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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

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

  • DY wrote:

    Hello, does this freeze well? It looks absolutely amazing!

    • Martha wrote:

      Sure DY – you can freeze it tightly wrapped in plastic.

  • Dana Hankins wrote:

    This is the best keto pizza recipe I have ever eaten. It is delicious. I add sausage and or hamburger meat with veggies for toppings. My whole family lives it. I do not make any other pizza recipe now. I would love to see your other keto recipes. Thanks so much!!

  • Shelby B wrote:

    I have no where to buy coconut flour due to where I live and can’t order online, again to where I live. I went to 5 different stores with no luck. How could I substitute the coconut flour?

    • Martha wrote:

      Hi Shelby – I found this article online that talks about some coconut flour substitutions – you will need to adjust the quantities based on the absorbancy of whichever flour you use instead: https://foodsguy.com/best-coconut-flour-substitutes/
      Hope this helps!

  • Sr Ann Claire Rhoads DC wrote:

    Thanks Jack— I’m trying this recipe today….. it’s looking good and I made plain cheese and pepperoni…. it’s in the oven… appreciate your adjustments too! I have been on Keto for 2 years…. I’ve kept the weight off(55lb). Most of it anyway;)

    • Jack wrote:

      Hi Sister, glad you liked the recipe. Took quite a few attempts before I was happy with the final results. So happy to hear you have kept the weight off, good for you. We have a friend that has been on Keto for five years to try and eliminate constant migraines. So far he is migraine free so Keto has many benefits.

      Good luck and stick with it.
      Jack

  • Lori wrote:

    SO. DELICIOUS!
    We loved dinner tonight and will DEFINITELY be making this pizza again!

    • Martha wrote:

      Thanks Lori!

  • Nola wrote:

    Followed the recipe exactly but used minced chicken (as that’s what I had in the freezer!) I’m not sure what it’s meant to taste like with the sausage meat, but it tasted great with the chicken mince- I did add some spices – paprika, mixed herbs, garlic and onion powder.. I added bacon to the veggie topping, as well as danish feta cheese and some jalapeño peppers…yum. I am so happy to have found a perfect keto pizza…thank you!

    • Martha wrote:

      You’re welcome Nola! You did exactly the right thing – bumping up the spices with the chicken. (With sausage, you could have gotten by without it.)

  • Ronnie wrote:

    Hi Martha, I spaced on baking the crust first so I ended up putting it all together. The crust will still cook right? Just not crispy?

    • Martha wrote:

      Hi Ronnie – You’ll probably need to cook the pizza for longer, but also note that even baking the crust ahead of time, this is a softer crust pizza, unless you really bake the crust ahead of time until very dry. (As written in the recipe, it’s a soft crust). Hope that helps!

  • Jo wrote:

    Easy and good. This was my first time making something like this with keto ingredients.
    Will make this again.

    • Martha wrote:

      Thanks Jo!

  • Jeannie S Lawson wrote:

    Going to try pizza. Thank you

    • Martha wrote:

      You’re very welcome Jeannie – hope you enjoy the recipe!

  • Sonya wrote:

    Wow! My husband will love this one. He’s definitely a pizza fanatic!

    • Martha wrote:

      Hope he loves it Sonya!

  • Phil wrote:

    This was easy and super tasty! Great recipe 🙂

    • Martha wrote:

      Thanks Phil!

  • Jennifer wrote:

    I used ground beef and it was amazing!! Very good recipe. Thanks for sharing.

    • Martha wrote:

      You’re welcome Jennifer – glad you liked it!

  • Jennifer wrote:

    Very very good! I truly didn’t know what to expect out of the crust, but was pleasantly surprised. I put All the ingredients for the crust in a food processor and then smashed it down into the pan, Sprinkled with garlic powder and onion powder than baked it and added all the stuff thank you for sharing it was great !

    • Martha wrote:

      Thanks – glad you enjoyed the recipe!

  • Susan DucotB wrote:

    Do you think this recipe eould work without including meat? Looks great, but we’re vegetarians .

  • Sherry wrote:

    Thank-you so much for this recipe. I felt like I was eating real pizza! Mine was a bit “gushy” but I used a pizza stone instead of a sheet pan so that was probably the reason, however the taste was super good!!!

    • Martha wrote:

      Thanks Sherry!

  • David P wrote:

    Giving this recipe 5 Stars….in a vacuum. My clever way of saying when it comes to non-traditional pizza crusts, this one ROCKS !!!! 5 stars because I’m intentionally in serious denial of regular pizza crusts for a comparison. Does that make sense? What is my criteria for a healthy KETO or LC pizza crust? I don’t require much really. Please hold my toppings; please let me pick it up and eat it with my hands without falling apart; and don’t taste bad/weird.
    THIS CRUST ACCOMPLISHES all that. Although I know now that next time it is better to let it cool for 10 minutes….otherwise I’m going to need a fork. That I am going to hold on to this recipe, and I am a Pizza elitist, who happens also to be diabetic, is my way of saying this KETO PIZZA is a WINNER !!! CONGRATULATIONS AND THANK YOU !!!!

    • Martha wrote:

      Hi David – This is one of my favorite reader comments of all time! 🙂 So glad you enjoyed the pizza!

  • Paula Jackson wrote:

    I love your Recipe Thankssssssss

    • Martha wrote:

      You’re very welcome Paula! 🙂

  • Stephanie wrote:

    Your recipes are awesome but your page is a full on struggle with pop ups , ads , the videos cut off in mid video for an add. I recommend hiring someone to streamline your page.

    • Martha wrote:

      Thanks for your feedback Stephanie

  • Misty wrote:

    This sounds delightful!

    • Martha wrote:

      Hope you enjoy the recipe Misty

  • Misty wrote:

    Tried this for the first time. It turned out great!! I used breakfast sausage instead of Italian. Also, used all the normal supreme pizza ingredients instead of adding spinach. My husband liked it for being low carb but definitely not ur typical pizza joint pizza but great alternative!! My 11 yr old son, wasn’t as convinced but added more Parmesan on top which he loves stinky feet cheese 😜 he’s funny like that!! 🤣 overall it was a great substitute for pizza!! Very filling!!

    • Martha wrote:

      Thanks Misty – I’m guessing the breakfast sausage added a sweet flavor to the pizza rather than the spicier, savory flavor of the Italian sausage? Either way, glad you enjoyed it!

