Artichoke Pesto Burrata Superfood Pizza – Real Good Foods


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Artichoke Pesto Burrata Superfood Pizza

Artichoke Pesto Burrata Superfood Pizza

When it comes to keto-friendly pizza, which do you care about most—the sauce, or the cheese?  

With our new stand-alone crusts, YOU get to decide which sauce and cheese you decide to put on your pizza. If you're in the mood for something more on the lighter side, try this keto-friendly Artichoke Pesto Burrata Pizza made on our Superfood Crust 

Our Superfood Crusts are already packed with nutrients and flavor from ingredients like avocado, almonds, broccoli and kale...but creamy basil pesto, spicy arugula and a splash of lemon juice take this keto-friendly pizza crust to the next level. So if you love weekly pizza nights, this recipe is going to be your new best friend. 😉  

Ingredients to Make This Keto-Friendly Pizza: 

Real Good Foods Superfood Crust

1/3 cup basil pesto, homemade or store bought 

1 cup baby spinach, roughly chopped 

1 jar (12 ounce) marinated artichokes drained and roughly chopped 

2 tablespoons extra virgin olive oil plus more for drizzling

2 teaspoons lemon zest plus 1 tablespoon lemon juice 

Kosher salt and black pepper

Crushed red pepper flakes

2 cups baby arugula 

½ cup fresh basil leaves, roughly chopped 

Burrata cheese 

How To Make this Keto-Friendly Pizza Recipe: 

First, preheat your oven to 400 degrees Fahrenheit. Then spread pesto on your Superfood Crust, followed by an even layer of spinach and artichokes.  

keto friendly burrata superfood pizza

Then transfer your pizza to the oven (PRO TIP: bake your Superfood Crust pizza directly on the oven rack for crispy pizza heaven!) and bake for 10-15 minutes or until the crust is golden. 

While that bakesget a medium bowl and whisk together the olive oil, lemon zest, lemon juice, and a pinch each of salt, pepper, and crushed red pepper. Add the arugula. 

Remove the pizza from the oven and top with burrata. Allow the burrata to sit on the pizza for about 5 minutes, or until warmed through. Top with basil leaves and a drizzle of olive oil. Enjoy! 

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