Keto Crispy Bacon and Kale Alfredo Pizza
A creamy Alfredo pizza topped with crispy bacon, sauteed kale, and melted mozzarella. The combination of rich Alfredo sauce with smoky bacon and earthy kale creates a sophisticated yet approachable dinner. Serve for weeknight meals or casual entertaining. This version stands out by sauteing the kale separately to ensure it's tender and develops edges that crisp up in the oven, rather than wilting into the cheese.
Ingredients
- 1 prepared pizza dough
- 1 cup prepared Alfredo sauce, store-bought or homemade
- 8 oz mozzarella cheese, shreddedfontina or provolone1:1dairy-freeFull guide →
- 4 slices baconprosciutto or pancetta1:1changes:flavor profileFull guide →
- 1 cup kale leaves, packed, roughly choppedspinach or arugula1:1changes:texture and flavorFull guide →
Instructions
- 1
Preheat cast iron pizza pan or stone while oven preheats to 500F.
- 2
Roll out pizza dough and rest on floured pizza paddle.
- 3
Cook bacon in skillet until crispy. Remove and set aside on paper towel. Drain all but 1 tablespoon bacon grease.
- 4
Add chopped kale to skillet and saute over medium high until softened and beginning to crisp, about 3 minutes.
- 5
Once oven reaches temperature, remove pan or stone and reduce heat to 450F.
- 6
Transfer dough to preheated pan.
- 7
Spread Alfredo sauce over dough, then top with mozzarella, kale, and bacon.
- 8
Bake for 10-15 minutes until cheese is fully melted and beginning to turn golden.
- 9
Cool on pizza paddle for at least 5 minutes before slicing.
Tips
Sauteing kale separately ensures it becomes tender with crispy edges rather than steaming under the cheese. This develops better texture and flavor.
Reduce oven to 450F after preheating the stone to prevent over-browning the crust while the cheese melts.
Let pizza cool 5 minutes on the paddle before slicing to allow cheese to set slightly and prevent toppings from sliding.
Good to Know
Store leftover pizza covered in refrigerator for up to 3 days. Reheat in 350F oven for 8-10 minutes until warmed through.
Prepare and chop kale, cook bacon, and shred cheese up to 8 hours ahead. Store separately in airtight containers. Dough is best used fresh but can rest 1-2 hours after rolling.
Slice with pizza cutter or sharp knife. Serve immediately while cheese is warm and cheese edges are crispy. Pairs well with simple green salad or roasted vegetables.
Common Mistakes
Skip preheating the pizza stone to avoid raw or doughy crust.
Don't overcook bacon beforehand; it will crisp further in the oven.
Don't skip the 5-minute cooling period to prevent cheese from sliding off slices.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this with store-bought pizza dough?
Yes, store-bought dough works perfectly. Use refrigerated dough from the bakery section or thawed frozen dough. Follow package instructions for thickness and handling.
What if I don't have a pizza stone?
Use a cast iron skillet as specified, or a preheated baking sheet. Cast iron holds heat better and creates a crispier crust than regular baking sheets.
How long can I keep leftover pizza?
Refrigerate covered for up to 3 days. Reheat in a 350F oven for 8-10 minutes. Microwave will make the crust soggy.