This Keto Sheet Pan pizza has a low-carb crust and lots of delicious toppings.

Keto Sheet Pan Pizza

Hi everyone – It’s Jack. For a while now, I’ve been testing out some different low-carb Keto Sheet Pan Pizza recipes.  A good friend of ours started eating a keto diet a couple of years ago to help with migraines, so we always try to serve foods that he can enjoy when he and his family come to visit us.

More recently, I’ve been eating lower-carb too, to help lower my blood sugar and the number on our scale. Last week, we shared this other keto recipe – and wow – a lot of you checked out that recipe! So I figured I’d share this Keto Sheet Pan Pizza with you too. (And please let us know…would you like to see some more keto recipes here on A Family Feast?)

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Keto Sheet Pan Pizza

My goal here was to come up with an original, easy keto pizza dough that was high in fat, low in carbs, and moderate in protein which are the ideal nutritional macros for a keto recipe.

I read through dozens of keto pizza dough recipes, some using almond flour as the base (known as ‘fathead’ pizza), some using raw, ground chicken as the base, while others used cooked chicken as the base of the pizza crust. They all seemed good, but all suffered from a similar issue in that the amount of fat included was low and really didn’t fit the recommended keto recipe proportions.

I tested a few ideas, then created a Keto Sheet Pan Pizza recipe that uses sweet Italian sausage meat as the base, with almond and coconut flours to bind it together.

Not only is this Keto Sheet Pan Pizza really delicious, it checks all of the keto boxes along the way.

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Keto Sheet Pan Pizza

How do you make Keto Sheet Pan Pizza?

To create the pizza crust, I combined uncooked sweet Italian sausage, cream cheese, almond and coconut flours, as well as shredded mozzarella and Parmesan cheese, and eggs. I pressed the crust mixture into the bottom of a 13×9-inch quarter sheet pan, creating a edge of crust around the sides of the pan. I baked the crust just long enough to firm it up.

While the crust baked, I sautéed sliced bell peppers and onions, baby spinach, and garlic.

Finally, I spread some of our homemade pizza sauce over the baked crust, topped that with the sautéed vegetables, and added lots of cheese on top.

After one more round in the oven, our Keto Sheet Pan Pizza came out hot and melty, and absolutely delicious!

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Keto Sheet Pan Pizza

Even if you aren’t eating keto, or low-carb these days, you’ll love this Keto Sheet Pan Pizza!

Can I use ground beef or ground chicken for crust, instead of sausage?

We’ve been asked this question several times since we originally posted this recipe, and here’s our answer:

We haven’t tried doing so ourselves, but in theory it should work – although the texture won’t be the same.  The sausage has a lot more flavor and fat than either ground beef or chicken, so you should select a ground beef/chicken with a higher fat content if possible, and you should add more seasonings as well. If you’ve tried this swap, please let a comment and let us know how it came out!

You may enjoy these other keto recipes:

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Keto Sheet Pan Pizza

Keto Sheet Pan Pizza

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 slices
  • Category: pizza
  • Method: baked
  • Cuisine: Italian

Ingredients

Dough

½ pound sweet Italian sausage, removed from casings

2 tablespoons cream cheese

1 cup almond flour

¼ cup coconut flour

1 ½ cups shredded mozzarella cheese

¼ cup freshly grated Parmesan cheese

2 whole large eggs

Toppings

1 tablespoon olive oil

1 medium onion, sliced

1 medium Bell pepper sliced, (any bell pepper, green, red, yellow or orange)

8 ounces baby spinach

2 tablespoons fresh garlic passed through a garlic press

½ cup pizza sauce (leave out the sugar)

½ cup shredded sharp cheddar cheese

2 cups shredded mozzarella cheese


Instructions

Preheat oven to 375 degrees F.

In a medium bowl mix uncooked sausage meat, cream cheese, almond flour, coconut flour, 1 ½ cups mozzarella cheese, Parmesan cheese and eggs.

Spray a quarter sheet pan (13×9-inch) with kitchen pan spray.

Press the mixture into the pan making an even edge all the way around.

NOTE>…If mixture is not cold, refrigerate the filled pan for 30 minutes to firm up the crust before baking.

