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.
How to Make It
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.
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