Deep Dish Pizza

By September 8, 2010 September 14th, 2018 kids, main dish, pizza, pizza crust

Testimony of the Day

Hi Maria,

For many years, I have been plagued with many auto-immune maladies.  Most of them were just bothers, skin problems, aches, burning tongue. I had been on a low dose of Prednisone since 2002.  About a year and a half ago, I was diagnosed with Pericarditis and then after several months of tests, Giant Cell Arthritis ( which is inflammation of the arteries going through my temple to the brain). The tests showed major inflammation in my body so I was put on very large doses of Prednisone.  That caused many more problems. We have been trying to lower the dose for about 6 months and it has been up and down.  I have had lab tests every two weeks for the last 15 months.

Then, 5 weeks ago, I began my life style change mainly because it was touted to be good for inflammation and I had gained lots of weight with the help of the Prednisone. After the first two weeks into your program, my inflammation tests were still high  but last week, both indicators showed that my levels were in the normal range. That is the first time in more than 10 years. I can’t tell you how happy that has made me and my family.  I am a believer!!!!! I feel good. I don’t miss either the gluten or the sugar. I can’t thank you both enough for the guidance and information. It just proves that you can teach an old dog, new tricks. Thanks again, Molly”

If you want to get started on your path to healing, click HERE. Don’t wait another day!

 Don’t forget to take your “before” photo!

deep dish pizza

HERB FACTS

Most people think you must eat fruits and veggies to get all your nutrients in for the day, but a hidden food that has A TON of nutrients are spices! Oregano is used in this recipe and is one of the top foods for Vitamin K! Vitamin K is essential for bone growth and can decrease bruising.Oregano is a proven super “functional food”. It has an excellent nutritional profile; just 100 g of oregano herb provides:

Dietary fiber- 107% (Percent of RDA)
Folate- 69%
Pyridoxine- 93%
Vitamin-C- 83%
Vitamin-A-230%
Vitamin-K- 518%
Iron- 550%
Manganese-203%
Carotene-ß- 4112 mcg

BENEFITS OF OREGANO:

1. Anti-Bacterial: The oils in oregano include thymol and carvacrol, both of which have been shown to inhibit the growth of bacteria, including Pseudomonas aeruginosa and Staphylococcus aureus. Oregano to be more effective against Giardia than the commonly used prescription drug.

2. Anti-Oxidant: Oregano contains tons of phytonutrients; including thymol and rosmarinic acid. They are potent antioxidants that can prevent oxygen-based free-radical damage to cells. On a per gram fresh weight basis, oregano has demonstrated 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries.

3. PAIN RELIEVER: Concentrated amounts of oregano can help calm stomach upsets and painful menstruation.

4. IBS: Oregano increases the motility of the gastro-intestinal tract as well as increase digestion by increasing gastro-intestinal secretions.

5. DIABETES/CANCER/CHOLESTEROL: Oregano is a rich source of fiber, which helps stabilize blood sugar levels. Fiber works in the body to bind to bile salts and cancer-causing toxins in the colon and remove them from the body. This forces the body to break down cholesterol to make more bile salts. These are just some of the reasons that diets high in fiber have been shown to lower high cholesterol levels and reduce the risk of colon cancer.

deep dish pizza
1 1/4 cup cottage cheese
5 eggs
1/2 cup coconut flour
1 tsp baking powder
1 tsp Celtic sea salt
PIZZA HUT SPICE MIX:
4 TBS Parmesan cheese
3 TBS garlic powder
1 TBS onion powder
1 TBS oregano
TOPPINGS:
Low-Sugar Marinara (Mario Batali = no soybean oil and no sugar)
Bolinski’s chicken sausage
Mushrooms
Peppers
Fresh Mozzarella Cheese

Preheat oven to 400 degrees F. Grease a large cake pan or lasagna pan with coconut oil spray (click HERE to find).

In a food processor (click HERE to find the one I love for less than $30!) or large bowl, mix the cottage cheese, coconut flour, baking powder, eggs, salt and 1/2 of the Pizza Hut seasoning until very smooth.

Place dough into a large greased round cake pan (or lasagna pan), scatter with the remaining spice mix, and bake for 30-35 minutes, or until set, risen, and golden brown. Remove from oven and place your sauce, toppings and cheese on the crust. Place back in the oven for 5-10 minutes or until cheese is melted. Makes 9 servings.

NUTRITIONAL COMPARISON (per serving of CRUST only)
Traditional Deep Dish Pizza = 304 calories, 14 g fat, 45 g carbs, 1.2 g fiber (43.8 g effective carbs), 10 g protein
“Healthified” Pizza = 109 calories, 4.6 g fat, 5.2 carbs, 2.2 g fiber (3 effective carbs), 9.6 g protein

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

54 Comments

  • Can’t wait to try this one! I made your other deep dish pizza crust (from the cookbook) last night and it was fantastic! My whole family loved it.

