Low-Carb Detroit-Style Pizza with Keto Crust

If you love thick, cheesy, and crispy-edged pizza, then Detroit-style pizza is a must-try! Traditionally made with a light and airy dough, baked in a deep rectangular pan, and topped with edge-to-edge cheese, this pizza is a dream come true. But what if you’re following a low-carb lifestyle? No worries! This Low-Carb Detroit-Style Pizza delivers all the crispy, caramelized cheese goodness without the carb overload. What Makes Detroit-Style Pizza Special?

Detroit-style pizza is known for:

• A thick and airy crust – This version uses a low-carb dough that still bakes up with a satisfying bite.

• Cheese all the way to the edges – Creating those crispy, caramelized cheese edges we all love!

• Sauce on top – Unlike traditional pizza, Detroit-style pizza places dollops of sauce on top of the cheese rather than underneath.

• Baked in a rectangular pan – This allows for the signature shape and even baking.
  

The Perfect Low-Carb Detroit-Style Pizza To achieve a sturdy yet tender crust without all the carbs, I use a keto wheat flour. What You’ll Need:

✔️ Dough: King Arthur Keto Wheat Flour, yeast, olive oil & seasonings

✔️ Cheese: Wisconsin Brick cheese (or mozzarella & Monterey Jack)

✔️ Toppings: Pepperoni + your faves

✔️ Sauce: Homemade (recipe here!)

Low-Carb Detroit-Style Pizza

Low-carb Detroit-Style Pizza with Keto Crust

Ingredients: For The Pizza Dough 1 2/3 cups King Arthur Keto Wheat Flour 3/4 cup water, cool

1 teaspoon instant yeast

1/2 teaspoon table salt

1 tablespoon olive oil, plus more for greasing the pan

1/4 cup Parmesan cheese, optional For The Toppings:

1/2 cup pizza sauce (recipe here)

12 oz. Wisconsin Brick cheese (or a combination of mozzarella & Monterey Jack cheeses)

Pepperoni (any favorite pizza topping) Directions:

Make The Dough: 1. In the bowl of a stand mixer or a medium mixing bowl, combine all ingredients. Mix and knead the dough—using a dough hook or kneading by hand—until it becomes smooth and elastic. This takes about 5 minutes with a mixer or 7 to 10 minutes by hand.

2. Cover the dough and let it rise until puffy but not quite doubled in size, about 60 minutes. Assemble & Bake The Pizza: 1. Drizzle 1 tablespoon of olive oil into a 9×13-inch baking pan and spread it evenly. Place the dough in the center. 2. Using your fingers, gently press the dough outward, working it toward the edges of the pan—but not all the way.

3. Spread the pizza sauce evenly over the dough, making sure to take it all the way to the edges. This pizza doesn’t have a raised crust, so full coverage is key.

4. Generously add cubed cheese over the sauce, ensuring it reaches the edges of the pan. This step is essential for a crispy, caramelized cheese border.

5. Layer on the pepperoni, covering the surface with a generous amount for maximum flavor.

6. Bake in a preheated 450°F oven for 20-30 minutes, or until the edges are golden brown and the cheese is melted and bubbling. Pro Tips for the Best Low-Carb Detroit-Style Pizza

Cheese to the edges is key! This gives you the iconic crispy crust. Enjoy your Low-carb Detroit-Style Pizza with Keto Crust!