Chicago Style Stuffed Pizza

Servings, Time, and Ingredients

Servings: 6

Cooking Time: ~60 Minutes

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

Nutritional Information

The following only serves as a guide. Actual figures will vary depending on specific ingredients used.

Protein: 48g

Fat: 46g

Carbs: 6.5g

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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104 comments on “Chicago Style Stuffed Pizza”

  • [email protected]

    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! 😉

  • Camden Peeples

    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.

    • Aaron

      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 🙂


      • Anne Marie

        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.

        • Aaron

          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

          • Stephen

            Are you calculating correctly? I mean the almond flour is about 8g of carbs if you’re using 2 cups, and if the cheese you’re using is 4g for 600g (The lowest I can find anywhere is 7g of carbs) that gets you to 12 already. This is without the tomato, the mushrooms, the eggs and the sausages. Even the salami is questionable as some types have high carbs.

            I mean I have to admit it looks amazing, but it really doesn’t seem like it would be low enough carb for a keto food.

          • Aaron

            I get a lot of emails and comments about this. What I have come to learn is that there’s a great deal of variance brand to brand, country to country, in terms of the carb count of basically everything. There’s no hard and fast answer as to what exactly yours would turn out to be compared to mine.

          • Aaron

            I’ve gone through *all* of the recipes on the site and added nutritional information per serving based on the ingredients I use, which are now visible with the new site layout.

  • aj

    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?

    • Aaron

      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 🙂

  • KetoPower

    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.

    • Aaron

      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.

  • Linda Cameron

    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!

    • Carol Gualtieri

      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.

  • Ellie McNiece

    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.

    • Aaron

      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 🙂

      • Ellie McNiece

        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!

        • Aaron

          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.

  • Wayne

    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 ( 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.

    • Aaron

      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.

      • Wayne

        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.

  • pizza maker

    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.


    • Aaron

      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.

      • Jess

        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!!!

  • Meg

    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! 🙂

  • Rhiannon

    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?

    • Aaron

      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.

  • Squeezyshoes

    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!

  • cookbook

    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!

    • Aaron

      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


  • karen

    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!

    • Aaron

      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.

  • heather

    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.

  • Runar

    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?

  • lucy

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

  • Kelly

    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!

  • JO

    As a Chicagoan I do know of a couple places with gluten free pizza. Lou Malnati’s makes a great sausage crust pizza. Once you’ve had stuffed pizza, there is no turning back.

  • Roberta

    This looks delicious and I can’t wait to make it myself! However, I need to know many grams of mozzarella you’d say you used for the dough, as I’m intending to shread the cheese myself and that have a tendency to leave it more packed. Thanks!

  • Lee

    I have made this twice and it is outstanding!! The first time I followed directions except that I used cooked hamburger instead of the sausage (not much of a sausage person) some roasted peppers, mushrooms and loads of cheese with diced tomatoes on top. I found the crust a little bland and dry (still delicious though) and the hamburger kind of flavorless so I have made it again. This time I added garlic and onion powder to the cheese before I melted it for the crust and after the crust came out of the oven I brushed the crust with melted butter. Oh yeah, now we’re talking!! My fillings of choice this time were cooked ground hamburger with pizza sauce mixed in (sorry Chicago folks, that’s the New Englander in me), ricotta cheese, mozzarella and diced tomatoes on top. Lasagna in a crust! Oh yeah. Best recipe on Pinterest I’ve found. Thank you, thank you, thank you!

  • Lee

    Made it again, this time Mexican! Put some taco seasoning into the melted cheese for the crust. Mixed up some hamburger taco meat for the filling. Added some jalapenos and lots of cheddar cheese. Came out delicious. Served with sour cream, guacamole, picante sauce, cilantro, fresh chopped tomatoes and shredded lettuce. Love this recipe. Make it once and bring it to work for lunch the rest of the week.

  • Andrew

    I need help it seems a bit hard and it didnt come up but half of what your picture did, any ideas what i did wrong? i followed what you said to do perfectly i think but it didn’t seem to match up..

  • Craig

    The Almond meal I could find in Canada was really high in Carbs, so I adjusted some things and came up with the following.

    Shredded Mozzarella Cheese 340g
    Eggs 2 Large
    Almond Meal 1.5 Cups
    Pepperoni 50 g
    Mushrooms 1 Cup
    Tomato Sauce 1/2 Cup

    The Nutrients worked out to:
    Dish Size 6 Slices
    Serving Size 2 Slices

    Calories 667.7
    Total Fat 50.9
    Saturated 13.6
    Polyunsaturated 0.7
    Monounsaturated 1.3
    Trans 0.5
    Cholesterol 205.0
    Sodium 877.7
    Potassium 118.0
    Total Carbs 19.2
    Dietary Fiber 7.0
    Sugars 4.0
    Protein 37.6

    Vitamin A 16%
    Vitamin C 2%
    Calcium 66%
    Iron 23%

  • Emarie

    LOVE this recipe. I’ve made it twice now and it really hits the spot for those pizza cravings. Thanks so much!
    FYI, in the US, Del Monte brand California Diced Tomatoes are my go-to for making pizza/marinara sauce. 7 grams net carbs in a 14.5 ounce can. Lowest carb canned tomatoes I have yet found. Throw them in the blender with some Italian herbs, instant red sauce.

