One of my favorite recipes from my childhood was vegetable pizza. Although it is not a traditional southern dish, my family loved it. We would buy the canned crescent rolls and bake them flat on a baking sheet. We would buy powdered ranch dressing mix and blend it with cream cheese and mayonnaise.
About two years after starting the keto way of eating, I decided to come up with a keto friendly version of this recipe. I would definitely need to replace the crescent roll crust with something. So a fathead crust was the answer. The powdered ranch mix was delicious, but has some ingredients that are not great for a ketogenic lifestyle. I decided to adjust my ranch dressing recipe and the ranch spread turned out great.
If you are in a pinch and want to use the powdered ranch dressing mix, that is okay with me. I won't tell anyone! Ha! Also, if you have another pizza crust recipe that you enjoy, feel free to try it.
I use Duke's mayonnaise. I know a lot of people don't like to use mayonnaise with soy bean oil. I tried and didn't enjoy making homemade mayonnaise. I just decided that I have a full time job and need to draw the line somewhere. I also am not going to pay $9.99 for a small jar of avocado oil mayonnaise. If you enjoy making homemade mayonnaise, please do so! Duke's is the only mayonnaise that I have found that does not contain sugar in the ingredients.
This recipe is delicious! This would be a great recipe to take to social gatherings. I don't think that anyone would be able to tell it is low carb.
Crust:
1/2 cup almond flour
1/2 cup whey protein isolate
2 tbs oat fiber
4 oz cream cheese
3 cups shredded mozzarella cheese
2 large eggs slightly beaten
Ranch Spread:
8 oz cream cheese softened to room temperature
1 cup mayonnaise
2 tsp onion powder
2 tsp garlic powder
1/2 tsp salt
2 tsp dried chives
2 tsp parsley flakes
1 tsp dried dill weed
1/2 tsp black pepper (optional)
Toppings:
1 cup finely chopped cauliflower
1/4 cup chopped green onion
1 cup finely chopped broccoli
1 cup chopped tomato seeded
2 cups shredded sharp cheddar cheese
3 oz real bacon bits
Pizza crust directions:
1. Preheat oven to 425 degrees.
2. Place cream cheese and mozzarella in a large bowl.
3. Microwave for 1 minute. Stir
4. Microwave for 30 seconds. Stir Repeat this step until cream cheese and mozzarella are combined and smooth.
5. Add oat fiber, whey protein, almond flour, and salt. Stir together.
6. Add eggs. Mix with spoon, then knead with hands until dough comes together.
7. Spread onto 1/2 sheet pan that has been greased and lined with parchment paper.
8. Bake for 8 minutes. Punch down bubbles with fork. Bake an additional 4 minutes.
9. Let cool completely.
Ranch Spread Directions:
1. Place softened cream cheese and mayonnaise in a bowl. Mix with hand mixer until smooth.
2. Add herbs, spices, and salt. Mix with hand mixer or stir until combined.
3. Set aside.
Topping the pizza:
1. Spread ranch spread evenly over the pizza crust.
2. Spread the toppings evenly over the pizza.
3. Refrigerate at least 1 hour, preferably overnight.
4. Cut into 12 even pieces.
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