Keto BBQ Pulled Pork Pizza
Smoky barbecue pulled pork meets crispy brussels sprout leaves on a cheesy pizza that transforms familiar flavors into something special. The slow-cooked pork becomes incredibly tender while the brussels sprouts add unexpected texture and earthy contrast to the sweet barbecue sauce. Perfect for casual dinners or game day gatherings when you want comfort food with a twist. The combination of mozzarella and fontina creates the ideal cheese blend that complements rather than competes with the bold barbecue flavors.
Ingredients
- 1 pork tenderloin, about 1 1/4 to 1 1/2 lbs
- 1 ½ cups barbecue sauce
- 1 lb pizza dough
- 3 cups loosely packed brussels sprout leaves, from about a dozen brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 1 ½ cups shredded mozzarella cheese
- 2 cups barbecue pulled pork
- ¾ cups shredded fontina cheesedairy-free cheese1:1dairy-freevegan
Nutritional yeast adds umami flavor
- ¼ cup barbecue sauce
Instructions
- 1
Place pork tenderloin in slow cooker and cover with barbecue sauce
- 2
Cook on high for 4 hours or low for 8 hours until tender
- 3
Shred pork with two forks and add more sauce or water if dry
- 4
Remove dough from refrigerator and rest 20-30 minutes at room temperature
- 5
Preheat oven to 400 degrees with pizza stone if using
- 6
Toss brussels sprout leaves with olive oil in medium bowl
- 7
Roll out dough on floured surface to 12-inch circle
- 8
Transfer dough to warmed pizza stone or cornmeal-dusted baking sheet
- 9
Sprinkle mozzarella cheese evenly over dough surface
- 10
Top with pulled pork and brussels sprout leaves
- 11
Add fontina cheese and drizzle remaining barbecue sauce on top
- 12
Bake for 14-18 minutes until crust browns and cheese melts
- 13
Rest pizza for 5 minutes before transferring to cutting board
- 14
Cut into 8 slices and serve immediately
Tips
Let the pizza dough come to room temperature before rolling to prevent tearing and make it easier to stretch.
Remove outer brussels sprout leaves by hand rather than chopping for better texture and crispier results.
Keep pulled pork warm in the slow cooker on warm setting until ready to assemble pizza.
Good to Know
Refrigerate in airtight container for 2-3 days
Pulled pork can be made 1-2 days ahead and refrigerated
Serve immediately while cheese is melted and crust is crispy
Common Mistakes
Preheat pizza stone to avoid soggy crust
Let dough rest to avoid tearing when rolling
Keep pulled pork moist to avoid dry pizza topping
Substitutions
Dairy-Free Swaps
Nutritional yeast adds umami flavor
Gluten-Free Swaps
General Alternatives
FAQ
Can I use store-bought pulled pork instead of making my own?
Yes, use 2-3 cups of pre-made pulled pork. Warm it and add extra barbecue sauce if needed for moisture and flavor.
What if I don't have a pizza stone?
Use a large baking sheet dusted with cornmeal. The crust won't be quite as crispy but will still taste great.
How long will leftover pizza keep in the refrigerator?
Store covered in the refrigerator for 2-3 days. Reheat in oven at 350 degrees for best texture rather than microwave.