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Keto Deep Dish Pizza

Keto Deep Dish Pizza

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Deep Dish Pizza

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Deep Dish Pizza

Deep Dish Pizza



Deep Dish Pizza


Keto Deep Dish Pizza

Maria Emmerich
Click HERE to find the cast iron skillets I used.
Prep Time 8 minutes
Cook Time 18 minutes
Course Carnivore, Dairy Free, Main Course, Nut Free, Vegetarian
Cuisine Italian
Servings 9
Calories 102.5



  • 6 large eggs separated
  • 1/2 teaspoon cream of tartar
  • 1/2 cup unflavored egg white protein powder or whey protein
  • 3 ounces cream cheese softened (OR reserved yolks if dairy free)
  • Italian Spices to taste, if desired


  • 4 tablespoons Low-Sugar Marinara
  • 1 ounce Italian Sausage
  • 12 slices Pepperoni
  • 1/4 cup Mushrooms
  • 1/4 cup Onions
  • 1/4 cup Peppers
  • 2 slices sugar free bacon
  • 8 ounces mozzarella cheese or Goat Cheese, Feta, etc.
  • 1/4 cup Sliced Black Olives


  • Preheat oven to 375 degrees F. Separate the eggs and whip the whites and cream of tartar until very stiff (I use a stand mixer and let it go for 5 minutes). Slowly sift in the protein powder to the whites.
  • Using a spatula, gently fold the cream cheese (or reserved yolks if dairy free) into the whites.
  • Spray a lasagna pan or cast iron skillet with coconut oil spray and spoon the mixture into it. Bake for 18 minutes.
  • Remove from oven and top with your favorite toppings (eliminate cheese if dairy free). Return to oven and bake until cheese melts and starts to brown.


Nutritional Information listed WITHOUT optional toppings (Crust Only)


Calories: 102.5 | Fat: 6.3g | Protein: 9.1g | Carbohydrates: 0.9g | P:E Ratio: 1.3



Testimony of the Day

“Hi Maria, You have been helping me get my life back by getting healthy. My main request was to help me get pregnant. Since starting your way less than 3 months ago I have lost 31 pounds and am off all my autoimmune disease medications. And today, I can tell you that I found out I am expecting. I am only a few weeks along and so I can’t share with everyone yet but I owe you my gratitude. After a year long emotional journey, your way restored my body back to health.” Carrie

Get started on your path to health today with the recently improved 30 day accelerated package! Now every day has calculations for percent of fat/protein/carbs. It has never been easier to follow the keto-adapted lifestyle.

Deep Dish Pizza


Do you have a family member or loved one who is resistant to changing their diet even though they are experiencing some serious health issues? Sometimes hearing nutrition advice from someone other than family is easier to take and listen to. Why not give them the gift of knowledge by purchasing my class. They can learn about how inflammation is the stem of all disease in a non-threatening environment. Explain to them how much you love them and how much it would mean to you if they would participate in this life-changing class. It’s only 2 hours and believe me, it is not a boring 2 hours!

Click HERE to receive the recorded video from Sunday’s class. Along with PDF slides to follow along.

Deep Dish Pizza

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 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 several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Hallie says:

    Hello Maria- looks really good, but just a quick question…..after you bake for 18 minutes you indicate that you remove from the oven and add toppings…..do you put back in the oven and bake to further cook the toppings?

    • cemmerich says:

      Sorry, fixed above. 🙂

      • Paula says:

        Hi Maria, I was at your class this last Sunday and started this on Monday. My sister also started on Monday. Can you tell me if it is normal by day 3, 4 or 5 to be EXTREMELY thirsty? I can’t get enough water. . . and still have cotton mouth!

        • cemmerich says:

          Drink more water and add salt and potassium. You lose a lot of water (and associated salt) that you body holds onto with higher carb diets.

        • MelO says:

          I know this question was posted years ago, but in case new readers are looking back over this post I thought I’d reply. When I first started Keto and started actually getting into ketosis, I was so thirsty that no amount of water seemed to help. It only lasted a couple of days. I was glad to have this happen because I knew it meant my body was developing the ability to burn fat and lose weight. Yes, it is normal ans goes away pretty quickly. Just remember to add a pinch of good sea salt to your water (and, preferably some potassium) to avoid cramps and low minerals.