Bake 12 minutes, turning pan half way through baking.

While crust is baking, in a medium skillet with the olive oil over medium heat, saute onions and peppers for ten minutes until slightly soft. Add spinach and cook one minute to wilt.

Add garlic and remove from heat.

When crust comes out of oven, spread pizza sauce on bottom, top with cooked vegetables from pan, sprinkle on cheddar and mozzarella and bake for about 25 minutes, or until browned and melty. Place under the broiler for a minute if you desire it to be more browned.

Cut into eight portions and serve.

Keywords: keto sheet pan pizza

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Keto Sheet Pan Pizza - A Family Feast

This Keto Sheet Pan pizza has a low-carb crust and lots of delicious toppings.

 

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    Comments

  • Jessica wrote:

    1/4 of coconut flour seems like a lot. (Just my taste preferences lol) can you taste it in the cooked pizza? With all the toppings I’m assuming you can’t but just wondering before I give it a shot! Thanks!

    • Martha wrote:

      Hi Jessica – No…we couldn’t taste any coconut flavor. The juices from the sausage in the crust as well as the toppings cover up any hint of coconut. Hope you enjoy the pizza!

  • Nicole wrote:

    This recipe looks great, just wondering though….is the sausage meat cooked before making the dough or is included in the dough recipe raw.

    • Martha wrote:

      Hi Nicole – It’s added raw and it will cook as the pizza bakes. Enjoy!

  • Susan Cloer wrote:

    I can’t use almond flour would adding an additional 1/4 cup coconut flour and 2 more eggs work in this recipe.

    • Jack wrote:

      You are right on point. Eliminate the almond flour and increase the listed coconut flour to 1/2 cup total and add 2 eggs. That said, I have never tried this so let us know how it comes out.

  • Cin wrote:

    Can this be frozen after it’s made as only I can eat it in our family as lactose intolerant hubby.

    • Jack wrote:

      We haven’t tried it but I see no reason why it wouldn’t work. To reheat, I would stay away from the microwave and heat back up in a toaster oven if you have one to keep it from getting soggy.

  • Boni wrote:

    Wow!! We just made this for dinner and fell in love. In turned out perfect and took care of my pizza fix. Thanks for sharing. I bet we make this often.

    • Martha wrote:

      Thanks Boni – so glad you enjoyed the pizza!

  • Krystal b wrote:

    How it’s this keto? Unless you eat one piece.With 9 carbs. 2 pieces would put you over 15 carbs. And who eats 2 pieces of pizza and is done?

    • Martha wrote:

      Hi Krystal – A single serving (1 slice) of our recipe mirrors the nutritional breakout as other keto recipes in other keto cookbooks, and it would definitely work on a keto diet if you supplemented the slice with other low carb/high fat sides.

  • Michele wrote:

    Just wondering has anyone tried freezing this after baking. I have enough to make 2 and thought I could have one ready to just reheat out ofvthe freezer.

    • Martha wrote:

      Hi Michele – We haven’t frozen the pizza ourselves but I’ll leave your comment here in case any other readers have done so. (I think it would probably work!)

  • Mary wrote:

    How is this pizza when it’s cold?

    • Martha wrote:

      We think it’s delicious eaten cold – but you can always warm it back up in the oven or microwave if you prefer.

  • lani wrote:

    We’re egg free. Any suggestions for substitutions?

    • Martha wrote:

      Hi Lani – We’ve only made the recipe as written and haven’t tried any egg substitutes ourselves. We’ve read about mashed avocados being used as an egg substitute, but you are likely going to need to adapt the recipe further since the eggs function as a binder for the crust. I’m sorry we can’t be more help without some further testing in the kitchen.

  • Jackie wrote:

    I accidentally cooked the sausage first. Do you think it will still turn out ok?

    • Martha wrote:

      Hi Jackie – Apologies for the delay in responding to your question. I’m not sure – the uncooked sausage combined with the flours will cook together into the crust so if you’ve already cooked the sausage, it may not stick together.

  • Jeannette Shields wrote:

    I forgot to ask you if you mean fresh spinach that comes in a bag at the grocery store. …. and my store only sells cream cheese in the 8oz. square packages. How much cream cheese do I use? Thank you again.

