Indulge in a low-carb, keto-friendly Fathead pizza topped with a rich white sauce, juicy chicken, sautéed mushrooms, fresh spinach, and briny olives. This savory combination brings a delightful twist to traditional pizza, offering all the flavor without the carbs. The Fathead dough provides a crispy, cheesy crust that pairs perfectly with the creamy white sauce and flavorful toppings. This pizza is perfect for anyone craving a gourmet, healthier version of a classic favorite.
Ingredients:
For the Fathead Crust:
- 1 ¾ cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 cup almond flour
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Pinch of salt
For the White Sauce:
- 1 tablespoon butter
- 2 garlic cloves, minced
- ¾ cup heavy cream
- ¼ cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper, to taste
Toppings:
- 1 cup cooked chicken breast, shredded or diced
- ½ cup sliced mushrooms
- 1 cup fresh spinach leaves
- ¼ cup black or green olives, sliced
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
1. Prepare the Fathead Crust:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 1 minute, stirring halfway, until melted and well-blended.
- Add almond flour, egg, garlic powder, Italian seasoning, and salt to the melted cheese mixture. Stir until a dough forms.
- Place the dough between two sheets of parchment paper and roll it out into a 12-inch circle (or desired pizza shape).
- Transfer the dough to the prepared baking sheet and bake for 8–10 minutes, until lightly golden.
2. Prepare the White Sauce:
- In a small saucepan over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
- Add the heavy cream and bring to a gentle simmer, stirring occasionally.
- Stir in Parmesan cheese, nutmeg, salt, and pepper. Continue to cook for 2–3 minutes until the sauce thickens slightly. Remove from heat and set aside.
3. Sauté the Toppings:
- Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they release moisture and turn golden, about 5 minutes.
- Add the spinach and cook until wilted, about 1–2 minutes. Season with salt and pepper. Remove from heat.
4. Assemble the Pizza:
- Spread the prepared white sauce evenly over the baked Fathead crust.
- Top with the cooked chicken, sautéed mushrooms, wilted spinach, and sliced olives.
- Sprinkle the shredded mozzarella cheese on top.
5. Bake and Serve:
- Return the pizza to the oven and bake for another 8–10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool slightly before slicing.
- Serve hot and enjoy your creamy Fathead pizza with chicken, mushrooms, spinach, and olives!
This delicious Fathead pizza recipe is perfect for keto and low-carb diets, offering a satisfying, gourmet-style pizza with a crispy crust and creamy white sauce.