      • Joyfulskip says:

        Hi Maria, I have your kids cookbook, your crockpot book and one other one of your books and they are all a great help to healthy eating. My favorite food is pizza, so I was comparing your recipes for deep dish pizza on your blog, and in my books, and I find something a little confusing. In the fry pan method that doesn’t use cottage cheese, you have to whip the egg whites til stiff and fold things in and I am not doing as well with egg whites like that. So, how come I don’t have to do that with the cottage cheese ones that you have for the crockpot recipe and one you show on your blog? Thanks so much for your wonderful recipes! Oh, and when you freeze the spare crust, do you have to leave it in the pan? My won’t come out of the pans in one piece (probably due to the egg white issues I am having 🙂 right?

  • mike says:

    can you please cite where you found that it takes 54mg magnesium to process 1g of sugar.
    its always a good idea to provide reference links so people can investigate the source.
    it would be very interesting if its true and explain the magnesium deficiency in the usa

  • Angie says:

    Do the children’s probiotic metagenic chews need to be refrigerated? Is it OK to order them on line knowing they probably won’t come refrigerated? Please advise. Thanks! PS: You rock!!! Please keep doing what you are doing, you are helping so many, including me and my family!!!!

    • cemmerich says:

      Thank you!

      I keep them in the fridge. If they don’t come refrigerated, I just get them into the fridge as soon as they come.

  • Kim Stephenson says:

    Thank you for being here for us! I have been enjoying a video class from before (finally got to it), and many of your books. I have also incorporated the supplements you have recommended.
    I do a lot of reading for health but I must say I TRUST you SO MUCH as you are so science based! Now for my question: For the sake of our animal friends, I want to try and limit meat in my diet. But all the standard proteins vegans use do not fit the Maria way: Too high in carbs usually, Tofu-bad as it is soy, grains/flax/beans are also no-no’s as well. I can’t figure this one out? Do you have any suggestions on how to get the protein from plant sources and still follow your great food science advice? (I know I can use organic dairy and eggs if I find a responsible provider as I have no dairy issues) Waiting on the edge of my seat. ……

    • cemmerich says:

      Well, I ate mostly vegetarian for a while. Coconut oil, (if not dairy sensitive) cream cheese, cheese, protein bread (can be made with pea protein). Eggs, lots of healthy options. 🙂

  • karen says:

    Thanks for the link! Wow that’s a huge amount of info. I do have a question further down on the page it talks about Warfarin. Hubby has titanium aorta valve and takes Warfarin daily. If I am reading this correctly:

    “Patients using warfarin must be closely monitored. Aspirin, tamoxifen, acetaminophen, some antibiotics, statins and many other drugs can increase the risk of serious bleeding when used with warfarin.” His doctor said only NSAID he could take that didn’t react to the Warfarin was Tylenol (acetaminophen), so this doesn’t make sense that it increases the risk.

    Also says “Garlic and ginger can decrease clotting, which could enhance warfarin’s effects; Ginseng, ginkgo biloba, borage (starflower) oil or fish oils have been reported to increase bleeding. Onions, garlic, vitamin E supplements certain herbals like dong quai, will enhance the effects of warfarin leading to less clotting ability” Which then means he shouldn’t be eating any of these as well as no dark leafy greens?

    And, “magnesium inhibits blood clots (like aspirin), thins the blood (like Coumadin)” which means no magnesium either?

    With all this, I might me messing him up royally. He hasn’t gone back to doctor yet, and I pray I haven’t made things worse by feeding him in this diet plan. I know I haven’t made any dark green leafy vegetables, but I have given him magnesium glycenate, and we eat lots more onions and garlic. Now I’m worried…

  • Joy says:

    My youngest daughter has severe chronic constipation, to the point that her belly is distended. She has been on miralax for over a year. Without it her stools are so hard they are painful. Besides probiotics, eating the Maria way, and magnesium, what else should we be doing? Will more fat help? More water? More leafy greens? I’d love to get her off the medicine. Unfortunately I can’t afford a consult, my husband has been unemployed for 4 years next month. I’ve been trying to save up money, but it seems like something is always happening (old car for example).

    • Sarah G says:

      Wow, I’m in a similar situation with my 3 year old son. He HAS to take Miralax daily just to be able to go once or twice a week. He has low muscle tone in general too. I have a large family and can’t afford a consult yet. I’m so worried I’m hurting him rather than helping and we all eat low carb and gluten free so don’t know what to do.

    • cemmerich says:

      Well, hard to say without consult. She needs to eat the right way 100% if possible. Also, people can eat 100% of my recipes and still not get the right combination for someone with severe issues like this. My guess is she needs more fat.

