Keto Bacon Kale Alfredo Pizza Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.9/5
(1418 reviews)
Keto Bacon Kale Alfredo Pizza
Zylo Recipes

Description

Imagine biting into a pizza where the satisfying crunch of the base gives way to a symphony of flavors. This isn't just any pizza; it's a culinary adventure designed to delight your taste buds without compromising your health goals. The foundation is a carefully crafted crust, baked to golden perfection on a searing hot stone, achieving a remarkable texture that rivals traditional pizzas.

Upon this delectable crust, a luscious, homemade creamy garlic alfredo sauce is generously spread, creating a rich and savory canvas for the toppings. Next comes the star of the show: crispy bacon. Each salty, smoky bite of bacon provides a wonderful contrast to the other ingredients.

Complementing the bacon and alfredo is vibrant kale, adding a subtle earthy note and a boost of nutrients. The kale wilts slightly under the heat, melding seamlessly with the other toppings. To complete the masterpiece, colorful diced peppers and onions are scattered across the pizza, providing a burst of freshness and a touch of sweetness.

The combination of textures and tastes is truly extraordinary, with the creamy sauce, crispy bacon, slightly chewy kale, and tender vegetables all working together in harmony. This pizza is not only delicious but also incredibly convenient. The individual components, including the sauce, bacon, vegetables, and even the crust, can be prepared ahead of time.

When you're ready to indulge, simply assemble the pizza and broil it in the oven for a quick and easy meal. It's a perfect dinnertime solution that doesn't sacrifice flavor or satisfaction. Enjoy a slice of this guilt-free pleasure, knowing you're treating yourself to a wholesome and delicious experience.

Preparation Time

Prep Time
30 min
Cook Time
10 min
Total Time
40 min

Nutrition Information

Per 1 slices serving
C
Calories
580 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
35 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 700 mg
Potassium 300 mg
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Ingredients

    1.
    Almond Flour
    Almond Flour
    1-¼ cup
    2.
    Psyllium Husk Powder Soluble Fiber by Now
    Psyllium Husk Powder Soluble Fiber by Now
    5 tbsp
    3.
    Baking Powder
    Baking Powder
    1 teaspoon
    4.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1 tsp
    5.
    Apple Cider Vinegar
    Apple Cider Vinegar
    2 teaspoon
    6.
    Boiling Water
    Boiling Water
    1 cup
    7.
    Raw Egg
    Raw Egg
    2 large
    8.
    Coconut Flour
    Coconut Flour
    2 teaspoon
    9.
    Bacon
    Bacon
    4 slice - 6" long
    10.
    Kale
    Kale
    1 cup
    11.
    Green Bell Pepper
    Green Bell Pepper
    2 tablespoon, chopped
    12.
    White Onion
    White Onion
    2 tablespoon, chopped
    13.
    Mozzarella Cheese
    Mozzarella Cheese
    1 cup, shredded
    14.
    Heavy Cream
    Heavy Cream
    ⅔ cup
    15.
    Parmesan Cheese
    Parmesan Cheese
    1 cup, grated
    16.
    Garlic Powder
    Garlic Powder
    ½ teaspoon
    17.
    Onion Powder
    Onion Powder
    ½ teaspoon
    18.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1 tsp

Instructions

    1.
    Prepare the bacon by cooking it in a pan over medium heat until crispy. Flip the bacon frequently to ensure even cooking and achieve maximum crispiness.
    2.
    Preheat your oven to 500°F (260°C). Place a pizza stone in the oven while it preheats. In a stand mixer fitted with the paddle attachment, combine the almond flour, psyllium husk, baking powder, and kosher salt. Mix until well combined.
    3.
    Slowly add the vinegar and boiling water to the dry ingredients in the mixer. Mix until everything is thoroughly combined, forming a dough.
    4.
    Add the eggs to the dough and continue mixing until fully incorporated. Scrape down the sides of the bowl to ensure even mixing. Divide the dough into two equal portions and roll each portion into a round ball for easier rolling later.
    5.
    Place one portion of the dough between two sheets of silicone-coated parchment paper. Use a rolling pin to roll the dough as thinly as possible, aiming for a diameter of about 10 inches. Remove the top sheet of parchment paper. Carefully remove the hot pizza stone from the oven and sprinkle it with coconut flour to prevent sticking. Quickly flip the dough (still attached to the bottom piece of parchment) onto the hot stone. Bake for 5 minutes, then remove the remaining parchment paper and continue baking for another 1-2 minutes until the crust is lightly golden on top.
    6.
    Transfer the baked crust to a cooling rack to cool slightly. Repeat the process with the remaining portion of dough to create the second crust.
    7.
    To prepare the alfredo sauce, heat the cream in a small saucepan over medium heat until it begins to bubble gently. Add the grated Parmesan cheese and stir until fully melted and smooth. Remove from heat before all the cheese melts to prevent burning.
    8.
    Spread the alfredo sauce evenly over each pizza crust, leaving a ¾-inch border without sauce around the edges.
    9.
    Top each pizza with crumbled crispy bacon, chopped kale, and white onions. Evenly distribute ½ of the mozzarella cheese over the toppings, leaving a ¾-inch border of uncovered crust.
    10.
    Set the oven to broil and position the rack at the lowest level. Broil the pizzas for 1-2 minutes, or until the cheese is melted and bubbly and slightly browned. Repeat with the other crust. Slice each pizza into 8 slices and serve immediately.