Deep Hamburger Sausage & Pepperoni Pie
Low carb, sugar-free and ready in 40 minutes — a deep, meaty pizza pie with a golden batter base, bubbling mozzarella and pepperoni
This deep hamburger sausage & pepperoni pie keeps every promise on the cover: low carb, sugar-free, ready in 40 minutes — with 32g protein, 6g net carbs and 380 calories per serving. A thin almond-flour batter forms the base of a deep glass pie dish, layered with seasoned hamburger and Italian sausage, pizza sauce, a thick blanket of mozzarella and pepperoni, like the pie in the photo.
Per serving: 380 calories, 32g protein and 6g net carbs. Ready in 40 minutes.
Why you’ll love this deep pie
- 32g protein per slice for just 380 calories
- Low carb and sugar-free — exactly as promised on the cover
- On the table in a genuine 40 minutes
- Three meats deep: hamburger, sausage and pepperoni
- A real golden base that slices like a pie
- Bubbling mozzarella in every wedge
Health notes
- Almond-flour batter base: The impossible-pie trick, low carb — it sets into a thin golden base instead of a dough crust.
- Two ground meats: Hamburger and Italian sausage, browned and drained, bring the protein.
- Sugar-free sausage and pepperoni: Check the labels — some brands hide sugar and fillers.
- No-added-sugar pizza sauce: The classic hidden-sugar trap, avoided.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — batter first, meats drained, rest before slicing
Pour the thin batter into the dish FIRST — it settles under the fillings and bakes into the golden base you can see in the photo. Brown the meats and drain them thoroughly, because their fat will otherwise pool in the deep dish. Then rest the baked pie a full 10 minutes: a deep pie cut hot slumps, a rested one stands up in clean wedges.
Ingredients
Batter base
- ¾ cup almond flour
- 3 large eggs
- ¾ cup heavy cream (or whole milk)
- 1 tsp baking powder
- ½ tsp salt
Meat layer
- 1 lb lean ground beef (hamburger)
- 1 lb Italian sausage, casings removed, sugar-free
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
Topping
- ¾ cup pizza sauce, no added sugar
- 2 cups shredded low-moisture mozzarella
- 20 slices sugar-free pepperoni
- 2 Tbsp chopped fresh parsley
Swaps
- Turkey sausage: Italian turkey sausage for a leaner pie.
- Supreme: Peppers, onions and mushrooms layered with the meats.
- Spicy: Hot Italian sausage and chilli flakes.
- Extra cheesy: Provolone slices under the mozzarella.
Instructions
| 1 | Brown the meats. Heat the oven to 375°F. Brown the hamburger and sausage with the onion in a large skillet over medium-high heat for 8–10 minutes, breaking them up. Stir in the garlic, Italian seasoning, salt and pepper, then drain off all the fat. |
| 2 | Whisk the batter. Whisk the almond flour, eggs, cream, baking powder and salt until completely smooth and pourable. |
| 3 | Batter first. Pour the batter into a greased deep 9-inch glass pie dish. It looks thin — it puffs and sets into the base as it bakes. |
| 4 | Layer the meats and sauce. Spoon the drained meat mixture evenly over the batter. Spoon the pizza sauce over the meat. |
| 5 | Cheese, pepperoni, bake. Blanket with the mozzarella right to the edges and arrange the pepperoni over the top. Bake for 22–25 minutes until the cheese is bubbling and golden and the base is set. |
| 6 | Rest and slice. Rest for 10 minutes so the deep layers set. Scatter with parsley, slice into 8 wedges and serve, like the pie in the photo. |
Pro tips
- Drain the meats twice if needed — a deep dish traps fat.
- The batter goes in first, always; that is how the base forms.
- A glass dish lets you see the base turn golden underneath.
- The 10-minute rest makes the difference between wedges and a slump.
- Leftover wedges reheat in the air fryer with a crisp top.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 380 |
| Protein | 32g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 23g |
| Sodium | 890mg |
Per serving (8 slices), locked from the cover: 32g protein, 6g net carbs, 380 calories. Exact macros vary slightly with sausage and pepperoni brands — check yours, as fillers change the carbs.
Variations
BBQ pie
Sugar-free BBQ sauce and smoked cheese instead of pizza sauce and mozzarella.
Taco pie
Taco seasoning in the meats, cheddar on top, jalapeños to finish.
Breakfast pie
Breakfast sausage and cheddar, a fried egg on each wedge.
Veggie loaded
Peppers, mushrooms and olives layered through the meat.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover the dish; wedges slice even better cold |
| Freezer | Up to 2 months | Freeze wedges in a single layer; thaw overnight |
| Reheat | — | Air fryer at 375°F for 4–5 minutes for a crisp top |
