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 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!
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.
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.