chicagoketopizza

Strap yourselves in for this one, it’s big. There’s some 15g carbs for the whole thing, but it’s still very calorically dense, that said, you wont be able to eat much until you’re near bursting! So let’s get straight into it.

Recipe: Chicago Style Stuffed Pizza

Yield: 6 Serves

Cooking Time: ~60 Minutes

Ingredients

  • 600g Shredded Cheese
  • 2 Eggs
  • 2 Cups Almond Meal
  • 2 Italian Pork Sausages (290g)
  • 100g Salami
  • Mushrooms
  • Tomato Sauce

Strap yourselves in for this one, it’s big. There’s some 15g carbs for the whole thing, but it’s still very calorically dense, that said, you wont be able to eat much until you’re near bursting! So let’s get straight into it.

For the record, I’ve only had this once and that was a few years ago at on of the Giordano’s in Chicago. I understand that, typically, there’s a layer of dough between the cheese and tomato sauce, but I skipped that.

Step 1: Crust

Place three cups of cheese into the microwave for about 90 seconds,

Mix in the two eggs and almond meal, and it will turn into this unfortunate looking blob.

Really, really, really keep mixing it though, to make sure everything has spread through evenly.

Step 2: Moulding Crust

Throw the blob into a springform pan. Yes, I used this for a pizza before I used it for a cheesecake.

Push the mixture out and up the sides of the pan. You can use your hands, or a knife for this step, whichever you prefer, I found using both was the best way to get the job done.

Step 3: Precook

Place this into an oven on at least 220ºC for 20 minutes or so. It’s worth checking regularly. It will eventually look like this, don’t worry about the edges coming away from the sides.

Step 4: Layers

It’s time for the best part, the meat. I used two, fresh from the butcher, italian pork sausages. Cut or break them up into little pieces, and spread across the crust.

And a Salami layer on that

Then some mushroom because mushrooms are awesome, potassium rich little bastards they are. Plus they’ll absorb fat from meat and cheese. Delightful.

And, the pièce de résistance, the cheese. In no uncertain terms, fill it up.

Finally, a Tomato layer. I used minced tomatoes and just added salt, but you could use a pre-made pasta sauce if you were so daring, just beware of carbs. Sprinkle a little parmesan cheese over the top.

Step 5: Bake

Set your oven to 180ºC, and place the pizza on the middle or lower rack, and allow it to cook for 45 minutes or more. Just check it ever now and again until it looks like this.

On a few spots, the crust was a little burnt, but the net result negates it entirely.

I went with a pretty typical filling, and if I could change anything, I would have put bacon in there, or maybe some green peppers. Because sometimes, I do feel that I need to eat more vegetables.

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57 Comments on Chicago Style Stuffed Pizza

Hey Aaron! So I’m from CT, and being a New Englander I’m pretty serious about pizza, and firmly in the NY style thin crust pizza camp. That being said, this looks amazing and I’m definitely going to have to try it! ASAP! Don’t tell anyone I admitted it though! ;)

by mellissa@ibreatheimhungry on September 15, 2012 Reply

    Sensational. I’m yet to satisfactorily recreate a thin crust pizza

    by Aaron on September 16, 2012 Reply

      To do a thin crust pizza get Flatout wraps, they make an Italian ones that re 6 net carbs. Brush them with olive oil and pre-bake them a few minutes so they start to get crispy. Then top with sauce, cheese and topping and toss it back in the oven until cheese is melted.

      by PopWhatMagnitude on September 16, 2012 Reply

        Ah I wish, not available in Australia unfortunately. We have something similar called Mountain Bread though, but it seems the lowest carb one that I can eat (wheat intolerant) is 13.2g, not bad really!

        by Aaron on September 16, 2012 Reply

          Have a look at Power Wraps by Empower Foods here in Australia. 3g carbs per wrap. I wouldn’t eat it by itself as it has basically no flavour, but it’s delicious with fillings or microwaved with some Cheesybite & cheese. I use these to make mini pizzas with a bit of tomato paste, delicious cured meats, capsicum, mushroom & cheese. Om nom nom!

