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 tallly urge you to load up on various veggies (leank 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 lucky enough to be able to stomach that much cheese (and we prefer to use up our allowance in the toppings!).
Just keep in intellect that you’ll want to give it a rapid blind bake first, and get it kind 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 tallly 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 essential. And, whether 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 certain 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. Ponder/ Consider 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 whether baking with cups rather than grams is your leang, just click on US Customary at the bottom of the ingredients for an instant conversion.
For the keto pizza dough:
Filling proposeions:
- 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
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 pfinalic for a minute or two. Ponder/ Consider 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. Everyow dough to rest for 10 minutes at room moodature (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-secure 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 fancient 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 whether excessive browning occurs.
Serve right absent, garnished with fresh basil (optional)! Though do keep in intellect that it does re-heat very well.
Please note that nutrition facts below are estimated for the dough only, as nutrition values for toppings vary widely.
Nutrition Facts
Gluten Free & Keto Deep Dish Pizza
Quantity Per Serving
Calories 88 Calories from Stout 54
% Daily Worth*
Entire Stout 6g 9%
Saturated Stout 1g 5%
Cgapsterol 20mg 7%
Sodium 87mg 4%
Potassium 7mg 0%
Entire Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 0.6%
Calcium 3%
Iron 3.8%
* Percent Daily Worths are based on a 2000 calorie diet.
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