This gluten free and keto deep dish pizza is simply awesome: loaded with veggies and a healthy dose of cheese.
Gluten Free & Keto Deep Dish Pizza 🍕
Oh-Sooo-Cheesy 🧀
This keto deep dish pizza is loaded with layered flavors, all wrapped up in a killer grain free crust. Plus, it just so happens to be a great way of upping your veggies-to-crust ratio. i.e. an excellent way to do pizza in January.
And, while you can definitely turn this keto deep dish pizza into a regular flat one, we highly urge you to load up on various veggies (think zucchini or sautéed peppers and onions) for the filling, making each slice all the better. And very filling.
The Dough
You might (or not!) be surprised to hear (again!) that we use our grain-free tortilla dough here…! Still, we did fix it up a bit to make it more dough-like, but kept it dairy free. Because as much as we love fat head dough, we’re not fortunate enough to be able to stomach that much cheese (and we prefer to use up our allowance in the toppings!).
Just keep in mind that you’ll want to give it a quick blind bake first, and get it nice and sturdy before you add in the fillings. It also puffs up a bit more this way. Double win.
The Flours 🔍
We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, and baking powder. Optional (but highly recommended!) add-ins are: active dry yeast (works for flavor, not rise), dried basil and garlic powder.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.
No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
The Filling 🧀🍅🥒
We layered this keto deep-dish pizza with a generous helping of mozzarella, followed by our marinara sauce (make sure it’s very thick), ribboned zucchini, caramelized onions, more marinara sauce, more mozzarella, and pepperoni. Boom! 💥
Having said that, feel free to fill it up with whatever floats your boat. Think ground beef, chorizo, sautéed peppers… endless possibilities await!
Gluten Free & Keto Deep Dish Pizza
This gluten free & keto deep dish pizza is loaded with layered flavors, all wrapped up in a killer grain free crust. Plus, it just so happens to be a great way of upping your veggies-to-crust ratio. i.e. an excellent way to do pizza in January.
Oh, and if baking with cups rather than grams is your thing, just click on US Customary at the bottom of the ingredients for an instant conversion.
Ingredients
For the keto pizza dough:
- 96 g almond flour
- 24 g coconut flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 2 teaspoons active dry yeast optional
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon kosher salt depending on whether sweet or savory
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3-7 teaspoons water as needed
Filling suggestions:
- 1-2 cups our keto marinara sauce to taste
- 1-2 cups mozzarella cheese to taste
- 1 medium zucchini ribboned in mandolin
- caramelized onions to taste
- pepperoni or salami to taste
Instructions
For the keto dough:
Add almond flour, coconut flour, xanthan gum, baking powder, yeast, basil, garlic powder and salt to food processor. Pulse until thoroughly combined.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water, adding just enough for it to come together into a ball. The dough will be sticky to touch from the xanthan gum, but still very sturdy.
Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. The dough should be smooth and not cracked, in which case get it back to the food processor and add in more water 1 teaspoon at a time. Allow dough to rest for 10 minutes at room temperature (and up to 5 days in the fridge).
For the filling:
Preheat oven to 350°F/180°C. Line the bottom of an 8-inch metal pie or cake pan with parchment paper, set aside. Or alternatively use an oven-safe skillet.
Roll out dough between two sheets of parchment paper with a rolling pin.
Transfer dough to prepared pan. Rather than trimming the edges, we prefer to fold them inwards for a thicker edge. Blind bake for 8-12 minutes, or until the dough is fully set and it just begins to get some color.
Remove blind baked pizza from the oven and add fillings of choice. We layered ours with a generous helping of mozzarella, followed by our marinara sauce, ribboned zucchini, caramelized onions, more marinara sauce, more mozzarella, and pepperoni.
Return to oven and bake for 20-25 minutes, covering the edges with aluminum foil if excessive browning occurs.
Serve right away, garnished with fresh basil (optional)! Though do keep in mind that it does re-heat very well.
Recipe Notes
Please note that nutrition facts below are estimated for the dough only, as nutrition values for toppings vary widely.
Thank you for this recipe, Paola! The crust is really good!
Just made this. Never made homemade pizza dough before but this was super easy. Marinara sauce is delicious. Thank you!
VERY tasty pizza option, especially if you’re getting close to leaving a keto diet and would like a low carb pizza option that isn’t fathead dough. I found that my only issue was my own personal distaste for coconut flour. Perhaps a little more garlic powder or a little onion powder can help others with a slight aversion to coconut flour. I ended up using an 8 inch springform pan for my pizza and doubled the recipe for an extra thick dough. I would suggest blind baking longer than 12 minutes if you plan to do this, of course!
How did the recipe work with the springform pan?
It held up great!
I am going to make this tonight. I’m hoping the dough attachment on my hand mixer will suffice since I don’t have a food processor. We will see. Also, just FYI, the total time of 15 minutes listed at the top of the recipe is incorrect. You say to rest the dough for 10, blind bake for 8-12, then cook after toppings added for 20-25 minutes. So maybe a minimum of 45 minutes or so to allow time to mix and knead? Anyway, I’m excited to try this. I’ve only made fathead pizza dough.
I noticed you mention that the dough can be kept in the fridge for 5 days. Can the dough also be frozen for future use? Thank you for this awesome dough and all your amazing recipes!
