Keto Deep Dish Pizza
Published January 12, 2021 • Updated March 2, 2026
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I make this keto deep dish pizza with lupin meal for a thick, cornmeal-like crust that holds up to layers of cheese, pepperoni, and sauce. Baked Chicago style in cast iron, no pre-baking required.
If you want a pizza that actually tastes like pizza on a low carb diet, this is it. I’ve made every crust out there (chicken crust, fathead, cauliflower, you name it) and this is the one my family requests on Friday nights. Not because it’s ‘healthy’ (they don’t care about that), but because to them it’s just pizza night. The crust is thick, the cheese is layered, and the whole thing comes together in a cast iron skillet that gives the bottom a golden, crispy crunch.
The secret is lupin meal. It gives the crust a cornmeal-like flavor and texture that’s almost identical to traditional Chicago style pizza. I tested both lupin flour and the meal grind, and the meal creates a denser, more authentic crust. That texture is what sets this recipe apart from everything else I’ve tried. Reader Scott summed it up perfectly after testing every version out there: ‘The lupin meal is the difference.’ He’s been making this as his go-to pizza since 2022.
You don’t have to pre-bake the crust, either. Press the dough into a cast iron skillet, layer your toppings Chicago style (cheese first, then meat, then more cheese, sauce on top), and bake the whole thing at 350. Mine usually takes about 20 minutes, then I finish it under the broiler for 2-3 minutes until the edges go golden and bubbly. Most keto pizza recipes make you bake the crust first, add toppings, and bake again. This one goes straight from raw dough to fully loaded in one shot.
At 2.5g net carbs per slice, the macros are genuinely better than what you’ll find in most pizza recipes out there. And the crust holds up. I loaded mine with pepperoni, olives, banana peppers, and way too much mozzarella, and the center didn’t buckle once. Even when I doubled the recipe for a 10-inch skillet, it held together.
I make this for pizza night almost every week. Sometimes I stick with the classic pepperoni, sometimes I switch it up with sausage and mushrooms. The dough takes about five minutes in the food processor, and the whole pizza is done in under 30 minutes. It’s not a weekend project.
If you’re not in the mood for dough, my crustless pizza and keto pizza casserole skip the crust entirely. My chicken crust pizza makes a thick crust too, but it’s built on chicken, so it’s a completely different experience. When I want the real thing (thick crust, layers of cheese, that golden cast iron bottom), this is the recipe I come back to.
How to Make Cast Iron Pizza
I use a 6.5-inch or 8-inch cast iron skillet for this recipe. The smaller skillet gives you a thicker, puffier crust. The 8-inch makes slightly thinner slices but feeds more people. Either way, cast iron is what gives the bottom that golden, crispy layer you can’t get from a regular baking pan.
Spray the inside of the skillet generously with cooking spray before pressing the dough in. Push it up the sides about an inch. If the dough sticks to your hands, wet them slightly. I process everything in a food processor, but a stand mixer works too, and you can even knead by hand if you start with really hot, melted mozzarella. It just takes a few more minutes.
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Keto Deep Dish Pizza Crust Ingredients
1 1/2 cups shredded mozzarella cheese -
1/2 cup lupin meal
-
1/2 cup almond flour
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1 egg
-
1 teaspoon baking powder
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1/2 teaspoon salt
Toppings Ingredients
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1/2 cup shredded mozzarella cheese
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12 slices pepperoni
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1/3 cup low-carb marinara sauce
Step by Step Instructions
Step by Step Instructions
Microwave the cheese
Place 1 1/2 cups mozzarella cheese in a microwave safe bowl. Microwave at 60 second intervals, stirring in between, until melted. You can also melt cheese in a non-stick skillet over medium heat on the stove top.
Food process it
Add melted cheese to a food processor. Add remaining ingredients for the pizza crust. Pulse until dough ball forms and ingredients are combined. If ingredients aren’t fully combined, you can knead the dough on the counter until combined or microwave the dough for 30 seconds and pulse again in the food processor.
Put the dough into a pan
Spray the inside of a 6.5 inch or 8 inch cast iron skillet, cake pan or square baking dish with cooking spray. Press pizza dough into the bottom of the skillet and up along the edges.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Is lupin flour the same as lupin meal, and which one should I buy?
