This Keto Pierogi Pizza recipe works up really quickly, and is WILDLY satisfying. It curbs the perogy craving and fills you right up!
Even beyond the carbs, it’s full gluten - so permanently off the table, for me.
I’m a huge fan of perogies (My Grandma’s Perogy Recipe was one of my all time favorite things!), so it’s no surprise that I find pierogi pizza to be one of the BEST pizzas.
I’ve had it different ways - some places put actual pierogis on their pizzas, some use creamy potatoes as a base, Boston Pizza makes theirs with Cactus Cut Potatoes ... so carbs on carbs on carbs!
Obviously, I was going to need to take football season as inspiration to give my pierogi pizza recipe a low carb makeover!
Fathead dough doesn’t require a lot of work, and I can have a batch ready to go in about 5 minutes.
From there, I make a cheesy mashed cauliflower “sauce” to spread over the crust, and top it with bacon, onions, sauerkraut, green onions, and sour cream.
The resulting low carb pierogi pizza is easily one of my favorite foods from the last few years of being on a keto diet, and is sure to be a huge hit with the whole family!
Anyway, let’s get to it!
Nutritional Information
This keto pizza has a slightly higher carb count than many of my keto recipes, but it’s 100% worth it - it’s super indulgent, and VERY filling.
Anyway, you’re looking at 17 grams of total carbs per serving, with 6 grams coming from fiber - 11 net grams of carbs per serving.
I hate when keto pizza recipes are 1 slice per serving, but we legitimately can’t handle more than ⅙ of this pizza as a serving. SUPER filling.
One slice also has 40 grams of protein, so there’s a reason for it being so hefty!
Note: As pictured in this blog post, I was making a double batch of both the pizza sauce and the bacon mixture.
Ingredients
This recipe uses really simple ingredients - anything you don’t already have on hand for keto baking / keto cooking will be easy to find in almost any grocery store.
A few notes for you:
Frozen Cauliflower
Mashed cauliflower is a great way to mimic mashed potatoes in general, and serves as the base for the cheesy “potato” pizza sauce.
Honestly, with all of the cheese added to it, even the most hardcore potato lover isn’t going to miss the potatoes. It *legit* tastes like perogies.
Note: Frozen cauliflower - cooked and well drained - makes for a much smoother, creamier sauce than starting with fresh cauliflower.
Cheddar Cheese
Shredded cheddar cheese is what takes the cauliflower from a relatively bland veggie, to a convincing perogy filling substitute.
Personally, I recommend using sharp cheddar (old or extra old cheddar in Canada), as I love the extra bite of cheddar flavour it brings to the dish.
That said, a medium cheddar will work just fine!
Toppings
I went with really traditional pierogi flavours for the top of the pizza: Bacon with Sauteed onions, sauerkraut, green onions, and sour cream.
If you hate sauerkraut, leave it off - no big deal!
If you’d prefer to use chicken bacon or turkey bacon, just be sure to use a little vegetable oil or olive oil when cooking it with the onions.
Everything Else
Rounding out this recipe, you will need:
Super Fine Almond Flour
Shredded Mozzarella
Cream Cheese
Sour Cream
Large Eggs
Butter
Baking Powder
Xanthan Gum
Salt and Pepper
... I just don’t really have anything to add, as far as these last few ingredients go.
Pierogi Pizza Variations
Beyond just leaving sauerkraut off, there are a few ways you can customize this pizza with your favorite ingredients.
Boston Pizza does a spicy perogy pizza - using jalapeno marinated potato slices. You could thinly slice turnips and soak them in jalapeno brine for your own keto spicy pierogi pizza ... or just add some jalapeno or chili powder to your cauliflower mash.
Skip the onions when cooking the bacon, and put on a small batch of caramelized onions, separately from it.
Swap out some of the cheddar cheese topping for Mozzarella cheese, Italian blend of cheeses, or add a bit of Parmesan cheese on top.
Sprinkle the outer edge of your crust with sesame seeds before spreading the cheesy cauliflower sauce.
Share the Love!Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on! Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway! |
How to Make Keto Pierogi Pizza
The full recipe is in the recipe card at the bottom of this post, here is the visual walk through:
Important Note: The process shots in this post involve a double batch of both the cauliflower pizza sauce, and the bacon/onions mixture.
Cheesy “Potato” Sauce & Bacon Topping
Place frozen cauliflower in a microwave safe dish, cover with plastic wrap.