          http://www.empowerfoods.com.au/orders/index.php?act=viewProd&productId=12

          by Danielle on September 16, 2012

damn you aaronosteraas. i’ve been talking about making one of these on ketochat for ages! looks like you beat me to it.

by erusko on September 16, 2012 Reply

    haha me too, I thought about it ages ago, but had a 6 week mind absence it would seem

    by Aaron on September 16, 2012 Reply

This looks awesome, and I actually went out and bought a spring-form pan to make this (also, cheese cake!), but your carb count is way off. Two cups of almond meal is 24g net carbs on it’s own, five cups (560g) of mild cheddar cheese is another 20 grams of carbs. Add in the sauce and veggies, and this thing is easily over 50g net carbs. Still an extremely reasonable amount, but a far cry from the 15g quoted in the original posting.

I took this took information from the nutritional labels of products I have on hand, so there may be some variation in what’s reported by each brand, but I believe it should still provide an accurate ballpark figure.

Anyway, thanks for the idea on using the spring-form pan to make a deep dish pizza. I’m really looking forward to making this.

by Camden Peeples on September 19, 2012 Reply

    Hey Camden,

    Thanks for the comment, I’ve recalculated and it is more than 15g, it’s nearly 20g. Sounds like there might be some regional differences in the products we’re using. My local almond meal is much lower in carbohydrates, and for all the cheese I used, there were only 4.2g, the difference is that I used mozzarella. I didn’t include it because I felt people might choose a cheese they prefer more :)

    Cheers
    Aaron

    by Aaron on September 19, 2012 Reply

      I came up with 60 net carbs. I used Bobs REd Mill almond flour( 24 NC), kraft mozzarella cheese (486 g=16 NC), one cup white button mushrooms(2 NC), 1.5 cup hunts crushed tomatoes (18NC).
      What brands are you using? I’m so making this for my family but I’d like to eat it too.

      by Anne Marie on March 6, 2013 Reply

        Hey Anne, to be fair I don’t always use the same cheese or note which I do. Most of it is low carb enough that I can have a couple slices and harbor no concern. It seems though, that almond meal varies pretty wildly across the world of ours, here’s the one I use
        almond meal nutritional information

        by Aaron on March 7, 2013 Reply

Hey Aaron, I was wondering If you’ve made this or something similar with golden flax meal? I thought it might work for even lower carbs, but am wondering if it would taste nearly as good. Thoughts?

by aj on October 19, 2012 Reply

    I’ve tried making a more traditional pizza base with flax before, and personally I thought it was pretty poor. So poor in fact that I still have the bag of flax meal in the cupboard untouched. You could potentially try a mixture of flax and almond though, but I’m not sure how well it would stick together, then again, that’s what all the glorious cheese is for :)

    by Aaron on October 19, 2012 Reply

      Did you use golden flax or regular? I’m curious because I hate the regular but can tolerate the golden just fine.

      by aj on October 19, 2012 Reply

        I think it’s just regular, it’s linseed here, in Australia, I’m yet to find golden linseed.

        by Aaron on October 19, 2012 Reply

          You can find it in the health food section of Woolworth stores. :) Found a bag for like $4. (or was it $6…) much better than the Coles brand stock flaxseed.

          by Tom on May 11, 2013

What size pan is that? 8-inch? I ‘m trying to make this right now and 9-inch is just a bit too big. I’m worried about getting the sides high enough to hold toppings.

by KetoPower on October 21, 2012 Reply

    Mine is a 9″, too, if I recall correctly. It can be stretched quite thin before it fails, and I bet there’s a lot in the corner that could be redistributed.

