Sweet blueberries, creamy gorgonzola and salty prosciutto come together to create the best berry pizza in the universe. The almond flour crust keeps this savory blueberry pizza low carb and low-FODMAP. It’s a gourmet delight, perfect for breakfast, as a main course or appetizer!
Have you ever tried blueberry pizza (I’m not talking about the Blueberry Pizza Hut pizza here…)? Or breakfast pizza? This Savory Blueberry Pizza Recipe with Prosciutto and Gorgonzola is not only one of the prettiest recipes to make, but it’s impossible to not want to just dive right in – after you stop admiring it for a minute or two. Take a picture, then grab that pizza cutter.
This berry pizza recipe is different from popular blueberry dessert pizza recipes. Savory, sweet, salty goodness is what this keto flatbread is about. If you’re wondering what to eat for breakfast or what to include on your Mother’s Day brunch menu, this savory blueberry recipe will have everyone coming back for seconds. Then they’ll all ask for the recipe.
Making a keto crust is a cinch, using a fathead dough recipe (a tried and true almond flour flatbread recipe). Then create some extra magic by topping it with a keto Basil Pesto without Pine Nuts, fresh garden herbs, Italian ham, juicy berries and blue cheese for one of the best healthy breakfast ideas around.
Ingredients for almond flour pizza crust
I use the same recipe as my Keto Pizza Crust, with just a couple of minor changes.
If you don’t follow a keto diet, you can certainly use your favorite crust or flatbread.
Making this easy gluten-free dough calls for a few keto pantry staples:
- Whole milk mozzarella cheese (low moisture)
- Cream cheese (block style only)
- One egg
- Almond flour
- Baking powder
- Dried, crushed rosemary
- Black pepper
How to make the crust
Whenever I want pizza, this crust is my go-to gluten-free option (that is also perfect for a ketogenic diet plan or low-FODMAP diet). There are some pre-made options made with vital wheat gluten, but I typically opt for gluten-free recipes. And, this dough is pretty versatile and quick to make.
- Place shredded whole milk mozzarella cheese and two ounces of cream cheese in a large bowl. You’ll want to use cream cheese that comes in a block, otherwise your dough will be a bit sticky.
- Microwave on high for 20 seconds, stir, then microwave 20 seconds more. It should be slightly melted. Mix until thoroughly combined.
- Add the egg and mix thoroughly with the cheese mixture. I generally use a fork for this.
- Add the almond flour, baking powder, rosemary and black pepper and mix until fully incorporated. The dough may be a little sticky, but no worries. It should roll out just fine.
- Place the dough between two pieces of parchment paper and roll out to desired size and shape. I suggest rolling your dough to about ¼″ thick. This way, the dough will be thin and crisp.
- Bake the dough on the bottom layer of parchment, placed on a large baking sheet. If bubbles appear, pierce with a fork to deflate them.
Note that the moisture content in the mozzarella will vary between brands. Mozzarella that’s a little drier (low moisture) is best, otherwise the dough will tend to be on the sticky side, which is just fine. It just may not be as ‘doughy’ as regular pizza dough, but should still bake to perfection, regardless.
Top your masterpiece with a handful of mouthwatering ingredients:
- Fresh blueberries
- Gorgonzola cheese (or blue cheese)
- Pesto (I used my Basil Pesto without Pine Nuts)
- Walnuts (pine nuts also work well)
- Fresh cracked pepper
- Finely chopped parsley or cilantro
- Fresh rosemary
Are blueberries keto?
Yes – blueberries are keto friendly and are a great way to add antioxidants into your keto diet. However, pay attention to serving sizes. Even though they’re low in fructose, ¼ cup provides about 3.5 grams net carbs. You can easily have a serving of this blueberry flatbread without blowing your macros.
Are blueberries low-FODMAP?
Yes, blueberries can be enjoyed on a low-FODMAP diet. Servings larger than about ⅓ cup will have higher levels of fructans. One serving is about 20 berries.
Can I use strawberries instead of blueberries?
While I haven’t tried this, personally, I imagine a savory strawberry pizza would be a thing of beauty. Consider adding the strawberries at the end of cooking, as they will release more moisture than the whole blueberries. You don’t want a soggy crust!
Bake the dough, then:
- Spread the pesto evenly on the crust
- Add the gorgonzola cheese, blueberries, walnuts and prosciutto
- Bake for 8-10 minutes
- Top with chopped parsley and freshly cracked black pepper
While I wouldn’t recommend too many additions, after removing from the oven you could add:
- Fresh lemon zest
Deciding what to serve with your pizza depends on if you intend to serve this as a breakfast pizza, as an easy main course or as a side dish.
Blueberry pizza also makes a tasty low-carb or low-FODMAP appetizer to share with your favorite people.
Blue cheese refers to any cheese with stripes or spots of blue mold. Gorgonzola is a specific type of blue cheese produced in Italy. The main difference between gorgonzola cheese and blue cheese is that gorgonzola tends to be softer in texture with a milder taste than other blue cheese varieties.
Since gorgonzola cheese is a type of blue cheese, the two can typically be used interchangeably. Blue cheese is often saltier and sharper, where gorgonzola is slightly more creamy and savory.
For many recipes, frozen blueberries can be used instead of fresh berries. But for blueberry pizza recipes, fresh blueberries are best. The skins are tougher and they will typically stay whole through the baking process.
If you make this pizza, please leave a comment and let me know! I'd love to hear how you liked it! Enjoy!
Savory Blueberry Pizza Recipe with Prosciutto and Gorgonzola (keto and Low-FODMAP)
For the flatbread dough
- Preheat oven to 425 °F.
- Place shredded whole milk mozzarella cheese and cream cheese in a large bowl. You'll want to use cream cheese that comes in a block, otherwise your dough will be a bit sticky.
- Microwave on high for 20 seconds, stir, then 20 seconds more. It should be slightly melted. Mix until thoroughly incorporated.
- Add the egg and mix thoroughly with the cheese mixture. I like to use a fork for this.
- Add the almond flour, baking powder, rosemary and pepper. Mix until fully incorporated.
- Bake in the oven on parchment for 8-10 minutes, until lightly golden.
- Top with the pesto, gorgonzola, blueberries, walnuts and prosciutto pieces.
- Bake for another 8-10 minutes or until cheese is melted and bubbly.
- Remove from oven and top with fresh cracked pepper and chopped parsley. Slice and enjoy!!
Optional add-onsAfter removing from the oven, you could add fresh lemon zest, fresh arugula, or microgreens as toppings.
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.