Microwave on high for 12-15 minutes. It should be VERY soft and easy to mash.
Blitz until very smooth, then season with salt and pepper, to taste. Set aside.
Cook bacon and onions together in a large frying pan over medium heat.
When bacon is fully cooked and onions are translucent, remove from heat, drain off the fat, set aside.
Keto Pizza Dough
Heat oven to 400 F, line a baking sheet or large round pizza pan with parchment paper.
Measure mozzarella cheese into a microwave-safe, large bowl. Heat - 30-45 seconds at a time - until cheese has melted.
Measure remaining ingredients into a food processor - except the eggs - blitz to combine. Add the eggs, blitz once more to fully combine.
Add melted cheese to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
Prick all over with a fork, then bake on the middle rack in the preheated oven for 12 minutes.
Sometimes I like to sprinkle sesame seeds on the out crust before baking.
Assembly
Stir your cheesy cauliflower mixture. If it’s too thick to spread easily, feel free to add a little milk. Spread over prepared pizza crust.
Scatter bacon and onion mixture and sauerkraut (if using) across the pizza crust. Top with shredded cheese.
Garnish with sour cream and green onion slices, serve immediately.
Leftovers
Once cooled to almost room temperature, leftover keto perogy pizza can be wrapped in plastic or transferred to an airtight container and kept in the fridge for up to 3 days.
For best results, reheat for 30 seconds in a microwave, then finish reheating in an air fryer for a few minutes, if available!
More Keto Main Dish Recipes
Looking for more low carb main dishes to feed your whole family with? I've got some delicious recipes for you!
Bacon Cheeseburger Soup
Cabbage Rolls
Chicken Cordon Bleu
Chicken Parmesan
Coconut Shrimp
Creamy Mustard Chicken
Everything Bagel Chicken
Fajita Chicken Skewers
Fried Chicken
Italian Wedding Soup
Lasagna
Loaded Pierogi Soup
Portobello Mushroom Pizzas
Shepherd's Pie
Stromboli Meatloaf
Swedish Meatballs
Tuna Poke Bowl
Keto Pierogi Pizza [Gluten Free]
Equipment
- 12" Pizza Pan
Ingredients
Keto “Perogy Filling” Sauce:
- 10 oz Frozen Cauliflower
- 1 ¼ cup Shredded medium or sharp cheddar cheese
- 2 tablespoon Sour Cream
- 1 tablespoon Butter
- Salt and Pepper
Keto Pizza Dough:
- 3 cup Shredded Mozzarella
- 2 oz Cream Cheese
- 2 cup Super Fine Almond Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- 2 Large Eggs
Assembly
- ½ lb bacon chopped
- 1 small onion chopped
- ½ cup sauerkraut well drained
- 1 ¼ cups shredded medium or sharp cheddar cheese
Garnish
- Sour Cream
- Green Onions Sliced
Instructions
Cheesy “Potato” Sauce:
- Place frozen cauliflower in a microwave safe dish, cover with plastic wrap.
- Microwave on high for 12-15 minutes. It should be VERY soft and easy to mash.
- Once cauliflower is soft and mashable, drain well and add to a food processor, along the shredded cheese, sour cream, and butter.
- Blitz until very smooth, then season with salt and pepper, to taste. Set aside.
Keto Pizza Dough:
- Preheat oven to 400 F, line a baking sheet or pizza pan with parchment paper.
- Measure mozzarella cheese into a microwave-safe bowl. Heat - 30-45 seconds at a time - until cheese has melted.
- Measure remaining ingredients into a food processor - except the eggs - blitz to combine. Add the eggs, blitz once more to fully combine.
- Add melted cheese to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
- Use wet hands to form dough into a 12" round on the prepared pan - aim for it to be a little thicker around the edges.
- Prick all over with a fork, then bake in the preheated oven for 12 minutes.
Assembly:
- Cook bacon and onions together in a large frying pan. When bacon is fully cooked and onions are translucent, remove from heat, drain off the fat.
- Stir your cheesy cauliflower mixture. If it’s too thick to spread easily, feel free to add a little milk. Spread over prepared pizza crust.
- Scatter bacon and onion mixture and sauerkraut (if using) across the pizza crust. Top with shredded cheese.
- Bake for another 12 minutes, until cheese is golden and bubbly.
- Garnish with sour cream and green onion slices, serve immediately.
Notes
Nutrition
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