This Keto Pumpkin & Prosciutto Pizza is based on my favorite pizza from our trip to Italy this summer. It’s the perfect blend of chewy, creamy, salty, and slightly sweet – in short, everything you’ve ever wanted in a perfect slice of low carb pizza!
During our trip to Europe this summer, we spent a week on the Amalfi coast in a charming little town called Ravello. Set high above the water, with incredible views and a plethora of shops and restaurants, it is a destination that I highly recommend. Especially if you love pizza – and I do!
I plan to do a future post on places to stay and eat on the Amalfi coast that will be similar to the IBIH Santorini Vacation Travel Guide that I posted recently, so stay tuned for that.
Tragically, I don’t have the name of the tiny local place where we ate the pizza that inspired this Keto Pumpkin & Prosciutto Pizza anywhere in my travel notes, but I believe it was called Giovanni’s, and it’s on a road down the hill from the town square.
If I find more details I’ll post those in my travel guide, but suffice it to say that this (and the other’s we ordered there as well) was some of the best pizza I’ve ever had anywhere. We loved it so much that we went back a second time and ordered it again. And once we returned home, I knew I had to make a keto version to share with you all.
So if you have no immediate plans to travel to Italy, do yourself a favor and make this keto pumpkin & prosciutto pizza! Scratch that, even if you DO have plans to travel to Italy soon, make this low carb pumpkin pizza anyway, and then you’ll have something to compare it to!
The foundation of this keto pumpkin pizza is a fathead crust, made with mozzarella and almond flour. Once par-baked, I topped it with pumpkin puree seasoned with a hint of nutmeg and some heavy whipping cream swirled in to make it even creamier. I took the liberty of adding caramelized onions, which the Ravello version didn’t have – and I stand by that choice.
Another liberty I took was to replace the pancetta from the original version with thin slices of prosciutto, which is more readily available for those of us not living in Italy (YET ha ha.) Finally we finished with some fresh mozzarella cheese, grated parmesan, and of course, fresh basil leaves.
While no keto pizza is going to come close to the flavor and texture of a true Italian Neapolitan style pizza, this keto pumpkin & prosciutto is a SOLID effort, that was delicious not only fresh and hot, but also cold straight outta my fridge. In fact, I’m on the fence about which way I liked eating this low carb pizza more.
I’ll just have to make it again so I can do more testing. And I’m pretty sure nobody in my house is going to be mad about it when I do.
As with any fathead dough pizza, you will be baking this keto pizza crust without the toppings first, then you’ll throw them on and bake just until the cheese is melted and everything is hot.
Then high five yourself for how awesome your keto pizza game is. 🙌🏻
Keto Pumpkin & Prosciutto Pizza Recipe Notes
Since I know some of you will ask, yes, this low carb pizza lends itself well to substitutions! Here are a few possibilities:
Love Italian Food? Who doesn’t?!?! If you thought you had to give up Italian food and pizza on keto, you couldn’t be more wrong!!! Here’s a list of the 140 best Keto Italian food recipes that are all super low carb and still delicious!
- 2 cups shredded part skim mozzarella cheese
- 3 ounces cream cheese
- 1 egg
- 1 teaspoon psyllium husk powder
- 1 1/2 cups almond flour
- 1/3 cup canned pumpkin puree
- 2 tablespoons heavy whipping cream
- 1/8 teaspoon nutmeg
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup sliced onions
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 ounces thinly sliced prosciutto
- 8 ounces fresh mozzarella
- Freshly grated parmesan cheese
- Fresh basil to garnish
- Preheat the oven to 400 degrees Fahrenheit.
- Place the shredded mozzarella cheese and cream cheese in a microwave safe bowl.
- Microwave, uncovered, on high, for 1 – 2 minutes, or until the cheese is completely melted.
- Remove from the microwave and stir with a spatula until the cheeses are combined.
- Add the egg, psyllium husk powder, and almond flour to the cheese mixture.
- Stir well with the spatula or a fork, until a stiff dough is formed.
- In a parchment paper-lined pan, press the dough out into a 12 – 14 inch circle or oval (depending on your pan size.). Your crust should be about 1/4 inch thick.
- Bake the crust in the oven for 8 – 10 minutes, or until golden brown and firm to the touch.
- Combine the pumpkin puree, heavy whipping cream, and nutmeg in a small bowl and mix well. Set aside.
- Heat the olive oil in a medium-sized skillet over medium heat.
- Add the butter, onions, salt, and pepper to the hot pan.
- Cook, stirring occasionally, for about 10 minutes, or until the onions are golden brown and soft.
- Spoon the pumpkin mixture over the pre-baked mozzarella crust, and spread slightly, it’s ok if the crust isn’t completely covered.
- Sprinkle the pizza evenly with the caramelized onions, and pour any remaining juice from the pan over the top of the crust.
- Break the prosciutto slices into bite-sized pieces and scatter over the onion layer.
- Slice or tear the mozzarella into small pieces and place evenly over the top.
- Return to the pizza to the oven for 3 – 5 minutes, or until the cheese has melted.
- Remove the pizza from the oven and top with shredded parmesan and fresh basil leaves.
- Slice and serve.
- Store leftover pizza in an airtight container in the refrigerator for up to one week.