Autumn is here and that means comfort food season is upon us! I am so grateful we are past the warm weather and am looking forward to leaves changing colors, sweater weather, and the holidays. I have posted several pizza recipes on this blog in the past and they are always a big hit. There’s something about pizza on a Friday or Saturday night (or during game day, this time of year) that makes the weekend even better, and I’m so happy low carb crusts exist and make enjoying pizza possible even on a ketogenic diet.
First I melted the cream cheese and mozzarella cheese together in the microwave for about 90 seconds. I then stirred in the almond flour, eggs, and some salt and pepper to create the dough. If you think your dough is too wet, add a little extra almond flour a tablespoon at a time. On a parchment-lined baking sheet, I spread the dough out into a large rectangle and baked it for 12 minutes until slightly golden brown, and then let it cool slightly.
While the crust was baking, I thinly sliced both the leeks and onions. I also cooked the bacon in the microwave until it was crispy, let it cool, crumbled it, and set it aside. I softened more cream cheese in the microwave, added the garlic and herb cheese, and mixed them together along with salt and pepper.
I spread the cheese mixture evenly across the crust, spooned out the leeks and onions, and topped it with the crumbled bacon. I returned the pizza to the oven for 10 more minutes to let everything come together. The texture from the leeks and onions as well as the richness from the cheese (and of course the crunchy bacon) make this a delicious, unique pizza perfect for autumn weather. I love how flavorful the pizza is while still being low carb, and I don’t miss marinara at all.