Spinach, Feta and Kalmata Olive Keto Pizza: A review of King Arthur Low Carb Wheat Pizza Crust


I've posted various recipes for keto and low-carb pizza over the past 15 years or so, and although I really liked a couple of them, I had purchased the Keto Wheat Pizza Crust Mix by King Arthur, and had it in the pantry, so I thought I'd give it a try. 

It was very, very good. 

The recipe...  I've made this for so many years, I never actually use a recipe and just make it throwing together ingredients as I know I like.  It's been posted numerous times on An American Housewife, but here is one of them way back in September of 2011!   

NOTES:  I don't always pre-bake the crust first (although it's crispier and firmer if you do), and I top everything at once, including the spinach.  I don't like sun-dried tomatoes so I never use them; but it's delicious if you just add a couple tablespoons of pizza sauce smeared or dropped over the mayo/feta/garlic mixture.  Amounts can be changed if you want less or more garlic, feta, etc.  Play with it.  Make it your own.

Greek Pizza or Spinach, Feta and Kalamata Olive Pizza

1/2 c mayonnaise
4 garlic cloves, minced
1 c crumbled feta cheese
1 - 12 inch pre-baked pizza crust
1/2 c oil packed sun dried tomatoes
olive oil (or oil from the sun dried tomatoes)
1/4 pitted Kalamata olives,, chopped or sliced
1 t dried oregano
2 cups baby spinach leaves, washed and dry
1/2 small red onion, sliced into rings

Heat oven to 450.  Mix the mayonnaise with garlic and 1/2 cup feta.  Spread this over your pizza crust.  Top with tomatoes, olives and oregano.  Bake until heated through.  Toss the spinach and onion with about 1 tablespoon olive oil or if you have it - oil from the sun dried tomatoes.  Tops the pizza with the spinach mixture and the rest of the 1/2 cup feta.  Return to the oven for about 3 minutes.   Slice and serve!

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