Sausage and Pepperoni Pizza Pie – Keto, Low Carb & Gluten Free

Sausage and Pepperoni Pizza Pie - Keto, Low Carb & Gluten Free

This is a cross between traditional pizza and a pot pie.  It’s honestly quite delicious and you can change up some of the ingredients, depending on which pizza toppings you prefer.  I used Italian sausage, pepperoni, Kalamata olives, Romano and mozzarella cheese, baked in my super easy  quiche crust to golden perfection!

Ingredients

For the Crust

2 cups super fine almond flour

1/4 cup grass-fed unsalted butter, melted

1 whole egg

For the Filling

2 cups shredded mozzarella cheese

2/3 cup Romano cheese, grated (or parmesan)

1/2 cup Italian sausage, cooked and crumbled

24 uncured pepperoni slices, quartered

1/4 cup Kalamata olives, pitted and halved

2 ounces tomato paste (mixed with to make 1/2 cup of sauce)

1/2 teaspoon garlic salt

1 teaspoon dried basil

1 clove garlic, minced

1/2 teaspoon dried oregano

Preparation

To Make the Crust

Preheat oven to 400F.

Add the almond flour, butter and egg to the bowl of a food processor and mix until a dough is formed.

Transfer the dough to a pie dish that has been sprayed with nonstick spray.

Press out the dough to cover the bottom and up the sides. Prick the bottom with a fork, cover with parchment paper and top with pie weights or dried beans.

Bake for 12 minutes, while you make the filling.

To Make the Filling

Add the tomato paste/water mixture to a measuring cup.

Add in the garlic, spices and herbs, then stir to combine.

Add in the sausage, pepperoni, Romano cheese and half of the shredded mozzarella cheese to a large mixing bowl.

Pour the sauce over the top and toss to combine, making sure everything is well mixed.

Add in the Kalamata olives and stir briefly.

Top with the remaining mozzarella cheese and bake for 15 minutes.

Increase temperature to 450F and bake for an additional 5 minutes or until the cheese is slightly golden.

Allow to cool slightly before serving.  Store leftovers in the fridge or freezer.

Sausage and Pepperoni Pizza Pie - Keto, Low Carb & Gluten Free

In case you are wondering why the crust seemingly shrunk, I cut the crust at the last minute!

Sausage and Pepperoni Pizza Pie - Keto, Low Carb & Gluten Free

Sausage and Pepperoni Pizza Pie - Keto, Low Carb & Gluten Free

Sausage and Pepperoni Pizza Pie - Keto, Low Carb & Gluten Free

Sausage and Pepperoni Pizza Pie - Keto, Low Carb & Gluten Free

Sausage and Pepperoni Pizza Pie - Keto, Low Carb & Gluten Free

Makes 8 Servings

Macros:  Fat 33 grams – Protein 21 grams – Carbs (net) 5 carbs


Sausage and Pepperoni Pizza Pie - Keto, Low Carb & Gluten Free
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This is a cross between traditional pizza and a pot pie.  It's honestly quite delicious and you can change up some of the ingredients, depending on which pizza toppings you prefer.  I used Italian sausage, pepperoni, Kalamata olives, Romano and mozzarella cheese, baked in my quiche crust to golden perfection!
Course: Main Course
Servings: 8
Ingredients
For the Crust
  • 2 cups super fine almond flour
  • 1/4 cup grass-fed unsalted butter melted
  • 1 whole egg
For the Filling
  • 2 cups shredded mozzarella cheese
  • 2/3 cup Romano cheese, grated (or parmesan)
  • 1/2 cup Italian sausage cooked and crumbled
  • 24 uncured pepperoni slices quartered
  • 1/4 cup Kalamata olives pitted and halved
  • 2 ounces tomato paste mixed with to make 1/2 cup of sauce
  • 1/2 teaspoon garlic salt
  • 1 teaspoon dried basil
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
Preparation
To Make the Crust
  1. Preheat oven to 400F.
  2. Add the almond flour, butter and egg to the bowl of a food processor and mix until a dough is formed.
  3. Transfer the dough to a pie dish that has been sprayed with nonstick spray. Press out the dough to cover the bottom and up the sides. Prick the bottom with a fork, cover with parchment paper and top with pie weights or dried beans.  Bake for 12 minutes, while you make the filling.
To Make the Filling
  1. Add the tomato paste/water mixture to a measuring cup.  Add in the garlic, spices and herbs, then stir to combine.  Add in the sausage, pepperoni, Romano cheese and half of the shredded mozzarella cheese to a large mixing bowl. 

  2. Pour the sauce over the top and toss to combine, making sure everything is well mixed. Add in the Kalamata olives and stir briefly. 

  3. Top with the remaining mozzarella cheese and bake for 15 minutes. Increase temperature to 450F and bake for an additional 5 minutes or until the cheese is slightly golden.

  4. Allow to cool slightly before serving.  Store leftovers in the fridge or freezer.

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