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.
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.
Deep Dish Skillet Sausage Pizza
Ingredients
Crust:
- 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
Instructions
Crust:
- 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.
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.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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!
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
Yes, I think you could freeze the crust (after the first baking) but I can’t say for sure because I didn’t try it.
As for your granddaughter, it’s hard for me to suggest snacks when I don’t know what she likes or doesn’t like. Can you elaborate? My Strawberry Cheesecake Popsicles are really a hit with kids… https://alldayidreamaboutfood.com/2013/06/strawberry-cheesecake-popsicles-low-carb-and-gluten-free.html
My little granddaughter likes just about everything. She loves fruit and veggies, cookies, what little one doesn’t like them once in awhile. We just need to make something as far as cookies that we could freeze.So hard when she needs a snack at least 3x a day I will try to make the pizza crust and freeze it. I will let you know how it turns out.
Thanks again .
I think the dough from these cookies will make really good slice and bake cookies: https://alldayidreamaboutfood.com/2013/06/coconut-chocolate-chip-cookies-low-carb-and-gluten-free.html
These are my favorite chocolate chip cookies, the coconut gives them a wonderful texture.
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!
Ya the sauce should be just stewed tomatoes with some seasoning and on top the the cheese. 😉 Other wise this looks great! Thank you!
I agree with you and that’s how I usually make my own tomato sauce. But some folks like to buy ready-made.
This looks delicious! I’m wondering, however, if the whey powder can be omitted?
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.
Are you saying that you can use ground hemp seeds in place of the whey?
No. There is hemp protein powder, you would want to use that.
This looks delicious. I am wondering if the whey powder is necessary? Can it be omitted?
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!
I am wondering about the xanthum gum. Where can you get it or can you leave it out?
Thanks. Looking forward to trying this.
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.
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?
I have never used glucomannan so I really can’t say but from what you describe, you would be much better off with xanthan!
I brought mine through Iherb. Very good price and really fast delivery to Hong Kong.
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….
Hi there. I don’t measure my ingredients by weight but you can use an online converter such as this. http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php
I am not sure it will be exact so I hope it works!
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.
So glad you liked it!
I made a vegetarian version tonight. Black Olive, mushroom and pesto and it turned out great! Thank you!
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!!
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. 🙂
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!!
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.
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 🙂
THANK YOU, this may be the pizza recipe I’ve been searching for!
I live in Hong Kong so not able to buy the sausage. Can you suggest an alternative?
Whatever meat or other fillings you want! 🙂 Ground beef would be good, maybe seasoned a little with some hot pepper.
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! 🙂
I hope you will report back!
How was the pizza?
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!
I did make this pizza and it was very good. There was to much for me so I cut it into slices and put it in the freezers. Really good.