Bacon Avocado & Asparagus Keto High Fibre Pizza


Bacon Avocado & Asparagus Keto High Fibre Pizza. 5g net carbs for 1/4 slice. And trust me, you’ll struggle to eat more than that!

Alongside eggs and butter, bacon and avocado are staples of the ketogenic diet. So why not use them as toppings for pizza? Everywhere you see pizza recipes on the Internet, they always contain pepperoni and cheese. Bo-ring!

There is absolutely nothing wrong with being a little ‘different’ with pizza toppings. After all, Italy is the home of pizza, and if you pop into any pizzeria, you’ll see lists of options as long as your arm, and no pepperoni in sight (unless you find yourself in an American-style tourist joint).

Pepperoni has Nothing to do with Italian Cuisine.

Aside the fact that it is NOT even remotely Italian but an American invention, pepperoni is one of the most unhealthy, highly processed ‘meats’ you can eat. It is made with the cheapest meat scraps, it contains sodium nitrite – a carcinogenic precursor – as well as fillers and preservatives such as dextrose – sugar. Why, oh why, is everyone so obsessed with pepperoni pizza? Is it a case of being unadventurous, perhaps? Yes, it does make photos look good, and yes it is tasty (most junk food is…) , but there are so many other options for pizza that are much more delicious, nutritious and good for you!

Bacon Avocado & Asparagus Keto High Fibre Pizza


My Bacon Avocado & Asparagus Keto High Fibre Pizza is a much better and healthier option. In my opinion 😉 of course. The high-fibre crust is made using fiberflour (U.S. option HERE) so it’s not gluten-free. But it doesn’t really matter unless you’re celiac, in which case I have an alternative fathead pizza crust made with lupin flour, or try my zucchizza, made with grated zucchini.

How to Make Bacon Avocado & Asparagus Keto High Fibre Pizza.

The crust is a piece of cake. Follow the recipe and let the crust cool.

Meanwhile, grill, bake or fry the bacon. I used ultra thin bacon slices with no nitrites and no preservatives. You can also use pancetta if you prefer.

While the bacon is sizzling away, boil the asparagus tips in salted water, drain and set aside. Don’t throw away the rest of the asparagus stalks – put them in a zip-lock bag and keep them in the freezer for another recipe.

Blitz some mozzarella by pulsating a few times until you obtain crumbs. Make sure you use the pizza block type, not the cheese ball in a bag of water, as it will release too much moisture and make your pizza base soggy. Nobody’s got time for a soggy-bottom pizza, right?

Bacon Avocado & Asparagus Keto High Fibre Pizza

This is what Italians call a ‘pizza Bianca’ , which translates as ‘white pizza’, i.e. no tomato sauce. If you’d rather eat a more traditional pizza with tomato sauce, I have a quick recipe you can refer to – click HERE. Just add 1.5g carbs to the macros per quarter serving.

Sliced avocado, a bit of seasoning, a splash of EVOO and you’re ready to bake a truly delicious and healthyfied keto pizza.

If you love a really crispy crust, I recommend that you use a pizza crisper pan. THIS is the one I use (HERE is a similar U.S. option).

P.S. Those of you who are eagle-eyed will spot tomato sauce over the pizza crust in the photos. That’s because I’ve made both white and red pizza using this recipe. The red pizza photos were better, so I used those. I actually think the white pizza version of this recipe tastes better – too many flavours can sometimes spoil a result.


  • Yield: 1 pizza
  • Serving: ¼
  • Calories: 553
  • Fat: 40g
  • Net Carbs: 5g
  • Protein: 33g
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF.
Prep time: 
Cook time: 
Total time: 
A great pizza that packs nutrients and flavour. A far cry from junk - this is what REAL pizza tastes like.
  1. make pizza crust and let cool (instructions HERE).
  2. simmer asparagus tips in salted water for 2-3 minutes until tender, and drain well.
  3. cook bacon until crispy.
  4. pre-heat oven to 220C static.
  5. cut mozzarella into chunks and blitz in a food processor, by pulsating until it is reduced to crumbs.
  6. sprinkle mozzarella crumbs over pizza crust, then top with sliced avocado and asparagus spears.
  7. drizzle EVOO, salt, pepper and origano.
  8. bake for 7-8 mins, until cheese has melted; add bacon rashers and bake for a further 1-2 minutes (just enough to re-heat it).
  9. serve immediately.
If you prefer a tomato sauce over the base, click HERE for instructions. This will add 1.5g carbs per quarter serving.

For an ultra crispy crust, use a pizza crisper pan such as THIS (U.S. option HERE)

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.


Your feedback matters to me! Please leave a comment below. If you try this recipe, make my day and share a photo on social media with the hashtag #queenketo. Thank you! 🙂




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Average rating 5 / 5. Votes: 2


  1. This looks delicious and I shall certainly make some, but to save me wondering, could you say whether the round slices are of courgette (zucchini) or cucumber? I’ve never baked cucumber, so don’t know how it would turn out. and wouldn’t ant to waste a pizza!

    • Hi Alison, thanks for the sweet comment. The green round slices you see in the photos are actually avocado. I don’t cut avocado like everyone else ;). I slice it horizontally so I have a top half and a bottom half (I do that so as to minimise the surface that will oxidise, as I don’t usually eat a whole fruit). Occasionally, when I slice across I don’t actually hit the stone. Which is what happened here. Hope it makes sense. I’d love to know if your pizza turns out a success and if you like it… Thanks again.

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