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!

Delicious and Healthy Eggplant Rollatini: A Low Carb Twist on an Italian Classic

Get ready for an Italian classic with a low-carb twist! Tender eggplant slices, filled with a creamy, cheesy mixture, rolled, and baked to perfection in a rich tomato sauce. No breading, no frying—just pure, wholesome flavors. Perfect for family dinners or when you're craving something comforting yet healthy. Who says Italian food can't be low-carb? This dish proves otherwise! Traditional and naturally low-carb, eggplant rollatini is a delightful reminder that delicious Italian cuisine doesn't need pasta or breading. Buon appetito!

Eggplant Rollatini

Prep: Thinly Slice Eggplant

Prep: Fill Eggplant Slices with Ricotta Filling, And Roll

Prep: 9-inch Baking Dish

Prep: Fill Baking Dish with Eggplant, Top with Sauce & Grated Cheese

Eggplant Rollatini

Delicious and Healthy Eggplant Rollatini Serves: 8

Ingredients: 2 large eggplants

1 cup whole-milk Belgioioso ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon salt

1/2 teaspoon black pepper

2 tablespoon fresh chopped parsley (or 1 tablespoon dried)

1 tablespoon fresh chopped basil (or 1 teaspoon dried)

2 1/2 cups tomato sauce (homemade or store bought)

3/4 cup mozzarella cheese, divided

1 to 2 tablespoon extra virgin olive oil

Directions:

1. Preheat your oven to 400°F.

2. Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides with salt and let them sweat on paper towels for about 10 minutes. Pat dry.

3. Lightly oil a baking pan, lay out the eggplant slices, and bake for 5-10 minutes until softened. Let cool.

4. Mix the ricotta, 1/4 cup mozzarella, Parmesan cheese, egg, basil, parsley, salt, and pepper in a bowl to make the filling.

5. Spread a layer of tomato sauce in a baking dish. Place a spoonful of filling on each eggplant slice, roll each of them up, and arrange in the baking dish.

6. Top with remaining sauce, and sprinkle with 1/2 cup mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.

Enjoy this comforting, carb-conscious meal that's sure to be a hit!

Mini Sourdough Apple Pies - Sugar-Free and Traditional Versions

There’s something undeniably cozy about the aroma of warm apple pie baking in the oven. These mini apple pies bring all the classic charm of this beloved dessert but in an adorable, individual-sized form. Whether you prefer a sugar-free version or a traditional recipe, these little delights are sure to please every palate.

The sugar-free variation lets the natural sweetness of the apples shine through, complemented by warming spices like cinnamon and nutmeg. It’s perfect for those who want to enjoy a treat without added sugar, using wholesome ingredients to keep it light. For a more classic indulgence, the regular recipe features a touch of sugar or your favorite sweetener for a timeless flavor.

The twist? A sourdough crust! This tangy, flaky dough adds depth to the pies, pairing beautifully with the apple filling. Whether you're serving these at a holiday gathering or enjoying them as an afternoon snack, they’re guaranteed to disappear in no time.

Check out both versions of the recipe below and discover your perfect mini apple pie!

Mini Sourdough Applie Pies

Roll out the chilled dough. Cut out 12 circles for the pie bases. Place in muffins cups, and fill with apple pie filling.

Cut 12 smaller circles or decorative shapes for the tops

Crimp pie crusts, brush with egg wash

Slit tops of each mini pie

Bake at 350 degrees for 25-30 minutes

Mini Sourdough Apple Pies

Mini Sourdough Apple Pies

Makes: 12 mini pies

Ingredients (Sugar-Free Version): 1 recipe for Extra Flaky Sourdough Pie Crusts

3 cups chopped apples

¼ cup monkfruit sweetener

1 teaspoon xantham gum 1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Ingredients (Traditional Version):

1 recipe for Extra Flaky Sourdough Pie Crusts

3 cups chopped apples

¼ cup sugar

1 tablespoons fresh lemon juice

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Directions: Make Apple Pie Filling:

1. In a large mixing bowl, mix together the chopped apples, monkfruit, xantham gum (flour for traditional version), ground cinnamon, lemon juice, and ground nutmeg until fully combined.

Assemble Mini Pies:

1. Preheat the oven to 350°F. Lightly grease a 12-cavity muffin tin or line with paper liners.

2. Roll out the chilled dough on a floured surface to about ⅛ inch thick. Cut out 12 circles (about 4-4.5 inches in diameter) for the pie bases and 12 smaller circles or decorative shapes for the tops.

3. Gently press the larger circles into the muffin cups, ensuring they cover the sides. Fill each cup with apple filling.

4. Place the smaller dough pieces over the filling, crimping or pressing the edges to seal. Cut small slits in the top crust for venting.

5. Brush the tops with beaten egg and sprinkle lightly with sweetener (sugar for traditional version) and a cinnamon (optional).

6. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Enjoy!