Inspired by Chicago-style deep-dish pizzas, I had to take a stab at my own Keto version and, in all honesty, it doesn’t disappoint. A light crispy crust, a warm cheesy center and a sauce with some bite, this recipe is the start of something beautiful! You have the freedom to switch up the filling and go more meat or veggie heavy. I chose veggie because I am the queen of greens! What will you fill yours with?
MAKES: 6 servings
1 SERVING: 352 Calories, 27 g Fat, 7 g Carbs, 19 g Protein
1 tbsp (15 g) butter for greasing the pan
1 cup (104 g) almond flour
3 tbsp (20 g) coconut flour
2 tsp (9 g) xanthan gum
1 (¼-oz [7-g]) packet instant yeast
1 tsp baking powder
¼ tsp salt
½ tsp garlic powder
2 tsp (4 g) Italian seasoning
2 tsp (10 ml) water
1 egg
1 tbsp (15 g) butter
1 cup (74 g) broccoli, chopped
½ cup (75 g) green bell pepper, chopped
1 cup (68 g) white mushrooms, chopped
3 cloves garlic, minced
1 tsp oregano
¼ tsp salt
¼ tsp black pepper
5 strips bacon, cooked and crumbled
1 cup (240 ml) marinara sauce (see Tips)
1½ cups (168 g) mozzarella cheese, shredded
2 oz (57 g) sliced pepperoni, roughly chopped
Preheat the oven to 400°F (204°C). Grease a 9-inch (23-cm) skillet or pie pan with the butter.
To make the dough, in a large bowl, whisk the almond flour, coconut flour, xanthan gum, yeast, baking powder, salt, garlic powder and Italian seasoning. In a small bowl, mix the water and egg, then combine with the dough mixture. Use damp hands to knead the dough into a ball. Press the dough into the prepared pan, making sure to push it up along the sides of the pan. Bake for 8 minutes, or until golden. Allow to cool.
While the dough is cooling, prepare the filling. Melt the butter in another skillet over medium-high heat. Add the broccoli, bell pepper and mushrooms and sauté for 5 minutes, tossing occasionally. Add the garlic, oregano, salt and black pepper and mix well. Add the veggie mixture, bacon and marinara sauce to the dough. Sprinkle with the cheese. Bake for 20 to 25 minutes. Top with the pepperoni and return to the oven until the cheese has melted, about 5 minutes.
TIPS: You can always switch up the fillings and topping and adjust the macros.
Instead of making your own marinara, you can use a store-bought, low-carb version, such as Rao’s.