A delicious deep dish low carb pizza with soul! This keto grain-free crust is light and airy and can stand up to whatever toppings you decide to pile on there.

Let’s talk about pizza. What is it about the stuff that makes it so well loved the world over? It’s practically iconic, that round “pie” slathered in tomato, cheese, and pepperoni. It’s the perfect party food because it feeds a crowd and everyone likes it. It appeals to kids and adults alike. It’s on every kids’ menu in every restaurant in the nation, and it’s the go-to late night snack food for college kid. (Unless you go to McGill University, in which case pizza is replaced by poutine. But that’s a whole other ball of wax.) It’s basically a magical combination of protein, fat, and…lots and lots of carbs.

When new to the low carb lifestyle, many people find that they miss pizza the most. That’s why you see so many low carb pizza recipes. We are all in search of the ideal pizza recipe that gives use plenty of protein and fat with just a wee bit of carbs. I for one have put in a fair bit of effort on this front. It’s not that I am actually in search of some holy grail of low carb pizza. In fact, unlike many people, pizza was never my favourite food growing up. Apparently I was a low carber in the making even back then because I preferred chicken wings or steak or lamb chops. I liked pizza well enough and certainly ate my fair share but it wasn’t my first choice.

Cheesy delicious low carb pizza baked in a skillet. Keto LCHF Banting THM recipe.

But now I just really seem to enjoy the challenge of creating new low carb pizza recipes. It’s not a search for perfection, as I already have a few really good ones that I think live up to the concept of ideal pizza (Check out my low carb Jalapeño Popper Pizza!). But sometimes I get an idea in my head that I really need to try, like using something similar to Soul Bread as the crust. Since the batter is quite thin and liquidy, you can’t just roll it out. So I went deep dish style for this and baked it in a cast iron skillet. I also simplified both the ingredient list and the method for Soul Bread, using my blender to mix up the batter more easily and smoothly

This low carb keto pizza crust holds up to all your favorite toppings! LCHF THM recipe

I will say, it was a little more like “pizza bread” than actual pizza because the crust is quite thick. The kids loved it as is, but I am going to try cutting the amounts down to 2/3 and making it a little thinner. It’s definitely a keeper of a recipe, though. I went with basic pepperoni and cheese but it would definitely hold up to whatever you wanted to load it up with.

3.80 from 15 votes

Deep Dish Soul Bread Pizza

Created by: Carolyn

Servings: servings

Prep Time 15

Cook Time 30

Total Time 45

A delicious deep dish low carb pizza with soul! This keto grain-free crust is light and airy and can stand up to whatever toppings you decide to pile on there.

Ingredients

Crust:

8 ounces cream cheese, softened
1/4 cup butter, melted
3 large eggs
3 tbsp half and half, or 2 tbsp cream and 1 tbsp water
1 cup whey protein isolate
2 tsp baking powder
1/2 tsp garlic powder
1/4 tsp cream of tartar
1/4 tsp salt

Toppings:

1 cup sugar-free tomato sauce
4 ounces pepperoni slices
1 1/2 cups shredded mozzarella

Instructions

Preheat the oven to 350F and grease a 12 inch skillet well (it doesn't need to be cast iron although that is the best for this purpose).
In a large blender jar, combine the cream cheese, butter, eggs, and half and half. Blend on high for 30 seconds and then scrape down the sides with a rubber spatula.
Add the whey protein, baking powder, garlic powder, cream of tartar, and salt and blend for another 30 seconds, until smooth.
Pour the batter into the prepared skillet. Bake about 15 to 20 minutes, until top is just firm to the touch and edges are golden brown.
Remove from oven and spread with tomato sauce, sprinkle with cheese and top with pepperoni (I like to put some pepperoni under the cheese as well as over the cheese).
Bake another 8 to 10 minutes, until cheese is melted and bubbly. Remove and let cool a few minutes before slicing.

Notes

Serves 8.

Food energy: 364kcal
Total fat: 25.73g
Calories from fat: 231
Cholesterol: 155mg
Carbohydrate: 4.26g
Total dietary fiber: 0.14g
Protein: 20.82g

Nutrition

I’d love to know your thoughts, leave your rating below!

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Categories:

Gluten Free, Keto Dinner Ideas, Low Carb,

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.

Free Bonus: Secrets to Keto Baking!

72 Comments

LOVE LOVE LOVE everything Carolyn! When i first started no sugar/grains I tried all kinds of receipes from other websites and many of them i am sure were never tested. Every single receipe of yours has ALWAYS turned out perfectly. Thank you so much for all your hard work! We need you. I’m about to make this Deep Dish Soul Bread Pizza. Can it be frozen with success?
Thanks Carolyn.

I made this tonight for my birthday dinner. I halved the recipe (still used 2 eggs) and a 10″ cast iron pan. Mine did come out thinner (not as thick) as yours for those reasons. While not the rich buttery deep dish crust of decades ago, it was still a satisfactory dinner! I read the comments afterwards and now want to try it again oiling my pan with olive oil and add some Italian seasonings. I think it might help give the crust a little more flavor.
Is there a difference between whey protein isolate and raw Grass Fed Whey? Mine has no flavor and wondered if the isolate has any?
I will make this again.

I only have vanilla isolated whey protein. Is that going to make the pizza taste sweet?? Or did you used some sort of unflavored protein?

Carolyn says:

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It will be awful.

Reply

Hi Carolyn, I love your recipes!!

I don’t normally think about substitutions, but do you have any idea if casein protein powder has whatever magic in it to work like the whey powder in this recipe?? I know they’re both from milk, obviously, but that’s all I know.

Thanks!

Carolyn says:

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I haven’t ever used casein protein powder so I really can’t say for sure. But I would probably try it!

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This tastes so good. My 13 year old son requests this regularly.

Hi, I’m looking at this recipe and wondering if there’s any way to replace the whey protein? If the crust isn’t as fluffy I’m ok with that. I do a lot of my own cheese making, can I replace other little with fresh whey? I am a single mom with not a lot of money, I have to stick with simple every day ingredients today I can get relatively cheap, but my oldest son is autistic and on a restricted carb diet. All the recipes I can find for most things take specialty ingredients. Help please?

Carolyn says:

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Soul bread is based on the whey protein powder so skipping it means you would not have anything there! Try my magic mozzarella dough instead… https://alldayidreamaboutfood.com/low-carb-magic-mozzarella-dough/

Reply
1. Kasey says:
  
  at
  
  Thank you, I will! I’m sorry about my typos, I’m not used to typing on my phone yet.

The nutritional facts are per slice?

Carolyn says:

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Always.

Reply

So i cant find whey anywhere! been to 3 different places do i have to add the whey?

Carolyn says:

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This recipe is entirely based on whey, so yes. Can you order online?

Reply

3.80 from 15 votes (8 ratings without comment)

Deep Dish Soul Bread Pizza