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.
Ask 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.
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.
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!
This post was sponsored by Jones Dairy Farm. All thoughts, opinions, recipes, photography, random tangents and incoherent ramblings are my own.
- 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
- Preheat oven to 325F and lightly grease a 12 inch oven-proof skillet (preferably cast iron but regular skillets will work well too).
- In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
- Stir in eggs and butter until dough comes together. It will be quite sticky.
- Turn out dough onto a large piece of parchment, and then pat into a rough circle.
- 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.
- 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).
- 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.
- Bake for 10 minutes, then remove and set aside while preparing the filling.
- Increase oven temperature to 400F.
- In another large skillet over medium heat, brown sausage until cooked through, breaking up clumps with the back of a wooden spoon.
- Lay half of the mozzarella slices over the bottom of the crust, making sure to cover it well. Top with cooked sausage.
- 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.
- Cover the edges of the crust with strips of tin foil and bake pizza 30 minutes, until cheese is bubbly and browned.
- 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