Keto Deep Dish Pizza
The most amazing keto pizza is made with lupin meal. This keto deep dish pizza recipe is layered Chicago style and baked until bubbly in a cast iron skillet. Thick and cheesy - you can't get any better than this!
6
Servings
227
Calories
15.8g
Fat
18.1g
Protein
2.5g
Net Carb
6.5g
Total Carbs
Keto Deep Dish Pizza Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Deep Dish Pizza Crust Ingredients
1 1/2 cups shredded mozzarella cheese - 1/2 cup lupin meal
- 1/2 cup almond flour
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Toppings Ingredients
- 1/2 cup shredded mozzarella cheese
- 12 slices pepperoni
- 1/3 cup low carb marinara sauce
Keto Deep Dish Pizza Directions
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Prehead
Preheat oven to 350 degrees.
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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.
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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.
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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.
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Half the cheese
Add about half of remaining cheese on top of the dough.
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Pepperoni time
Layer down pepperoni on top the cheese.
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Bake at 350
Sprinkle remaining cheese. Spread marinara sauce on top the cheese. Bake at 350 degrees for 20 to 25 minutes. Finish the pizza under the broiler for 2-3 minutes.
I love the Lupin flour pizza crust it tastes like real pizza crust. I can see myself using this crust for other things, like savoury pies. YUM
I have been eating Keto for 3 years. I have tried many recipes for pizza dough. This is the easiest and best tasting Keto crust I have ever made. This will be my go to recipe for deep dish pizza as well as breakfast pizza. My husband asked me to use this recipe in the future, it is that good!
Oh wow ,,, I made this tonight,, it was incredible and I’m from Chicago!!!!
Okay! Another recipe where you make me go out of my way to get a weird ingredient! (Lupin flour) 😂 but it’s all good! Because of the trust I have in your recipes to be the bomb diggety, I know it’s worth it to get on Amazon and order what I need to make it!
I’ll be making this soon and will let you know my review, although I can tell already by the other reviews I will be happy with this!
Yippppeeeee and thank you so much!!!!!!! You’re recipes rock! I’ve been keto for about 3 1/2 years now and have been burned on so many recipes, but not yours! I made this last night, doubled it and put it in a 12 inch deep dish pan and oh boy, what a treat we had!! We could pick up the crust about a few bites! The texture and taste were spot on and lovely! Thanks again!!!!!!!!!!!
I agree her recipes are the best I’ve found for the keto lifestyle, a lot of variety and all fairly simple to follow recipes. And the genius of them being so close or equal to the original recipes is highly commendable in my book!
I just made this lupin flour deep dish pizza, and it turned out great! My wife said, that unless she knew it was keto crust, she wouldn’t have known the difference.
Only changes I made was I added a teaspoon of powdered alulose/ monk fruit blend, and a tsp. of sillium powder, to the crust. I also rolled the crust out beteeen, oiled parchment.
Thank you!
Holy cow! This was amazing. Saw the recipe on highfalutin low carb. He was right about how good this crust is. I put some olives, mushrooms and egetarian Italian sausage in place of the pepperoni. Also used a non stick skillet with foil around the handle. Ate 2 slices and look forward to making it again. Thank you!!!
Highfalutin Low Carb celebrated this keto deep dish pizza recipe and we gave it go. We did add other toppings and will say this is the best pizza we have had. We are gonna test the pizza meatloaf next. IF YOU HAVE NOT HAD THIS…. YOU ARE MISSING OUT.
I am very much looking forward to finding some lupin flour and making this. Would there be any benefit (flavor?) in adding instant yeast to the crust recipe? I also curious how this would work for Detroit style pie.
Yes, you can do this. Some people do this for flavor.
The last life changing cookimg event I’ve had in yrs was air fryer catfish. This tops that! Fantastic recipe. The crust was wonderful and had the mouth feel of the Chicago pizzas I’ve had in the past. Thank you for sharing your delectable recipe.
Great job on the pizza Annie! I added Italian seasoning, granulated garlic and onion powder to the crust. Used Rao’s pizza sauce and added chopped onion and green bell peppers to the toppings. The pizza crust was very dense and “breadish” just like deep dish pizza. I made two pizzas in 8” nonstick cake pans and we ate the second pizza the next day. The pizza did very well being heated in the microwave. I am looking forward to making this again for friends!
I tried the lupin flour pizza today. I doubled the recipe as I I did not have that small of a cast iron pan. I only had a large one. Perhaps, I should have greased the skillet a lot more than I did. I used olive oil. I cooked according to directions but it stuck in the middle and appeared not completely cooked in the middle as well. I had it in a preheated 350 oven so I am not sure of the problem. I had to order the lupin flour (3#) so I will try again. Interestingly, the top seemed dry and the part that was completely cooked reminded me of cornbread. This would make an excellent batter for corn dogs if one could make it thinner. It was also a little salty for my taste. I would lower the salt. I didn’t realize that lupin flour taste like corn.
Sorry it stuck to the bottom. Yes, try more oil at the bottom. You may even have to cut a circle of parchment paper and add that to the bottom. It might depend on your skillet too. Some are more seasoned than others.
While I generally liked the recipe, I find the taste of lupin flour very off-putting. Do you have any substitution for it?
You can try using my keto pizza dough recipe instead: https://www.ketofocus.com/recipes/keto-fat-head-pizza-crust/
Hello, I have a question, I do have lupin flour but not the meal grind. Can I use the flour instead?
Yes, some people used the flour and got the same results.
Annie, I made this tonight for dinner, I was a little concerned about the lupin flour, because of the smell plus I tasted it raw. (It’s kind of a strong soy bean smell) I hoped it would not come through in the crust. WOW what a great crust!! No flavor of the lupin to either my husband or me. It was just like cheating and eating a real pizza crust, we loved it. And I don’t think the flour made a difference from the meal grind? Thank you for all of your recipes.
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.
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! 🙂
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!
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.
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’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.