14 points Chicago Style Deep Dish Pizza

14 points Chicago Style Deep Dish Pizza

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Chicago Style Deep Dish Pizza

Chicago-Style Deep Dish Pizza A quintessential Chicago-style deep dish pizza makes an ideal weekend delight. It’s keto, gluten-free, and doesn’t use fathead dough either!
PREP TIME: 30 minutes
COOK TIME: 35 minutes
ADDITIONAL TIME: 10 minutes
TOTAL TIME: 1 hour 15 minutes

Ingredients

  • 2 cups Almond Flour
  • 1/4 cup Finely Grated Parmesan Cheese
  • 1 tbsp. Psyllium Husk Powder
  • 1 tsp Baking Powder
  • 6 tbsp. Cold Butter
  • 1 Egg
  • 2 tsp. Salt
  • 1/2 lb. Italian Sausage
  • 1 can (14.5 oz) Crushed Tomatoes
  • 2 tsp. Italian Seasonings
  • 1 tsp Salt
  • 1/4 Onion, grated
  • 1-2 Garlic cloves, minced
  • 2 cups Freshly Grated Mozzarella Cheese

Instructions

  1. In a food processor, combine the almond flour, parmesan, baking powder, psyllium husk, and salt. Pulse to mix. Add the diced cold butter and pulse again until the butter is incorporated into the dry ingredients. Finally, add the egg and pulse until the dough forms a ball. Set it aside.
  2. In a 9″ cast iron skillet, carefully press the Italian sausage into the base of the pan. Cook over medium heat until the bottom is browned. Flip it carefully and cook the other side. Once fully cooked, place on a paper towel to drain excess grease. Allow the pan to cool while preparing the sauce.
  3. In a small pot, combine the crushed tomatoes, grated onion, garlic, salt, and Italian seasoning. Cook on low heat, breaking down the tomatoes with a wooden spoon if necessary.
  4. Grate the cheese and set it aside.
  5. Preheat your grill (set for indirect heat) or oven to 400°F. Assemble the base of the deep dish pizza by pressing the dough into the base of the pan and a few inches up the sides, like a pie. Use a fork to poke holes throughout the crust. Par-bake the crust for 15 minutes.
  6. After par-baking, fill the deep dish pizza with the remaining layers. First, layer the dough with the cheese, add the sausage patty, and then cover it with the sauce. Place it back on the grill (or oven) and continue to bake for another 15-20 minutes until the crust is golden brown and the sauce is bubbly.
  7. Remove from heat and let sit for about 10 minutes before cutting and serving. Sprinkle with extra parmesan cheese and red pepper flakes if desired.

Notes
Not a fan of sausage? Replace the sausage patty with your favorite pizza toppings!

Nutrition Information:
Yield: 8 servings
Serving Size: 1 slice

  • Calories: 467
  • Total Fat: 38g
  • Saturated Fat: 14g
  • Trans Fat: 0g
  • Unsaturated Fat: 24g
  • Cholesterol: 87mg
  • Sodium: 1556mg
  • Carbohydrates: 12g
  • Net Carbohydrates: 6g
  • Fiber: 6g
  • Sugar: 5g
  • Protein: 21g

Weight Watchers Points: 14 points per serving

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