    • Wenchypoo says:

      See my comment below. In the meantime, add more fat.

  • Rebecca says:

    Thank you for posting this Maria. My daughters ped urologist wanted me to keep her on miralax long term. I voiced concerns about it and she told me that it would cause no lasting damage. I swear it only compounded her problem. I eventually took her off it completely and she now takes a probiotic every day and eats lots of fruits and veggies.

    • cemmerich says:

      I would limit the fruits. Way too much sugar. We don’t eat any in our house. There is much more nutrients in herbs, spices, peppers, etc than in fruit without all the added sugar.

  • DonnaZ says:

    I just tried to order this Swerve 22# but it says it is not available ? Is this offer for a certain time and if so do they usually restock their supply? I would be very interested in this deal as it comes out to $6.30 a lb. with free shipping!! Thanks Maria :))

  • unterderlaterne says:

    Maria, thank you for the *SWERVE SALE* alert! However the granular 22 lbs. is sold out. If I bought the Powdered version, could I use that one in all your recipes where *Swerve* is an ingredient. I hate to miss out on this offer , with your coupon it would be $ 6.30 a pound! Hope that you have time to comment! Thank you very much! Barbara.

  • karen says:

    Are you a licensed nutritionist or practioner? Would be great if medical insurance would cover the consulation fees. Even out of network would be helpful covering some of the fees. Like the others, there is no way for me to afford it now. I had tried saving up some but had to just spend on replacement eye glasses.

  • Wenchypoo says:

    A low fiber diet has been proven not to be the cause of constipation

    TRUE!! My evidence: while preparing for an upcoming colonoscopy, I ventured online to see what the “pros” do–those who’ve been there, done that…multiple times. Their recommendation was to go on a low-fiber diet for a week before the actual clean-out procedure, so that’s what I did. Never did I become constipated throughout the whole ordeal–why? BECAUSE I’M FAT-ADAPTED.

    I later learned that FAT is what mobilizes stools–not fiber. This is why kids on a ketogenic 4:1 diet for epilepsy don’t get constipated, even though they consume very little in the way of carbs or fiber.

    All fiber does is make stools fluffy and large. It’s the fat you consume that actually causes things to move for you.

    I passed the colonoscopy with flying colors, and was told by the doctor I’m on “the 10-year plan”. He also told me I was one of three patients that day (out of dozens seen) who passed with flying colors–the rest, other than us three, didn’t pass. They all either didn’t do the cleanout properly, or had something of concern show up on their test.

    How NOT to do the cleanout properly: eat seeds, eat foods with red, purple, or orange color in it, eat dairy, and I can’t remember the rest right now. It’s all in the sheets the doctor sends you explaining the cleanout procedure. It’s also online–the pros also told me what foods got them sent home and rescheduled for another try. LIKE I WANT TO DO THIS AGAIN ANYTIME SOON!!

    • Joy says:

      Thanks for the link Wenchypoo, that was really helpful. I’m going to add more fat to her diet and see if that helps. I’m thinking maybe 80-90% fat.

      Now, do I need to wean her off miralax slowly or just dump it all immediately?

  • Pat says:

    Maria I took a look at the recommended probiotic you suggested. It has maltodextrin in it. Isn’t that a bad thing? Also it says soy free but in the ingredients it says contains soy. I NEED a better probiotic and the reviews are good but I really would like your take on these two things I am concerned about. Thank You!

    • cemmerich says:

      The childrens metagenics chewables have this:
      A 50:50 proprietary blend of: Lactobacillus acidophilus NCFM® Strain, Bi – See more at: http://www.metagenics.com/mp/products/ultraflora-childrens#sthash.JQ8FOZEo.dpuf

      Other Ingredients: Xylitol, natural flavors, sorbitol, microcrystalline cellulose, colors, citric acid, DL-malic acid, stearic acid, magnesium stearate, and silica

      No Maltodextrin. 🙂

      • Pat says:

        So an adult should take the children’s metegenics? You do not recommend the other probiotic ? Just making sure I am understanding you correctly. Thanks

        • cemmerich says:

          Nope, just thought that was the one you were referring to. I would take this one:

          • Pat says:

            I am sooo not trying to be difficult but that is the one with maltodextrin and soy. Are you saying that it is okay to have those ingredients in a probiotic??

