Keto Sicilian Pizza (Thick, Cheesy, Square-Pan Goodness)

If you’ve ever stood over a sheet pan, eating pizza corner pieces like they’re a personality trait, pull up a chair. This is my keto take on Sicilian pizza: tall crumb, crisp edges, melty cheese, and that sweet-herby tomato hit—without the carb slump. I wanted a version that feels like Friday-night pizza, not “diet food in a pan.” It had to slice right, reheat well, and pass the family test. This one does. More than once I’ve had to hide a few squares behind the lettuce in the fridge. No shame.

This recipe uses a simple low-carb dough that behaves like a bread base: tender inside, a little springy, browned on the bottom. It’s not airy like classic high-hydration wheat dough, but it has that satisfying chew and holds up under sauce and loads of cheese. You can pick it up with one hand. You can fold it, too, if you’re reckless.

Below you’ll find everything: ingredients with swaps, equipment notes, exact baking temps, step-by-step timing, sauce tips, topping ideas, and how to get that signature corner crunch. I kept the language plain and direct so you can cook with the phone screen going dark every 30 seconds and still not get lost.

What makes it “Sicilian” here?

Sicilian pizza is thick and baked in a rectangular pan with a generous olive oil slick. Cheese goes to the very edge so it fries a bit. The sauce is usually a little chunky and seasoned. We’re keeping that format. The base is a keto dough (think mozzarella-almond flour base with a pinch of yeast for bakery aroma), pressed in a sheet pan, baked, topped, then baked again until the cheese blisters. Corners are sacred.

The Game Plan

• Mix the dough: warm, stretchy, quick.
• Press into a well-oiled pan and pre-bake.
• Spoon on low-carb sauce, add cheese to the edges, add any toppings.
• Bake hot till browned with tiny pools of oil on the cheese.
• Rest, slice, and pretend you meant to save some for lunch.

Ingredients (Base Recipe: 12 square slices)

For the dough

• 2 ½ cups shredded low-moisture mozzarella (about 250 g)
• 3 tbsp cream cheese (45 g)
• 1 ¾ cups blanched almond flour (175 g), sifted if lumpy
• 1 ½ tbsp unflavored whey protein isolate* (optional but gives better structure)
• 1 ½ tsp baking powder
• 1 tsp instant yeast** (flavor and aroma; optional but great)
• 1 large egg, room temp
• 1 tsp kosher salt
• 1 tbsp extra-virgin olive oil (plus more for the pan)

* If you don’t use whey isolate, add 2 extra tbsp almond flour.
** Yeast eats a tiny pinch of sweetener in the sauce or dough and doesn’t add carbs that stick around. It’s for smell and a touch of bread-like taste.

For the sauce

• 1 ¼ cups crushed tomatoes (no sugar added), or passata
• 1 tbsp tomato paste (optional for body)
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, minced
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp red pepper flakes (optional)
• ½ tsp onion powder
• ½ tsp kosher salt, more to taste
• Pinch of sweetener (allulose or erythritol), about ½ tsp, to balance acidity

For topping

• 2 ½–3 cups shredded whole-milk mozzarella or a pizza blend (250–300 g)
• ¼ cup finely grated pecorino romano or parmesan (25 g)
• Pepperoni, cooked Italian sausage, or sliced olives (all low-carb friendly)
• A few fresh basil leaves after baking (optional)
• More olive oil for greasing and a final drizzle

Tools You’ll Need

• Quarter or half sheet pan with rim (9×13 in / 23×33 cm works great; for thicker slices use 9×13, for slightly thinner use larger)
• Parchment paper (makes life easier)
• Microwave-safe bowl or small pot for melting cheese
• Sturdy spatula or wooden spoon
• Rolling pin or damp hands for pressing the dough
• Digital scale helps, but cups work
• Instant-read thermometer (nice to have, not required)

Making This Easy Keto Sicilian Pizza

Make the Sauce (5–10 minutes)

• Warm the oil in a small pan over medium-low. Add garlic, cook 30–40 seconds, not brown.
• Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper, onion powder, salt, and the small pinch of sweetener.
• Simmer 5 minutes, then switch off heat. Sauce should be thick enough to spoon, not watery. Taste for salt. Set aside.

