My Spinach, Mushroom and Bacon Pizza is any low carb pizza lover’s dream come true. It is a delicious thin crust pizza topped with juicy mushrooms, spinach, crispy bacon, and perfectly melted cheese. Each bite is loaded with flavor and it only takes a couple of slices to take your pizza night to the next level.
One of our favorite things to spurge with on the weekend is pizza. As a low carb family, we no longer go to our favorite pizza restaurants, but we don’t have to miss out or give up our favorite kinds of pizza.
Thankfully, with a few modifications, I’ve learned to recreate many of our favorites here at home. So now we can enjoy our pizza now and then and feel like we’ve had a huge treat! Truthfully, I could eat pizza every day of my life I think and be okay with it, but I try not to overdo it. That means we keep these pizza nights to usually once a month or so.
With our love of trying new things, I’ve made and found some combos that have become big hits in the Bucci Home. Two of our favorites do far have been a Loaded Breakfast Pizza and then, of course, there was this Spinach, Mushroom, and Bacon version that I’m sharing with you today.
They are both delicious and I will share the breakfast version with you in a later post. For now, though, we’ll dig into how we make this spinach and mushroom one!
Let’s Make a Low Carb Pizza Crust
When it comes to homemade pizza, even the low carb version, it takes a little extra time in the kitchen to make them from scratch. Since we’re avoiding carby mixes and gluten, it’s not as simple as picking up one of the premade crusts at the store.
You will need to make the dough for the crust from scratch. Like many pizzas in the low carb realm, you’ll need to make and use a version of the low carb cheese dough known as the “Fat Head Dough”. I have my own version I use in many of my recipes here on the blog.
Here’s a look at what ingredients and steps you’ll use to make your pizza crust. If you need a visual of the crust is made, you can watch my full video of how I make my pizza crust here.
This crust contains:
- 8 oz mozzarella cheese, shredded
- 2 oz cream cheese
- 1 large egg, beaten
- 3/4 cup almond flour or THM Baking Blend
- 1 tablespoon of oat fiber (optional, don’t use if using Baking Blend)
To make the pizza dough add the shredded mozzarella and the cream cheese to a microwave-safe bowl. Microwave the cheese for short intervals of 30 seconds stirring after each round.
Once the cheese is all melted and smooth, add in the dry ingredients and the beaten egg. Mix well.
It’s important at this point to mix the cheese dough mixture very well. With the goal of no dry lumps of ingredients remaining, I prefer to get in there with my clean hands to knead the dough. I find that this lends the best results in the texture of my crust.
Once your dough is ready and you have it rolled out to the size and thickness you prefer you are ready to par-bake it. I love using a large cast-iron skillet to bake, but you can also use a baking sheet or pizza stone.
Once your dough is on the baking sheet, use a fork to make holes all over the top to prevent big bubbles. Bake for 12 to 14 minutes at 400 degrees or until it is slightly brown on top.
Topping and Baking the Spinach, Mushroom, and Bacon Pizza
Once the crust par-baked, you are ready to top the pizza. You can have fun with this part and add as much or as little of each ingredient as you wish.
Of course, we cant talk toppings without starting with a sauce right? For this pizza, I always use a white cheesy type of sauce because I’ve never been a fan of the red pizza sauce. I’ve also used some of my homemade Ranch as a sauce when I wasn’t in the mood to make alfredo.
When using a white sauce you have several options. You can use an alfredo or Ranch Dressing from the store or if you have time you can make your own. If you do purchase them I recommend finding ones with the least amount of carbs and ingredients.
Here are some recipes to inspire your sauce options. I have now tested all of these on our pizza and love them. So check out these sauce recipes from other bloggers.
White Sauce Recipe Options:
- Homemade Low Carb Alfredo Sauce in 15 Minutes, My Montana Kitchen
- Rhonda’s Best Ranch Dressing, My Montana Kitchen
Now that the sauce is covered, let’s talk about assembling the pizza. I start by adding a layer of sauce, then some of the cheese, next spinach and mushrooms, and of course bacon. Finally, the rest of the cheese goes on top before it is baked for 15 minutes until melty and delicious.
It will be so tempting to dive in, the crust holds up better if allowed to rest about 10 minutes before serving.
My Favorite Tips:
- use frozen spinach that has been thawed and drained of all the excess water.
- Swap real bacon that you have to cook for real bacon crumbles from the store
- sautee the sliced mushrooms for a bit in butter for extra flavor
- low carb ranch dressing also makes a good “sauce” if you don’t want to make alfredo sauce
- for less cooked veggies, use fresh spinach and mushroom placed on the pizza raw before baking
A very flavorful low carb pizza topped with a creamy white sauce and loaded with spinach, mushrooms, bacon, and cheese.
- 10 ounces of frozen spinach, thawed and drained
- 8 large mushrooms, sliced and cooked
- 2 cups of shredded Mozzarella
- 1/3 cup real bacon crumbles
- 1/3 to 1/2 cup of alfredo sauce of choice
For The Crust
- Begin your pizza by gathering and preparing your toppings. I like to thaw and squeeze the excess water out of y spinach and sautee my sliced mushrooms before placing them on my pizza. If you prefer to use fresh spinach and uncooked mushroom that is fine as well.
- Next, make the crust by following the recipe and steps provided in the recipe. Tip: click the link in the recipe card or under the section about making the crust in this blog post.
- Once you have made the crust dough, next roll it out to the desired thickness your family prefers.
- Place the crust onto your baking sheet of choice and use a fork to make holes across the top of the dough to prevent bubbles. Bake at 400 degrees for about 13-15 minutes or until the top of the crust is a light golden brown.
- Remove the crust from the oven and starting layering on your toppings starting with the alfredo sauce,
- Once you have added all the toppings to your pizza you will need to return it to the oven to cook for another 15-20 minutes or until the toppings are just warmed through and your cheese is melted. Watch this closely as you don't want to burn the crust or toppings.
- After removing it from the oven let the pizza sit for 5-10 minutes to allow the crust to firm up a bit. This will help the crust be more sturdy and easier picked up to eat.
Amount Per Serving Calories 165Total Fat 11.9gTrans Fat 0gCholesterol 44.5mgSodium 310mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gSugar 1gProtein 10.5g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!