Keto Sheet Pan Pizza with Sausage, Vegetables, and Cheese Recipe
This Keto Sheet Pan Pizza offers a low-carb, gluten-free alternative to traditional pizza, featuring a savory Italian sausage and cheese crust topped with sautéed vegetables, fresh garlic, and a blend of cheeses. Perfectly baked to melty, golden perfection, it’s a satisfying and delicious twist on a classic favorite.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Keto
- Diet: Low Carb, Gluten Free, Low Lactose
Ingredients
Dough
- 1/2 pound sweet Italian sausage, removed from casings
- 2 tablespoons cream cheese
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 whole large eggs
Toppings
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 medium bell pepper, sliced (any color: green, red, yellow, or orange)
- 8 ounces baby spinach
- 2 tablespoons fresh garlic, pressed through a garlic press
- 1/2 cup pizza sauce (sugar-free)
- 1/2 cup shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pizza crust.
- Mix Dough Ingredients: In a medium bowl, thoroughly mix the uncooked Italian sausage meat, cream cheese, almond flour, coconut flour, 1 1/2 cups shredded mozzarella, grated Parmesan, and eggs until well combined.
- Prepare Baking Pan: Spray a 13×9-inch quarter sheet pan with kitchen pan spray to prevent sticking. Press the dough mixture evenly into the pan, making sure to create an even edge all around.
- Chill Crust (Optional): If the dough mixture feels too soft or warm, refrigerate the filled pan for 30 minutes to help firm up the crust before baking.
- Bake Crust: Bake the crust in the preheated oven for 12 minutes, rotating the pan halfway through baking to ensure even cooking.
- Sauté Vegetables: While the crust bakes, heat olive oil in a medium skillet over medium heat. Add sliced onions and bell peppers and sauté for about 10 minutes until slightly softened. Add the baby spinach and cook for an additional 1 minute to wilt it. Stir in the pressed garlic and then remove the skillet from the heat.
- Assemble Pizza: Once the crust has baked, remove it from the oven and spread the sugar-free pizza sauce evenly over the crust. Top with the sautéed vegetables, then sprinkle with shredded sharp cheddar and the remaining 2 cups of shredded mozzarella cheese.
- Bake Final Pizza: Return the assembled pizza to the oven and bake for approximately 25 minutes, or until the cheese is melted and golden brown. Optionally, place under the broiler for 1 minute to achieve a more browned, bubbly cheese topping.
- Serve: Remove from oven, let cool slightly, cut into eight portions, and serve warm for the best flavor and texture.
Notes
- If the dough mixture is not cold enough, refrigerate the filled pan before baking to ensure a firmer crust.
- Use sugar-free pizza sauce to keep the recipe keto-friendly.
- Adjust sautéing time for vegetables to your preferred softness.
- Broiling the pizza at the end helps achieve a crispier, more browned cheese topping.
- This recipe is naturally gluten-free due to the almond and coconut flours used in the crust.
