Keto Pepperoni Deep Dish Pizza

Martina SlajerovaUpdated 28 September 2023★★★★★5.0 (10 ratings)

Ready in 20m
3.1 g net carbs
304 kcal
Serves 5

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Keto Pepperoni Deep Dish Pizza (primal, low-carb, gluten-free)

This high-protein keto version of Chicago-style deep dish pepperoni pizza is the perfect keto meal to make any time of the day — breakfast, lunch and dinner!

The recipe is based on my Keto Ham & Cheese Dutch Baby Pancake with the base slightly modified and with a classic pepperoni pizza topping.

A disclaimer before you make this recipe. This pizza is delicious, however, don't expect the base to be just like the one you'd enjoy in a traditional Chicago-style deep dish pizza. The base does not taste like pizza dough. The texture is like a cross between Yorkshire pudding, soufflé and pancake.

The biggest advantage of the base is that it's almost zero-carb, and it's nut-free, coconut-free, carnivore and high in protein to keep hunger away. If you want to keep this pizza carnivore, skip the marinara and simply use any carnivore-approved topping such as different types of ham, cheese, bacon or eggs.

If you like this Keto Deep Dish Pepperoni Pizza, you may also like these recipes which use similar base:

Recipe Tips

A few of our readers asked about the best substitute with the egg white powder (powdered egg whites) used in this recipe. Egg white powder is made from dehydrated and powdered egg whites. The best alternative to use in this recipe is either egg white protein powder (isolate) or whey protein powder (isolate). Since powdered egg whites is quite dense, you may need to use 1.5 to 2 times more egg white powder or whey protein powder.

Another alternative you can try parmesan cheese — simply add more. The texture won't be the same as powdered egg whites make this pizza more bread-like, but it will be just as delicious. You can start with 4 tablespoons of extra parmesan cheese and add more if needed.

Step-by-step

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Separate the egg whites from the egg yolks.
Prepare the Marinara Sauce or use any sugar-free pizza sauce.
Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar). Beat until stiff peaks form. Add the egg white powder and beat again. Add the egg yolks.
Use a rubber spatula to gently fold in the egg yolks and grated parmesan cheese.
For the topping you'll need Marinara Sauce, sliced fresh mozzarella and pepperoni slices. Have these at hand.
Grease an ovenproof 8-inch (20-cm) skillet with olive oil (or avocado oil) and heat it over medium heat. Pour in the fluffy pancake mixture, and then cook on low heat for 1 minute. Add the marinara sauce, sliced mozzarella and pepperoni slices (2 at a time) in the middle, leaving about an inch (2.5 cm) on the sides.
Place in the preheated oven and bake for 12 to 15 minutes, until the pizza is cooked through and the cheese is melted.
Optionally, garnish with fresh basil and serve. Eat one slice for a light dish or two slices for a more satisfying meal, or up to three as needed. You can add bulk by serving this pizza with a simple side like this Arugula Salad.
Serve warm or store in the fridge for up to a day and reheat before serving.

Recipe