Note: If tomatoes are a bit thin, let the sauce simmer a few extra minutes. You want a spoon that leaves a line in the pan.

Make the Keto Sicilian Dough

We’re using a “cheese dough” plus a few tweaks so it rises a touch and holds like a bread base.

• Melt cheeses: In a large microwave-safe bowl, add shredded mozzarella and cream cheese. Microwave 60–90 seconds, stir, then 30–60 seconds more till smooth and stretchy. If using a stovetop, melt over low heat while stirring constantly. You want a glossy mass.
• Dry ingredients: In another bowl, whisk almond flour, whey isolate, baking powder, instant yeast, and salt.
• Combine: Scrape the melted cheese into the dry mix. Add the egg and 1 tbsp olive oil. Mix with a sturdy spatula at first, then knead by hand for 1–2 minutes till it becomes a warm, cohesive dough. It will be slightly sticky and elastic. If it tears, keep folding. If it’s very wet, dust a teaspoon of almond flour. Don’t go wild; too much dry stuff makes it crumbly.
• Rest (quick): Let the dough sit 5 minutes. The yeast starts to wake up (mainly for aroma), and the dough firms up as it cools the tiniest bit.

Texture check: When you pull a small piece, it should stretch a little without snapping clean. That’s your sign it will press well in the pan.

Pan Prep and Par-Bake

• Heat the oven to 425°F (220°C) with a rack in the lower-middle.
• Line your pan with parchment. Add 2–3 tbsp olive oil under and on top of the paper, then swirl. You want a well-oiled surface for that fried edge.
• Drop the dough in the center. With oiled hands (or a rolling pin on top of another sheet of parchment), press it toward the corners. If it resists, pause 1 minute, then keep going. You want an even thickness, about ½ inch (1.2 cm).
• Use a fork to dock the dough a few times (light pokes) to prevent big bubbles.
• Par-bake for 10–12 minutes until the top looks set and the edges show faint brown. If you peek under a corner of parchment, the bottom should be just turning golden.

Sauce + Cheese + Toppings

• Spoon the sauce in small pools, then spread to the corners. Don’t drown it. Leave no dry spots either.
• Rain on the shredded mozzarella right up to the pan edge. That’s the move that gives you crunchy, cheesy borders.
• Add pepperoni or other toppings. Press them lightly so they don’t slide off in the oven.
• Sprinkle pecorino or parmesan over the top.

Final Bake

Slide the pan back in and bake 12–16 minutes more, until:

• Cheese is fully melted with golden spots.
• The edge cheese has browned and crisped.
• Bottom is a rich brown. Lift a corner with a spatula and peek.

For extra color, move the pan to the top rack for the last 2 minutes. Watch closely. There’s a fine line between bronze and “why is the smoke alarm shouting at me.”

Rest, Slice, Serve

This part matters. Let the pizza rest 8–10 minutes in the pan. The cheese sets, the bottom firms up, and slices hold their shape. Slide the parchment onto a board, cut into 12 squares, and finish with a thin drizzle of olive oil. Add basil if you have it. Corners go first, that’s law.

Flavor Notes & Small Tweaks That Pay Off

• Yeast in low-carb dough? Yep, for aroma. It gives that bakery whiff even without traditional flour. It doesn’t spike carbs because there’s barely anything for it to eat here.
• Whey isolate helps mimic gluten’s structure. Not required, but you’ll notice cleaner slices and a little bounce.
• Salt level is key. Almond flour is bland. Don’t be shy with sauce seasoning; it carries the whole pie.
• Olive oil in the pan is not optional if you want that edge. It fries the crust where it touches the metal and makes the corners sing.

