Two Keto Friendly Harvest Pizza Recipes Topped With Autumn Veggies

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Two Keto Friendly Harvest Pizza Recipes Topped With Autumn Veggies

Packed full of fall flavors, these two harvest pizzas will quickly become your favorite weekly meal. Grab your hearty, leafy greens, gourmet cheeses and caramelized veggies to make the autumn pizza of your dreams! Recipes + photo by @queer_on_keto.

 

Brie, Pancetta, Leek, & “Apple” w/ Arugula and White Balsamic Reduction Flatbread

What You’ll Need:

Dough:

-1 bag of Keto and Co Flatbread and Pizza Mix

-1 cup Warm Water

-4 Tbsp Unsalted Butter, softened

-2 eggs


Toppings: 

-Drizzle of Olive Oil

-2oz. Sliced Brie

-1/2oz. Sautéed Leeks

-2oz. Pancetta, cooked until crispy

-2oz. Grilled Chayote Squash “Apples”

-2 Tbsp lemon juice

-3 Tbsp Wondrose Sugar Replacer 

-Sprinkle of Dried Aleppo Chiles

-¼ cup Arugula (added after baking)

-Topped with White Balsamic Reduction


Cooking Instructions:

  1. Mix all ingredients together in your mixer fitted with a paddle or dough hook attachment.

  2. Let rise in a warm area or in your oven on the “proof” setting for 1 hour.

  3. Preheat the oven to 350F. Roll between two pieces of parchment into a circle or oval, 1/4in. thick.

  4. Remove the top layer of parchment. Transfer to a sheet tray. Bake flatbread for 15 minutes.

  5. Optional: Grill your flatbread after baking on a preheated cast iron griddle.

  1. While your flatbread is cooking - peel, core and slice one Chayote Squash.
  2. Simmer in 1 cup water,  2 Tbsp lemon juice + 3 Tbsp Wondrose Sugar Replacer until fork-tender. Then Grill.
  3. Add all your toppings how you like, place the flatbread back in the oven for 10 minutes or until your cheese melts.
  4. Top with olive oil and sea salt and enjoy


Butternut Squash, Caramelized Onion, & Goat Cheese with Kale Flatbread

What You’ll Need:

Dough:

-1 bag of Keto and Co Flatbread and Pizza Mix

-1 cup Warm Water

-4 Tbsp Unsalted Butter, softened

-2 eggs


Toppings: 

-1 Tbsp garlic purée

-1oz. Caramelized Onions

-½ cup Lacinato Kale, Chiffonade

-1.5oz. roasted butternut squash

-1 Tbsp chopped sage

-3oz. goat cheese


Cooking Instructions:

  1. Mix all ingredients together in your mixer fitted with a paddle or dough hook attachment.
  2. Let rise in a warm area or in your oven on the “proof” setting for 1 hour.
  3. Preheat the oven to 350F. Roll between two pieces of parchment into a circle or oval, 1/4in. thick.
  4. Remove the top layer of parchment. Transfer to a sheet tray. Bake flatbread for 15 minutes.
  5. Optional: Grill your flatbread after baking on a preheated cast iron griddle.
  1. Add all your toppings how you like, place the flatbread back in the oven for 10 minutes or until your cheese melts
  2. Top with olive oil and sea salt and enjoy! 

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