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Slice of keto pizza
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4.03 from 49 votes

Keto Deep Dish Pepperoni Pizza

A flavorful Chicago Style low-carb pizza loaded with mozzarella and pepperoni!
Course Dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 slices
Calories 209kcal


  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 2 tsp xantham gum
  • 1 tsp baking powder aluminum free
  • 1/2 tsp italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1-1/2 tsp apple cider vinegar
  • 1 egg lightly beaten
  • 2 - 4 tbsp water as needed
  • 2 cups mozzarella cheese, divided
  • 1-1/2 cups pizza sauce, divided low carb
  • 2 ounces pepperoni slices


  • Preheat oven to 350°. Grease then line bottom of 8-inch metal spring-form pan with parchment paper. Or use an oven-safe skillet.
  • Add the flours, xantham gum, baking powder, Italian seasoning, garlic powder and salt to food processor. Pulse until dry ingredients are combined.
  • Pour in apple cider vinegar, pulse until evenly distributed. Pour in egg and pulse until combined.
  • Add water 1 tablespoon at a time, pulsing after each addition, until dough forms a ball. Dough will be sticky, but maintain the ball shape in your hand.
  • Wrap the ball of dough in plastic wrap and lightly knead with fingertips until smooth. If the dough will not hold together or has cracks in it (it's too dry) , return the ball to the processor and add more water 1 teaspoon at a time. Re-wrap in plastic and knead again until smooth.
  • Roll out the dough between sheets of parchment paper until roughly 10-inches round. Remove the top piece of parchment and transfer the dough to the pan by laying the dough, parchment side up over the pan.
  • Carefully remove the top layer of parchment. Gently push the dough down into the pan, smoothing the dough down into the bottom with your fingers and 1-inch up the sides of the pan. Fold any excess dough over the dough on the sides and pinch together.
  • Blind bake the dough 10 - 12 minutes on center rack of preheated oven until crust begins to turn golden brown in spots.
  • Remove crust from the oven and add toppings.
  • Sprinkle 1/3 of mozzarella over the crust in an even layer. Spread 1/2 of pizza sauce over the cheese. Add another 1/3 of the mozzarella over the sauce. Place 1/2 of the pepperoni slices over the cheese. Spread remaining sauce over the pepperoni, add remaining mozzarella cheese and then finishing with pepperoni on top.
  • Bake 20 -25 minutes on center rack of oven until cheese is melted and pepperoni is desired crisp.
  • After baking, place pan under broiler for 1 - 2 minutes if you like extra crispy cheese layer and pepperoni.


For this recipe, I used an 8-inch springform pan with removable bottom.


Calories: 209kcal | Carbohydrates: 8.1g | Protein: 15.3g | Fat: 13.4g | Fiber: 4.1g | Sugar: 2.7g