  • Cathy Krause wrote:

    I prepared this recipe exactly as printed, and we disliked it so much. While the flavor of pizza was there, overall it was like eating a piece of baked cheese. The texture was off-putting. Calling the base a crust is deceiving. It’s grainy and wet. I couldn’t get through one slice. I tried again this evening, but it’s not going to happen. My husband ate two slices last night for dinner, but let me know that he wasn’t going to try again. So, 1/2 of a “pie” in the trash.
    We have been doing KETO for close to 2 years, and I have made some very interesting recipes. This is by far the most disappointing.

    • Martha wrote:

      Thanks for your feedback Cathy.

  • Nicole wrote:

    Do you have to use sausage in the crust? I realize it’s used to hold the crust together but I don’t want to make a special trip the store. Can I use mild sausage or ground beef as a substitute?

    • Martha wrote:

      Hi Nicole – We answer this in the post, right above the recipe: 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!

  • Joyce wrote:

    Can you use another type of sausage? I just don’t like Italian sausage.

    • Martha wrote:

      Hi Joyce – If you have another uncooked, softer textured sausage that you prefer, you can use that – you may want to adjust the seasonings as well. Precooked or cured sausages won’t work.

  • Cici wrote:

    I really wanted to love this recipe, but it’s basically a failure because I think the “crust” is very unappealing. It is neither a meatza crust nor a fathead crust. I was thinking it would be somewhere between the two, but sadly it is not. I have been eating it all week for lunch because I wasn’t willing to toss my expensive ingredients and it continues to disappoint. The topping is quite delicious, which is the only thing that made it tolerable to eat. As the author is admittedly not a keto expert, I think a little more practice might be helpful when creating keto recipes. Macros are not the only thing that matters! Taste & texture are equally as important!

    • Martha wrote:

      Thanks for your feedback Cici, we’re sorry you were disappointed.

  • A. Lee Rollins wrote:

    Oh my word!!!! This pizza was amazing!!!! I went Keto a couple of weeks ago and I’ve been wanting to make this pizza. My one Road-Block, my Father-in-law., who is a PICKY eater. I’ve fooled him before with healthy meals, but tonight, he went back for 2nds and 3rds. I think a couple more meals and he’ll be on board towards a more healthy diet. Thank you so much!!!!!!!

    • Martha wrote:

      You’re welcome – so glad to hear that the pizza was a hit! 🙂

  • Colleen wrote:

    Could you make this recipe with plant-based sausage?

    • Martha wrote:

      We’ve never tried doing so Colleen, nor have we eaten plant-based sausage – so I can’t say.

  • Cat wrote:

    My son said he really liked it but it would be better with less spinach or have only a bit on top (not cooked with the onions and peppers.) I disagree – you couldn’t even taste it – he just doesn’t like green things on his pizza. We agreed that we would call it Pizza Bake because the crust wasn’t pizza like but it was good! We added pepperoni on top. It was very good -I would make it again. It was a bit strange mixing Italian sausage into the crust but it worked.

    • Martha wrote:

      Thanks for your feedback Cat!

  • Julie wrote:

    This is so yummy. I will definitely be making this on a regular basis. I think you could add any toppings to it that you wanted. I did your suggested veggies and added mushrooms and chopped pepperoni too.
    I may try the recipe with ground turkey instead of sausage just to experiment. We enjoyed this better than any ot the other lo carb pizza crusts we’ve tried. Thank you!

    • Martha wrote:

      You’re welcome Julie! Ground turkey has less fat that sausage so you may need to adjust some of the other crust ingredients too!

  • Anna wrote:

    Can you substitute Monterey Jack cheese for Mozzarella?

    • Martha wrote:

      Sure Anna – it won’t be as stringy when melted, but it will still be delicious!

  • Tara wrote:

    I am allergic to pork. Have you ever used any other meat besides sausage?

    • Martha wrote:

      Hi Tara – We included some notes in the post right above the recipe about swapping in ground beef or chicken….here’s what we wrote:

      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!

  • Carly wrote:

    This looks so good! I’m excited to try it! I have one question I’m hoping you can help me with — I would like to use regular flour instead of the coconut and almond flours. Do you know how much I would use to substitute for these two items?

    • Martha wrote:

      Hi Carly – This recipe was specially developed to be a keto recipe. Without some kitchen testing, we’d only be guessing at the amount of all-purpose flour to swap in – it wouldn’t be a one-to-one swap and it would likely need some other tweaks since all-purpose flour has less moisture than almond and coconut flour. It also wouldn’t be lower carb anymore.

      We do have a ‘real’ pizza crust recipe that uses flour and yeast, which you can see here – it could be made into a sheet pan pizza: https://www.afamilyfeast.com/sunday-cooking-lesson-perfect-pizza-dough/

      Sorry we can’t be more help without developing a new recipe.

  • Laci G. wrote:

    AMAZING! Better than Chicago deep dish! 2nd time was even better than first time I made this. First time I didn’t use the coconut flour, 2nd time I did. It was PERFECTION! I added cooked Italian sausage green and yellow peppers. THANK YOU!!!

    • Martha wrote:

      You’re welcome Laci – glad you enjoyed the pizza!

  • Bailey wrote:

    This was delicious and satisfied all pizza cravings! I added a layer of turkey pepperoni on top of the sauce before putting the veggies on. Overall, it was an excellent dish, and I’ll be making it again!

    • Martha wrote:

      Thanks Bailey!

  • Renee wrote:

    OMG!! I made this pizza today and it was absolutely delicious!! I also followed the homemade pizza sauce recipe and substituted the regular sugar with 1 tbsp of monkfruit sweetener. This recipe definitely satisfied my pizza craving today! I will be making this again really soon!!

    • Martha wrote:

      Glad you enjoyed the pizza Renee!

  • Yvonne wrote:

    I have a question! I cooked this tonight but the sausage did not seem cooked enough. I had to drain sone grease too and stuck it back in the oven. It just seemed extremely think. Should I have used a larger pan or pushed the sausage mix even flatter? It had a good flavor once I kept sticking it back in the oven, but was just very thick to my liking.

    • Martha wrote:

      Hi Yvonne – If you want a thinner crust, sure, you can use a larger pan. You can also cook the crust for longer before adding the toppings if you prefer/need to.

  • Felicia wrote:

    Is the carbs for the whole pizza or per slice?

    • Martha wrote:

      Per slice

  • sue wrote:

    So good! Finally found a wonderful substitute for traditional pizza! You can make it your own! Good hot or cold. Thank you.