Toppings That Work Great on Keto Sicilian

• Classic: Pepperoni + pecorino + oregano sprinkle.
• Meat-lovers: Cooked sausage crumbles, pepperoni, a few bacon bits.
• Veg-loaded: Sautéed mushrooms, roasted red peppers, black olives, spinach (squeeze dry).
• Spicy: Calabrian chili paste dotted over the sauce before cheese.
• White pie twist: Skip red sauce; brush with garlic oil, dollop ricotta, then mozzarella and pecorino, black pepper.
• Anchovy + olive: It’s bold, salty, very pizza-parlor old-school.

Tip: Any veggies should be pre-cooked or at least patted very dry. Water is the enemy of crisp.

Make-Ahead, Freeze, and Reheat

• Par-bake ahead: After the first bake, cool the crust, wrap, and refrigerate up to 2 days. Top and finish-bake when ready.
• Freeze: Par-baked crust freezes well for 1–2 months. Thaw in the fridge or bake from frozen (add 2–3 minutes to final bake).
• Leftovers: Cool slices completely, store in an airtight container. Lasts 4 days in the fridge. Reheat on a hot skillet or in a 400°F (205°C) oven for 6–8 minutes. Air fryer makes it almost too good.

Personal Note (so you know where I’m coming from)

The first time I tested this, I went light on oil in the pan and tried to keep things “sensible.” The pizza stuck a little, the edges were pale, and it felt diet-ish. Round two I went full spoon-and-a-half of olive oil, pushed cheese to the wall of the pan, and baked it darker. That was the moment. Crunch at the edges, soft in the middle, sauce tasted like something from a corner slice shop. My neighbor, who usually side-eyes keto anything, ate two squares, then forgot to be suspicious.

Troubleshooting: Quick Fixes

• Crust too soft/soggy: Sauce was watery or you didn’t par-bake long enough. Next time simmer sauce thicker and add 2 minutes to the first bake.
• Rubbery cheese layer: Oven was too low or crowding on the rack. Bake hotter and give it breathing room.
• Dry/crumbly base: Added too much almond flour. Measure by weight if you can, and don’t skip the oil.
• Strong almond taste: Increase garlic and herbs in the sauce, and finish with pecorino. The almond fades under bigger flavors.
• Grease pooling: Whole-milk cheese melts better but can pool a bit. Paper-towel blot lightly mid-bake if needed, or use part-skim mixed with whole-milk.

Ingredient Swaps & Variations

• No almond flour? Use sunflower seed flour 1:1 by weight. Taste is mild, texture close.
• Coconut flour version: Not my top pick for Sicilian style, but if needed, use ½ cup coconut flour (56 g) instead of almond flour plus an extra egg and 2 tbsp olive oil. Expect a more cakey bite.
• Dairy-free-ish base: Use dairy-free mozzarella-style shreds that melt well, coconut cream cheese alternative, and add 1 extra egg for structure. The browning won’t be the same, but still tasty.
• No whey isolate: Replace with 2 tbsp almond flour and add an extra minute of kneading for cohesion.
• Egg-free: Tricky, but 1 tbsp ground psyllium husk + 2 tbsp water can help bind. Dough will be a bit firmer and slightly bready.

Sauce Shortcuts (if you’re tired)

• Stir store-bought no-sugar marinara with a splash of olive oil, garlic powder, oregano, and a pinch of sweetener.
• Canned crushed tomatoes + salt + oregano + olive oil, no cooking, works in a pinch, but simmering gives better depth.

Texture Goals and How to Hit Them

• Crisp bottom: Lower-middle rack + well-oiled pan + preheated oven. You can also preheat the pan 5 minutes before pressing in the dough (careful, it’s hot).
• Edge frico: Cheese must touch the pan edge. Those browned cheese laces? They’re half the fun.
• Tender middle: Don’t overbake the first time. You want set, not browned, before adding toppings.

Batch Size: Party Pan

Want a bigger tray (13×18 in / full half-sheet)? Scale the dough 1.5× and bake a couple minutes longer on each stage. Keep the oil generous. Keep the cheese to the wall rule. And do not leave the kitchen during the final 5 minutes; this is where it goes from nice to “oh hello, I’m texting people about this.”

