Deep Dish Keto Pizza – A Satisfying, Low-Carb Favorite
If you’ve been missing real-deal pizza while cutting carbs, this deep dish keto pizza will change your mind. It has a thick, hearty crust that holds up to plenty of sauce and cheese, plus all your favorite toppings. Think classic Chicago-style vibes, but without the carb crash.
The flavor is rich, the texture is cheesy and tender, and it’s surprisingly easy to make on a weeknight. You get that comforting, gooey, pull-apart slice—without breaking your goals.
Ingredients
Method
- Preheat and prep: Heat the oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or deep-dish pie pan with olive oil. Line the bottom with a round of parchment for easy release if you have it.
- Make the crust dough: In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring each time, until fully melted and smooth.
- Add dry ingredients: In a separate bowl, whisk almond flour, baking powder, garlic powder, onion powder, and salt. Add the egg to the melted cheese, mix quickly, then fold in the dry mix. Knead with a spatula (or lightly oiled hands) until a cohesive dough forms.
- Press into the pan: Transfer dough to the prepared pan. With oiled fingers, press it evenly across the bottom and up the sides about 1 to 1.5 inches to form that deep-dish wall. Brush lightly with olive oil.
- Par-bake the crust: Bake 10–12 minutes until lightly golden and set. This keeps it sturdy and prevents sogginess.
- Make the sauce: While the crust bakes, stir together crushed tomatoes, tomato paste, oregano, basil, garlic powder, red pepper flakes, salt, and pepper. Taste and adjust seasoning.
- Layer the pizza: Sprinkle half the mozzarella over the hot crust. Add sausage or pepperoni, plus any veggies you like. Spoon the sauce over the top in an even layer. Finish with remaining mozzarella and all the Parmesan.
- Bake until bubbly: Return to the oven and bake 18–22 minutes, until the cheese is melted, browned in spots, and the edges are crisp.
- Rest and slice: Let the pizza rest 8–10 minutes so the cheese sets. Run a knife around the edge, slice into wedges, and garnish with fresh basil if using.
What Makes This Recipe So Good
- Hearty, sliceable crust: This almond flour and mozzarella base bakes up thick and sturdy, so you can pick up each slice like a traditional deep dish.
- Big flavor, low carbs: Each slice is rich with cheese, savory sausage or pepperoni, and a bright, herby sauce—without the usual carb load.
- Simple ingredients: You’ll find everything at a regular grocery store. No odd thickeners or specialty flours required.
- Flexible toppings: Keep it classic with sausage and peppers, or go veggie-forward with mushrooms and spinach.
It all works.
- Leftover-friendly: This pizza reheats beautifully, making it great for meal prep and next-day lunches.
Ingredients
- For the Crust:
- 2 cups shredded low-moisture mozzarella cheese
- 2 oz cream cheese, cubed
- 1 3/4 cups super-fine blanched almond flour
- 1 large egg
- 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil (for greasing and brushing)
- For the Sauce:
- 1 cup no-sugar-added crushed tomatoes or tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- For the Toppings:
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 6 oz Italian sausage, cooked and crumbled (or pepperoni slices)
- 1/2 cup sliced mushrooms (optional)
- 1/4 cup diced green bell pepper (optional)
- 2 tablespoons sliced black olives (optional)
- Fresh basil for garnish (optional)
How to Make It
- Preheat and prep: Heat the oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or deep-dish pie pan with olive oil. Line the bottom with a round of parchment for easy release if you have it.
- Make the crust dough: In a microwave-safe bowl, combine mozzarella and cream cheese.
Microwave in 20–30 second bursts, stirring each time, until fully melted and smooth.
- Add dry ingredients: In a separate bowl, whisk almond flour, baking powder, garlic powder, onion powder, and salt. Add the egg to the melted cheese, mix quickly, then fold in the dry mix. Knead with a spatula (or lightly oiled hands) until a cohesive dough forms.
- Press into the pan: Transfer dough to the prepared pan.
With oiled fingers, press it evenly across the bottom and up the sides about 1 to 1.5 inches to form that deep-dish wall. Brush lightly with olive oil.
- Par-bake the crust: Bake 10–12 minutes until lightly golden and set. This keeps it sturdy and prevents sogginess.
- Make the sauce: While the crust bakes, stir together crushed tomatoes, tomato paste, oregano, basil, garlic powder, red pepper flakes, salt, and pepper.
Taste and adjust seasoning.
- Layer the pizza: Sprinkle half the mozzarella over the hot crust. Add sausage or pepperoni, plus any veggies you like. Spoon the sauce over the top in an even layer.