    • Martha wrote:

      You’re welcome Sue – glad you enjoyed the pizza!

  • Karen McDaniels wrote:

    This was really good! My husband said it was a keeper! Excellent! I did add mushrooms and pepperoni to the toppings.

    • Martha wrote:

      So glad you enjoyed the pizza Karen!

  • Pam wrote:

    This is one of the worst blogs I have seen for an extreme number of ads. It might have good recipes but it’s so unpleasant to fight through the ads, who could tell. It’s gotten where you can’t read a blog or even get through the recipes without a multitude of ads of which most have nothing to do with the blog. I believe Congress is going to need to step in because this situation has become ridiculous. And apparently authors are so desperate to make money, they don’t care that we can’t even read through their information without ads popping up constantly in the middle and more and more – right on top of what we are reading. And because they keep resetting, it causes the screen to keep jumping and resetting as they load throughout the page. They aren’t even cooking ads, or your own books etc and they are all over the page. Bloggers need to fight back and demand that this situation stops or shut down as a group. If you don’t, someone else is going to do it for you. I would have liked to follow your blog but it’s just too much of a jumbled mess and difficult to read. Another issue – why is this comment “center adjusted” – it should be left margin adjusted. If you will send me an actual email address, I will send you screenshots of what we are dealing with in just a minute or two of viewing this one recipe (keto pizza) in terms of excessive ads. Maybe you just don’t care, and money is more important. And it doesn’t do any good to close them, because another pops up just as fast. Absolutely horrible.

    • Martha wrote:

      Thanks for your feedback Pam – we do run ads to offset the costs of providing you with free recipes. Otherwise, our recipes would have to be provided behind a paywall and you would have to pay for any recipes you are interested in seeing. Having said that, I am on our site constantly and don’t experience the issues you are describing. And all of our ads can be closed if they are hampering your viewing. Would you let me know what kind of device/browser you are using to view our site so I can try to recreate the issue? Thank you,
      Martha

  • Jocelyne wrote:

    This keto pizza looks amazing ! Having celiac disease, I’m okay with almond and coconut flour but a member of my family is allergic to almonds and coconut. Can you suggest other flours as a substitute ? Looking forward to your response ! Thank you.

  • FREIDIA MARTINDALE wrote:

    Going to try this soon! It would be great to see more Keto recipes! Just started the journey myself. Be well : ) freidia

  • Dorothy wrote:

    Just pulled it out of the oven. Smells heavenly. Ant wait to eat it

    • Martha wrote:

      Hope you love it Dorothy!

  • Michele Lawford wrote:

    This was by far one of the best Keto recipes I’ve ever made!! So, thank you!! My grandson, who only eats “cheese pizza”, ate it and liked it. I made my own pizza sauce and put more than you recommended, much better. I think when I make it again I will only use 3/4 a cup of almond flour and whatever 1/2 of a 1/4 cup of coconut flour is. But, thank you!! It was delicious!!!

    • Martha wrote:

      Thanks Michele!

  • Audrey O wrote:

    I’m not keto but would love to try this recipe. I have almond flour, but not coconut flour . I’d hate to go buy some knowing that I prob won’t use it for much else. What changes would I have to make if I omitted the coconut flour?

    • Jack wrote:

      Audrey
      If you read the comments, one other reader omitted the coconut flour and just added more almond flour. In some delicate baked recipes that wouldn’t work because coconut flour absorbs more liquid that almond flour but in this case, it didn’t matter as much. The finished pizza may just be a little more moist.

      Good luck,
      Jack

  • Alayna wrote:

    Do you think using turkey sausage would be okay for this recipe?

    • Jack wrote:

      Alayna

      Part of the role of the pork sausage is it’s high fat content as a Keto recipe. The fat combines with the flours for the perfect textured crust. Turkey sausage is not as high in fat content and may make the pizza dry and crumble. Although I have never tested this, I suppose you could try adding some oil, shortening or lard to compensate for the missing fat as long as the total weight of meat and fat is 1/2 pound. Again, untested theory.

      Good luck,
      Jack

  • sue wrote:

    cannot have spinach….what would you sub with please?

    • Martha wrote:

      Any other greens – kale, swiss chard, etc. Since those take longer to cook than spinach you would need to pre-cook them before adding to the pizza.

  • Simone wrote:

    This pizza was delicious and easy to make. Keto AND non-Keto eaters loved it! Great flavors. The sausage crust was ingenious…tasty without the keto hazard of the crust falling apart. Thank you!

    • Martha wrote:

      You’re welcome Simone! Glad the recipe was hit!

  • michelle wrote:

    amazing!

    • Martha wrote:

      Thanks!

  • Lisa f wrote:

    What can I substitute thr almond flour with. I have a kid that has a nut allergy

  • Pamela wrote:

    Jack, thank you for sharing your amazing talent with us! I made this this morning for lunch, added pepperoni and it was amazing! I have a new Keto favorite. Thank you so much!

    • Martha wrote:

      So glad you enjoyed the pizza Pamela! I’ll be sure to let Jack know! 🙂

  • Cindy wrote:

    Wow this is such a great recipe! Really easy to throw together & just delicious! Will make this over & over again for sure! Thx so much for this little gem! Wondering if you have any suggestions for crisping up the crust? It’s so tasty as is, but I would love to get it a little crispy if possible…

    • Martha wrote:

      Hi Cindy – Jack answered this same question a few weeks ago, here was his earlier response: “I would leave the crust in for five to ten minutes more before topping. After topping, cover edge with foil so it doesn’t burn and cook the recommended length of time but when broiling, leave it under a little longer. Doing it this way, you get the bottom a little crispier on the first bake and the top a little darker when broiled without burning the crust edge.” You could also play around with the proportions of ingredients – less sausage/more flour

  • Susan Fumando wrote:

    Made rhis recipe it was like lasagna with out the noodles. So good

    • Martha wrote:

      Glad you liked it Susan!

  • Gail Blankenship wrote:

    Tried this las night…it was wonderful!!! Thank you so much for the great recipe! And yes, I would love to see more Keto recipes from you.

  • Sandy wrote:

    I made it with an Italian chicken sausage and it was delicious. I also added black olives, peperoncinis, zucchini, and mushrooms. We loved it!

    • Martha wrote:

      Sounds delicious Sandy -so glad the recipe was a hit!

