Deep Dish Skillet Sausage Pizza


A deep dish Chicago-style pizza made low carb and gluten-free. This is the low carb pizza recipe you’ve been looking for! This post is sponsored by Jones Dairy Farm

Low Carb Deep Dish Sausage PizzaAsk most people who have recently begun low carb diet what they miss most and a huge percentage of them will say pizza. And can you blame them? Really, who can resist the smell and taste of ooey, gooey melted cheese atop a tender, bready crust, preferably dotted with plenty of meats and other delicious toppings? There’s so much to love about pizza and so much to mourn if you think you can never have it again. I am now an old-hand at the low carb game and I can resist a lot of temptation. I can smile politely to my server at a restaurant and decline the bread or the offers of dessert. I will happily ask for my burger to be served without a bun, because it’s the meat I’ve always liked best anyway. I can pass up the pancakes and waffles at a breakfast buffet in favour of the eggs and bacon. I am pretty good at this low carb thing, but pizza admittedly tests my strength of character. It smells so darn good and although it’s the toppings I like best, eating the toppings without the crust is kind of anticlimactic.

Now, I’ve made some really great pizza alternatives, as have other low carb and paleo food bloggers, and I have been pleased with my efforts heretofore. But this low carb deep dish pizza takes the cake. Or rather, it takes the pie. This is truly a “pizza pie”, with a tender-crisp crust and filled to the brim with goodies. It’s Chicago-style, of sorts, because of course I didn’t even attempt to make a flour-and-yeast based crust – that would be breaking the low carb code of ethics. But it’s definitely Chicago-Style deep dish pizza in spirit and I think you will love it. And what I loved about it is the way the toppings take precedence over the crust, because there’s just so much of them, but the crust still has great flavour and plays its part in keeping the whole thing together. You can eat this with a knife and fork, certainly, but if you let it cool a bit before serving, you can also pick it up with your hands.

Low Carb Gluten-Free Skillet Pizza Recipe

I made this delightful thing because the folks at Jones Dairy Farm reached out and asked if I wanted to partner with them and showcase some of their pork products. I’ve started noticing their white and green packaging in some of my local grocery stores, giving other brands of sausage and bacon a little competition. And good competition it is too, because Jones Dairy Farm is made without many the icky additives of other brands. Their all-natural pork sausage roll, which I featured in this recipe, contains 4 ingredients: pork, water, salt and spices. No high-fructose corn syrup, no MSG, and many of their products are certified Gluten-Free, making it a much healthier choice.

Gluten-Free Grain Free Deep Dish Sausage Pizza

I’ve had this recipe in my head for a while now, so armed with a few rolls of Jones Dairy Farm sausage, I got to work. Originally I thought it might be fun to use my Cheesy Drop Biscuits as the crust. But the more I thought about it, the more I wanted the sausage, mozzarella and other fillings to take center stage. So I opted for an adaptation of the crust from my Mini Brie and Bacon Tartlets and I am so glad I did. With a little pre-baking, it crisped up nicely and it held up admirably to the fillings. Unlike flat pizza, the trick to deep dish is to layer your cheese and meat at the bottom, so the sauce doesn’t make your crust a soggy mess. And sliced mozzarella instead of shredded helps you create a good barrier between sauce and crust. I decided to throw a few slices of pepperoni on ours, to appeal to my kids, but another layer of sausage would be great too!

Deep Dish Pizza Low Carb Gluten Free

This post was sponsored by Jones Dairy Farm. All thoughts, opinions, recipes, photography, random tangents and incoherent ramblings are my own.

Deep Dish Skillet Sausage Pizza

Yield: 10 servings

Deep Dish Skillet Sausage Pizza

A deep dish Chicago-style pizza made low carb and gluten-free. This is the low carb pizza recipe you've been looking for!


  • 2 cups almond flour
  • 3 tbsp unflavored whey protein powder
  • 2 tbsp coconut flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, melted
  • Filling:
  • 12 oz Jones Dairy Farm Sausage Roll
  • 3/4 lb mozzarella, thinly sliced (not shredded)
  • 1 1/2 cups marinara or pizza sauce (no sugar added) - try my 15-Minute Tomato Sauce if you want to make your own
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 2 ounces sliced pepperoni or additional sausage (optional)
  • 3/4 cup finely shredded Parmesan cheese