I've tested both in this recipe and both produce a good crust. They come from the same bean, but the grind is different. Lupin meal is coarser, like cornmeal, and lupin flour is finer. I prefer the meal grind because it gives a denser, more cornmeal-like texture that's closer to traditional Chicago style pizza dough. The Amazon link in this recipe is for the meal, which is what I use every time.
Can I make this without a food processor?
I use a food processor because it's fast, but a stand mixer with the dough hook works too. You can also knead by hand. Start with really hot, freshly melted mozzarella so it incorporates more easily. By hand takes a few extra minutes of kneading, but you'll get there. Just make sure the dough is smooth and holds together before pressing it into the skillet.
What size cast iron skillet works best for this pizza?
I use a 6.5-inch or 8-inch cast iron skillet. The 6.5-inch gives you a thicker, puffier crust with taller edges. The 8-inch spreads the dough thinner and gives more surface area for toppings. Both work well. If you want to double the recipe, a 10-inch skillet or a standard cake pan handles that amount. I wouldn't go larger than 10 inches without doubling.
Can I freeze this pizza?
I slice the whole pizza, wrap each slice in plastic wrap, and freeze them in a zip-top bag. They keep for about 2 months. To reheat, I bake the frozen slices at 375 for 12-15 minutes directly on a sheet pan. The crust holds its texture surprisingly well from frozen. I wouldn't microwave them though, because the crust gets soft and loses that crispy bottom.
Does lupin flour have any allergy concerns?
Yes, and this is something I want people to know. Lupin is a legume closely related to peanuts and soybeans. If you have a peanut or soy allergy, talk to your doctor before trying lupin. I don't have any allergies myself, but I've had readers mention this, and when you're doing keto long-term, it's worth knowing what's in your ingredients. Better to check first.
How do I prevent the crust from sticking to the skillet?
I spray the inside of my cast iron generously with cooking spray before pressing the dough in. If your skillet is well-seasoned, that's usually enough. If it's newer or less seasoned, cut a circle of parchment paper for the bottom and spray on top of that. One reader had sticking issues and the parchment trick fixed it completely. I also make sure the dough is fully pressed into the corners with no air pockets underneath.
What toppings can I add to this pizza?
I usually go with pepperoni because it's classic and keeps things simple. But I've also loaded this up with sausage, mushrooms, bell peppers, olives, and banana peppers with no issues. The crust holds heavy toppings without buckling. Just watch the carbs on any sauces you add, and remember the layering order: cheese first, then toppings, then more cheese, then sauce on top.
Can I par-bake the crust for extra crispiness?
You don't need to, which is one of my favorite things about this recipe. But if you really want an extra-crispy bottom, you can bake the crust by itself at 350 for 8-10 minutes before adding toppings. I've done this a few times when I wanted maximum crunch. The edges get almost cracker-like. Just watch it closely so it doesn't over-brown before you add the toppings and put it back in.
Brought this to a neighborhood potluck last weekend and cut it right at the table from the cast iron. Two people asked where I ordered it from before I even got a slice. Didn't expect to be explaining that about a keto pizza.
Cutting it right in the skillet at the table is always a good call. Two people asking where you ordered it before you even got a slice though. That's the one.
If you're using cast iron, preheat the skillet in the oven for five minutes before pressing the dough in. I did it by accident the first time (pan was already in there from something else) and the bottom crust came out noticeably crispier than any batch I'd made before. The lupin meal gets this almost cornbread-like crisp when it hits the hot surface. Hasn't failed me since.
First time using lupin meal and I had no idea what to expect. It held together better than any almond flour crust I've made. Cast iron gave it that golden bottom you usually only get from a real deep dish. Solid result.
That golden bottom is the whole point of cast iron. Almond flour doesn't hold together the same way in a deep dish - the lupin meal is what makes this one actually work. What did you load it up with?
Wow. This is resulting pizza was so delicious and satisfying! The crust turned out cooked, moist yet hearty like a typical deep crust. I swapped sauce and meat for what I had on hand. Trader Joe pesto and chicken meatballs. Wow. This revived my ability to keep with keto. Was really struggling with new dinners.
