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 🍕
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.
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.
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
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
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.