Chicago Deep Dish Pizza (Keto Style!)
Keto Chicago-style Deep Dish Pizza
Keto | Low-carb | Sugar-free | Gluten-free | Soy-free
Recently, on a trip to Chicago, I tried a “Windy City” iconic dish for the very first time. The Chicago-style pizza! Not only that, but the restaurant offered a crustless version for low-carb folks like me. Let me just say, it changed my life! So I had to create my own recipe for the deep-dish pizza so that we can all share in this heavenly goodness!
What sets the Chicago-style pizza apart is usually its thick, buttery crust that's filled with a certain order of toppings, crucial to the flavor and texture of the pizza. Here though, I’m making a “keto-fied” sausage crust! Yes, robust and savory Italian sausage, and it is absolutely crispy and perfect in this recipe as a bread alternative. Feel free to use any of your favorite pizza toppings here, but remember…it all ends with the tangy tomato sauce ON TOP of the entire pizza! Believe me, this combination of yumminess creates a satisfying and filling meal sure to leave a lasting impression on your taste buds. So whether you are Keto, Low Carb, or just down to try something new, this bread-less recipe is a winner!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Note: Macros do not include the optional toppings
Servings: 4
Calories: 678
Protein: 33.8 g
Fat: 57.4 g
Net Carbs: 5.2 g
EQUIPMENT:
INGREDIENTS:
1 lb - Mild, ground Italian sausage (raw, not in casing)
¼ tsp - Cracked black pepper
½ tsp - Garlic powder
2 cups - Shredded mozzarella cheese
9 to 10 slices - Sliced pepperoni (or any topping you’d like)
1 ½ cups - No-sugar marinara or pizza sauce
Optional pizza toppings: 2 to 3 tablespoons of giardiniera (see PRO TIPS), thinly sliced mushrooms, sliced red onions.
2 Tbsp - Grated parmesan cheese
DIRECTIONS:
Preheat the oven to 475°F (246°C).
CRUST Place the ground sausage directly into the cake pan. Using your hands (I like to use gloves for easy clean up), press and ‘smush’ the ground sausage flat to the bottom of the pan and up the side walls of the pan, almost like a pie crust. Note, this does not need to be perfect, but take your time. Make sure there are no holes/thin spots at the bottom, and be sure the sausage wraps all the way up the sides to hold in the filling.
FILLING Next, evenly season the sausage “crust” with the pepper and garlic powder, then spread the mozzarella across the bottom of the crust. Add the pepperoni slices on top of the cheese, then cover the entire bottom of the pan with the marinara or pizza sauce. Then place any additional toppings you love on top.
BAKE Cover the entire pan with aluminum foil, poking one small hole in the top of the foil to allow steam to escape. Place the pan on the middle rack of the oven and bake for 45 minutes. Afterward, take the aluminum foil off of the pan and continue to cook for another 15 minutes.
SERVE Take the pizza out of the oven and let it rest in the pan, right atop your countertop for about 10 minutes before cutting. Top the pizza with the grated parmesan, then slice the pizza into quarters and enjoy!
** For a complete meal, try my Ultimate Caesar Salad on page 107 of my newest cookbook, New Keto: Dinner in 30! You can learn all about Dinner in 30 right here on my blog page. It’s filled with irresistibly tasty keto recipes for the entire family to enjoy, tips & tricks, and so much more!
