One of the few things I look forward to in the cold weather is comfort food, and pizza is high on the list! Since switching to keto, I have experimented with several pizza-ish recipes, but that doesn’t stop me from drooling as I walk by a pizza shop!
I’ve made stuffed peppers, Buffalo-chicken crust, cauliflower crust, and fathead. Let’s not forget bagels and mug bread. Yes, I definitely miss pizza, but this recipe is ooey-gooey good and perfect for parties and entertaining.
This dip is customizable, of course. I like mushrooms on my pizza so I make sure to add plenty in with the pepperoni and mozzarella. You can add just about anything you’d like as a topping. Ketofolk would do well to add cooked bacon or ham on top.
The base starts with cream cheese and sour cream. I like to combine fresh chopped garlic and the spices in while I’m blending the cream cheese and the sour cream. This ensures that everything is well-distributed and yummy.
You can use an 8×8 square baking dish or a pie plate. Spray it with non-stick spray and smooth the cream cheese/sour cream mixture evenly.
Top this layer with a small can of pizza or marinara sauce. At this point, it’s just like making a regular pizza.
Top with shredded mozzarella, your pizza toppings and finally, pepperoni, if using. Bake for about 25 minutes, until the cheese is bubbly and the pepperoni is crispy.
As much as you’ll want to dig in right away, you’re better off letting it cool for 10-15 minutes before serving.
What to dip?
As with nearly any type of dip, there’s a wide variety of dippers you can use. Here are some ideas:
- sliced baguette
- pork rinds
- veggies, such as peppers
- mini rice cakes
- melba toast
- potato chips
- fathead bagels/bread
- keto mug bread, toasted, cut into wedges
And obviously, I won’t judge if you just use a spoon with this pizza dip. I’ve been known to do it once or twice 🙂
This pizza dip recipe is sure to please your family or a crowd. I hope you enjoy it!