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This Keto Sheet Pan Pizza is a delicious twist on an old classic. A low-carb sausage crust is topped with cheese and lots of delicious toppings.

Keto Sheet Pan Pizza

Who can resist a hot, homemade, pizza gooey with melted cheese and topped with onions and sweet peppers? Not us!

Our Keto Sheet Pan Pizza with Sausage Crust is sure to please the low-carb fans at your table. But even if you aren’t following a keto diet yourself – you’ll love this fantastic pizza too!

We used a three-cheese blend of shredded mozzarella, Parmesan, and cream cheese. Then we combine that with sauteed vegetables and spinach for toppings. The ingredients are baked on a crust made from a combination of coconut flour, almond flour, Parmesan, mozzarella, and sweet Italian sausage. Yes – This recipe tastes just as amazing as it sounds.

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Keto Sheet Pan Pizza

Why this recipe works

Our goal in developing this recipe was to come up with an original, easy, keto pizza dough that was high in fat, low in carbs, and moderate in protein the ideal nutritional macros for any keto recipe.

After reading through dozens of keto pizza recipes, many were made using almond flour as the base (aka ‘fathead’ pizza), others used raw, ground chicken for the crust, and still others used cooked chicken. They all seemed good, but they suffered from a similar issue in that the amount of fat included was low, and really didn’t fit the recommended keto recipe proportions.

Our keto pizza checks all of the keto boxes along the way thanks to sweet Italian sausage crust as the base, with low-carb almond and coconut flours to bind it together. Topped with cheese and vegetables – this pizza has the ideal balance of macros with all of the mouthwatering flavors you want.

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Keto Sheet Pan Pizza

Why You’ll Love our Keto Sheet Pan Pizza with Sausage Crust

  • It’s delicious. Who doesn’t love sausage and cheese topped with veggies and more cheese?
  • The macros are in step with your keto goals. You never knew keto could taste so good!
  • Delicious leftovers. Just pop the extra slices into an airtight container and store in the fridge.

Key Ingredients and Substitutions

  • Sausage – Use sweet Italian sausage with the casings removed, or buy bulk Italian sausage. If you prefer things a little spicier, use hot Italian sausage instead. We’ve been asked a lot about swapping in ground turkey, chicken, or beef – and you can, but the texture, flavors and macros will be different. You’ll also need to add additional seasonings to the crust since these meats lack the same flavor of sausage.
  • Almond and Coconut Flour – These flours are important for texture and keep the carb count low as well. If you do choose to use a different flour, do a little reading to find a quality substitute that won’t compromise your flavor or carb levels.
  • Cheese – What would pizza be without cheese? We use mozzarella and freshly grated Parmesan. These go in the crust to help the sausage and other ingredients bind, and they are also used as toppings too.
  • Homemade Pizza Sauce – We made our keto pizza with our easy no-cook Homemade Pizza Sauce, leaving out the sugar to keep the macros in line. You can also use a keto-friendly jarred sauce.
  • Toppings – These are a matter of preference of course, but choose veggies with great flavor and low carbs for your toppings. We chose peppers, onions and spinach.

Special Supplies Needed

  • A quarter sheet pan or shallow baking dish that measures 13 x 9 inches. You could use a slightly larger pan – the pizza crust will be thinner though.

How do you make Keto Pizza with a sausage crust?

  1. Mix the Dough. After preheating the oven, remove the sausage from its casings. Then mix all of the crust ingredients together in a bowl until well combined.
  2. Bake the Crust.  Press the crust onto a greased quarter sheet pan, creating an even edge of crust around the sides of the pan. At this point, you want the crust to be somewhat firm, so pop it into the fridge for 30 minutes or so before you bake it if needed.
  3. Prep and Saute the Veggies. While the crust bakes, prepare your toppings. Chop your onions and peppers. Then saute them in olive oil, adding the spinach right at the end so it just wilts. Remove your pan from the heat and set it aside until you’re ready to assemble the pizza.
  4. Top and Bake. After the first bake, top the crust with pizza sauce, then with those yummy veggies. Cover the entire pizza with more cheese, then bake. (We like our cheese nice and gooey and golden, so after 25 minutes of baking, we broiled it for just a bit to give the topping that nice golden caramelized color.)
  5. Serve and Enjoy! Cut your pizza into eight slices and enjoy it hot out of the oven.

 

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Keto Sheet Pan Pizza

 

Frequently asked Questions

  • Can I use regular or self-rising flour in the recipe? No. Since this is a low carb recipe, using regular flour would require many other alterations. Stick with the coconut and almond flour for this one.
  • Does keto pizza freeze well? Yes. After the pizza is cool, simply wrap any leftovers tightly in plastic and place in the freezer.
  • Can I use a different kind of meat such as ground beef in this recipe? We haven’t tried different meats ourselves, but it should work. You’ll want to add extra seasonings, since the sausage has more flavor than other meats. Also be aware that using a different type of meat will alter the keto macro balance, but by all means, try it out and see how you like it.

This post originally appeared on A Family Feast in April 2019. We’ve made some updates to the post but the delicious recipe remains the same.)

You may enjoy these other keto recipes:

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Keto Sheet Pan Pizza

Keto Sheet Pan Pizza with Sausage Crust

  • 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

Description

Nutritional Information for this recipe is provided at the bottom of this recipe card. Scroll down.


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

  • 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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