  • Thanks for your kind words Kelly!

    Let me know what you think!;)))

  • Jennifer says:

    Lovely, Maria. I enjoyed the preamble – the talk about oregano. Interesting – you are such a powerhouse of knowledge.

  • Thanks Jennifer!

    Sooo many people mistakenly think they need to eat fruit to stay up on their nutrients…not so!

  • Robin says:

    Would this recipe come out the same using whole wheat or white flour?

  • No sorry, white flour won’t work.

  • scall0way says:

    This looks awesome. I have to try it! But coolest of all was learning that *coconut oil spray* existed! I had no idea, but I just linked there from your blog and ordered some. Can’t wait.

  • Oh! I love my coconut oil spray ;)))

    Thank you for your support!!!

  • Jen says:

    Just had this for dinner tonight. Doubled the recipe, froze a crust for later. Also since some ONE ate my extra carton of cottage cheese I had to sub 1/2 the c. Cheese with sour cream. Still turned out great and left overs will be a great breakfast. Thanks Maria.

  • Way to plan for success Jen! I often make double batches once I find a recipe I like.

    Thanks for writing!

  • Kathy McCain says:

    Made this last night. Hubby (and me) loved it! So filling. Thanks, again, for all your hard work Maria!

  • Yeah Kathy!

    I’m soooo happy you liked it!!!

  • BJ in So ILL says:

    how would I substitute almond flour for the coconut flour? I don’t like the taste of coconut 🙁

  • This might help…

    All flours are not created equal. If you have coconut flour in the house and the recipe calls for almond flour, your finished product will not turn out.

    If you are trying to replace almond flour with a recipe using white flour, it requires more eggs to provide more structure. If you are trying to replace coconut flour with the white flour, you will need to add A LOT of eggs to the mixture!

    Coconut flour is unlike any other consisting of 14% coconut oil and 58% dietary fiber! The remaining 28% consists of water, protein, and carbohydrate. It gives baked goods a rich, springy texture but needs a lot more liquid than other flours, for example you only need a 1/2 cup coconut flour for about 6 eggs in a muffin recipe; therefore you end up with a high protein muffin rather than a high carb starch bomb.

    So here is an example of how different the recipes look to make MOCHA FUDGE CAKE with the different flours.

    USING ALMOND FLOUR
    1 1/2 cups Just Like Brown Sugar
    4 TBS butter or coconut oil
    3 eggs
    3 oz unsweetened chocolate, melted
    3/4 cup sour cream
    1 1/2 cups blanched almond flour
    1 1/2 tsp baking soda
    3/4 cup hot coffee
    1 1/2 tsp vanilla or chocolate extract
    1/2 tsp Celtic sea salt

    USING COCONUT FLOUR
    1 1/2 cups Just Like Brown Sugar
    4 TBS butter or coconut oil
    6 eggs
    3 oz unsweetened chocolate, melted
    3/4 cup sour cream
    3/4 cups coconut flour
    1 1/2 tsp baking soda
    3/4 cup hot coffee
    1 1/2 tsp vanilla or chocolate extract
    1/2 tsp Celtic sea salt

  • Laurie Cron says:

    Hi Maria,
    I’ve enjoyed all the recipes I have tried so far. I do have to ask though….could you have meant Onion Powder instead of Onion Salt in this recipe? I used 1 TBS of Onion Salt and it is so salty I can’t eat it. Otherwise delicious.

  • Mearced says:

    Maria – thank you thank you thank you for the flour comparison above. I keep making your recipes and each time I make one with coconut flour, my husband can taste it and does not like it. So I’ve wondered how to convert the recipes to almond flour. This will be so hopeful. I will continue to make some of your recipes though with coconut flour. Otherwise, he eats up all my healthy treats and I never get any!
    So appreciate your information!
    Mearced

  • You are right! Onion powder! I fixed it:) Thanks for all your help:)))

  • PWatson says:

    LOVED this! I was ready to give up on my healthy quest until I found your site 🙂 Thank you!

  • Valleryy911 says:

    I have a variation of this in the oven right now. Basically the same stuff but with some cauliflower (in addtion to most of the other stuff). I cant wait to top it with chicken and mozz.

    I love your ideas!

  • Yeah:) I’m so glad you liked it Valleryy911!

  • Anonymous says:

    Thanks, Maria! I’m addicted to your blog & excited to try most of these recipes! I was wondering if you’ve ever attempted to grill the pizza crust as I try to do a lot on my grill! 😉
    Thanks for your great ideas!!
    -Amy

  • Thanks Amy! You totally made my morning!

  • Sandy says:

    Looks and sounds terrific, Pizza is one thing I miss a lot on LC – this will be on my table Soon!!

  • Penne says:

    Maria, another great recipe!! The crust is so light and delicious. If you could rate this pizza it would be a 5star!

