I think if you ask anyone living a low carb lifestyle what food they miss the most, I bet they will say pizza. This pizza pie is a low carb version of a deep dish pizza. The crust is crunchy and you can fill it with all your favourite pizza topping. I like my pizzas spicy with pepperoni, mushrooms, and onions, so that is what I did here. I added a whole container of spinach to get some greens in, but a side salad would be the perfect accompaniment to this hearty dish.

Pizza Pie


Course Main Course
Cuisine Italian
Servings 8 servings


Pie Crust

  • cups almond flour
  • ½ cup sesame seeds
  • ½ cup coconut flour
  • ¼ cup ground psyllium husk
  • 2 tsp baking powder
  • 2 tsp salt
  • 6 tbsp olive oil
  • 2 eggs
  • ½ cup water


  • 2 hot italian sausage casings removed
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 7 cremini mushrooms sliced
  • 5 ounces baby spinach clam shell case
  • 2 red peppers chopped
  • 2 cups roasted chicken cubed
  • 1 tbsp dried oregano
  • 4 tbsp tomato paste
  • 2 cups crushed tomato
  • 2 cups mozzarella cheese grated
  • 6 slices soppressata chopped


  • ¼ cup parmesan cheese grated
  • ½ cup mozzarella cheese grated
  • chopped parsley for garnish


  • Preheat the oven to 350°F 
  • Mix all the dough ingredients in a bowl until the dough turns into a ball.
  • Line the bottom of a 8 inch spring form pan with parchment paper and grease the entire pan.
  • Spread the dough on the bottom and up along the sides with your hands. Prick the dough with a fork to prevent air bubbles while it bakes.
  • Bake the crust for 15 minutes.
  • Meanwhile, remove the sausages from its casing and put it in a  large frying pan on medium heat. Add the onion, garlic, and pepper.
  • Once softened, add the spinach a handful at a time. Once all the spinach has wilted, put the mixture into a large bowl.
  • Add the mushrooms, chicken, and dried oregano to the same frying pan. Once cooked add to bowl.
  • Add the crushed tomatoes and tomato paste to the bowl. Mix well.
  • Add the mozzarella and soppressata. Mix well.
  • Once the crust is done, take it out of the oven and put the pizza filling into the pan. Top with mozzarella and parmesan.
  • Bake for 40 minutes.
  • Remove from oven and let cool for 10 minutes before serving. 
  • Sprinkle with fresh parsley for garnish.


You can put anything you like in this pie. One thing to note is that the veggies need to be cooked. If they are raw, they will cook in the oven and release their juices and make the crust soggy. I didn’t add salt or pepper to this as I found the meats and cheeses gave the dish enough seasoning. As well, I found the fat from the sausage was enough for frying all the veggies. If needed, you can always add a bit of olive oil.