Keto Chile Relleno Pizza
This Keto Chile Relleno Pizza is deliciously spicy and oh so cheesy! We took all the goodness of a fried chile relleno and turned it into a pizza. This pizza is keto, low-carb, grain-free, and gluten-free!
Servings: 6 Servings
Calories: 312kcal
Ingredients
For the Crust
- 1 1/2 cups shredded mozzarella
- 2 oz. cream cheese
- 1 egg
- 3/4 cup almond flour
For the Enchilada Sauce
- 4 oz. tomato sauce
- 2 teaspoons coconut oil
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon water
- pinch salt
Toppings
- 4 oz. pepper jack cheese
- 2 Anaheim peppers
- 1/2 cup crushed pork rinds
Instructions
For the Fathead Crust
- Preheat your oven to 425°F.
- Put the mozzarella and cream cheese in microwave-safe bowl and microwave for 1 minute.
- Remove, stir, and microwave again for another minute or until melted.
- Mix in the egg and almond flour until a dough forms.
- Knead the dough with your hands, spreading it and folding it in half repeatedly until incorporated.
- Roll out the dough between two layers of parchment paper. Remove top layer of parchment and transfer the crust to baking sheet.
- Bake for about 12 minutes or until lightly browned.
For the Enchilada Sauce
- Combine all the ingredients in small saucepan and cook for 5-10 minutes.
Toppings
- First, make the peppers. Turn your oven to broil and cut the peppers lengthwise into four pieces.
- Place the peppers on a baking sheet and broil, turning halfway through. Broil the peppers until they start to blacken then remove, let cool, and slice them.
- Spoon the enchilada sauce onto the baked crust, followed by the cheese and peppers.
- Bake again at 425°F for 3-5 minutes or until the cheese is melted.
- Top with crushed pork rinds.
Nutrition
Calories: 312kcal | Carbohydrates: 7g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 528mg | Potassium: 129mg | Fiber: 3g | Sugar: 3g | Vitamin A: 682IU | Vitamin C: 4mg | Calcium: 328mg | Iron: 1mg