          • cemmerich says:

            That probiotic doesn’t have maltodextrin or soy. 🙂

          • karen says:

            Hi Pat,

            Here’s the ingredients. Hope this helps you. http://www.metagenics.com/mp/products/ultraflora-balance

            It’s a 50/50 blend of bifido bacterium and lactobacillus acidolphillus. The other ingredients are, “Microcrystalline cellulose, capsule (hydroxypropylmethylcellulose), Lactobacillus acidophilus, Bifidobacterium lactis, magnesium stearate, and silica”. Also says,
            “Formulated to Exclude: Wheat, gluten, soy, dairy products, egg, nuts, tree nuts, fish, crustacean shellfish, colors, artificial sweeteners, artificial flavors, and preservatives.”

          • Rachel H says:

            The link you gave here CONTAINS maltodextrin and soy!

            Amazon Sales Rank: #4488 in Health and Beauty
            Size: 60 Capsules
            Color: default
            Brand: Metagenics
            Model: UFDF60
            Ingredients: Serving Size: 1 Capsule†† A 50:50 blend of: Lactobacillus acidophilus NCFM� Bifidobacterium lactis Bi-07 15 billion live organisms†* Globulin Protein Concentrate 170* mg Other Ingredients: immunoglobulin proteins from whey, microcrystalline cellulose, hypromellose, Lactobacillus acidophilus, Bifidobacterium lactis, maltodextrin, magnesium stearate, silica, Contains: milk, soy. Dietary Considerations: Wheat Free Dairy/ Milk Free Soy Free Preservative Free Shellfish Free

            It says both that it contains soy and is soy free. Wouldn’t order ANYTHING from that link.

          • cemmerich says:

            That is old/bad information on the amazon page. Here is the metagenics info. 🙂

          • cemmerich says:

            I have ordered from this link many times and what comes is this UltrFlora I linked to. 🙂

  • Diane says:

    I’m not sure if this is the right place for this question! I lost Part 3 of Cholesterol that Craig wrote, is there some place I can find & print it?
    Thank You both so much!

  • Jessica M. says:

    Maria! I just ordered the 30 day accelerated meal plan – I’ve been eating all the right things for the last 6 weeks, based on your books, but just too much of them to lose weight I think (I can see that now from the meal plans.) I FEEL GOOD though! Anyway – quick question – is pistachio oil a good or bad oil to use? I have a bottle on hand that I’ve never used and I’m wondering if it would be good instead of macadamia oil? I have Hashimoto’s, am 5’3″ 226, and I’m getting married in 8 months and I hope to see some results! I think a dairy free week or two would be a good kick start too!! Thank you!!!!

  • Hallie says:

    Hello Maria- I made this tonight- dairy free version. Egg white protein and egg yolks per the directions. It came out very dry and tough to chew. Is this the consistency?

  • Chocolate Rose says:

    Thanks for the Swerve info! Any idea how long it keeps? I’d love to take advantage of the sale, but want to be sure it won’t go bad first.

  • Maggie says:

    This pizza makes it official – I want to be adopted by Maria and Craig! 😀

  • B says:

    All the Jay Robb I’ve found still has soy in it. With autoimmune problems/thyroid issues Soy Lecithin is something I absolutely stay away from. Don’t you discourage soy use as well?

    • cemmerich says:

      Yes, but soy lecithin is hard to avoid as it is in almost everything. Jay Robb is switching to sunflower lecithin. 🙂

  • karen says:

    Hi B, I am the say way, no soy at all. I know this one since I had called Jay Robb directly. They switched the whey products to Non-GMO sunflower lecithin. If you’re at some local stores, they must have old product still? I bought mine about 2 months ago or so at Vitamin Shoppe at it was new version. I got both unflavored and vanilla in the 24 oz bags.

    I know you can order directly from Jay Robb, and they updated their website info.

    • karen says:

      oops I see my typo. Same way not say way 😉

      • karen says:

        My previous comment before the oops didn’t post. What I said was that Jay Robb did switch over to non-GMO sunflower lecithin :-). I have same problem with any soy. I bought mine at local VitaminShoppe. I think some stores might still have older version, but if you go to the Jay Robb website, you’ll see they changed the ingredients. I got both vanilla and unflavored.

  • karen says:

    Please delete the oops comment I made if my original two posts are being moderated. Thank you.

  • Nan says:

    Can you recommend a non-dairy protein powder?

  • Cathy says:

    Made this last night….success! Two questions, do you keep the mixer going when adding the protein powder? How do you evenly fold in the cream cheese without mixing it? Thanks!

