Artichoke Dip Pizza
This is a recipe that is built on a standard “Fathead” pizza crust. If you are not already familiar with the recipe for this crust I suggest that you learn to make it. It makes a great crust that you can actually slice and pick up with your hands.
More about Fathead dough
The dough used in this recipe was invented by Tom Naughton’s nephew, and in honor of Fat Head - The Movie, it is named Fathead dough. You will see hundreds of variations for the dough on as many websites and cookbooks and they all go back to Tim Naughton and his nephew, but I like the one I use below. Similarly, you will find many recipes for the topping. Anything that makes an artichoke dip, even with mayonnaise, can be used as a pizza topping. Using Fathead dough, you can make all manner of interestingness — like “bagel dogs,” calzones, empanadas and even garlic knots! The toppings you can use on this pizza are unlimited. Buffalo or BBQ’d chicken anyone? Tomato, cheese and pepperoni? Meatballs? Seriously, go down a pizza-place menu and put on any toppings (Keto, of course) that tickle your fancy! Keep in mind that the carbs in this pizza are easily a meal’s worth (even if you are counting net carbs) so don’t go over one portion per meal, and try not to eat it every day! Even if you don’t use the veggie topping (the spinach and artichokes) you still want to watch the carbohydrate intake per serving. I would say that this falls under “baked Keto treat,” so consume with care.
Ingredients for the dough
1 1/2 cups full-fat shredded mozzarella cheese (Part-skim is okay but I always prefer to use full-fat when available. You will need to hand-shred the full fat yourself.)
2 ounces cream cheese
1 large egg
1/4 cup almond four
2 TBS whey protein isolate (I use this one with great results) or an extra 1/4 cup almond flour
Ingredients for the topping
4 ounces cream cheese
1/2 cup shredded mozzarella (see note above)
1/4 cup Parmesan cheese
1 10-ounce block of frozen spinach, thawed and squeezed out like the dickens
1 large can of artichoke hearts, drained and dried with a paper towel and chopped into large chunks
1 TBS butter
1 clove of garlic, minced
1/4 cup onion, finely chopped
1/4 tsp each salt and pepper
Extra cheese for topping: 1/2 cup of mozzarella, Monterey Jack or other white cheese
Preheat oven to 400 degrees Fahrenheit.
Make the dough
Microwave the mozzarella cheese and cream cheese together, 30 seconds at a time until melted, stirring between each 30-second heating.
Beat the egg and mix into the cheese mixture until it is fully incorporated.
Add the almond flour and the whey protein isolate (or more almond flour if you are using that instead) and mix thoroughly.
Place the dough between two pieces of parchment paper and roll out. If you use individual pizza pans (as shown), divide the dough into four equal-sized balls and then pat into the pans. The dough is very sticky and don’t become discouraged if this is your first time making it: You didn’t do anything wrong! If you don’t use a rolling pin, you can pat the dough flat with your hands.
At this point you can move the parchment paper with the dough over to a baking sheet unless you have already separated it into the four separate pans.
Poke holes in the top of the dough with a fork.
Bake for 12–15 minutes or until browned. Do not turn off oven.
Make the topping
Melt the butter with the onions and garlic in a large pan over medium heat, around 5–7 minutes stirring constantly. You just want the onions to soften and become translucent.
Add the cheeses and melt.
Add the spinach and artichokes, stirring and combining all ingredients.
Add the salt and pepper, stirring, to meld all the flavors.
Finish final product
Spread HALF the spinach and artichoke mixture over the pizza dough. (Save the second half for another batch of pizza crusts or use it to stuff boneless chicken breasts or thighs.)
Top with extra 1/2 cup of cheese.
Return to oven for about five minutes until cheese melts. It is okay to put it under the broiler if you want to, but watch that the crust does not burn.
This summary is for the recipe as written with the hand-shredded full-fat mozzarella cheese and the whey protein isolate. The summary is also for only half the artichoke-spinach topping as written in the recipe.
For the entire recipe as written (in grams):
Total Carbohydrates: 37.7
Net Carbohydrates: 29.9