Pesto in deep dish actually works really well. The lupin crust holds moisture better than most keto crusts so it doesn't get soggy. That's a combination I might have to steal.
You saved me. This pizza is a life,changer. Love pizza and this tastes like the real deal!! Made it in a 6 inch cast iron skillet with pepperoni, sausage and mushroom. Recipe for dough makes 2 pizzas for the personal pan size. Thank you for giving me back my absolute favorite food!!!
Sausage and mushroom together in deep dish is so good. The mushroom soaks up all that sauce. Two personal pans from one batch works out perfectly too.
Do I use lupin flour or ground lupin? The Amazon link you provided shows ground lupin bean (side dish), not lupin flour. Please let me know as I can't wait to try this!
The one in the link for for the ground beans (aka meal) and that's the one I use. Some people did use the flour and according to them, it still turned out good
Looks delicious! Can it be mixed by hand or in a stand mixer? Can I use a bread pan instead of a skillet? Thank you.
Yes, by hand will take you a lot longer. You may have to knead it and start with really melted mozzarella cheese to get it to combine. A stand mixer works too. A bread pan should also work :)
i have tried all the deep dish keto pizzas and this is still the best and is my go to pizza. The lupin meal is the difference. keep doing what you do.
Yeah, the lupin meal is what does it. I tested this with lupin flour once and the texture just isn't the same - you need that coarser grind.
I was finding Keto a little difficult and needed to find some tasty recipies and ideas then I found this great website and the Lupin Pan Pizza was fantastic!! Thank you so much
Lupin meal took me a while to track down the first time but it makes such a difference in this crust. Glad you found something that clicked.
I'm wasn't a big fan of deep dish but I really like the macros on this recipe. Do you think it will hold together as a regular crust instead of deep dish? I've been really enjoying all your recipes & appreciate all the testing & research you do - Thanks a Bazillion!
Yes, it would work as a regular crust too.
This is the best keto recipe I have tried, bar none. Thank you so much for creating a genuine replica of my absolute favorite food. The crust is very close to real bread and I will be incorporating this as the most frequent item in my keto dinner recipe lineup. Only complaint is that it is a little dry but I’m going to try and add some softened butter to the dough or something next time.
I am new to your site. I've been doing Keto for about a year and was really craving pizza. I decided to give your deep dish pizza a try even though I normally don't care for fat head pizza dough. I am so glad I did! It was so good! Too good. I had to package it up and store in my fridge before completely cool. I kept going back for more and and eating about 1/2 the pie before I knew it. The crust did remind me of corn bread. I loved it. Thinking of ways to use that crust for everything! Thanks for giving me pizza back. I can't wait to try more recipes from your site.
The cornbread thing is exactly what lupin meal does. It's nothing like fat head. And yeah, mine disappears before I can even plate it properly.
Oh my goodness, this deep dish pizza is amazing! I don’t own a cast iron skillet so I doubled the dough recipe and put it in a pie dish (buttered with grated parmesan). It probably would be more crispy in a cast iron skillet but this worked out fine. I stuck with cheese on top instead of below the sauce and right before I broiled it I wrapped the crust in foil so it wouldn’t burn (like when baking a traditional pie crust). I’m new to lupin flour, it’s pricey but worth it! Now I want to try your cornbread recipe using 1/2 almond flour and 1/2 lupin flour. Thank you for another amazing recipe - you have a true gift!
Parmesan butter in the pie dish, I'm stealing that. For the cornbread swap, expect it to be denser, lupin holds onto moisture differently than almond flour. Shouldn't be a problem.
I made this pizza last night. I did like the crust and it definitely tasted like cornmeal to me. Wondering if Lupin would make good cornbread? Would you have a recipe?? Thank you you for all of your recipes and videos. So helpful!!
I have thought about doing this but haven't tried it yet. It's something that is on my list to do! :)
Bought on Amazon but find it’s very pricey. I’ll have to check Whole Foods, $13.49 for 7 oz., unless you know of someplace to order that’s less expensive.
Try searching for a bigger bag - the 2lb sizes bring the price way down. Anthony's brand is what I usually grab.