It can sometimes be difficult to find LCHF-friendly vegetarian meals on the internet, and that became one of the inspirations for this dish (I mostly just love cheese and spinach, so there’s that). Sometimes I find the ketogenic diet can be kind of “meat heavy,” as most people rely on fatty cuts of meat like chicken thighs and 85/15 ground beef to raise their daily fat content. I do that as well, because it’s an easy way to take in both protein and fat, but sometimes I want a meal that does not have meat but still has a high fat content. If you follow me on Instagram you know I’ve been enjoying this pizza lately, so I wanted to share the recipe for it with you today!
I began by pre-heating my oven to 425°F and gathering my ingredients. Although both shredded cheeses look identical, one is mozzarella and the other is a 4-cheese blend.
While the oven pre-heated, I made the dough by first melting the cream cheese and mozzarella together in a large mixing bowl in the microwave for about 90 seconds. To that, I added the almond flour, two eggs, salt, pepper, garlic powder, and Italian seasoning and stirred until it formed a ball of dough. If you find your dough is too wet, add a little extra almond flour.
I lined a large baking sheet with parchment paper, sprayed it with non-stick spray, and then used a spatula to form the dough into a long rectangle. Do not use foil or the crust will adhere to it, even with non-stick spray. It can take a few minutes to even out the dough, but it’s well worth it to get an even crust. I baked it by itself for 12 minutes until slightly golden brown and set.
While the crust was baking, I melted the butter in a large pan over medium heat. I bought frozen chopped spinach, which I steamed in the bag and then drained of excess water, but you could also use fresh baby spinach in its place. When the butter was melted, I added the heavy cream and stirred until it thickened slightly, then added the parmesan cheese to create an alfredo sauce. I cooked the sauce about 5 minutes while it thickened, and stirred in the spinach at the end along with some salt and pepper. It should be thick, almost like creamed spinach, and should cool about 5 minutes before adding it to the pizza crust.
Once the crust was finished initially cooking and had cooled slightly, I used a large spoon to spread the spinach alfredo evenly across the dough. I topped the pizza with the 4-cheese blend and returned it to the oven for another 12 minutes until the cheese is melted and golden brown on top. I am always careful to let the pizza cool 5-10 minutes after baking before cutting and serving. I love how creamy the sauce is, and how thoroughly delicious this pizza is. It’s the perfect high fat vegetarian meal, but you could also add sliced chicken if you wanted the extra protein boost. Your weekly pizza night does not have to be compromised when a healthy option can be made just as easily as ordering take-out!
Spinach Alfredo Pizza
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 slices
Serving Size: 2 slices
Spinach Alfredo Pizza
- 1c almond flour
- 6oz cream cheese
- 1c shredded mozzarella cheese
- 2 eggs
- 1tblsp butter
- 4oz heavy cream
- 3oz grated parmesan cheese
- 1/2c frozen chopped spinach, defrosted and drained
- 1/2c shredded 4-cheese mix
- Garlic powder
- Italian seasoning
- Pre-heat the oven to 425°F.
- Melt the cream cheese and mozzarella cheese together in a large mixing bowl in the microwave for approximately 90 seconds.
- Add the almond flour, eggs, salt, pepper, garlic powder, and Italian seasoning and stir to form a ball of dough.
- Line a large baking sheet with parchment paper, spray with non-stick spray, and use a spatula to form the dough into a long, even rectangle.
- Bake for 12 minutes until slightly golden brown and set in the middle.
- While the crust is cooking, melt the butter in a large pan over medium heat.
- Steam the frozen spinach in the microwave until soft, and then drain (alternatively, you could use fresh baby spinach and skip this step).
- Add the heavy cream to the butter and stir until it thickens slightly.
- Add the parmesan cheese and continue to stir until a thick alfredo sauce forms, approximately 5-7 minutes; season with salt and pepper.
- Stir in the spinach at the end, and let cool at least 5 minutes.
- Spoon the spinach alfredo on top of the crust, and sprinkle with the 4-cheese blend.
- Bake another 12 minutes until heated through and golden brown on top.
Per serving: 909 calories, 14g total carbs, 9g net carbs, 74g fat, 41g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)