Low carb deep dish pan pizza
Ingredients
Crust
- ½ tsp granulated sugar
- 1½ tsp active dry yeast
- 1 tbsp hot water
- 1 cup (4 oz.) almond flour
- ¼ cup (¾ oz.) whey protein isolate (unflavored)
- 4 tbsp baking powder
- 3 cups (12 oz.) shredded mozzarella cheese
- 1 cup (8 oz.) cream cheese, softened
- 4 large eggs
- 1 tsp olive oil, plus more for hands
Toppings
- 3 oz. tomato paste
- 1 tsp Italian seasoning
- 6 oz. fresh Italian sausage, cooked and crumbled
- 2 oz. sliced pepperoni
- 1½ oz. (42/3 tbsp) sliced green bell peppers
- 1 oz. sliced white onions
- 8 oz. (2 cups) shredded mozzarella cheese
Instructions
Crust
In a small bowl, mix together the sugar, yeast, and hot water. Set aside, uncovered, to activate the yeast.
In a medium-sized bowl, whisk together the almond flour, whey protein isolate, and baking powder. Set aside.
In a large saucepan over medium-low heat, stir together and melt the mozzarella and cream cheese. Remove from heat. Add the melted cheese mixture to the almond flour mixture, and stir to combine. Add the eggs and yeast mixture. Using a wooden spoon or your hands, mix the dough until smooth. Cover the dough, and set aside in a warm place to rise for 30 to 35 minutes. The dough will be very wet.
Preheat the oven to 375°F (190°C). Coat a 14" (35 cm), non-stick, deep-dish pizza pan with olive oil.
Pour the dough into the prepared pan. Coat your hands with olive oil and smooth the dough to the edges and at least ½" (1 cm) up the sides of the pan. The dough should not be more than ¼" (0.5 cm) thick across the bottom of the pan. Keep your hands covered in oil to prevent the dough from sticking to your hands.
Toppings
Dollop small spoonfuls of tomato paste onto the crust, and spread gently over the dough. Sprinkle the Italian seasoning evenly over the tomato paste. Top with the sausage, pepperoni, bell peppers, onions, and mozzarella cheese.
Bake for 20 to 25 minutes on the middle rack, or until the top, is bubbly and browned. Remove from oven and let sit for at least 10 minutes before serving.
Refrigerate leftovers for up to 5 days or freeze the baked pizza slices wrapped in freezer paper for up to 3 months.
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