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Low Carb Arugula And Tomato White Pizza Recipe

Gluten Free
Lunch
Main Dishes
Vegetarian
★★★★★
5/5
(1306 reviews)
By Zylo Nutritionist Team
Low Carb Arugula And Tomato White Pizza
Zylo Recipes

Description

Imagine a pizza that breaks from tradition, a canvas of creamy white instead of the usual vibrant red. This thin-crust pizza offers a delightful departure, focusing on the nuanced flavors of a homemade alfredo sauce. Spread generously over a specially crafted dough, the sauce creates a rich and comforting base, ready to be adorned with fresh, complementary toppings.

The dough itself is a marvel, achieving a satisfyingly thin and crispy texture that still manages to be tender and yielding. A scattering of peppery arugula and sweet, juicy chopped tomatoes provides a burst of freshness that cuts through the richness of the alfredo, creating a balanced and harmonious flavor profile. A final flourish of shredded cheese melts into every nook and cranny, adding a salty, savory note that ties everything together.

The beauty of this pizza lies in its versatility. While the core recipe is delicious as is, it also invites customization and personalization. A drizzle of balsamic vinegar can add a touch of tangy sweetness, while sauteed spinach or sliced mushrooms introduce earthy undertones.

Fresh basil leaves, torn and scattered across the finished pizza, impart a fragrant aroma and a hint of herbaceousness. For those who appreciate a bolder flavor, a touch of garlic can be incorporated into the alfredo sauce or sprinkled over the toppings. Crafted from a blend of almond flour, egg, cream cheese, and mozzarella, the dough boasts a unique elasticity.

The melted cheeses work their magic, creating a pliable and easy-to-handle dough that rolls out beautifully. Once baked, it transforms into a sturdy yet tender base, perfectly capable of supporting a generous array of toppings without becoming soggy. This recipe yields enough to serve four people, with each enjoying two satisfying slices.

Any leftover dough can be easily divided into smaller portions for individual pizzas or frozen for future use. Simply thaw the dough overnight in the refrigerator, and it will be ready to roll, stretch, and transform into another delicious pizza creation.

Preparation Time

Prep Time
6 h 18 min
Cook Time
31 min
Total Time
6 h 49 min

Nutrition Information

Per 1 2 slices serving
C
Calories
450 Kcal
C
Carbs
15 g
Fi
Fiber
3 g
Sugar
4 g
P
Protein
25 g
C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 17 g
Cholestrol 70 mg
Sodium 600 mg
Potassium 300 mg
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Ingredients

    1.
    Cream Cheese
    Cream Cheese
    2 ounce
    2.
    Mozzarella Cheese
    Mozzarella Cheese
    1 cup, shredded
    3.
    Almond Flour
    Almond Flour
    1 cup
    4.
    Baking Powder
    Baking Powder
    ¼ teaspoon
    5.
    Raw Egg
    Raw Egg
    1 large
    6.
    Heavy Cream
    Heavy Cream
    ½ cup
    7.
    Parmesan Cheese
    Parmesan Cheese
    ½ cup, shredded
    8.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    9.
    Roma Tomato
    Roma Tomato
    2 ounce
    10.
    Arugula
    Arugula
    ¾ ounce
    11.
    Mozzarella Cheese
    Mozzarella Cheese
    1 cup, shredded

Instructions

    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.
    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.
    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.
    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.
    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.