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Pepperoni Pizza Pie




Source of Recipe


Katy Wheeler


Recipe Introduction


This is for low-carbing pizza lovers everywhere! It has all the flavors of pizza, but has a crust made with ground almonds, butter and cheese. Although the carb counts are fairly high per serving, this is a very hearty and satisfying dish -- much more filling than a slice of regular pizza! It's important that the crust be precooked on a hot cookie sheet to help make the crust as crisp as possible. You can vary the toppings any way you like, but my family loves this version.
2 cups ground almonds (almond flour)
1/2 cup butter
1-2 cups grated cheese
1 small onion
1 cup chopped tomatoes (canned works well here)
1 small red pepper
1 small green pepper
12-15 pepperoni slices


You will need an 8-inch metal pie dish and a cookie sheet. Place the cookie sheet in the oven and preheat the oven to 425 degrees F.

Melt the butter in a medium bowl and mix in the ground almonds. Press this mixture into the bottom and sides of the metal pie dish.

Sprinkle half of the grated cheese over the bottom of the mixture and bake in the oven on the cookie sheet for 10–15 minutes. Remove from the oven and allow to cool slightly.

Chop up the onion and peppers. Spread the chopped tomatoes in a layer over the bottom of the pie crust, then sprinkle over the remaining cheese, pile on the onions, peppers and finally the pepperoni. Return to the cookie sheet in the oven and bake a further 10 to 15 minutes until the cheese is bubbling and the vegetables and pepperoni are nicely browned. Serves four to six.

Per serving (1 slice): 19g carbohydrates; 7.25g fiber; 29.75g protein; 75g fat; 842.50 calories.



A hearty dish; 11.75g net carbs Low Carb: Recipes: Main courses: Pepperoni Pizza Pie