Sausage and Pepperoni Pizza Pie - Keto, Low Carb & Gluten Free
Italian sausage, pepperoni, Kalamata olives, Romano and mozzarella cheese, baked in my super easy quiche crust to golden perfection!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
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
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.
Calories: 397kcal | Carbohydrates: 9g | Protein: 21g | Fat: 33g | Saturated Fat: 9g | Fiber: 4g | Sugar: 2g