  • Jacque wrote:

    Hi Jack. I was wondering if I can use the parmesan in the can instead of freshly grated? Usually, I can substitute but not always. What do you think?

    • Martha wrote:

      In a pinch – yes…although freshly grated is the best. (Sometimes the canned stuff is full of fillers!) I’m not sure how the canned Parmesan compares to the fresh in terms of nutritional information so you’ll need to check that…

  • Joyce wrote:

    So good I would cook crust longer than 12 but overall the best I have tried so far

    • Martha wrote:

      Thanks Joyce!

  • Peggy wrote:

    Can I freeze this, since I couldn’t eat it all at one time myself? If so, should I bake it first?

    • Martha wrote:

      Hi Peggy – The recipe calls for pre-baking the crust before you top it…You could freeze a portion of it before the pre-bake, or after the pre-bake – then just continue from one of those two steps once you’ve thawed it. Hope that helps!

  • Ang wrote:

    This pizza was okay … the crust was a soft crust. I was hoping for a crisp crust. What can I omit or add to get a crispier crust?

    • Martha wrote:

      Hi Ang – Jack just answered this same question a few days ago, here was his earlier response: “I would leave the crust in for five to ten minutes more before topping. After topping, cover edge with foil so it doesn’t burn and cook the recommended length of time but when broiling, leave it under a little longer. Doing it this way, you get the bottom a little crispier on the first bake and the top a little darker when broiled without burning the crust edge.” You could also play around with the proportions of ingredients – less sausage/more flour

  • Bethany wrote:

    Can’t find any nutrition information anywhere in this post. Help!

    • Martha wrote:

      Hi Bethany – it’s at the very bottom of the recipe card.

  • Kevin wrote:

    I haven’t tried this recipe yet I was thinking about it until I saw the grams of carbs and they are extremely high for a keto recipe so I may not attempt it sorry!

    • Martha wrote:

      Thanks for your feedback Kevin.

  • Kathy wrote:

    What can be substituted for the flours? Allergies here. Is there any other healthy alternative?

  • Cristina wrote:

    Looks amazing! Can’t wait to make it. Doesn’t it have to have less carbs to be keto? I’m pretty new at this. Thanks so much!

    • Martha wrote:

      Hi Cristina – Following a ketogenic diet, by definition, simply involves limiting your carb/sugar intake to reach a physical state of ketosis. As long as you are counting your overall carbs and monitoring your ketone levels, a slice of this pizza could easily fit into a keto diet. Hope that helps!

  • Shelly Irwin wrote:

    Great tasting pizza! Any suggestions on how to crisp up the crust more?

    • Jack wrote:

      Great question. I would leave the crust in for five to ten minutes more before topping. After topping, cover edge with foil so it doesn’t burn and cook the recommended length of time but when broiling, leave it under a little longer. Doing it this way, you get the bottom a little crispier on the first bake and the top a little darker when broiled without burning the crust edge.

      Good luck,
      Jack

  • Maria wrote:

    I’ve been wanting to make this for a while and today I finally did. It was so good, I did add pepperoni because my kids like it and it turned out really good. Thank you

    • Martha wrote:

      You’re welcome Maria! Glad the recipe was a hit!

  • Pat Thompsom wrote:

    I just made this pizza and it is amazing. I did not use the peppers because my husband is not a lover of them, but I had extra sausage so I fried it with the onion and he LOVED it! I would add some Italian seasoning the next time I make it jut to give it some zip!

    • Martha wrote:

      Thanks Pat!!

  • Nanci wrote:

    Roasted eggplant would be a great topping too!

    • Martha wrote:

      Great idea Nanci!

  • Mira wrote:

    How does this crust compare to a regular yeast crust. Is it like a quick bread which doesn’t rise or does it seem to have a “fried” tendency because of the sausage?

    Net carbs of 8.8 g. is high. Is most of that from the flours?

    The sodium is awfully high from the cheeses & sausage. A family member has high blood pressure and can’t eat a lot of salt. The only workaround would be to cut back on the cheese and replace the sausage with ground beef. Have you tried any workarounds to lower the salt content in this recipe?

    • Martha wrote:

      Hi Mira – We’ve only made the recipe as written. The texture is a softer bread-like meat crust once it’s cooked. The sausage adds flavor and fat so if you swap in ground beef, you’ll need to make other adjustments including spices and fat to keep the crust from falling apart. (And the nutritional counts will be completely different.) Sounds like this recipe isn’t right for you with all of your concerns and restrictions – you might want to look at a ‘fat head’ pizza crust recipe – there are lots of them online and don’t use the sausage. Hope that helps!

  • Jwills wrote:

    Love love love!!

    • Martha wrote:

      Thank you!

  • Bri wrote:

    If I leave the sugar out of the homemade pizza sauce, how does that effect the nutritional values as far as sugar and carbs go? Since the sauce recipe calls for 2 tbsps sugar, I’m thinking/hoping it would bring the sugar value down if I didn’t include it?

    • Martha wrote:

      Hi Bri – We noted in the recipe ingredients list that you should leave out the sugar…so the nutritional information you see below the recipe already assumes you’ve left it out.

  • Lisa Botterman-Goetz wrote:

    Can this be doubled in a full size sheet pan(jelly roll size)?

    • Martha wrote:

      Hi Lisa – We haven’t tried doing so ourselves, but I don’t see a reason why you can’t. I suspect the baking time will be longer. Please let us know how it comes out!

  • Darla wrote:

    How would regular flour work in this recipe, instead of almond and coconut flour?

    • Martha wrote:

      Hi Darla – Regular flour will add more carbs, so if that doesn’t bother you, you could certainly try it. I suspect you’ll need to tweak the recipe a bit since almond and coconut flours have more moisture than regular all-purpose flour.

  • Rebecca Waller wrote:

    If we don’t add sausage to the crust recipe, will it hold up as a crust or fall apart without the grease from the sausage?

    • Martha wrote:

      Hi Rebecca – Did you see my response to your earlier question? The sausage helps bind the crust (along with the eggs) as well as gives it flavor. We haven’t tried omitting the sausage all together so I’m not sure what you’d be left with.

  • Rebecca wrote:

    If I use this “crust” recipe without the sausage, will it still seem like a crust without the grease from the sausage? or is the grease essential for holding the crust together?

    • Martha wrote:

      Hi Rebecca – The sausage helps bind the crust (along with the eggs) as well as gives it flavor. We haven’t tried omitting the sausage all together so I’m not sure what you’d be left with.