  1. Preheat oven to 325F and lightly grease a 12 inch oven-proof skillet (preferably cast iron but regular skillets will work well too).
  2. In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
  3. Stir in eggs and butter until dough comes together. It will be quite sticky.
  4. Turn out dough onto a large piece of parchment, and then pat into a rough circle.
  5. Top with another piece of parchment and roll out to a large circle about 14 inches in diameter and 1/4 inch thickness. Peel off top piece of parchment paper.
  6. Carefully flip crust with bottom parchment still attached into prepared skillet. Gently peel parchment off (don't worry if it cracks or breaks a little, it's easy to patch back together).
  7. Press crust into pan evenly and push down the edges of crust to below the edges of the skillet. Crimp edges of crust a bit.
  8. Bake for 10 minutes, then remove and set aside while preparing the filling.
  9. Filling:
  10. Increase oven temperature to 400F.
  11. In another large skillet over medium heat, brown sausage until cooked through, breaking up clumps with the back of a wooden spoon.
  12. Lay half of the mozzarella slices over the bottom of the crust, making sure to cover it well. Top with cooked sausage.
  13. Spread sauce over sausage, sprinkle with garlic and oregano and layer remaining mozzarella slices over sauce. Top with additional cooked sausage or sliced pepperoni, if desired. Sprinkle with parmesan cheese.
  14. Cover the edges of the crust with strips of tin foil and bake pizza 30 minutes, until cheese is bubbly and browned.
  15. Let cool 5 to 10 minutes before serving.


Serves 10. Each serving has 10.22 g of carbs and 3.54 g of fiber. Total NET CARBS = 6.68 g.

Food energy: 455kcal; Saturated fatty acids: 13.16g; Total fat: 35.23g; Calories from fat: 317; Cholesterol: 66mg; Carbohydrate: 10.22g; Total dietary fiber: 3.54g; Protein: 22.82g; Sodium: 1055mg

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  1. Charla says

    This looks great! Can you tell me, on the sausage is it just breakfast sausage or is it like Italian sausage or something else?

    • Carolyn says

      It’s similar to the Jimmy Dean bulk sausage (I guess that’s breakfast sausage?) but without all the junk.

  2. says

    This looks wonderful! Do you think this would work baked in a glass pie pan? I don’t have an iron skillet although I do have stainless steel. So which would produce better results, glass or stainless steel?

  3. Julie says

    That looks delicious. I was wondering if you know, though, if their pigs are pastured. I couldn’t find anything about it on their website.

    • Carolyn says

      I don’t believe so, no. In a perfect world, all the meat I buy would be pastured but that’s not always within my budget

  4. Lin says

    Jones sausage sounds wonderful,with just natural,ingredients and no fillers. I will look for it at the market. I saved your recipe and am looking forward to having pizza again!

  5. Lorraine says

    This looks good. I’m not the pizza fan most people are because I worked in the industry for about 5 years as a young adult. Just ate too much of it. For me, pizza is what you have when you don’t feel like cooking and want something fast and easy. That said, I do like pizza-like casseroles so this really appeals.

  6. Eric says

    Looks wonderful, and I’m not a pizza junkie. But I’m confused: At the top of the recipe, it says Yield: 10 Servings, but in the Nutritional Information it is based on 12 servings.

  7. says

    This looks amazing, Carolyn, but I have a question. Can you taste the coconut flour in this at all? I absolutely cannot stand the taste of it, even though I like coconut.

    Or could I just leave it out? I love your recipes, you do a fantastic job and I always enjoy your posts…

    • Carolyn says

      No, don’t leave it out and no, you can’t taste it. It helps stiffen the dough and make it more workable in this recipe.

  8. says

    This is a most excellent excellent idea. Although – living in Chicago – maybe it’s just easier to order one up! Thanks for the post!

    • Carolyn says

      10! Are they still both stated? I thought I’d fixed that. The nutritional info was run on 10 servings.

  9. ando says

    how is it that, still, people seem to think gluten-free means “healthier?” It doesn’t….it’s a better option for people with celiacs that cant digest gluten, but for the rest of us…it doesn’t harm you.

    • Carolyn says

      Actually, it does harm you. A lot. A great deal of research is leading many people to this conclusion. And as someone with diabetes, it certainly harms me, sending my blood sugar soaring. Please think about your statement a little, because it’s off-track.

  10. Dawn Miller says

    Yikes! It’s in the oven now….I am a huge pizza fan and am so excited to try this! In 30 minutes I hope to be in a little “slice” of heaven! :)

      • Dawn Miller says

        Lol! Guess I forgot to to give an update! It was pretty good, a bit of work, though. As with any pizza “substitute”, it isn’t exactly the same as a “real” pizza but this was pretty darn close. One piece makes a meal because it is so dense. I haven’t made it again but I plan too very soon. Thanks Carolyn for this and all your other fabulous recipes!

    • Carolyn says

      Whatever meat or other fillings you want! :) Ground beef would be good, maybe seasoned a little with some hot pepper.

  11. Guinan says

    Hi Carolyn!
    I’ll be starting (another) low carb diet soon and this sounds absolutely fab!!
    But help me out here, I live in Holland and the pizza’s we buy in the supermarket are about 350-450 grams (3/4 – 1 pound) and to me that’s a MEAL! I can’t work out the total weight of your recipe cause you don’t use weights, but is 1/10th of this pizza a snack, or is the thing so humongous that it constitutes 10 meals?
    I know you guys (Americans) can put away some serious food, but in this case it seems to be the other way ’round 😉
    Just love, love, love your blog, keep up the good work!!

