Servings 8
PREP10minutes mins
COOK30minutes mins
TOTAL40minutes mins
INGREDIENTS
FOR THE CRUST
- ▢2 cups super fine almond flour
- ▢¼ cup grass-fed unsalted butter, melted
- ▢1 whole egg
FOR THE FILLING
- ▢2 cups shredded mozzarella cheese
- ▢⅔ cup Romano cheese, grated (or parmesan)
- ▢½ cup Italian sausage, cooked and crumbled
- ▢24 uncured pepperoni slices, quartered
- ▢¼ cup Kalamata olives, pitted and halved
- ▢2 ounces tomato paste, mixed with water to make ½ cup of sauce
- ▢½ teaspoon garlic salt
- ▢1 teaspoon dried basil
- ▢1 clove garlic, minced
- ▢½ teaspoon dried oregano
INSTRUCTIONS
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 to a measuring cup and mix with enough water to make ½ of sauce total. 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.
CourseMain Course
CuisineItalian
Calories397kcal
Nutrition Facts
Keto Sausage and Pepperoni Pizza Pie
Amount per Serving
Calories
397
% Daily Value*
Fat
33
g
51
%
Saturated Fat
9
g
56
%
Carbohydrates
9
g
3
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
21
g
42
%
