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Baked blueberry pizza with Almond flour crust.
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5 from 1 vote

Savory Blueberry Pizza Recipe with Prosciutto and Gorgonzola (keto and Low-FODMAP)

Sweet blueberries, creamy gorgonzola and salty prosciutto come together to create the best berry pizza in the universe.  The almond flour pizza crust keeps this savory blueberry pizza low carb and low-FODMAP.  It’s a gourmet delight, perfect as a breakfast pizza, main course or appetizer!
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Main Courses
Cuisine: American
Diet: Gluten Free
Keyword: gorgonzola pizza, keto pizza crust, low fodmap pizza
Method: Oven
Special Diet: Keto, Low-Carb, Low-FODMAP
Servings: 6 servings
Calories: 511kcal

Ingredients

For the flatbread dough

For the flatbread topping

  • 2 tablespoons pesto
  • 1 cup gorgonzola cheese
  • 1 cup fresh blueberries
  • 3 slices prosciutto torn into pieces
  • 2 tablespoons chopped walnuts optional
  • 2 teaspoons parsley finely chopped

Instructions

  • 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.
  • Place the dough between two pieces of parchment paper and roll out to desired size and shape.  I suggest rolling to at least ¼ inch thick.  Then use a fork to poke holes in the crust to keep it from bubbling.
  • Place the parchment covered, rolled out dough on either a pizza pan, pizza baking stone, or baking sheet (depending on the shape you rolled out), then remove the top piece of parchment.
  • 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!!

Notes

I like to add golden flax meal because it creates a nice chew, but it's totally optional.  Your pizza crust will be amazing even without this addition.
 

Optional add-ons

After removing from the oven, you could add fresh lemon zest, fresh arugula, or microgreens as toppings.

Nutrition

Serving: 1slice | Calories: 511kcal | Carbohydrates: 10g | Protein: 28g | Fat: 40g | Cholesterol: 120mg | Sodium: 1015mg | Fiber: 3g | Net Carbs*: 7g