Finish with remaining mozzarella and all the Parmesan.
- Bake until bubbly: Return to the oven and bake 18–22 minutes, until the cheese is melted, browned in spots, and the edges are crisp.
- Rest and slice: Let the pizza rest 8–10 minutes so the cheese sets. Run a knife around the edge, slice into wedges, and garnish with fresh basil if using.
Keeping It Fresh
- Refrigerate: Store slices in an airtight container for up to 4 days. Place parchment between slices to keep cheese from sticking.
- Reheat: Warm on a skillet over medium-low heat or in a 350°F oven for 8–10 minutes.
This restores a crisp bottom and melty top.
- Freeze: Cool completely, wrap slices tightly, and freeze up to 2 months. Reheat from frozen at 375°F until hot, about 15–18 minutes.
- Meal prep tip: Par-bake the crust, cool, and freeze. Add toppings and bake straight from frozen when you’re ready.
Benefits of This Recipe
- Low in carbs, high in satisfaction: The almond flour and cheese base keeps net carbs in check while still feeling indulgent.
- Protein-packed: Sausage, cheese, and eggs deliver a steady, filling meal that supports satiety.
- Gluten-free: Naturally grain-free crust that still stands up to heavy toppings.
- Customizable: Easy to tailor to dietary needs, from dairy adjustments to different protein choices.
- Comfort food feel: It scratches the pizza itch in a big way, so you don’t feel deprived.
Pitfalls to Watch Out For
- Skipping the par-bake: If you don’t bake the crust first, it can turn soggy under the sauce.
- Watery toppings: Mushrooms, spinach, and peppers can release moisture.
Sauté them first or pat them dry.
- Too thick sauce: A heavy paste-like sauce won’t spread well. Thin with a splash of water if needed, but avoid runny sauce.
- Overbaking: The crust can get tough if baked too long. Pull it when the cheese is melted and lightly browned.
- Uneven crust thickness: Thick patches stay doughy.
Press the dough evenly and build a consistent side wall.
Variations You Can Try
- Supreme Style: Sausage, pepperoni, sautéed mushrooms, onions, and green peppers with extra mozzarella.
- White Pizza: Skip red sauce. Brush crust with olive oil and garlic, then add ricotta dollops, spinach, and mozzarella.
- BBQ Chicken: Use sugar-free BBQ sauce, cooked chicken, red onion, and smoked Gouda or mozzarella.
- Buffalo Blue: Toss cooked chicken in buffalo sauce, top with mozzarella, and finish with blue cheese crumbles after baking.
- Veggie Lover’s: Sautéed zucchini, mushrooms, cherry tomatoes, and olives with extra herbs.
- Dairy-Light Option: Use part-skim mozzarella and reduce total cheese by one-third. Add extra herbs for flavor.
FAQ
Can I use coconut flour instead of almond flour?
Coconut flour behaves very differently and absorbs more moisture, so it can’t be swapped 1:1.
If you must use coconut flour, reduce the amount significantly and add an extra egg, but expect a drier, more delicate crust. Almond flour gives the best deep-dish texture.
What pan works best for deep dish keto pizza?
A 9-inch cast-iron skillet gives great browning and crisp edges. A deep-dish pie pan or springform pan also works well.
Just make sure to grease and consider using parchment for easy release.
How do I prevent the crust from sticking?
Grease the pan well and add a parchment round to the bottom. Brushing the dough with a little olive oil before par-baking also helps create a barrier.
Is there a dairy-free version?
It’s tricky because the crust relies on melted cheese for structure. You can try a dairy-free shredded mozzarella alternative and a dairy-free cream cheese, but the texture may be softer.
Consider baking it in a springform for better support.
How many carbs are in a slice?
It depends on toppings and sauces used, but a typical slice of this keto deep dish lands around 4–6 net carbs when made with no-sugar-added sauce and standard toppings. Check your specific ingredients to be sure.
Can I make this ahead?
Yes. Par-bake the crust, cool, and keep it covered in the fridge for up to 24 hours.
Add sauce and toppings, then bake just before serving.
Why is my crust gummy?
The cheese might not have fully melted into the dough, or the crust wasn’t par-baked long enough. Make sure to melt the cheeses until smooth and bake the crust until lightly golden before adding toppings.
Final Thoughts
Deep dish keto pizza brings the joy of a thick, cheesy slice back to the table—without the carb overload. With a sturdy, flavorful crust and endless topping options, it’s a reliable weeknight win and a crowd-pleaser for game nights.
Keep the par-bake step, watch moisture in your toppings, and you’ll get a slice that holds up beautifully. Once you try it, you may not miss the classic version at all.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
