Your favorite pizza toppings baked in a savory pie crust and topped with gooey mozzarella cheese!
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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!
What's in Pepperoni Keto Pizza Pie
- Super fine almond flour
- Grass-fed unsalted butter
- Mozzarella cheese
- Romano cheese (or parmesan)
- Italian sausage
- Uncured pepperoni slices
- Kalamata olives
- Tomato paste
- Garlic salt
- Dried basil
- Dried oregano
*Exact measurements are listed in the recipe card below.
How to Make Keto Pizza PieI
To Make the Almond Flour Pizza Crust
Preheat the oven to 400F.
Add the almond flour, butter and egg to the bowl of a food processor and mix until a dough is formed.
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 Pizza Pie Filling
Add the tomato paste to a measuring cup and mix with enough water to make ½ of sauce total.
Then 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 5 minutes longer or until the cheese is slightly golden. Allow to cool slightly before serving. Store leftovers in the fridge or freezer.
In case you are wondering why the crust seemingly shrunk, I cut the crust at the last minute. You can do the same or leave it at it for extra crust.
If the edges of the crust look at though they are getting too brown, tent some aluminum foil around the edges.
Can I Freeze Keto Pizza Pie?
There is no question gluten free pizza is best when served fresh, but don't throw away those leftovers. Place them in an air tight container and put them in the freezer for up to a couple of months.
To reheat, just place the frozen pizza pie in an oven proof dish, covered with aluminum foil and heat for about 30 minutes or until warmed all the way through.
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
Keto Sausage and Pepperoni Pizza Pie
For the Crust
- 2 cups super fine almond flour
- ¼ cup grass-fed unsalted butter, melted
- 1 whole egg
For the Filling
- 2 cups shredded mozzarella cheese
- ⅔ cup Romano cheese, grated (or parmesan)
- ½ cup Italian sausage, cooked and crumbled
- 24 uncured pepperoni slices, quartered
- ¼ cup Kalamata olives, pitted and halved
- 2 ounces tomato paste, mixed with water to make ½ cup of sauce
- ½ teaspoon garlic salt
- 1 teaspoon dried basil
- 1 clove garlic, minced
- ½ teaspoon dried oregano
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.
To Make the Filling
- Add the tomato paste to a measuring cup and mix with enough water to make ½ of sauce total. 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.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve, Erythritol, Allulose, or Monk Fruit.Share on Facebook Share on Twitter
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