    • Martha wrote:

      Hi Jeannette – Yes – fresh baby spinach from a bag. 2 tablespoons of cream cheese is 1 ounce.

  • Jeannette Shields wrote:

    This recipe looks very good! I have a few questions for you referring to eating “keto”. I am sensitive to gluten and dairy, so I don’t know if going keto would be “permissible ” to my body. What do you think? My next question sounds vain and maybe I am, but I have it so ingrained in my head that fats are bad for you because they make you gain weight and the skin on chicken and the marbling on meat is so gross and fat is bad for the heart, that I’m not sure if I can do it, but you look good and healthy!! So, if you keep putting out recipes like this, I might be willing to give it a shot. BUT, what do I do about the gluten and dairy????
    Also please give us /me keto breakfast ideas too!
    Thank you.

    • Martha wrote:

      Hi Jeannette – Great questions and yes, eating keto is definitely a big mind shift away from the low carb, low fat diets that I also grew up with. We aren’t experts on keto diets ourselves (still learning!) so if you want to learn more about it, I’d suggest finding a book about keto diets so you can better understand how the science works, and (even better) talking to your doctor. (This is the book we have: https://amzn.to/2Vdmf6h) Basically, you cut back so far on eating carbs that your body begins to burn fat instead – which often helps with weight loss. In my husband’s case, the low carb aspect of a keto diet is also helping reduce his blood sugar.

      For your gluten free requirements, almond and coconut flour are lower carb flours so that would work for you on a keto diet. High fat dairy is often eaten in a keto diet – so you’d have to find alternatives.

      Hope that helps – but we aren’t experts so definitely do your homework!

  • Linda Gubin wrote:

    Hi Jack! Am fairly new to Keto and have never made any Keto Pizza. I am wondering is there a recipe or product that does not have sugar for pizza sauce? I am so clueless!

    Thank you,

    Linda Gubin

  • Rebecca wrote:

    Can this be baked in a 13 by 9 glass pan? I understand this is the size of a quarter sheet pan.

    • Martha wrote:

      Sure Rebecca – the baking time might vary a bit (glass sometimes cooks faster) but you can definitely make this in a 13×9 dish.

  • Deborah wrote:

    I cannot wait to try this. Can you pick it up to eat it? Others I have tried fall apart and we have to use a fork.

    • Martha wrote:

      Hi Deborah – Yes – It’s a soft crust and a little greasy from the fat in the sausage, but it is firm enough to hold it with your hands if you’d like.

  • Kish wrote:

    What is the nutritional info for this recipe? Calories, fat, carbs, fiber?

    • Martha wrote:

      Kish – The nutritional information is right below the recipe

  • Rebecca Jacobs wrote:

    Yes! More Keto recipes, please!

    • Martha wrote:

      Will do Rebecca! 🙂

  • Sara wrote:

    Do you cook the sausage first or do you mix it in the crust raw?

    • Martha wrote:

      Hi Sara – Uncooked sausage is mixed it – it will cook as you back the pizza.

  • Lisa wrote:

    Jack

    I made this awesome pizza this morning for a lunch meeting appetizer addition. Oh my! It was gone before i noticed and everyone asked for the recipe! The only thing i did differently was omit the coconut flour(did not have on hand this morning),and it was just perfect. PLEASE put out more ketosis recipes, you get it! Thanks,Lisa

    • Jack wrote:

      Thank you so much. I actually really enjoy eating Keto. I feel my best when I stick to it so yes, more recipes coming. Trying to perfect a keto bread using yellow turnip. My first stab at it was good but too dense so version 2 tomorrow and keeping at it until it’s perfect.

      Thanks again, Jack

  • Laura ~ Raise Your Garden wrote:

    Keto pizza looks beyond fab! I’m drooling right now and want it for breakfast. Forget eggs! As for me, more keto recipes would be great!!! Especially sheets ones~ they are prefect for a family. I have blood sugar issues and have to watch my carbs. Thanks!

    • Martha wrote:

      Thank you Laura! (More keto recipes coming!) 🙂 Hope you love the pizza!

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