This keto deep dish pizza is made using fathead dough and tastes remarkably like traditional deep dish pizza with a stuffed crust, but only has 6 net carbs per slice!
This classic, keto deep dish pizza with a stuffed crust is the ultimate keto-friendly pizza recipe! It's easy to make, tastes remarkably like traditional pizza, and is sure to become a staple recipe.
This recipe comes from Maya Krampf's new cookbook, "The Wholesome Yum Easy Keto Carboholics' Cookbook" and she was gracious enough to let me share her recipe!
I've been a fan of Maya (over at Wholesome Yum) for years and was so excited to receive her latest cookbook. The cookbook has 100 low-carb comfort food recipes with 10 ingredients or less!
Here are a few recipes from the book that I personally love:
- Yeast Bread
- 3-Ingredient Egg Noodles
- White Pizza Pockets
- Onion Rings
- Mozzarella Sticks
- Churros
- Fish & Chips
- 3-Cheese Ravioli
- and so much more!!!
So if you're looking for easy, just-like-the-real-thing comforting keto recipes, be sure to check out her book on Amazon!
Looking for more delicious Italian recipes? I think you'll love this keto flatbread pizza crust, keto alfredo sauce, paleo lasagna, keto pesto chicken, and low-carb chicken piccata recipe!
Or these 2-Ingredient Chaffles from Primal Edge Healthy look pretty yummy too!
Frequently asked questions
Fathead dough is a gluten-free, low-carb dough made from eggs, almond flour (or coconut flour), cream cheese, and mozzarella cheese. It creates a texture very similar to wheat dough.
Yes, you can replace the almond flour with ⅔ cup of coconut flour and add 2 additional eggs (4 in total).
No, if you don't have a food processor you can mix it by hand. You'll want to whisk the eggs separately before mixing them with the flour in step 1 and then use your hands to knead the cheese into the flour mixture in step 3.
Yes, this keto pizza uses fathead dough which is gluten-free and grain-free.
Fathead dough tips
- Chill if necessary. Sometimes the dough can be sticky when it's first made. If it's too sticky to work with, form it into a ball, cover it, and chill it for 30 minutes.
- If the dough becomes hard to work with and the cheese doesn't want to mix in, microwave the dough for 15 to 30 seconds to soften it and help it come together.
- Looking for a dairy-free fathead pizza crust? Check out my Keto Breads E-Book!
Ingredients
For the stuffed fathead dough crust, you'll only need 5 simple ingredients:
- Blanched Almond Flour - Low-carb flour.
- Eggs - For moisture and binding.
- Shredded Mozzarella Cheese - This is the base of the dough!
- Cream Cheese - Adds stability to the dough and texture.
- Mozzarella String Cheese Sticks - This is the cheese inside the stuffed crust.
Easy instructions
Step #1: In a food processor, process the almond flour and eggs until smooth.
Step #2: Microwave the mozzarella and cream cheese until smooth. If it's not totally smooth and melted, the mixture will be dry and hard to mix so be sure it's completely melted!
Step #3: Add the cheese mixture to the food processor, and process until smooth.
💭Tip: Position the cheese so that the blades are sticking into it and scrape down the sides as necessary. If the cheese is hard to process and won't mix in, microwave the mixture for 15 to 30 seconds.
Step 4: Form the dough into a ball. If it's sticky, cover it with plastic wrap and place it in the refrigerator for 30 minutes. Press the dough into a springform pan.
Step #5: Arrange halved mozzarella sticks along the edge of the crust.
Step #6: Fold the edges of the dough to cover the cheese. Then, press to seal.
Step #7: Bake.
Using a fork, poke holes all over the bottom of the crust to keep it from bubbling. Bake for 6 minutes.
Remove from the oven, then poke the bottom with a fork to deflate any bubbles. Return to the oven and bake for an additional 5 -7 minutes or until golden brown.
Step #8: Add the toppings. Bake for an additional 8 - 10 minutes, or until the cheese is melted.