    by Aaron on October 22, 2012 Reply

Love the look of this pizza, definitely going to try it! But concerned about the raw pork – if it were already cooked, it wouldn’t have to be in the oven so long, and there would be no burned bits. I think I’ll cook the pork first!

by Linda Cameron on November 5, 2012 Reply

    I agree with Linda. Sauteing the pork first and draining would be the way to go for me. Plus I see some liquid at the bottom of the pan after it was cut. PRe-cooking the pork would probably eliminate most of the liquid/juice so the bottom of the pizza will not be soggy.

    by Carol Gualtieri on July 19, 2014 Reply

Hi Aaron, just wanted to tell you that I made this pizza last night – pizza is definitely something my 16 year old and I miss sometimes – and it was FANTASTIC! I changed things around a bit, putting in cooked chicken and bacon as well as a few extra vegies. I served it with a bean, bacon and walnut salad with maple syrup dressing (sugar free of course). We have more than enough left for tonight – love not having to think about what to cook. This is a definite keeper – my daughter wants to serve it up to her friends for dinner which is probably the biggest compliment you can get! We’re going to try some of your other delicious-looking recipes soon.

by Ellie McNiece on November 12, 2012 Reply

    Woo! Thanks so much for your, and indirectly your daughters, kind words, Ellie!

    That’s sensational, honestly. I love it when people build on what I’ve written up and enjoy it. It’s super versatile, I’d say that just figuring out the crust is the hardest part really, otherwise, the almond meal is your proverbial oyster.

    If you try anything please try the Mousakka, I’ve heard the most positive reviews about that from all across the world.

    If you have any questions please just ask :)

    by Aaron on November 12, 2012 Reply

      You’re very welcome Aaron! I’d love to try the Mousakka however we had an absolute disaster with a low-fat, low everything Mousakka years ago (did I really live the low fat lifestyle for such a long time!!!??). We threw it straight into the bin it was so revolting and headed out for dinner instead. I might have to make yours and not tell my daughter what it is! I’ll let you know how I go. All the best. Great to see another Aussie spreading the low-carb/paleo lifestyle!

      by Ellie McNiece on November 14, 2012 Reply

        Please do try it and let me know what you think. I don’t want to blow my own trumpet but it was *easily* one of the best things I’ve ever made, up there in the top five. It’s kind of like some kind of deceptively greek lasagne.

        by Aaron on November 15, 2012 Reply

      It looks good, but I would per- cook my sausage first before layering.

      by Dena on November 18, 2013 Reply

So, when we ended up making this, it felt like 3 cups of cheese was too much. Also, the bread tasted really cheesy, too. Tasted like a Red Lobster biscuit without the butter. It turned out great, but was it supposed to be 3 cups of cheese? The picture there doesn’t look exactly the same. Our blob ended up being really yellow.

Also, have you considered putting some butter into the crust to give it more taste? Or any oregano or anything? If you were going to put butter in, would you put it in along with the eggs/almond flour? How much would you use? I’m a novice to cooking so any recommendations for getting it a slightly more buttery taste would be perfect.

Also, Bella Vita (Netrition.com) sell a very good line of low carb pasta/tomato sauce. I used a Spicy Tomato variant. Just wanted to give that a shout out.

by Wayne on November 24, 2012 Reply

    Hey Wayne,

    Interesting news on the crust, what kind of cheese did you use? It definitely is cheesy, but I find that’s before it’s cooked, afterwards it tends to be fairly breadish I think. I definitely use the 3 cups of cheese. You can change this recipe up pretty easily, the most important part is to scale everything the same amount.

    As for butter in the crust, I’d give it a crack, but it means there’d be more fat, and it could compromise the structural integrity of the crust. That said, it’s not the easiest thing to eat anyway. If I was going to put butter in, I’d probably use a little less cheese. I really love your idea of putting Oregano in the crust though. That’s sensational and I’m absolutely going to do that next time.

    Don’t worry about being a novice at cooking though, particularly if you’re worried about something not working, it happens to everyone, but it generally works out alright in the end I find.

