Keto Deep Dish Pizza
A thick, golden fathead crust packed into a skillet, layered Chicago-style with mozzarella, Italian sausage, and a zesty no-sugar marinara. Just 6.4g net carbs per slice and ready in about 50 minutes, it delivers all the deep dish comfort with none of the wheat.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto deep dish pizza brings Chicago-style comfort to a low-carb table, with a sturdy fathead crust pressed tall up a cast iron skillet and layered with melty mozzarella, savory Italian sausage, and zesty marinara. At 6.4g net carbs per slice, it satisfies the craving without breaking ketosis.
Ingredients
- 2 cups shredded low-moisture mozzarella (for the crust)
- 3 oz cream cheese, cubed
- 1 1/2 cups almond flour
- 2 tbsp ground psyllium husk
- 1 large egg
- 1 tsp baking powder
- 1 tsp Italian seasoning
- 1/2 lb Italian sausage, casings removed
- 2/3 cup no-sugar-added marinara sauce
- 2 cups shredded mozzarella (for layering)
- 1/3 cup grated parmesan
- 2 tbsp olive oil (to grease the pan)
Instructions
- 1
Preheat oven to 375°F and brush a 9-inch cast iron skillet or springform pan generously with the olive oil. Brown the Italian sausage in a separate skillet over medium heat, breaking it up, until cooked through; set aside to drain.
- 2
Make the fathead dough: microwave the 2 cups crust mozzarella and cream cheese in 30-second bursts, stirring between, until fully melted and smooth (about 90 seconds total). Quickly stir in the almond flour, psyllium husk, egg, baking powder, and Italian seasoning until a uniform dough forms. Knead with oiled hands for 1 minute.
- 3
Press the warm dough evenly into the bottom and about 1 1/2 inches up the sides of the prepared pan to form a deep dish shell. Prick the base a few times with a fork and pre-bake for 12 minutes until just set and lightly golden.
- 4
Layer Chicago-style: spread half the 2 cups layering mozzarella over the par-baked crust, scatter the cooked sausage on top, then add the remaining mozzarella. Spoon the marinara over the cheese and finish with the grated parmesan.
- 5
Return to the oven and bake 16 to 18 minutes, until the cheese is bubbling and the crust edges are deep golden. If the top needs color, broil for 1 to 2 minutes.
- 6
Let the pizza rest in the pan for 10 minutes so it sets, then run a knife around the edge, slice into 6 wedges, and serve.
Tips & notes
- Resting is essential — cutting too soon makes the deep dish slide apart. Ten minutes lets the cheese and crust firm into clean slices.
- Swap the Italian sausage for pepperoni, cooked ground beef, or sautéed mushrooms and bell pepper to vary it; adjust net carbs slightly for veggie additions.
- Store leftovers covered in the fridge up to 4 days. Reheat in a 350°F oven or skillet rather than the microwave to keep the crust from going soft.
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Frequently asked questions
- How many carbs are in keto deep dish pizza?
- Each of the 6 slices has 6.4g net carbs (9.8g total carbs minus 3.4g fiber), along with 472 calories, 27g protein, and 37g fat. The recipe yields 6 generous deep dish wedges.
- What makes the crust hold up like real deep dish?
- It's a fathead dough — melted mozzarella and cream cheese bound with almond flour, egg, and psyllium husk. The psyllium adds structure and a bread-like chew, so you can press it tall up the sides of the pan without it collapsing.
- Can I make this pizza ahead of time?
- Yes. You can press and pre-bake the crust up to a day ahead, then refrigerate it. Add the fillings and finish baking just before serving. Fully baked slices also keep well for 4 days and reheat best in the oven.
