Keto Sausage and Pepperoni Pizza Pie is loaded with all the classic flavors you love all baked in a buttery low carb pie crust. Layered with melted mozzarella, seasoned sausage, and crispy pepperoni, it’s the ultimate pizza fix.

Jump to:

• ❤️ Why You'll Love This Keto Sausage and Pepperoni Pizza Pie
• 🛒 Ingredients Keto Pizza Pie
• 🔪 How to Make Gluten Free Pizza
• ☑️ Storage Instructions
• 🍴 What to Serve with Keto Pizza Pie
• 💡 Tips
• 🔄 Substitutions and Additions
• Can I Make This Ahead of Time?
• Why is My Filling Runny?
• Is Pizza Keto?
• What are the Carbs in this Keto Pizza Pie?
• What Low Carb Pizza Toppings Are Best?
• Can I Use Coconut Flour for Gluten Free Pizza Crust?
• 🍽️ More Keto Pizza Recipes

❤️ Why You'll Love This Keto Sausage and Pepperoni Pizza Pie

• Classic pizza ingredients, baked in a savory pie crust
• Tasty low carb alternative to traditional pizza
• Family friendly, gluten-free and sugar-free
• Customize and add your favorite pizza toppings

A cross between traditional pizza and a pot pie, my Keto Sausage and Pepperoni Pizza Pie is the perfect solution when you’re craving a traditional slice. It starts with a flaky keto pie crust, then gets loaded up with cheesy, savory, pizza goodness. You still get those golden edges and melty center, just in a totally Keto-friendly way.

It’s hearty enough to satisfy the pizza lovers at the table, but still light enough to keep your macros in check. I love that how it taste and looks like something you'd bring out for a Friday movie night with friends but easy enough to whip up during the week. Plus, it’s completely customizable with your favorite toppings.  

If you prefer to skip the crust altogether, be sure to check out my Crustless Pizza recipe.

🛒 Ingredients Keto Pizza Pie

• Homemade Keto Pie Crust
• Mozzarella cheese
• Italian sausage
• Mushrooms
• Pepperoni slices

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• 9" pie tart with removable bottom
• Parchment paper
• Rolling pin

🔪 How to Make Gluten Free Pizza

Preheat oven to 375°F.

Prepare the pie crust, omitting the sweetener and roll out, then place in a 9" tart pan lined with parchment paper.

Pierce the bottom with a fork. Then cover with parchment paper and fill with pie weights or dried beans.

Bake for 12 minutes, while you prepare the filling.

Add in the pizza sauce, sausage, mushrooms and half of the shredded mozzarella cheese to a large mixing bowl.

Mix until well combined.

Spread the filling in the partially cooked pie crust.

Top with the remaining mozzarella cheese and pepperoni.

Bake for 15 minutes or until the cheese is melted and golden.

☑️ Storage Instructions

Fridge: While this pizza is best served fresh out of the oven you can store leftovers in an airtight container for up to 4 days. Reheat it in the oven at 350°F until warmed.

Freezer: Freeze individual slices wrapped in foil for up to 2 months. Thaw them overnight in the fridge before reheating.

🍴 What to Serve with Keto Pizza Pie

This pizza is a complete meal but for a classic combo and to add a few extra veggies, you can serve it with a simple Caesar Salad with this Homemade Dressing.

💡 Tips

• Don’t skip docking the crust. Poking the crust with a fork helps steam escape so it doesn't puff up unevenly while blind baking.
• If your crust starts to brown too quickly during the second bake, cover just the edges with strips of foil.
• Don’t use fresh mozzarella. It releases too much water and can make the filling watery.
• To check doneness without slicing, look for bubbling at the edges and slightly golden cheese across the top.

🔄 Substitutions and Additions

• Protein:  Swap the pepperoni for turkey pepperoni, spicy salami or even leftover shredded chicken.

• Veggies: Add green bell peppers or red onions for more veggie flavor.

• Olives: Add a few sliced kalamata olives for a briny touch.

• Heat: Mix in a few crushed red pepper flakes for a little spice.

• Mini pies: Turn it into mini pies using a muffin tin and cut rounds of crust.

Can I Make This Ahead of Time?

You can prep the crust and filling a day in advance, but assemble and bake just before serving.

Why is My Filling Runny?

If your mushrooms or sausage had too much moisture, it can affect the texture. Cook them down well first and drain all the moisture you can.

Is Pizza Keto?

Traditional pizza is certainly not recommended for those on Keto or low carb diets. The crust alone is loaded with gluten making the carbs way too high. The crust for this pizza pie is made from almond flour, a great low carb ingredient.

A lot of pizza sauces contain sugar, also making it not a great choice. By making your own Marinara, you can ensure you're getting a good, sugar free sauce with few carbs.

What are the Carbs in this Keto Pizza Pie?

This recipes makes 8 servings and each serving has 5 net carbs. If you change up the filling ingredients, be sure to adjust your macros accordingly.

What Low Carb Pizza Toppings Are Best?

I love just about every topping imaginable, but there are some that are much lower in carbs than others.

Sliced mushrooms, ground beef, green olives, artichoke hearts, pulled pork, shredded chicken, you name it! Any protein you enjoy will work great with this recipe. And if you love cheddar or another type of cheese, go for it! Pizza Pie is so versatile and can be switched up however you like.

In order to keep the carbs at a minimum, pineapple, store bought BBQ sauce or other ingredients with a lot of preservatives should be avoided. If you opt to use a store bought marinara instead of the homemade sauce in the recipe, be sure to check the label for added sugars.

Can I Use Coconut Flour for Gluten Free Pizza Crust?

You can use coconut flour, but you will definitely need to add more liquid as coconut flour is much more absorbent. It also have a little bit more of grainier texture which is why I prefer pizza crust made with almond flour.

🍽️ More Keto Pizza Recipes

• Pizza Stuffed Peppers
• Portobello Mini Pizza
• Cauliflower Pizza Crust
• Pizza with Fathead Dough
• Pepperoni Pizza Bagels

 

*Originally published on August 26, 2018, updated on August 15, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.