  • Stephanie L says:

    Tried this tonight – absolutely delicious!! Can’t wait to try it with mozzarella and chicken (saw in the comments). Maria, your site has made my new “health kick” not just endurable, but exciting and fun, thank you!
    Stephanie L

  • Anonymous says:

    Maria- What size pan do you use?

  • The best pizza crust I’ve tried that will please everyone. It doesn’t taste like coconut, it’s not too crispy, it’s not paper thin. It holds up. Love it! My whole family doesn’t like the magical ingredient (cottage cheese) so I’ll be making this in secret. Thanks Maria- love your recipes!

  • I’ve been sharing your recipe with link of course, all day. Any recommendation on how this could make for those that can’t tolerate eggs? I was thinking flax seed, since my bag says it will replace an egg. Would that work? My kids came home and devoured the pizza after school. So excited to have real pizza back.

    • Another commenter wrote “Flax “eggs” (1 tbsp of flax meal and 3 tbsp of water, whisked and allowed to gel for about 15 minutes) work well in baking.” You could give that a try. 🙂

  • made this recipe this weekend – tasty but very fragile. made in a glass 9*13 pan.
    almost every recipe using coconut flour that i make is so fragile. any suggestions? thanks

  • Anonymous says:

    Hi Maria

    I have made a lot of your recipes and my family, including my 11 year old twins can’t wait for dinner every night. Before cooking your recipes my children didn’t want to eat what my husband and I ate and you have made dinner time a pure joy in my home. I am grateful for no longer being a short order cook!
    In the video tutorial you are preparing a deep dish pizza and are only using egg white, cream cheese and protein powder.

    In this recipe you mention eggs, not egg whites. Since the ingredients are different than the video, could you please clarify if you use just egg whites and if they are whipped or just whole eggs combined with everything in a food processor and mixed?

    Kindest Regards,
    Sharyn Kelley

  • Anonymous says:

    Thanks for your continued efforts to share your knowledge about healthier choices. I made this today – looks just like the picture. The taste of the crust however was a bit too eggy for me. I will experiment with more egg whites and less yolks, and increase other types of seasoning. Eg – I had shredded parmesan rather than ‘parmesan in a can’/powdered parmesan which may have meant the taste was a bit more subtle. R

  • Anonymous says:

    Had another crack at this one today. Two whole eggs plus six whites, and used 3 TBS of powdered parmesan rather than shredded. Also added extra TBS of garlic power and onion powder into the base. The base was nice and fluffy, with no obvious eggs taste. The base firms up well when cool. New recipe looks great, I have seen variations of it on the internet as a ‘paleo’ crust. I like this recipe as it has quite a bit of dairy in it. I also get to use my dough blade on my new food processor, which is never a bad thing 🙂 Go Sunbeam! R

  • Miss Niss says:

    another one i tried over the weekend…my family loved it…i actually doubled the recipe so made 2 9×13 pans of it…we saved the 2nd pan for leftovers on sunday and i almost liked it better cold then right out of the oven!!! my one daughter did NOT like it the first night, but ate 2 pieces after it had been in the fridge…go figure!!!

    • Thank you! Kids can be that way. Just need to let their tastes buds do the talking! Kai will often act like he doesn’t want something based on its looks, but we always make him try at least one bite. When he tastes it, then he wants more! 🙂

  • Anonymous says:

    I have been reading/exploring your blog for over a week now and decided this would be my first recipe to try. Your recipes all look so amazing that it was hard to pick one. We have tried the Wheat-Free Pizza from Wheat Belly a couple of times, but this was DELICIOUS and is replacing that recipe!
    I have gotten so much important information from your blog for free that I know I am going to order your books. I just have to pick which one I want first. I also appreciate all the research, translation and recipes that you put so much time into.
    Best of luck,
    Mollie Burns

  • Teresa D says:

    Hi everyone!

    My husband and I made this pizza for the first time today, and I must admit we don’t feel quite right after eating it (immediately after eating). We used 6 eggs, cream cheese, then typical pizza toppings. Has anyone else had issues with bloating/not feeling well after eating this? I am just wondering if it is us. . . Thanks!

    Teresa

  • Jessica says:

    I don’t usually comment on recipes but I always find myself commenting on yours because they’re so delicious!! I made this tonight because I was craving pizza. My husband was very skeptical but once he tasted it he was in love. We ate almost the whole thing in one sitting. When I told him how low carb it was he was completely shocked.
    The crust reminds us of a bread that we get at an expensive restaurant. I plan on making bread sticks out of this crust by keeping the crust recipe exactly the same only adding extra Parmesan to the top to make it crispy. Then I’ll cut it into bread sticks and dip in olive oil+balsamic vinegar.
    As far as the pizza goes, I will definitely be making this every week. Thank you so much for your wonderful recipes!