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Low-Carb Chicago-Style Deep-Dish Pizza Recipe

Low-Carb Chicago-Style Deep-Dish Pizza

A keto-friendly deep-dish pizza with a fathead-dough crust, Italian sausage, mozzarella, Parmesan, and tomato sauce layered Chicago-style. It makes one 9-inch or 10-inch pizza with approximately six servings.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups Shredded low-moisture mozzarella
  • 2 tablespoons Cream cheese
  • 1 1/4 cups Finely ground almond flour
  • 1 Large egg
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon Fine salt
Filling and Topping
  • 1 pound Bulk Italian sausage
  • 1/2 Small onion, finely diced
  • 2 Garlic cloves, minced
  • 1 1/2 cups Shredded mozzarella
  • 1/4 cup Finely grated Parmesan
  • 1 cup Crushed tomatoes or tomato passata
  • 1 tablespoon Tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Red-pepper flakes
  • To taste Salt and black pepper
  • 1 tablespoon Olive oil, if needed for sautéing

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Grease a 9-inch springform pan or 10-inch cast-iron skillet thoroughly, including the sides.
  2. Cook the Italian sausage in a skillet over medium heat, breaking it into small pieces. Add the diced onion and cook until softened, then stir in the garlic for about 30 seconds; drain excess fat if necessary.
  3. Place the crust mozzarella and cream cheese in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until melted and smooth.
  4. Mix the almond flour, baking powder, Italian seasoning, salt, and egg into the warm cheese mixture. Stir or knead until a cohesive dough forms.
  5. Press the dough over the bottom of the prepared pan and 1 1/2 to 2 inches up the sides. Warm it briefly or press it between parchment sheets if it becomes difficult to handle.
  6. Bake the empty crust for 8 to 10 minutes, just until it begins to puff and set.
  7. Stir together the crushed tomatoes, tomato paste, oregano, Italian seasoning, red-pepper flakes if using, salt, and black pepper.
  8. Layer the pizza in Chicago-style order: add most of the shredded mozzarella first, spoon the cooked sausage mixture over it, and spread the tomato sauce across the top. Finish with the grated Parmesan.
  9. Bake for another 20 to 25 minutes, until the crust is browned and the cheese is bubbling around the edges.
  10. Rest the pizza for at least 10 minutes before slicing. This allows the cheese and sauce layers to set so the slices are easier to lift and serve.

Notes

Drain the sausage thoroughly to protect the almond-flour crust from excess moisture. A 9-inch springform pan or 10-inch cast-iron skillet works well. Store leftovers covered in the refrigerator and reheat until hot.