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

Baked blueberry pizza with Almond flour crust.

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

Cook Time16

Total Time26

Course: Main Courses

Cuisine: American

Diet: Gluten Free

Method: Oven

Special Diet: Keto, Low-Carb, Low-FODMAP

Servings: servings

Calories: 511kcal

Author: Tracey Hatch-Rizzi

Ingredients

For the flatbread dough

1.5 cups low moisture mozzarella cheese
2 ounces cream cheese
1 cup almond flour
1 egg
1 teaspoon baking powder
⅛ teaspoon black pepper
½ teaspoon dried rosemary crushed
1 tablespoon golden flax meal optional - see note

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

US Customary - Metric

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