  • Carol wrote:

    When you mix the crust is it by hand or hand mixer?

    • Martha wrote:

      Hi Carol – By hand with a spoon or spatula. If it helps, there is a video showing how we made the pizza right below the recipe. Hope you enjoy the pizza!

  • Tamara Valdiserri wrote:

    My daughter has T1 diabetes and we have to be pretty accurate when counting carbs. How big is your slice of pizza to get the carbs listed below? 4 x 4? Thank you! My apologies if it listed somewhere and I didn’t see it.

    • Martha wrote:

      Hi Tamara – We made the pizza in a 9×13-inch pan and cut it into 8 slices…so 4.5 x 3.25 inches is the exact measurement based on the size of the pan and number of servings. Hope that helps!

  • Elle wrote:

    This was excellent! Thank you for the fantastic recipe!

    • Martha wrote:

      You’re welcome Elle – so glad you enjoyed the pizza!

  • Stephanie Valcourt wrote:

    Can you use other toppings, like mushrooms and pepperoni?

    • Martha wrote:

      Sure Stephanie – you can put whatever toppings on your pizza that you’d like. You’ll just want to recalculate the carbs if you are looking to stay within a certain carb count.

  • Lynnette Wooten wrote:

    You have changed my new ‘food world’ Jack! When I started Keto I thought I would no longer be able to have my Friday night pizza…until I found your recipe. This pizza is the best this connoisseur has ever had, bare none!! Thank you SO much for taking the time to create this wonderful pizza! I have been using our garlic elk sausage for the crust (with some additional spices) and every time I make it I add more toppings. So yummy, thanks again
    Lynnette

    • Jack wrote:

      Thank you so much Lynnette. I have had venison, buffalo and even squirrel but never elk. I need to try this.

      Thanks again, Jack

  • pam lawton wrote:

    your site does not give nutrition facts-fat,carbs,fiber etc

    • Martha wrote:

      Pam – If you scroll to the bottom of the recipe card, you’ll see all of that information.

  • Lisa Sluder wrote:

    Finally! A pizza that is good; really, really good. I have tried fathead, lots of cheese, crustless – and by far this is fantastic! I used a mix of Jimmy dean mild and hot sausage, but did everything else the same – and I am so very excited to have found a pizza that is easy and delicious! Thanks Jack! I look forward to trying more of your recipes! ~Lisa/NC

    • Martha wrote:

      We’re so glad you enjoyed the pizza Lisa!

  • Alice wrote:

    Is there a macros count or nutritional values for this recipe? KETO?

    • Martha wrote:

      Yes – please scroll down to see that information below the recipe

  • Veronica wrote:

    How many net carbs does a slice have? This doesn’t seem very keto to me.

    • Martha wrote:

      Hi Veronica – To calculate the net carbs of any recipe (not just ours) you’ll take the total carbs and subtract out the fiber = net carbs. The nutrition card for this recipe at the bottom of the recipe – but to save you the calculation, it’s 8.8 net carbs per slice. Hope that helps!

  • Kathryn wrote:

    Will this recipe work without the sausage?

    • Martha wrote:

      The sausage is a pretty big component of the crust, so no, you can’t just leave it out without swapping in something else to bind the ingredients together.

  • Susan Hidlebaugh wrote:

    Was very good. Will make it again, adding a bit of oregano or Italian seasoning to the sauce. Did not use bell pepper because I don’t like them, but added sliced sautéed mushrooms and black olives. My husband gave it two thumbs up!

    • Martha wrote:

      Thanks Susan!

  • Sharon wrote:

    This sounds really good just wondering if I use ground Turkey will it lower carbs thank you for your recipe’s

    • Martha wrote:

      Hi Sharon – Unless you are using a sausage with lots of fillers, the carb count isn’t much different between sausage and ground turkey. Since sausage has more flavor and fat, if you swap in ground sausage you will likely want to make some other adjustments to the recipe since our original recipe includes ingredients in the crust that will absorb some of the sausage fat as it cooks. Hope that helps.

  • Lori Epting wrote:

    I made this last night and it was delicious! I used Italian chicken sausage. The chicken sausage wasn’t the easiest to remove from the casing and is a different consistency from other sausage so I put it in my mini chopper and processed it until crumbly. It was perfect and my very skeptical husband loved it!

    • Martha wrote:

      Hi Lori – Glad to know that chicken sausage will work too – and I appreciate the cooking tips!

  • Brenda wrote:

    I typically use Jimmy Dean sausage as my entire crust base. Just smashing it into the pan. Then adding all desired toppings. I even put pepperoni on (just because and why not)
    I am looking forward to trying this version. Thank you for sharing it.

    • Martha wrote:

      We hope you enjoy the recipe Brenda!

  • Felica wrote:

    Love this recipe! Even my non low carb family members can’t get enough. Thank you for sharing.

    • Martha wrote:

      You’re very welcome Felica – So glad the recipe is a hit!

  • Mary wrote:

    2 questions….Not quite understanding what difference it makes to add the ingredients mentioned to the sausage mix. Would it not be basically the same if the eggs & flours, cheese were not added? To me it looks like a sausage bottom crust, when I took it out of the oven. And then it says after adding the topping, “bake 12 minutes turning pan half way through baking.” It’s in the oven…in what way was I to turn it? Didn’t make any sense to me. Someone please explain.

    • Martha wrote:

      Hi Mary – The egg, flour and cheese added to the sausage gives it more of a crust-like texture than just pressing sausage into the bottom of the pan – plus, sausage is fairly fatty so the flour especially will help absorb some of that.

      In terms of turning the pan in the oven half way through baking- in our experience, most ovens are hotter toward the back so you might see the pizza top starting to brown in the back more toward the front of the oven. (And in our case, the left side of the oven is definitely hotter than the right.) It’s a fairly common step to include in baking recipes to ensure even browning and cooking – but if your oven is a consistent temp all around, then you can skip this step. It simply means turn or spin the pan around on the baking rack so that the half that was toward the back of the oven is now facing the front and vice versa. Hope that helps!

  • Lynnette wrote:

    EVERYONE! And do mean everyone! Keto and non keto members devoured this pizza!! It was so easy and came incredible! Thanks so much for sharing

    • Martha wrote:

      You’re very welcome Lynnette! Glad it was a hit all around!

  • Marymargaret Weirick wrote:

    Wondering if you could substitute ground turkey for the sausage? Thanks!