  • Wenchypoo

    You can skip the whole “melt the cheese in the microwave” bit by using mozzarella that’s in ball form and NOT pre-shredded. The moisture from the ball’s packaging allows it to be grated in a food processor, and it makes a fine grate–like snow. That “snow” mixes easily into the other batter ingredients without having to be melted first.

    Try it if you don’t believe me. It’s the “miracle” in Miracle Dough (which you’ve made here).

  • Dave

    Terrific recipe. I used a combo of mozzarella, fontina and asiago, which went together really well. I also used almond meal from the bulk section of Whole Foods (2 grams carbs/3 grams fiber for every 1/4 cup) and Rao’s Pizza Sauce — which was kinda pricey but only has 2 carbs/1 fiber per 1/3 cup.

    I also took the advice of others and cooked my sausage ahead of time and added Italian seasoning to the crust. Worked out great!

    Thanks for enabling me to be like the rest of America and have a pizza on Super Bowl Sunday!

  • Trisha

    I may have missed it if anyone has figured this out. Precook the veggies if your pizza is watery. Mushrooms peppers and onions have high water content. I stumbled upon this recipe a couple days ago and will definitely be trying after a trip to the grocery. I’m not sure how my numbers will work out as I have resorted to grinding my own almond meal in the food processor. Cuts the cost by about 1/2.
    I’m also wondering if anyone has tried and egg white wash before the prebake to prevent sogginess?

  • Patricia

    not sure where he’s getting his carb count from, but it is actually about 15grams carbs PER SERVING if the entire pizza serves 4. For the whole pizza it has 57.1 grams carbohydrate, 25.6 grams fiber, so even if you only count effective (net) carbs it is 31.5 grams carbohydrate

  • Emarie

    Have made this pie three times, always successfully. I do not have a microwave and have skipped the cheese melting step. I’ve just mixed shredded cheese with the eggs and almond flour; it comes out great. Just FYI for anyone curious or without a microwave.

    • Melissa

      I made this last night and it was amazing! But wow it was tricky getting the melted cheese to combine with the almond meal batter! Then I got to thinking ‘I wonder why you even have to melt the cheese first? Wouldn’t it work the same with adding the un-melted shredded cheese to the batter??’ So it’s good to know you’ve made it successfully without melting the cheese! Now I will definitely make it again.

  • Karen

    Thanks for the recipe! This looks awesome. I can’t wait to try it. One question, though: How is the cheese divided – equally? Half in the crust and half as a filing/topping? Or some other proportion?


  • Sarah

    I just made this and it was a hit with my whole family! There are 5 of us, and we have 1/4 of the pizza left. Very heavy and satisfying! Thanks for a great recipe!

  • Dana

    Wow! When I saw the picture, I immediately thought it looked like Giordano’s in Chicago (and Orlando)! My fav is the spinach and mushroom, so I may try to recreate today. Thanks so much!

  • Leslie

    I made it tonight, added garlic & rosemary to the “crust”, & I used hot sausage. (I cooked my sausage first with some chunky diced onion & garlic) I also layered pepperoni on top, delicious!!!

  • Mary

    Thank you for this amazing recipe!! I have been craving deep dish pizza since starting Keto. I used mozzarella cheese for this recipe (shredded and BelGioioso fresh mozzarella). I used two raw sausage links (casings removed) which I put between two sheets of plastic wrap. I flattened out the sausage using a rolling pin. Without a rolling pin, someone would use a straight glass and be a little careful. I put the thin layer of sausage on the top of the pizza so it was sure to be well cooked. In the second bake, I baked the pizza for 40 minutes and covered the edges with foil to avoid burning. My layers from bottom to top: tomato sauce, pepperoni, fresh mozzarella, grated parmesan, spicy sausage. My numbers for the pizza with six servings, one serving – Cal 623, Net carbs 8 g, Fat 47.6 g, Sodium 824.4 mg, Protein 37.7 g.

    This is a definite treat.

  • Traci

    I’m cooking this recipe as I write this! I had to substitute the almond meal for coconut flour and add in some extra eggs and a little flax meal. I used a combination of parmesan cheese and mozzarella as the shredded cheese as well. I am excited to see how this turns out!

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