Chicago Thin Crust Pizza Recipes

My favorite go-to thin crust keto pizza dough recipe that takes only a few minutes, is gluten free and dairy free, and is the perfect crispy, crunchy, cracker-style crust!

I spent 25 years of my life in the Chicago area. When most people think of Chicago pizza, they think of deep dish. While deep dish is delicious, I would venture to say most Chicagoan’s actually only eat it on occasion. In fact, the go to pizza for most is a classic thin crust.

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Now, Chicago style thin crust pizza is very different from New York style. Our pizzas are known for their crunchy, cracker like crust that’s rolled very thin. Cheese covers the top of the pizza nicely and it’s typically cut into small squares (no triangles here people).

Deep Dish Pizza

This recipe is the closest I’ve been able to get to a traditional Chicago thin crust. This recipe is very low carb, doesn’t involve slowly melting and kneading mozzarella (not hating on the fat head dough but sometimes I don’t have the patience) and can be made for the paleo and whole30 followers as well. You can find the complete recipe for this Keto Chicago Style Thin Crust Pizza at the bottom of the page and read on for tips and tricks!

This dough for this Low Carb Thin Crust Pizza is similar to the recipe you may have seen for my 1 Net Carb Keto Tortillas .The ingredients come together easily in less than 5 minutes in the food processor. I have not tried making this in a blender so I cannot give advice on how the dough will turn out if you use a different method for mixing, just fair warning.

After the dough comes together I pack it into a nice little ball (if it feels a little too sticky I sometimes sprinkle a tiny bit more almond flour over it). Place the ball of dough into the center of a sheet of parchment paper. Press down on the dough ball to flatten it a bit and then place a second sheet of parchment over the top.

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Chicago Style Thin Crust Pizza

To roll out a nice clean perfect circle I’m going to share a little tip! If you look at the dough ball, place the rolling pin at what would be 3 o’clock. You will roll the rolling pin towards what would be 6 o’clock (rolling the pin towards you and making a). Then rotate the parchment paper counter clockwise a quarter turn. Repeat rolling from 3 o’clock to 6 o’clock. Then make you quarter rotation going counter clockwise. By doing this, you evenly roll out the dough into a circle and it should be a lot more even! Continue rolling until you create a 12″ pizza crust.

I love to bake my keto pizza on my cast iron pizza pan. It’s a hardy pan and with the use of parchment paper there is zero clean up! You can use any pan however (cast iron not required… just loved). I peel off the top layer of parchment from rolling out my crust and then slide the crust (with the bottom parchment still attached) onto my pizza pan.

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Brush the crust with a thin layer of olive oil and place it in a fairly hot oven. I allow the crust to bake first, to get the bottom to set and get crispy. Next, I added the toppings. You can add anything you want here but I’m going with a tried and true classic Chicago sausage here. Spoon on the sauce, top with the cooked sausage, add the fresh mozzarella and back in the oven till crispy golden edges and a nice browned cheese topping appears.

Chicago Tavern Style Pizza

Let the pizza set for about 5 minutes before cutting. I prefer to cut my pizza into the classic square shape and dig in! I hope you enjoy this easy and crispy crunchy Low Carb Thin Crust Pizza recipe! If you’re a pizza lover, then check out my easy Keto Chicago Deep Dish recipe too.

What

“My favorite go-to thin crust pizza dough recipe that takes only a few minutes, is gluten free and dairy free, and is the perfect crispy, crunchy, cracker-style crust!”

Nutritional information is based on the dough only, as toppings vary. The information below is simply a guide and you should always calculate your own nutrients for the most accurate information.

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