    Thanks for the link to Bella Vita, too, interesting to check it out, but I’ll have to see if I can get it locally.

    by Aaron on November 29, 2012 Reply

      Thanks for the response. Yeah, I’m thinking about 2 1/2 of cheese, add in two tablespoons of oregano, 1 tablespoon of garlic, and 4 tablespoons of melted butter. That would keep it cheesy, but add in a good kick. Should keep it still low carb, I believe.

      By the way, if you add in bacon, I recommend precooking it. Maybe not until it’s crispy, but definitely want to heat it up a bit.

      by Wayne on November 29, 2012 Reply

        I bet you could substitute less cheese for more egg. Its the glue in the base and I think egg just might work.

        by Tom on May 11, 2013 Reply

Thanks for the work. It is the best low carb pizza so far. Its all in the crust – and you have figured it out the best so far. I did cook the meat first and the mushrooms. I also had to buy the super expensive pizza sauce at whole foods. ($3.29 a can)

I also had to pour out about a cup or two of water while coopking. Even after 65 min, I could not get the crust to get dark brown. But it was ok and the crust was ok.

thanks

by pizza maker on November 26, 2012 Reply

    Wow, what a compliment! Thanks so much, I’m so happy you’ve enjoyed it.

    A good move to cook the meat first, frankly, I wish I had of, and do ever since.

    I find almond meal, be it in this, or cheesecake, to be pretty hardy, you can really crank the heat up if you need to, just so long as you’re keeping an eye on it. But on the temperature front, I have degrees in Celsius, so if you’re running with Fahrenheit you’ll have to convert to match.

    by Aaron on November 29, 2012 Reply

      I have to laugh at myself….I just made this and put it in the oven at 220 degrees Fahrenheit . I thought it was low but i never made a crust like this. LOL ….turned the temp up to 425 *F and watched it closely. He he anyway had to share. I can’t wait to eat it!!!

      by Jess on July 26, 2014 Reply

Just had to pop in and say my husband and I made this last night. It was fantastic! My husband said it’s his new favourite pizza – before it was the more labour-intensive cauliflower-flax-cheese crusts, which took so much effort to make. I love how easy to throw together this crust is. I was worried my wimpy arms would be too weak to mix it properly, but it cae together beautifully. Thanks for creating such a great, simple recipe, Aaron. It’s sure to become a staple in our pizza-addicted house! :)

by Meg on January 13, 2013 Reply

Making this Riiiiiggghhhht Nowwww.

I can’t wait.

If this is good I have to reblog it, of course. ;)

by Ronnie @LibraChronicels on February 26, 2013 Reply

    Sensational, let me know what you think of it!

    by Aaron on March 7, 2013 Reply

    Delicious. But I’m finding confusing back and forths about Keto and Paleo and Cheese consumption. Some say it’s ok, and others say avoid it. I’m trying to do this for fat loss and wondering if it’s legit for that or not. Any words of wisdom?

    by Ronnie Libra on January 31, 2014 Reply

      Paleo purists will go against it as it includes dairy, but if you’re not sensitive to dairy then eating it in moderation won’t hurt :)

      by Aaron on February 24, 2014 Reply

Hello! I’m not a big fan of mushrooms, so I was just wondering if the mushrooms could be substituted for something else, say, cauliflower?

by Rhiannon on April 1, 2013 Reply

    Hey Rhiannon,

    You can definitely substitute them, but I wouldn’t recommend cauliflower. I do love cauliflower, but I don’t think it would hold well in this pizza.

