Jalapeño Popper Pizza
Yield: 1 12-inch pizza
Serving Size: 1/6th of pizza
Jalapeño, bacon and cream cheese on top of a low carb, grain-free pizza crust. This jalapeño popper pizza will quickly become your new favourite!
1 recipe dough from Garlic Parmesan Knots
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
4 slices al fresco® chicken bacon, cooked crisp and chopped
1 large jalapeño pepper, thinly sides (with seeds if you like it hotter, without if not)
Preheat oven to 350F.
Place dough on a silicone mat or large piece of parchment paper. Cover with another piece of parchment and roll out to a 12 inch circle. Remove top parchment and roll up edges of circle slightly to create a crust edge.
Transfer bottom parchment or silicone liner to a large cookie sheet or a pizza stone (pizza stone and parchment work really well for a crispy crust). Bake 10 to 15 minutes, until edges are golden brown and center is beginning to firm up.
Remove and spread with cream cheese. Top with mozzarella and cheddar and sprinkle chopped bacon and sliced jalapeño.
Return to oven and bake another 10 minutes or so, until cheese is melted and bubbly. Let cool 10 minutes before slicing.
Serves 6. Each serving has 5.45 g NET CARBS.
Food energy: 435kcal Total fat: 34.26g Calories from fat: 308 Cholesterol: 97mg Carbohydrate: 8.21g Total dietary fiber: 2.76g Protein: 20.35g