Rich, buttery and creamy, this pizza is sure to become an instant favourite.
Servings: 1 pizza approx 12″ in diameter
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time 25 minutes
- Fat: 187 g
- Protein: 100 g
- Carbs: 25 g
- Sugar: 21 g
- Fibre: 30 g
- 1 large turnip or rutabaga
- Black olives
- Alfredo sauce
- Contains dairy
- Contains eggs
- This recipe requires open flame, boiling water and sharp objects.
- Slicing and peeling vegetables like turnips and rutabagas can be challenging, use a mandolin/vegetable slicer if possible.
- If you can find a keto-friendly Alfredo sauce, this can save you time and energy.
- Similarly, some grocery stores do sell low-carb and cauliflower pizza bases. I would always recommend making as much as you can by yourself as it is the healthier option, but we have to work within our limitations.
- Begin by slicing the root vegetable of your choice and boiling it until a fork can easily penetrate it. We want a little firmness, not mashed potato softness. This can take up to 20 minutes. When ready, drain pot and allow to cool.
- Meanwhile make a fathead dough pizza base, you can find the recipe here
- Prepare the Alfredo sauce, you can find the recipe here.
- Spread the Alfredo sauce on the pizza base
- Arrange turnip/rutabaga slices like so:
- Add the rest of the ingredients:
- Cover with the rest of the Alfredo sauce and place in oven for an additional 10 minutes:
- Cut into slices, serve and enjoy:
When I was a child I ate mostly bland, colourless things, which meant a lot of carbs. Rice, bread, crackers, you name it. This is probably why potato pizzas were my favourite. Recently I kept imagining how I would make such a pizza now and while my first attempt was successful, I realised potato pizzas are really bland and boring. It was time for an upgrade. Instead of just cheese and some kind of root vegetable, I wanted to make a rich, indulgent experience that was also guilt-free. Yes it is very calorie dense, but it has zero net carbs. If you are doing OMAD, this will definitely keep you satisfied all day. But if you are counting your calories, I would suggest substituting the fathead crust for a cauliflower one. And swapping the sauce for a lower calorie version.
I have tried this recipe with both turnips and rutabagas, I have to say I much prefer the rutabagas. They have a much richer flavour, I even prefer them to potatoes, there’s a slight sweetness to them without being overwhelming like a sweet potato.