A rich, macro-friendly spin on iconic Chicago deep dish featuring an almond flour crust, seasoned meats, and melted cheese. Designed to maximize protein intake while keeping net carbohydrates low. Perfect for a hearty, satisfying dinner that fits active health goals.
Equipment
- 10-inch Cast-Iron Skillet
- Non-Stick Skillet
- Parchment Paper
- Silicone Spatula
Ingredients
- 1 ½ cups (168g) fine blanched almond flour
- ¼ cup (25g) unflavored whey protein isolate
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp fine sea salt
- 1 large egg + 2 tbsp liquid egg whites, beaten
- 2 tbsp unsalted butter, melted
- 170g (6 oz) 93% lean ground beef
- 115g (4 oz) Italian-style lean chicken sausage (casings removed)
- 45g (1.5 oz) turkey pepperoni, sliced
- ⅔ cup low-carb marinara sauce
- 1 ½ cups (168g) low-moisture, part-skim shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
Instructions
- Preheat oven to 190°C (375°F). Lightly coat a 10-inch cast-iron skillet with olive oil spray.
- Set a non-stick skillet over medium-high heat. Add ground beef and bulk chicken sausage, breaking them into small crumbles with a spatula. Cook for 6–7 minutes until fully browned. Transfer to a paper-towel-lined bowl to thoroughly drain rendered fat.
- In a mixing bowl, whisk almond flour, whey isolate, baking powder, garlic powder, and salt. Stir in the melted butter, whole egg, and egg whites until a firm, cohesive dough forms.
- Press the dough evenly across the bottom of the cast-iron skillet and 1 inch up the sides. Tip: Lightly wet your fingertips to keep the low-carb dough from sticking.
- Bake the bare crust at 190°C (375°F) for 8–10 minutes until lightly set and pale golden around the rim.
- Sprinkle half of the mozzarella (¾ cup) directly onto the warm crust bottom to protect against moisture. Layer the drained beef and sausage, spoon the thick marinara across the top, and layer the turkey pepperoni. Finish with the remaining mozzarella, Parmesan, and Italian seasoning.
- Bake at 190°C (375°F) for 18–20 minutes until the top cheese is bubbling and edges are deep golden-brown.
- Remove from the oven and let rest in the skillet for 8–10 minutes so the cheese sets before slicing into 6 wedges.
Notes
Reheating: Reheat in an air fryer or toaster oven at 175°C (350°F) for 5–7 minutes to restore crust crunch. Allergy Info: Contains tree nuts (almond flour), dairy (cheese, whey, butter), and eggs. Replace almond flour with sunflower seed flour 1:1 for nut-free needs. Flavor Boost: Brush the exposed crust rim with garlic herb butter right after pulling the pizza from the oven.
Nutrition
Calories: 395 · Fats: 26g · Cholesterol: 95mg · Sodium: 580mg · Potassium: 380mg · Total Carbohydrates: 9g · Fiber: 3g · Net Carbs: 6g · Sugars: 2g · Protein: 32g · Calcium: 260mg