I was thinking, do you think this would work with nutritional yeast instead of active dry? It has a similar flavor and fewer carbohydrates in a 1/4 cup, but i love this pizza so much that i worry about messing up the texture or the bind.
Hi Charlise! Unfortunately nutritional yeast isn’t a good sub, as even though they share the name ‘yeast’ keep in mind that they’re completely different ingredients. Your pizza simply won’t rise at all without the active dry yeast, and if you add nutritional yeast it will have a cheesy flavor. I hope this helps xo!
Oh…i see. I thought since in the recipe you stated that the yeast was for flavor, not rise, that it might work as a sub. Thanks for the feedback. I love your recipes!
Sorry I thought you were in the other pizza recipe (Sunday lol!). You can just skip it here altogether and it works 😉 xo!
Hi! Does the pan need to be greased with butter, coconut oil, or parchment paper before baking? Thanks!
Hi Cari! You don’t need to, the dough doesn’t stick (and if you add oil it just won’t stay put!) xo!
Thank you for the quick response! I’ve been grain free/low carb for more than 4 years and just recently found your amazing site and recipes! I rarely make pizza anymore (I really don’t bake at all!), especially since fathead dough has soooo much cheese, like you mentioned, and I’m super pumped to make this tonight! Thanks again. 🙂
This pizza looks amazing! How many slices do you consider is a serving? Just wondering if it was 4 carbs a slice or for a couple slices! Thanks
Hi Heidi! 4g total (2g net) is the amount per slice 😉 xo!
What kind of pan do you use to bake this in?
Hi TJ! I used a fluted tart pan, but any cake pan would work great too. xo
So how thick should this get? Mine has been cooking for 30min and it’s like soup. The tomatoes were watery and then added water like the recipe stated. But not sure how this is going to thicken.
Hi there, I’m not sure what you mean? The marinara sauce? If your tomatoes were watery (did you used canned?) and then added more water, you’ll want to cook it until the water evaporates and and you’re left with a nice thick sauce. Generally, good quality Italian tomatoes are VERY thick and the sauce would be done within 15-30 minutes. Hope this helps xo
Yes. The marinara sauce. Sorry I just realized I posted this under the wrong recipe. I did use organic San Marzano canned tomatoes and they were really watery. I ended up cooking for 1.5 hours and they were still liquid and not thick. Think I will try a different brand next time. But it tastes delicious and is by far the best sauce I have ever made. Thank you for the response!
I live off your tortillas and remembered you mentioned this was coming out. OH MY WORD. So outstanding! I recommend your site to absolutely everyone because your amazing recipes make keto completely sustainable. Thank you so much for another amazing recipe, you have made such a difference in my life. My 16 month old is allergic to gluten as well and now I have all these amazing recipes so she never misses out on anything. You are the best!!
Angelina THANK YOU so much for your wonderful comment! Makes me so happy to hear you’re enjoying the recipes so much (and also for your little one!). I get that completely as I was diagnosed with Celiacs a few years back, and being such a foodie my world ‘collapsed’. So SUPER happy to share some yummy-ness to suit our new lifestyle! xo!!
Made this yesterday for dinner, along with your marinara (wow btw!), and the whole family ate it up like a charm! Pizza night is back on!
So happy you guys loved it Dianne! And YUP, the marinara is totally awesome 😉 xo!
Your email came in very hand today as I was browsing for pizza at that very instant! For real crazy! And as soon as I read your tortilla recipe was involved I made it and WOW WOW WOW! I did it exactly as you suggested, zucchini onions and all. AND it really is so filling! I didn’t have to stop myself to eat it like with fathead, after two slices I was done!
Hi Stace! That’s so awesome! I’m happy you loved it and thanks so much as always for your comments! xo
Hello!
This looks delicious and I bet it taste even better! I have tried many of your recipes and have loved every one of them!
I was wondering though if I could substitute the xanthan gum with guar gum? I have had success in the past with substituting these two but I saw you said this ingredient is very important so I want to be sure before I waste food..
I apologise for any inconveniences and thank you for the mouth watering recipes!
Hi Caitlynn! So glad you’ve enjoyed the recipes you have whipped up! And no worries, comments are never inconvenience 😉
Have you tried the tortilla recipe with guar gum? They’re one of the same pretty much… otherwise tbh I haven’t tried this recipe with it so cannot guarantee it, but guar gum is the closest sub to xanthan gum so it should still work quite well. If I’m not mistaken though, you do need to use a little extra? I believe Bob’s has a handy conversion tool for that.
Hope this helps and if decide to go for it please report back! xo!
Deep dish pizza is my favorite food!! Not being able to eat it has been one of the toughest part of having a low carb diet. I am so happy right now. You can bet that I will be making this.
YAY! Hopefully you’ll love it as much as I do! xo!
I am spending my weekend cooking your recipes 🙂 this is delicious! I used Rao’s sauce since I had a jar in the cabinet. Any thoughts on freezing the pizza?
I’m not sure if it’ll become soggy with freezing!
I look forward to your posts EVERY DAY! And you NEVER disappoint wow! Totally drooling right now!
I have been using your tortilla dough for mini pizzas for a couple months already! LOVE this idea though! Will definitely be trying it tomorrow for family brunch