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Deep Dish Pizza Keto

Deep Dish Pizza Keto

Keto Deep Dish Pizza is the low carb pizza you never knew you needed in your life. This is a great recipe that you family and kids will love.
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Lunch, Main Course
Cuisine General
Servings 8 slices
Calories 88 kcal

Ingredients
  

Dough:

  • 96 g almond flour
  • 24 g coconut flour
  • 2 tsp xanthan gum
  • 2 tsp baking powder
  • 2 tsp active dry yeast optional
  • ½ tsp dried basil
  • ¼ tsp garlic powder optional
  • ¼ tsp kosher salt  depending on whether sweet or savory
  • 2 tsp apple cider vinegar
  • 1 egg lightly beaten
  • 3-7 tsp water as needed

Filling Suggestions:

  • 1-2 keto marinara sauce to taste
  • 1-2  mozzarella cheese to taste
  • 1 medium zucchini ribboned in mandolin
  • caramelized onions to taste
  • pepperoni or salami to taste

Instructions
 

FOR THE KETO DOUGH:

  • Add almond flour, coconut flour, xanthan gum, baking powder, yeast, basil, garlic powder and salt to food processor. Pulse until thoroughly combined. 
  • Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water, adding just enough for it to come together into a ball. The dough will be sticky to touch from the xanthan gum, but still very sturdy.
  • Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. The dough should be smooth and not cracked, in which case get it back to the food processor and add in more water 1 teaspoon at a time. Allow dough to rest for 10 minutes at room temperature (and up to 5 days in the fridge).

FOR THE FILLING:

  • Preheat oven to 350°F/180°C. Line the bottom of an 8-inch metal pie or cake pan with parchment paper, set aside. Or alternatively use an oven-safe skillet. 
  • Roll out dough between two sheets of parchment paper with a rolling pin.
  • Transfer dough to prepared pan. Rather than trimming the edges, we prefer to fold them inwards for a thicker edge. Blind bake for 8-12 minutes, or until the dough is fully set and it just begins to get some color.
  • Remove blind baked pizza from the oven and add fillings of choice. We layered ours with a generous helping of mozzarella, followed by our marinara sauce, ribboned zucchini, caramelized onions, more marinara sauce, more mozzarella, and pepperoni.
  • Return to oven and bake for 20-25 minutes, covering the edges with aluminum foil if excessive browning occurs. 
  • Serve right away, garnished with fresh basil (optional)! Though do keep in mind that it does re-heat very well.

Notes

NUTRITION INFORMATION:

YIELD: 8 slices
  • Fat 6g
  • Saturated Fat 1g
  • Cholesterol 20mg
  • Sodium 87mg
  • Potassium 7mg
  • Carbohydrates 4g
  • Fiber 2g
  • Protein 3g
  • Vitamin A 30IU
  • Calcium 30mg
  • Iron 0.7mg
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