  • Jeanette says:

    Maria thank you for all your hard work and dedication to helping others with this way of eating! I have ordered multiple bags of Swerve as I do believe from all I have read that it’s the best. With that being said I find that my family and I are sensitive to erythritol and have a hard time getting past the “cooling effect ” in baked goods even when adding stevia glycerate. Do you know of any other way to overcome this? It’s important that we continue this WOE for weight loss and cardio issues that run in my husbands family(by-passes, stroke, high blood pressure). I enjoy baking during the holidays but I’m afraid I might have to give that up if I can’t find an alternative.

    • cemmerich says:

      You can try xylitol. 🙂

      • Jeanette says:

        Thank you, unfortunately my daughter has two dogs and brings them over frequently so I would be nervous about using the xylitol. I had read online somewhere about the possibility of adding inulin or polydextrose to the eryrithitol to lessen the cooling? Just don’t know much about these ingredients or how to begin or if even safe? I have 4 bags of the powdered Swerve left so need to find a way to make it more enjoyable. 🙂

  • Donna says:

    Can you tell me what size skillet you used?
    BTW, your boys are beautiful! It so neat to see them growing up. I love your site.

  • Janet says:

    Hi, the doctor put my husband on Miralax because of diarrhea. He had colon surgery in 2010 when he went from 155 to 145. Since this past January when the diarrhea started he has gone to 125 pounds. The diarrhea stopped after the doctor gave him some powdered cholesterol medication. I bought some protein powder at Walmart in an effort to help him gain weight. What else can I do?

  • Mimi says:

    Question on the deep dish pizza recipe from the non cook, when you say sift in the protein powder, do I still keep the mixer going? I did and the whites went flat…is that what is supposed to happen?

  • Mimi says:

    Thanks Maria, one more question…when using your iron skillet, when you are done, how do you clean it?

  • Maggie says:

    Thoughts on replacing the cream cheese with cottage cheese?

  • Fernanda says:

    Would the recipe work without the cream cheese or yolks I just put it in the oven and realized that I forgot to fold them in OH MY!!!

  • Sodapop says:

    It still worked!!! So what are the yolks/cream cheese for then?

  • Layla says:

    I’ve been dying to make this recipe… Quick question about cast iron skillets. I am allergic to soy and I’ve read that Lodge skillets are seasoned with soy oil. Do you have any recommendations? BTW love your site and will be purchasing your Keto-Adapted book. Can’t wait!

  • Tonia says:

    Hi Maria & Craig!

    I’ve noticed other keto websites and low carb websites make “dough” for pizza out of pork rinds. Since they are high in fat, would you recommend trying that?


  • Katie says:

    Seriously amazing! Thanks for another great recipe. 🙂

  • Jessica says:

    I have been staring at your protein bread recipes for a couple weeks now…I am hesitant bc I tried the ‘oopsie’ bread when I started low carb high fat and really didn’t like it. Too eggy, squishy. What is the consistency of this? It looks great and I wonder if the whey protein makes the difference?

  • Christal says:

    I really would like to try this but without the egg white protein.. will it still work or could I substitute it with more liquid egg whites? Will not using the protein effect the texture?

  • Hanna says:

    I only have Jay Robb Vanilla Whey Protein? How would that work?

  • Lyn says:

    Hello! I want to make this for dinner tonight but I am really anti-carb for now. Can you tell me what it is in the ingredients that are causing there to be 8 carbs in this pizza? I think your nutritional value is for the crust only.
    And I guess, if it’s for the WHOLE pizza, that would seem about right. Is this the one you usually make? I know you are not fond of carbs. Can you tell me which crust you usually make? THANK YOU! 🙂

  • Lyn says:

    Oops! Never mind! I just went back and looked more closely at what you have listed in the nutritional values and found my own answer. It’s PIZZA for dinner tonight! Thanks~

  • amber says:

    I think maybe this was for 2 9 inch skillets. I did one and it was bubbling out the top and so thick…not like your picture. I will def. split next time.

  • Rimas says:

    We tried the crust for the first time (made it ahead of time, froze it; later in the week pulled it out, topped it, baked it), and pizza came out excellent though the crust was a bit dry (like the crust edges were stick in your throat dry) — any suggestions? We made it using just eggs, egg protein powder, and spices. Would using cream cheese (instead of egg yolk) help? Or trying it with whey protein powder instead of egg protein powder?

  • Susan says:

    What size cast iron skillet are you using for this recipe? The click here isn’t working.

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