Do you hear that?? Those are angels singing a heavenly chorus as white light shines down on this pizza.
This is the holy grail of keto pizzas.
When Bryan and I lived in Chicago, we definitely learned to love authentic, deep dish pizza (as evidenced by the start of our weight gain). Deep dish pizzas have a thick crust, topped with a thick layer of toppings and cheese. The sauce is added last and is garnished with grated Parmesan cheese.
Other than the KeDough pizza we tried last week, all other keto pizzas have had ultra thin crusts or no crust at all. Not this pizza! It is thick, hearty, and filling.
So, get ready, crust lovers! Here’s a little taste of Chicagoland just for you...keto style!
42 slices Hormel pepperoni
1 cup sliced mushrooms
Other pizza toppings, as desired
1 cup shredded mozzarella cheese
1 cup low sugar pizza sauce
Grated Parmesan cheese
Preheat oven to 350F.
Place mozzarella cheese in glass mixing bowl and microwave for 45 seconds.
Add almond flour, eggs, bacon grease, and seasoning to melted cheese. Mix until well combined.
Place dough in 8-inch cast iron skillet and spread on bottom and up sides. Using a spatula or the bottom of a juice glass works well.
Bake at 350F for 18-20 minutes.
- Layer pepperoni and mushrooms (and any other desired toppings) on the finished crust.
- Cover pepperoni/toppings with mozzarella cheese.
- Spoon on sauce to cover entire pizza.
- Sprinkle with grated Parmesan cheese.
- Place back in oven at 350F for 30 minutes.
- Let pizza cool for 10 minutes before slicing.