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Bacon Jalapeno Popper Pizza (Low Carb, THM-S)


  • 1 Recipe Low Carb Stromboli Dough I omitted the Italian seasoning
  • 12 Ounces Softened Cream Cheese
  • 2 Tablespoons Diced/Minced Jalapeños
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1 Cup Shredded Mozzarella Cheese
  • 1/2 Cup Shredded Cheddar Cheese
  • 1/2 Cup Bacon Pieces
  • 2 Jalapeños Sliced


  • Preheat oven to 400.
  • Prepare Low Carb Stromboli dough.
  • Between parchment paper, roll dough into a large circle.
  • Bake for 10 minutes.
  • Mix softened cream cheese with 2 Tablespoons diced/minced jalapeños, onion powder and garlic powder.
  • Spread 2/3 of cream cheese mixture onto baked pizza crust.
  • Top with mozzarella and cheddar cheese, bacon, and sliced jalapeños.
  • Drop small mounds of remaining cream cheese mixture on top of pizza.
  • Bake for 14 minutes, or until cheese is bubbly and beginning to turn golden.


For your safety, please wear gloves when cutting the jalapeños.