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prep time
6 h 18 min
cook time
31 min
ready time
6 h 49 min
Low Carb Arugula And Tomato White Pizza
A thin crust pizza is barren of marinara or red sauce. Instead, add extra Keto to your Keto diet with a scratch-made alfredo white sauce spread across a Fathead dough crust. Fresh ingredients, like arugula and chopped tomatoes, keep the flavors of your toppings light to complement the rich alfredo sauce. A sprinkle of cheese on top and you have a perfect pizza! At your discretion, you may like to add in other ingredients like a drizzle of balsamic vinegar, sauteed spinach, sliced mushrooms, or fresh basil and garlic. To see the original recipe for the Fathead pizza crust used here, check out the Carb Manager Low Carb Fathead Dough recipe. You can add that recipe to your food log and create your own fun pizza combinations to please your tastes.
Jessica L.
What Is Fathead Pizza Dough?
It’s amazing what a little creativity can do! Fathead dough is the answer to so many Keto and gluten-free woes. Creating a dough that has the same elasticity and flexibility that doughs made with gluten have can be tough and sometimes impossible. Fathead dough is made with almond flour and egg, but what gives the dough its structure is the addition of melted cream cheese and mozzarella cheese. When these two cheeses are melted together, they solidify into an elastic consistency, which is exactly what you need when rolling out a raw pizza crust. The dough bakes into a tender but strong texture that can hold your favorite pizza toppings.
If You’re Only Cooking For One
The original white pizza recipe here makes enough for 4 people to have 2 slices of pizza each. If you’re just cooking for one or two, what will you do with all that extra? Make a full batch of the Fathead dough and divide it into portions of 1 or 2. You can make smaller pizzas that serve only a couple people. You can also make mini pizzas for 1 that can be cut into 4 mini-slices. You can wrap all your extra dough tightly in plastic wrap and store the leftover in your freezer. The next time you want to make a pizza for 1, simply transfer a portion of dough to your refrigerator to thaw overnight.
Net Carbs
6.6 g
Fiber
3.3 g
Total Carbs
10 g
Protein
26.7 g
Fats
48.5 g
570 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese
2 ounce
Mozzarella Cheese
1 cup, shredded
Almond Flour
1 cup
Baking Powder
¼ teaspoon
Raw Egg
1 large
Heavy Cream
½ cup
Parmesan Cheese
½ cup, shredded
Black Pepper
⅛ teaspoon
Roma Tomato
2 ounce
Arugula
¾ ounce
Mozzarella Cheese
1 cup, shredded
Recipe Steps
steps 5
6 h 49 min
Step 1
Make your Fathead pizza dough the day or morning before you want to make your pizza. In a small pot, melt the mozzarella and cream cheese over low heat. Stir the melted cheeses together until they create a consistent and smooth mixture. Meanwhile, combine the almond flour, baking powder, and egg in a mixing bowl until you have a crumbly dough texture.Step 2
Use a spatula to stir the melted cheeses into the dry mixture. Fold the dough over until you have a sticky dough. Transfer the dough to a piece of plastic wrap, and use the plastic to knead the dough until you see a consistent texture with no yellow or white streaks. Wrap the dough, and store it in your refrigerator to cool either overnight or for at least 6 hours.Step 3
When you’re ready to bake your pizza, make the alfredo white sauce first. In a small pan, bring the cream to a simmer. With the heat very low, stir the parmesan and pepper into the cream until the cheese melts. Set the finished sauce aside to cool and thicken.Step 4
Preheat an oven to 375 degrees. Roll the Fathead dough out between 2 pieces of parchment paper until it’s an ⅛-inch thick - about a 12-inch wide pizza crust. Transfer the dough to a pizza tray or tray wide enough for your pizza, leaving the dough on the parchment paper. Use a fork to poke some holes in the center of the crust to avoid shrinking during baking. Bake the crust for just 8 minutes.Step 5
After 8 minutes, remove the pizza crust from the oven. Spread the alfredo white sauce across the dough just like you would a tomato sauce. Top the white sauce with chopped roma tomatoes, fresh arugula, and shredded mozzarella. Bake the pizza for another 12-15 minutes, or until the crust of golden brown and the cheese on top is melted.