    • Carolyn says

      For me, it was a meal. I am small, mind you, but my husband is very tall and typically eats 2x what most people eat. He could barely finish two slices. Round out your meal with some low carb veggies and you will be all set.

    • Dina says

      It depends on what you eat if it’s filling or not.
      This pizza has a lot of protein and healthy fats, so it’s more filling then the carb-loaded pizza’s we used to buy :-)

  12. Kathy says

    The photo looks perfect – as in perfectly delicious! And the best thing about your recipes is that even in my kitchen the final product comes out pretty close to what yours look like, and always yummy. Thanks!!

    • Carolyn says

      That’s good to hear! Probably because I am not actually that good at making things look perfect. I am FAR too impatient to do fiddly stuff like cake-decorating very well. :)

  13. Rachel says

    I made a vegetarian version tonight. Black Olive, mushroom and pesto and it turned out great! Thank you!

  14. Alisa says

    We liked this quite a bit after making it for dinner last night. Although we can typically get Jones sausage at our supermarket, it was out if stock yesterday so we went with a pepperoni and black olive combo. Very tasty! It would be great to figure out a way to add a little chewiness to the crust, but to be fair, that’s my wish with any gluten free bread-like items. The flavors were great, and although I haven’t added fresh minced garlic to my pizza in the past, that’s a definite “do” for the future. This took a little patience, so I will likely save this recipe for weekends, but I totally enjoyed picking up a slice (okay, two!) and eating a non-soggy piece of pizza that didn’t kill my carb count for the day.

  15. Stefanie says

    Hi Carolyn,
    this pizza looks wonderful ! I will try it this week. But I have difficulties with the measurements. How much (gram) is a cup?
    I live in Germany and we have huge cups for cafe-latte or small cups for german coffee….

  16. Heidi says

    I am wondering about the xanthum gum. Where can you get it or can you leave it out?
    Thanks. Looking forward to trying this.

    • Carolyn says

      Your crust won’t hold together as well, but if you absolutely can’t find any, leave it out. I get mine in the GF section of my grocery store but it’s available on Amazon too.

      • Jen says

        Can I use glucomannan instead of xanthum gum? I’m scared to use glucomannan though. I’ve been disappointed because in most of my recipes that calls for glucci, it seems to just glob up into chewy balls, even over heat. Maybe xanthum gum is different?

        • Carolyn says

          I have never used glucomannan so I really can’t say but from what you describe, you would be much better off with xanthan!

  17. says

    This looks absolutely scrumptious! Can’t wait to try it.

    And we love, Love, LOVE Jones sausage. It is absolutely delicious and very decently priced. And I’ve been very impressed with the company in the little bit of interaction that I’ve had with them. So glad you can spread the word about them!

    • Carolyn says

      Whey helps the crust rise and hold its shape. If you omit it, you will have a flatter, less interesting crust. However, you can also use hemp protein or powdered egg whites.

  18. Gary Castaldo says

    Ya the sauce should be just stewed tomatoes with some seasoning and on top the the cheese. 😉 Other wise this looks great! Thank you!

    • Carolyn says

      I agree with you and that’s how I usually make my own tomato sauce. But some folks like to buy ready-made.

  19. says

    Chicago style pizza is my absolute favorite!! I love Jones Dairy Farm sausages. I always have a bag of their links from Costco in my freezer. I will have to try this! I saw that it’s possible to switch out the whey for hemp protein, and I think I may try that substitution. Thanks!

  20. says

    Question:Can I make the pizza crust and freeze it for another time?Also my grand daughter who is 4 just had a check up and the doctor said her BMI is too high and she want her carbs in her snacks to under 7 g. Do you have any easy snacks that are easy to make and under 7 g, because I know that the gluten free things are so high in carbs and that causes her blood sugar to go sky high. We need something Easy.
    Thank you so much.I enjoy your sight VERY MUCH

  21. Jennifer says

    We made this tonight and liked it a lot! I don’t have a skillet to use so I used a pie pan. I will try to get a bigger one for next time as the crust was a bit thick. Thanks so much for all your recipes they are all so good!

  22. Lorraine says

    I made this last week, it was fabulous, even my low-carb skeptic adult son loved it!

    Today I used the same crust with my favorite Spinach Asparagus Quiche recipe:

    Since the original is in a 9-inch pie pan, I increased all the filling ingredients by about 1/3. Absolutely delicious!

    • Lorraine says

      Another comment… I did not add a layer of cheese on the bottom for the quiche, and the crust was just fine, not soggy at all. I suspect that the pizza may be the same, although there’s nothing wrong with an extra layer of cheese!