    • Martha wrote:

      Hi – We’ve only made the recipe as written. But ground turkey could work, although I suspect the crust might not be as firm. The sausage has more flavorings, as well as more fat so you’ll want to season the ground turkey and possibly buy a higher fat ground turkey (such as a mix of white and dark meat) if possible. Also – the carb count will be different so you’ll have to recalculate that too.

  • Angela Barron wrote:

    Great recipe but your site has become ad central and is too frustrating to navigate. Is there anyone else you could possibly sell out to? It was good while it lasted, so thanks.

    • Martha wrote:

      Thanks for your feedback Angela. We do run ads to offset the significant costs to develop recipes and host a website. The alternative would be to start charging you a fee to access our site, but we prefer to continue to provide free information to you and our other readers.

  • Barbara wrote:

    Looks like a great keto pizza. Can’t wait to try!

    • Martha wrote:

      Hope you enjoy the pizza Barbara!

  • Carol Bergdahl wrote:

    Do you have the net carbs for the Keto Sheet Pan Pizza? this recipe is fantastic!

    • Martha wrote:

      Hi Carol – The nutritional info is at the bottom of the recipe. Anytime you see a chart like that, all you have to do is subtract the total fiber from the total carbs to get the net carbs. So in this case, each serving has 8.8 net carbs. Hope that helps!

  • Candras wrote:

    I am not on the keto diet, but the sheet pan keto pizza sounds so good and I really want to try it. Do you think it would turn out if I would simply replace the almond and coconut flour with just regular AP flour?

    • Martha wrote:

      Hi Candras – Yes – it should work. The texture may be a little different, but overall, it should work. Please let us know how it comes out!

  • KDR wrote:

    Can’t wait to make this! Do you see any issue with making it with ground beef instead of sausage? Thoughts?

    • Martha wrote:

      We haven’t tried making this with ground beef ourselves, but it could work – although I suspect the crust might not be as firm. The sausage has more flavorings, as well as more fat so you’ll want to season the beef and select a higher fat ground beef if possible. Also – the carb count will be different so you’ll have to recalculate that too.

  • Missy Bouwman wrote:

    Can you add meat toppings to this recipe??

    • Martha wrote:

      Sure Missy – You can add any toppings you’d like! (Just be sure to recalculate your carbs if you are eating keto.)

  • Ken Gileck wrote:

    Loved this recipe, substituted chicken sausage for the pork Italian but everything else was as written. We will definitely use this in the future. Will find some Italian sausage in the future.

    • Martha wrote:

      Thanks Ken!

  • Amy Salaverry wrote:

    Just made this tonight and it was delicious. Followed the recipe exactly and it was perfect. We will definitely make this again.

    • Martha wrote:

      Thanks Amy! Glad you enjoyed the pizza!

  • Joyce Zaremba wrote:

    I thought the pizza was delicious. I will definitely make it again.

    • Martha wrote:

      Thanks Joyce!

  • Maria Moore wrote:

    My first keto pizza… I was skeptical but it was really good! My picky husband even liked it. Thank you for sharing your recipe. I will definitely be making it again.

    • Martha wrote:

      You’re very welcome Maria – so glad you both enjoyed the pizza!

  • Jo Anna wrote:

    I have a friends hubby is soy sensitive and gluten would this pizza be ok for him

    • Martha wrote:

      Hi Jo Anna – I believe so, but I’d suggest checking the ingredients as you shop for them – making sure that there aren’t any hidden fillers in the sausage (as an example) for things he’s allergic to. Hope that helps!

  • Robyn wrote:

    I am wanting to foid prep some meals for a sick friend. Would this pan pizza freeze well BEFORE baking so she could cook it when she wants to have it? Thank you.

    • Martha wrote:

      Hi Robyn – The recipe calls for pre-baking the crust before you top it. You could freeze it before the pre-bake, or after the pre-bake – then just continue from one of those two steps. (Maybe you can give her some preportioned topping and a frozen pre-baked crust that she can assemble and bake?) Hope that helps!

  • Meg wrote:

    What can use for vegetarians as a substitute for sausage?

    • Martha wrote:

      Hi Meg – I suppose you could try a vegan sausage, but I’m sure you’d need to make other adjustments to the recipe (as well as recalculate the macros).

  • Kaleespecial wrote:

    My pizza fell apart and we had to eat it with a fork. Any ideas on why this happened?
    Tastes awesome though

    • Martha wrote:

      I don’t know Kalee – did you make any changes to the recipe? As written, it is a softer pizza crust but we were able to hold the slices without it falling apart. You could try adding some more almond flour the next time if your sausage is very fatty but that will change the nutritional counts.

  • Becky wrote:

    This pizza recipe is deliciously impressive. Cooking time in the oven was extended so the crust would brown. Very hardy meal. Flavor and texture are best for leftovers when reheated in the oven but not totally necessary.

    • Martha wrote:

      Thanks Becky!

  • Glenda wrote:

    Can you make this crust without coconut flour? My husband will not eat anything with any form of coconut in it! However, he is currently on a keto diet and I would love to make this for him. Can you sub coconut with anything else and if so, how much? Thanks for sharing.

    • Martha wrote:

      Hi Glenda – We’ve only made the recipe as written, and without testing changes ourselves, we’d only be guessing at what to change and amounts. You won’t taste the coconut flour in this recipe – if that helps! (My husband Jack isn’t a fan of coconut either, but willingly includes coconut flour in his recipes – including this one.) You can try swapping in some amount of almond flour, but again, you may need to make some other adjustments to the recipe as almond flour has different properties than coconut flour. Also, you’ll want to recalculate the carb count depending on what changes you make. Sorry we can’t be more specific without testing or recreating a new recipe ourselves.

  • Tee Thomas wrote:

    This. Was. Awesome!
    I admit, I was worried when I prepared the ingredients. I accidentally used a pound of Italian sausage instead of 1/2lb, so I doubled the other ingredients. O even added a little Italian season into the dough. I had so much, i was able to freeze some for next time. I loaded it with onions, red, green, orange and yellow peppers, mushrooms, and spinach to make it colorful. My only drawback was that I think I should have let the dough pre-bake a little longer to prevent sogginess. Otherwise, my family was surprised, impressed, and in disbelief at how good it turned out. Delicious! Making it again this weekend to satisfy my pizza craving!

    • Martha wrote:

      Thanks Tee! Glad you liked the pizza!

  • Kathy wrote:

    Can you use ground beef for this recipe? My husband doesn’t care for Sausage!

