Bacon Kale Alfredo Pizza

About

You will love this crispy bacon, kale and creamy alfredo topped pizza! The toppings are placed on a gluten-free, low-carb, paleo and Keto-friendly crust that is baked like a traditional restaurant-style pizza crust. The crust is rolled then and then baked on a very hot pizza stone then it is topped with a homemade creamy garlic alfredo sauce, super crispy bacon, delicious kale and diced peppers and onions for color and flavor.

Can you eat pizza on Keto?

The answer is no. You cannot eat traditional pizza on Keto, due to wheat, starches and sugars usually present. However, you can eat Keto pizza using this recipe.

Is this a fathead pizza crust?

No, this crust is made with Carb Manager’s bread roll recipe, but rolled very thin and baked at a very high temperature on a pizza stone to mimic traditional pizza crust. This pizza crust is high in protein and fiber.

How do I prepare this pizza ahead of time?

The alfredo sauce, bacon, kale, bell pepper, onions and even crust can be prepared ahead of time. Assemble the pizza, then broil it in the oven (which heats quickly!) and then you’ll only be a few minutes away from dinnertime.

Ingredients

1 ¼ cup almond flour
5 tablespoon psyllium husk powder soluble fiber by now
1 teaspoon baking powder
1 teaspoon coarse kosher salt by morton
2 teaspoon apple cider vinegar
1 cup boiling water
2 large raw egg
2 teaspoon coconut flour
4 slice – 6" long bacon
1 cup kale
2 tablespoon, chopped green bell pepper
2 tablespoon, chopped white onion
1 cup, shredded mozzarella cheese
⅔ cup heavy cream
1 cup, grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon coarse kosher salt by morton

Instructions

Prep the bacon by cooking it in a pan over medium heat until crispy. Be sure to flip the bacon several times to ensure even cooking.
Preheat an oven to 500 F. Place a pizza stone in the oven to preheat with oven. In a stand mixer fitted with a paddle attachment, combine the almond flour, psyllium husk, baking powder and kosher salt until combined.
Add the vinegar and boiling water slowly and mix until combined.
Add the eggs and mix until combined. Scrape down the sides of the bowl and divide the dough into two pieces. Roll them into a round ball. This will help when you roll the dough out so it will have even edges.
Place half of the dough in the middle of two pieces of silicone coated parchment paper. Use a rolling pin to roll the dough as thin as possible. Each crust will be about 10” in diameter. Remove the top piece of parchment. Carefully remove the hot pizza stone from the oven and sprinkle on the coconut flour. Work quickly because it will start to brown fast. Flip the dough that is still connected to the other piece of parchment face down. Bake for 5 minutes. Then remove the parchment paper that is still on top and allow to bake for another 1-2 minutes until slightly golden on top.
Remove to a cooling rack and repeat with the other piece of dough.
To make the alfredo sauce, heat the cream in a small saucepan until starting to bubble. Add grated parm and stir until melted. Be sure to turn the heat off before all the cheese is melted so it won’t burn.
Spread the pizza crust with alfredo sauce to edges leaving ¾” with no sauce.
Top with crumbled bacon, chopped kale and white onions. Finally top with ½ of mozzarella cheese and evenly spread out the cheese to ¾” of the edge.
Place the oven on broil and set the rack to the lowest level on the oven. Broil for 1-2 minutes until the cheese is melted and browned. Repeat with the other crust. Slice each pizza into 8 pieces.