serve with red hot pepper flakes {if desired}.
Recipe Tips & Tricks
- If your shrimp are very large, or jumbo size, slice them in half before placing on the pizza.
- The wine is completely optional. It was in the original recipe so I decided to include it here as well.
- Fathead pizza crust does not absorb liquid like a regular crust which is why it is best to brush the sauce onto the pizza. I served the extra sauce on the side just in case someone wanted more.
More delicious keto pizza recipes:
- Keto Pesto Pizza with Fresh Arugula
- Keto Pizza Crust – deep dish with cheese and pepperoni
Enjoy!!
Shrimp Scampi Pizza
Equipment
- Oven
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 egg at room temperature, beaten
Shrimp Scampi Topping
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 3 large cloves garlic minced
- 1 lemon juice and zest
- 1/4 cup dry white wine optional
- 1 pound raw shrimp 16 count – peeled, deveined, and rinsed
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon Italian seasoning
- chopped Italian parsley for garnish optional
- crushed red pepper flakes optional
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.
- Remove crust from oven and set aside.
For the Shrimp Scampi Topping
- While the dough is baking, heat the oil and butter in a large skillet over medium-low heat. Add the garlic and lemon zest and cook for one minute.
- Add the white wine (if using) and lemon juice and cook for an additional 2 minutes.
- Next, add the shrimp and cook only until pink . Remove the shrimp from the pan and set aside.
- Brush the garlic scampi sauce onto the baked pizza crust.
- Top with the cooked shrimp, mozzarella and Parmesan cheese, then sprinkle with Italian seasoning.
- Return to the oven and bake until cheese is melted, about 6 to 8 minutes.
- Garnish with Italian parsley and serve with red hot pepper flakes {if desired}.
Notes
- If your shrimp are very large, or jumbo size, slice them in half before placing on the pizza.
- The wine is completely optional. It was in the original recipe so I decided to include it here as well.
- Fathead pizza crust does not absorb liquid like a regular crust which is why it is best to brush the sauce onto the pizza. I served the extra sauce on the side just in case someone wanted more.
- Cooking times are approximate. Each oven cooks differently, so keep an eye on your pizza.
- 11 total carbs – 3 fiber = 8 net carbs (2 of those carbs are from the wine, drop your total to 6 if you leave it out)