    Zucchini would be OK I think, but you’d want to fry it or something like that first in order to remove a load of moisture.

    by Aaron on April 1, 2013 Reply

      Okay great, thank you!

      by Rhiannon on April 3, 2013 Reply

I made this today for my brother’s birthday. It turned out perfectly. I took another commenter’s advice and added less cheese. To scale it, I added a little bit less almond meal. About 10 minutes into baking it, I brushed the crust with butter to help it brown. It was stunning to look at and delicious. Thank you so much for sharing your recipe!

by Squeezyshoes on April 4, 2013 Reply

I was suggested this blog through my cousin. I am no longer certain whether or not this submit is written through him as nobody else understand such particular approximately my trouble. You’re wonderful! Thanks!

by cookbook on April 18, 2013 Reply

    By me? It was definitely me who did that, and who ate it, and had to clean the kitchen up. Let me know what part you’re not sure of and I’ll clear it up

    Cheers
    Aaron

    by Aaron on April 19, 2013 Reply

Finally got around to trying this tonight – I made a few subs – hazelnut meal instead of almond (I cant have almonds), par cooked the pork and should have cooked the mushrooms. This came out GREAT!
My non keto but wants to go gluten free boyfriend had two slices, and said the texture of the crust was weird but this was his first gf meal with some kind of substitute instead of omitting entirely.
Will definitely make again!

by karen on May 20, 2013 Reply

    Awesome news Karen.

    Using nut meal is a little weird at first but I guess by now I’m used to it!

    by Aaron on May 20, 2013 Reply

my blob of mozzarella just got all clogged up on my mixer! what did i do wrong!!

by JD on July 20, 2013 Reply

    Yeah it’s a bit tough to wrangle that’s for sure, I mixed it with my hands, and I’ve only really done it that way to be honest, I’d say using a mixer is a gambling persons game.

    by Aaron on July 26, 2013 Reply

15 g carbs? 2 cups almond meal alone is 24 net carbs

by ale on July 25, 2013 Reply

    Hey Ale, if there’s one thing i’ve noticed it’s that there’s a lot of variance in carbohydrate content of almond meal across the world.

    by Aaron on July 26, 2013 Reply

I am not sure where these other commenters are getting their almond meal. I do know that it varies by brand. NOW foods sells an almond flour that is 4g net carbs per 1 cup serving. I’m looking forward to making this recipe this weekend. I’m hoping to be able to cut back some of the cheese in the crust, and make up for it with some egg beaters.

by heather on December 18, 2013 Reply

Hey, just recently found this site and recipe. I have tried this twice now and the first time it turned out perfect but some how screwed up the second time around, not sure what happened there as the cheese just became a blob and I wasn´t able to mix it with the other ingredients. I was wondering if anybody has tried it before to not melt the cheese before hand. So just mix the cheese, eggs and almond flour and then put it in the springform to bake. Would that work?

by Runar on February 11, 2014 Reply

would love to try this bit not sure how to convert the recipe to U.S….as in cups. Any suggestions?

by lucy on May 9, 2014 Reply

    250 grams is one cup, which is 8oz

    by Aaron on July 18, 2014 Reply

oops, just checked again, the only thing I’m not sure of is the cheese. From reading the comments it looks like 3 cups?

by lucy on May 9, 2014 Reply

I made this tonight but cooked the sausage first and used pepperoni & onion for filling. OMG so so good!

by Suzie on May 10, 2014 Reply

Ugh, ridiculously good.

by Linda @ Fit Fed and Happy on July 18, 2014 Reply

Made this today and it turned out fantastic! I used your crust but added oregano, garlic powder, and basil to it and for the filling, I used cooked hot italian sausage, large pepperoni slices, a green pepper, a package of mushrooms, and the mozzarella. (with more spices:-)) For the tomatoes, I used a can of Hunt’s diced tomatoes with basil, garlic, and oregano (17.5 net carbs for the whole can) Holy cow, it was delicious and so, so filling. I ate about 1/10th of the pie and it’s filled me up for hours. I input all the ingredients into MyFitnessPal with my changes and it comes out to 549 calories, 10g net carbs, 39g fat, 36g protein. Thanks!

by Kelly on August 27, 2014 Reply

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