Storage
- Store this Chicago-style low-carb pizza in the fridge for up to 5 days.
- Freeze for 3 to 6 months. To freeze, slice into individual slices and store in a freezer-safe container.
- Reheat in a 375-degree F oven for best results, or heat in a hot skillet.
Tips & Variations
- For lower carbs, try swapping out the marinara with keto cream cheese alfredo sauce and topping it with cooked chicken!
- The toppings are totally customizable to your taste! Just be sure that any meats you add are precooked and remember that some veggies, such as mushrooms and bell peppers, should be sauteed first.
- The number of mozzarella sticks you need might vary depending on the brand, use enough to go all the way around the crust edge.
- You can use a cast-iron skillet or pizza pan for this recipe if you don't have a springform pan, just be sure to line the bottom with parchment paper so the bottom doesn't burn and grease the sides.
- Don't want the stuffed crust? Skip the mozzarella sticks, press the dough into a large, parchment-lined pizza stone, and bake as directed.
Have you tried this stuffed crust keto deep dish pizza recipe? If so, let me know what you think in the comments below 👇
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📖 Recipe
Keto Deep Dish Pizza With Stuffed Crust
Ingredients
Fathead Pizza Dough:
- 1 ½ Cups Blanched Almond Flour - finely ground
- 2 Large Eggs
- 2 ½ Cups Shredded Mozzarella Cheese
- 2 Ounces Cream Cheese - Cut into cubes
- 4 Whole Mozzarella String Cheese - cut in half crosswise
Toppings:
- ¾ Cup Marinara Sauce
- 1 Cup Shredded Mozzarella Cheese
- 1 ½ Ounces Cooked Italian Sausage
- 1 Ounce Pepperoni Slices
Instructions
- Preheat the oven to 425 degrees F. Grease a 9-inch springform pan with cooking spray, butter, or oil.
- In a food processor, process the almond flour and eggs, until smooth. *See notes below if you don't want to use a food processor.
- In a large bowl, microwave the mozzarella and cream cheese for about 90 seconds, or heat in a double boiler on the stove, stirring halfway through, until smooth.
- Add the cheese to the food processor, positioning the cheese so that the blades are sticking into it, and process until a dough forms. Pulse or scrape the sides as necessary.
- Form the dough into a ball. If it's sticky, cover it with plastic and refrigerate for 30 minutes, or until no longer sticky. If it's dry, microwave for 10 to 20 seconds, or until slightly softened. Press the dough into the bottom of the springform pan, going up the sides about 1 ½ inches.
- Arrange the halved mozzarella cheese sticks along the edge of the crust in the pan and fold the edges of the dough to cover the cheese, pressing to seal.
- Using a fork or toothpick, poke holes all over the bottom of the crust to prevent bubbling. (Do not poke the stuffed crust edges.)
- Bake the crust for 6 minutes. Remove from the oven and poke the bottom all over with a fork to deflate any bubbles. Return to the oven and bake for 5 to 7 minutes, or until golden brown.
- Layer the toppings on the crust in the following order: marinara sauce, mozzarella, Italian sausage, and pepperoni. Bake for an additional 8 to 10 minutes, or until cheese is melted.
Add Your Own Notes
Notes
- You can mix it by hand if you don't have a food processor. You'll want to whisk the eggs separately before mixing them with the flour in Step 1. Then, use your hands to knead the cheese into the flour mixture in step 3.
- The toppings are customizable to your taste! Just be sure that any meats you add are precooked and remember that some veggies, such as mushrooms and bell peppers, should be sauteed first.
- You can use a cast-iron skillet or pizza pan for this recipe if you don't have a springform pan, just be sure to line the bottom with parchment paper so the bottom doesn't burn and grease the sides.
- Don't want the stuffed crust? Skip the mozzarella sticks, press the dough into a large, parchment-lined pizza stone, and bake as directed.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
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