  23. Jo says

    So glad I found your blog! I’m just starting back on a low-carb diet and this time I’m also completely eliminating wheat–not because I’m celiac, but I’ve learned a lot from reading ‘Wheat Belly’ and ‘Grain Brain.’

    I tried your deep-dish pizza this weekend, and although it was a bit of work (I also made my own pizza sauce), we both really liked it! DH pretty much turns his nose up at some of my low-carb creations, but he wants me to make this again. He said leftovers are even better, but I wouldn’t know because it was all gone by the time I got to the frig. :)

    To speed up construction, I just used shredded mozzarella for the second layer of cheese, and next time I think I’ll purchase the mozzarella at the deli and see if they’ll thinly slice it for me. Also, I added sliced fresh mushrooms and black olives. Yummm.

    I think I’ll also use this crust for my favorite quiche recipe, but instead of layering cheese on the bottom, I’ll brush the pastry with beaten egg prior to baking the crust for 10 minutes. I like to freeze that particular quiche recipe and intend to give it a try using this crust to see how it freezes.

  24. Steph says

    SO excited to try this recipe! Just out of curiosity (I might try it anyway just for experimentation purposes), can you use a slow cooker instead? I don’t have an awesome skillet like that, but I would definitely like to make this!

    • Carolyn says

      I am very doubtful you could cook this in a slow cooker. They keep in too much moisture and your crust won’t firm up properly. But you can cook it in a pie pan.

    • Carolyn says

      Hmmm, good question. I think you could but just know that it might be a little more fragile and prone to tearing. Or I might be completely wrong and it will be less fragile! :)

  25. Stacy says

    Made this last night and it was WONDERFUL!!! DH loved it as well, and he is not too keen on almond or coconut flour. Thank you for the great recipes and your awesome creativity. Love your blog!

  26. Meagan says

    Hi, I know this recipe is for the deep dish sausage pizza casserole-y thing, but I was wondering how well this crust would do as a normal, thick, pan pizza type crust. If i layed it out in a pan and baked it, then added sauce and cheese and veggies. We don’t eat meat, but I’ve been searching for a good low carb pizza crust and came acros yours. Have you ever used it as a regular pizza crust?

    • Carolyn says

      Oh, one tip…make sure to roll it out on parchment and keep it on the parchment while you bake. But you can bake it on a pizza stone to get it nice and brown on the bottom, even through the parchment.

  27. natgrrl says

    Sounds crazy but can I eliminate the Whey protein? I have to use goat’s cheese due to issues with cow dairy and the whey powder would be a big no-no! (Rice protein powder perhaps?)

    • Carolyn says

      Can you use hemp protein or powdered egg whites? The extra dry protein helps the dough be lighter and flakier. More crust like!

  28. Anne O says

    So amazingly fantastic Carolyn! No sausage but I used prochuttio & roasted veggies (peppers/onions) & sautéed mushrooms & fresh tomatoes. My husband can’t believe how good it is….enough for our dinners all week. Many thanks for your awesome service. Hope you and your family have a fantastic Christmas in your new community.

  29. jo says

    This was excellent pizza! One serving with a salad (and red wine, of course) is completely satisfying. As I have a slightly smaller skillet, I used most of the dough for the deep dish recipe as written, but rolled a small quantity out to a flat pizza. Used the same trick with the sliced mozzarella against the base and worked really well. I was able to pick it up with my hands without it flopping sauce all over my shirtfront. Success!

  30. Nicki says

    What can I substitute for unflavored whey protein and the coconut flour? I have peanut flour and oat fiber. Or golden flax seed or meal? Any suggestions would be so helpful.

  31. Julie says

    So could be no one is still following the comments here, but I have now made this pizza three times and it is a great hit, even with my non-low carbing kids. However, my skills at rolling out dough are zero, and I quickly gave up and simply pressed the dough into the oiled pan. SO MUCH EASIER. I love how I can make and bake the crust to the first stage, let it cool and then fill to be baked later. I am all about convenience where it can be found. In this world, eating low carb is definitely more work than picking up a phone and having something delivered!

  32. Vicky says

    In the oven now and smells delicious. As a Chicagoan and low-carber I am very interested in pizza recipes. Let’s face it- it’s the crust that’s hard for us low carbers. In addition to this almond-based crust, I’ve seen recipes for cauliflower crusts and crusts made mostly of egg and cream cheese. Carolyn: did you experiment with the other ones and decide that this one was best? I have not yet tried those other options out yet, since you are my go-to recipe writer :) so if you have already gone through the pain, then I will save myself the effort…

    • Carolyn says

      I haven’t experimented that much. I had a few fails on zucchini and cauli crusts and this for me is the thing that resembles pizza crust the most. Although I am currently experimenting with psyllium husk…


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