    • Martha wrote:

      We haven’t tried it ourselves but it could work – although I suspect the crust might not be as firm. The sausage has more flavorings, as well as more fat so you’ll want to season the beef and select a higher fat ground beef if possible.

  • Laurie wrote:

    This is delicious! Using the sausage as part of the crust keeps it moist in the middle but yet crispy at the same time. Highly recommend!!!

    • Martha wrote:

      Thanks Laurie!

  • Janr wrote:

    I was wondering what the carb count is??

    • Martha wrote:

      Hi Jane – All of the nutritional information for this recipe is at the bottom of the recipe card.

  • Cindy wrote:

    Can this be doubled to make in a full size sheet pan?

    • Martha wrote:

      Hi Cindy – I don’t see why not…you might need to adjust the cooking time a bit (longer) but otherwise, it should work in a larger sheet pan.

  • Stephanie wrote:

    Got it! Thank you Jack, for the quick response and the hard work you guys do. I hope to report back soon! (I had trouble replying under your reply, but this in regards to my question about the crust!)

  • Stephanie wrote:

    Hi Jack and Martha! Do you think the crust portion can be done a day ahead, either just the mixture cooked OR actually baked and then topped the next day? Also, do you think your White BBQ sauce/pancetta/onion pizza would be okay here or is a tomato based sauce better? Thank you!

    • Jack wrote:

      Hi Stephanie, this is Jack.
      The Keto pizza is quite forgiving. The crust can be made ahead and baked later or baked and topped later. Once the crust is baked, the sky is the limit for toppings so no, don’t limit yourself to a tomato based sauce and toppings. Do note however, that once you change the sauce and toppings, all bets are off for Keto. You would need to recalculate the entire pizza to see if it meets your dietary requirements to be Keto. There are lots of on-line calculators so depending on how strict your diet is, you will need to do the math on the final product.
      Good luck.

  • Shana wrote:

    Hi. I was wondering if you could use either ground chicken or ground beef, instead of the sausage? I’m not a fan of sausage. Thank you

    • Martha wrote:

      Hi Shana – We haven’t tried it ourselves but it could work – although I suspect the crust might not be as firm. The sausage has more flavorings, as well as more fat so you’ll want to season the beef and chicken and select a higher fat ground beef/chicken if possible.

  • John wrote:

    Can you substitute ground beef for sausage

    • Martha wrote:

      Hi John – We haven’t tried it ourselves but it could work – although I suspect the crust might not be as firm. The sausage has more flavorings, as well as more fat so you’ll want to season the beef and select a higher fat ground beef.

  • Kelley wrote:

    Just curious, what is the rationale behind putting the italian sausage IN the crust?

    • Martha wrote:

      Hi Kelley – The sausage serves as a binder for the crust – plus great flavor!

  • Tonya Purdy wrote:

    AMAZING!!! I’ve been doing keto for a month now and this is the first time I’ve tried any type of pizza recipe. To respond to someone who commented earlier I did cook the sausage first and it still combined really well. I pressed it in the pan. And instead of adding the peppers and spinach to the top I put a little bit of onion and pepperoni with mozzarella cheese and it was amazing! Great recipe!! The crust is SOOO good! Keep the recipe is coming! Thank you 🙂

    • Martha wrote:

      Thanks Tonya – glad you enjoyed it!

  • Iris wrote:

    How many carbs does each slice have?

    • Martha wrote:

      Hi Iris – All of the nutritional information for this recipe at the bottom of the recipe card.

  • Sarah Stephens wrote:

    Hi, made today and…is the crust supposed to look like goo AFTER baking it the 2nd time? Like wallpaper paste? Followed everything exactly but didn’t have pizza sauce and used a jar spaghetti sauce…. wondering if that’s what made it soupy or what was it supposed to be like? The flavors are awesome and it satisfied a craving for sure, thank you!

    • Martha wrote:

      Hi Sarah – It bakes up as a softer pizza crust, but not like goo…not sure where things went wrong. It’s possible the spaghetti sauce had more water it in?

  • Brooklyn wrote:

    The recipe was easy and delicious! I do however wish I would have done my own research in regards to the keto numbers (carbs, fats and protein) listed on the nutrition fact sheet as my numbers came out much higher. I followed the ingredient list exactly and now I’m unfortunately already near my daily limit.
    Again, this is a yummy recipe, will just do my own research in advance to make sure I don’t go over my set carbs, fats and protein to ensure ketosis.

    • Martha wrote:

      Thanks for your feedback Brooklyn.

  • Tim wrote:

    My wife is allergic to tree nuts (almonds), is there an amount of coconut flour only that will still work?

    • Martha wrote:

      Hi Tim – Without testing it ourselves, I can’t say for sure what will work. But I just did a quick google search and found this article – https://www.dummies.com/food-drink/special-diets/paleo-diet/substituting-coconut-flour-for-almond-flour/ – since coconut flour is much more absorbant, you may need to add more liquid or fat to the mixture. Also any swaps you make will impact the carb count – just keep that in mind too if you are looking for this to remain a keto recipe. Hope this helps!

  • Elle wrote:

    This was excellent! I have the alternative “fathead” dough recipe for a low-carb pizza, and thought it was fine & a decent replacement for actual thing. But this was wonderful!! I like it much better! & my non low-carb husband said he enjoyed it also!

    • Martha wrote:

      Thanks Eve! So glad you both enjoyed the pizza!

  • Chris FRANK wrote:

    Oh my gosh!! That was delicious! My husband eats keto and I am so so, but it’s wonderful when we find a recipe that we both enjoy. Thank you so much!! The only thing I did different was that I had some cooked kale in the refrigerator that I just warmed up with the sauteed veggies instead of the spinach. We will definitely be making this again. Chris

    • Martha wrote:

      Sounds like a delicious swap Chris! So glad you enjoyed the pizza!

  • Cheryl wrote:

    Hey Jack and Martha (or maybe just Jack today as this is your recipe)
    I featured your recipe on my blog today in “10 Easy Sheet Pan Meals” and as I’m a big pizza eater, I wanted to make sure I had one in there. You made it easy with your great recipe and awesome photos.
    Check it out!

    • Martha wrote:

      Thanks Cheryl!