Nutrition (rough estimate, will vary)

Based on 12 slices with pepperoni and the sauce above:

• Calories: ~240 per slice
• Net carbs: ~3–4 g
• Protein: ~14–16 g
• Fat: ~18–20 g

If you load lots of veggies or extra meat, numbers change. Use your own calculator if you track tight. The dough itself sits low on carbs; sauce and cheese portions decide the final count.

Step-by-Step Recap (for screens going to sleep)

• Heat oven to 425°F (220°C). Oil a parchment-lined 9×13 pan generously.
• Melt mozzarella + cream cheese.
• Mix dry ingredients: almond flour, whey isolate, baking powder, yeast, salt.
• Combine with the melted cheese + egg + 1 tbsp olive oil. Knead till smooth. Rest 5 min.
• Press into pan, ½ inch thick. Dock. Par-bake 10–12 min.
• Spoon on thick sauce. Add cheese to the very edges. Add toppings.
• Bake 12–16 min more till golden with crisp edges.
• Rest 8–10 min. Slice in squares. Drizzle olive oil. Eat. Repeat.

Pro Tips You’ll Thank Yourself For Later

• Room-temp egg mixes better into warm dough. Cold egg can stiffen the cheese and make mixing annoying.
• Sift almond flour if it’s clumpy. Smooth dough is easier to press.
• Don’t skimp on parchment. Cleanup becomes a non-event.
• Let it rest after baking. Set the timer. Walking away for those few minutes is the difference between “good” and “that slice stands up by itself.”
• Season the top with a pinch of dried oregano just as it comes out. Smells like a pizza shop in the best way.

If You Want More “Bread” Vibes

Add ½ tsp vinegar to the dough (apple cider or white). It brightens flavor and plays nice with the baking powder to fluff things slightly. Don’t expect big lift, but the crumb feels a touch lighter. Also, a small sprinkle of garlic powder in the dough is never wrong.

A Simple Low-Carb Garlic Oil (for finishing)

Mix 2 tbsp olive oil with a tiny grated garlic clove and a pinch of salt. Warm for 20 seconds in a pan or 10 seconds in the microwave. Brush the baked pizza edges with it right after slicing. The smell alone will stand up and clap.

Why folks keep pinning this one

It’s weeknight-friendly (the dough comes together faster than delivery), it’s easy to scale, and the photos of those golden edges always stop the scroll. The texture sits in that sweet spot: not floppy, not brick-like. It reheats into a snack you’ll look forward to. Also, square slices stack better in containers—this matters when you’re hiding leftovers behind that lettuce.

Shopping List Snapshot

• Low-moisture mozzarella (shredded)
• Cream cheese
• Almond flour (blanched)
• Whey protein isolate (optional)
• Baking powder, instant yeast, kosher salt
• Olive oil
• Crushed tomatoes or passata, tomato paste
• Garlic, dried oregano, dried basil, onion powder, red pepper flakes
• Pecorino or parmesan
• Pepperoni or sausage (optional)

I keep most of this in the pantry or fridge, which means pizza is a “say the word” situation.

One Pan, Three Evenings (how I stretch it)

Bake the full tray Sunday. Eat hot slices that night. Monday lunch, reheat a couple in the air fryer (400°F for 3–4 min). Tuesday, cube the last slice, toss in a hot skillet for 2 minutes, and throw over a big salad with olives and a drizzle of the garlic oil above. Feels like a new thing every time and keeps you out of the boring lunch cycle.

Conclusion

If you’ve been trying low-carb pizzas that taste like melted cheese on a cracker, you’ll notice the difference here. It’s the sheet pan, the oil, the edge-to-edge cheese, and a sauce that actually tastes like sauce. Take the corner piece first. People will forgive you for it, after they take theirs.

Now go preheat the oven. The pan is waiting.

Print