KETO DEEP DISH PIZZA RECIPE | This is the best keto pizza I’ve had in my whole life
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Seriously. Amazing. Keto Pizza. This keto deep dish pizza has all the characteristics of a true Chicago style pizza. With a thick crust made from cornmeal – except we don’t use cornmeal in this keto pizza recipe. We use lupin flour which has a similar appearance and flavor of cornmeal. We also add our cheese down first to allow for it to get melty without burning it. Then add the toppings – pepperoni. Then more cheese on the pizza and finally we spread a layer of low sugar marinara sauce.
*** NOTE: I found the exact lupin that I used. It’s lupin meal. I have it linked below.
There is no need to pre-bake this keto pizza crust. Just add all of your toppings on top of the dough and bake it in oven. To get that deep dish effect, I used a cast iron skillet (8 inches) but you can use a cake pan or a square baking dish as a substitute if you don’t own cast iron.
KETO DEEP DISH PIZZA RECIPE:
MY OTHER FAVORITE KETO PIZZA RECIPE:
KETO PIZZA PLAYLIST:
Rao’s Marinara Sauce:
Castiron skillet: or
Breville Food Processor:
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DEEP DISH KETO PIZZA RECIPE
1 ½ cups shredded mozzarella cheese
½ cup lupin meal
½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
½ cup shredded mozzarella cheese
12 slices pepperoni
⅓ cup low sugar marinara sauce
Melt mozzarella cheese in a glass bowl in the microwave at 60 second intervals until melted. Add melted cheese to a food processor along with flours, egg, baking powder and salt. Pulse until a dough ball forms. Press into a greased 6.5 or 8 inch cast iron skillet or cake pan. Press dough up along the edges. Sprinkle half of the cheese on top of the dough. Then layer down the pepperoni. Sprinkle remaining cheese. Spread sauce on top of the cheese. Bake at 350 degrees for 20 to 25 minutes. Broil on high for 2-3 minutes just to get the top of the pizza bubbly.
WANT MORE KETOFOCUS RECIPES????
Click here to learn How to Make Keto Dough & Keto Pizza:
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