I’m in Chicago right now. So, it’s only fair that I kick off our 90-Day Keto Challenge with a Chicago-ish style deep dish pizza! I totally prefer Chicago’s thin crust pizza over any place else’s. And yes, before you ask, I’ve had my fair share.
I’ve had pizza from Philly, NJ, NYC, and even Cali. Detroit and St. Louis, too. Nothing…and I do mean nothing compares to that of Chicago. I might be bias, but hey, that’s okay!
Deep Dish Meat Lovers Pizza
For the pie crust: (Don’t worry, it’s not that hard to make)
¾ cup almond flour
4 tablespoons of sesame seeds
4 tablespoons of coconut flour
1 tablespoon of ground psyllium husk powder (Amazon sells it)
1 teaspoon of baking powder
1 good pinch of Kosher salt
3 tablespoons of olive oil
4 tablespoons of water.
1 cup of Ricotta cheese
1 cup of full fat mozzarella cheese
½ yellow onion, finely chopped
1 garlic clove, finely chopped
2 tbsp butter or olive oil
1 1/2 pounds of ground Italian sausage
1 tablespoon of dried oregano
1 tablespoon of dried basil
salt and pepper, to taste
4 tbsp tomato paste
½ cup water
Preheat the oven to 350°F.
Saute onion and garlic in butter or olive oil over medium heat for a few minutes, until onion is soft. Add in the Italian sausage oregano and basil. Salt and pepper to taste.
Add tomato paste and water. Lower the heat and let simmer for at least 20 minutes.
While the meat simmers, make the dough for the crust.
Mix all the crust ingredients in a food processor for a few minutes until the dough turns into a ball. If you don’t have a food processor, you can mix by hand with a fork.
Place a round piece of parchment paper in a well-greased springform pan or deep-dish pie pan — 9-10 inches in diameter — to make it easier to remove the pizza when it’s done.
Spread the dough in the pan and up along the sides. Use a spatula or well-greased fingers. Once the crust is shaped to the pan, prick the bottom of the crust with a fork.
Pre-bake the crust for 10-15 minutes.
Remove from the oven and place the Italian sausage mixture in the crust. Mix ricotta cheese and mozzarella cheese together, and layer on top of the pie.
Bake on lower rack for 25-30 minutes or until the pizza is golden brown.