A deep dish Chicago-style pizza made low carb and gluten-free. This is the low carb pizza recipe you've been looking for!
2 cups almond flour
3 tbsp unflavored whey protein powder
2 tbsp coconut flour
2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp xanthan gum
2 large eggs, lightly beaten
1/4 cup butter, melted
12 oz Jones Dairy Farm Sausage Roll
3/4 lb mozzarella, thinly sliced (not shredded)
1 1/2 cups marinara or pizza sauce (no sugar added) - try my 15-Minute Tomato Sauce if you want to make your own
2 cloves garlic
1 tsp dried oregano
2 ounces sliced pepperoni or additional sausage (optional)
3/4 cup finely shredded Parmesan cheese
Preheat oven to 325F and lightly grease a 12 inch oven-proof skillet (preferably cast iron but regular skillets will work well too).
In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
Stir in eggs and butter until dough comes together. It will be quite sticky.
Turn out dough onto a large piece of parchment, and then pat into a rough circle.
Top with another piece of parchment and roll out to a large circle about 14 inches in diameter and 1/4 inch thickness. Peel off top piece of parchment paper.
Carefully flip crust with bottom parchment still attached into prepared skillet. Gently peel parchment off (don't worry if it cracks or breaks a little, it's easy to patch back together).
Press crust into pan evenly and push down the edges of crust to below the edges of the skillet. Crimp edges of crust a bit.
Bake for 10 minutes, then remove and set aside while preparing the filling.
Increase oven temperature to 400F.
In another large skillet over medium heat, brown sausage until cooked through, breaking up clumps with the back of a wooden spoon.
Lay half of the mozzarella slices over the bottom of the crust, making sure to cover it well. Top with cooked sausage.
Spread sauce over sausage, sprinkle with garlic and oregano and layer remaining mozzarella slices over sauce. Top with additional cooked sausage or sliced pepperoni, if desired. Sprinkle with parmesan cheese.
Cover the edges of the crust with strips of tin foil and bake pizza 30 minutes, until cheese is bubbly and browned.
Let cool 5 to 10 minutes before serving.
Read more at http://alldayidreamaboutfood.com/2014/06/deep-dish-skillet-sausage-pizza.html#jJpRsSJ3cYKO6XDM.99