  • Melissa wrote:

    Amazing! This was the closest tasting to a flour based pizza crust! I was a little iffy on the Italian sausage, only b/c I’m not a huge fan of sausage in general. I couldn’t find ‘sweet’, my store only had Mild or Hot, so I got the mild. I found it easiest to mix the dough with my hands, rather than a spoon. Just get in there and work the sausage into the other ingredients. I lined my pan with parchment paper, which made it easy to grab the ends to put on a cutting board to slice & serve. I also sauteed sliced mushrooms (make sure to drain any juices so as to not make the pizza too we)t. Added some deli sliced pepperoni, some parsley and red pepper flakes as well. It was a huge hit with the family.

    • Martha wrote:

      Glad you liked it Melissa! Good choice – the mild/sweet are the same.

  • Jessica wrote:

    Hi. This looks so good!! Does it have to be Italian sausage? Not a big fan of pork…can it be beef of some sort?
    Thank you!

    • Martha wrote:

      Hi Jessica – We haven’t tried it ourselves but it could work – although I suspect the crust might not be as firm. The sausage has more flavorings as well as more fat so you’ll want to season the beef and select a higher fat ground beef. Please let us know how it comes out!

  • Malynda wrote:

    How many carbs are in this pizza recipe

    • Martha wrote:

      Hi Malynda – All of the nutritional information for this recipe (including carbs) is listed at the bottom of the recipe card (right below the video).

  • Victoria wrote:

    Made this today for my lunch/dinner, it was great! Will make it again and maybe change it a bit. Thank you so much for posting this recipe it sure hit the spot for that pizza craving!

    • Martha wrote:

      So glad you liked the pizza Victoria!

  • Beth wrote:

    This was my first try with making a low carb pizza and I must say, this recipe was very accommodating to what I had in my pantry and was so yummy! I only had Jimmy Dean hot breakfast sausage, so this is what I used. This was the only substitution I made for the crust. We didn’t notice any heat in the final product. From there, I followed the basic recipe using sauce I had and a mix of cheddar, fresh mozzarella, onions, peppers, mushrooms, garlic, spinach/arugula mix and a few pieces of pepperoni. I love this recipe and will need to make it again using the Italian sausage. Thank you for such a great recipe that even I didn’t manage to mess up.

    • Martha wrote:

      You’re very welcome Beth – so glad you enjoyed the pizza!

  • Lori Larson wrote:

    Finally a keto pizza recipe that has a delicious crust. Super satisfying and very easy to put together. I just topped with cheese and a few black olives as I don’t eat peppers or onions! My husband is Italian and pizza is the one thing he misses the most eating keto. This put a big smile on his face 😍. Thank you!

    • Martha wrote:

      You’re very welcome Lori – so glad the recipe was a hit!

  • Denise wrote:

    YES, KETO all the way for our family…more Keto recipes please.

    • Martha wrote:

      Thanks Denise! (We’re working on it!)

  • Sally Russell wrote:

    This pizza recipe is absolutely delicious! My family said this is definitely a keeper! Thank you so much!

    • Martha wrote:

      You’re very welcome Sally – so glad you and your family enjoyed the pizza!

  • Susy Slais wrote:

    My husband has Celiac Disease and one of the hardest things for him to give up was thick-crust (pan) pizza. Although there are some good gluten-free thin-crust pizzas out there, you eventually get tired of them. Hubby was just complaining about missing the “real thing”, so I decided to scour the Internet and that’s how I found your website and this wonderful recipe! I prepared the pizza last night with certain tweaks. Neither one of us like pepperoni or spinach, so I only added the onions. After putting the pizza sauce on top of the crust, I put layers of Black Forest ham, pepperoni, onions (which I cooked with garlic, oregano, basil, and red pepper flakes), asparagus and black olives. Finished it with the mix of cheeses and fresh oregano leaves! What can I say? This pizza rocks! Thank you for such a wonderful recipe! I will be preparing this pizza on a weekly basis! Just one question: is it possible to freeze the base? And for how long? 🙂

    • Jack wrote:

      Ours didn’t last more than a few minutes so never got a chance to refrigerate, much less freeze but I would think it should freeze well as long as it is air tight. If I want to freeze anything for any length of time, I usually use a sealer and remove all air. Otherwise it should keep frozen for 3-4 weeks in a sealed zipper bag.
      Appreciate the kind words,
      Jack

  • Beth Fielder wrote:

    Do you think regular breakfast sausage would work in this recipe?

    • Martha wrote:

      Hi Beth – Some breakfast sausages are precooked so those won’t work the same. If you can find uncooked breakfast sausages that can be removed from their casings, in theory, they would work, although they tend to be sweeter and depending on the brand, might have some other fillers that would require some additional tweaking to the recipe.

  • Dale Slater wrote:

    ? Do you cook sausage first or will it cook well enough when bake crust

    • Martha wrote:

      Hi Dale – No need to cook the sausage first – it will cook through as you bake the crust

  • TJ Russell-Zapata wrote:

    I am assuming I could make this with ground beef instead of the sausage. My family does not like Italian sausage. Am I correct?

    • Jack wrote:

      Although I have not tried it, in theory it should work. Since sausages have a fairly high fat content, I would go with an 80/20 ground beef. Please let us know how it comes out.

  • Audrey Collings wrote:

    Can I freeze the leftover pizza?

    • Martha wrote:

      Sure Audrey!

  • Diane wrote:

    Very good and tasty only used coconut flour and it worked out. Also cooked it in a cast iron pan nice texture on the crust Italia seasonings and fresh Basil. Will make it again and again

    • Martha wrote:

      Thanks Diane!

  • Nic wrote:

    How many net carbs are in the crust of this pizza?

    • Jack wrote:

      I just ran the numbers and the net carbs came out to 7.8.
      13.1 carbs minus 4.3 fiber = 7.8 grams net carbs.
      Hope this helps, Jack

  • Briar Parmer wrote:

    Wow! If you really want pizza but are dedicated to a low-carb lifestyle, this “pizza” is the ticket! I made this recipe exactly as written. Thanks, Jack! A question – what does the coconut flour contribute?

    • Jack wrote:

      Thanks Briar – glad you enjoyed the pizza as much as we do. The coconut flour is more absorbent than just using all almond flour. With all of the juices/fat from the sausage in the crust, I added it to ensure that the crust held together.

  • Leah Walker wrote:

    Could you replace the sausage with turkey?

    • Martha wrote:

      I’m not sure without testing it Leah – The turkey has much less fat (and flavor) than sausage so I suspect you would need to make some additional changes to avoid a dry flavorless crust.

  • 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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