In a large bowl, whisk together all of your dry ingredients up to and including pepper.
Next, add your sour cream, olive oil and water. (I like to add my water a bit at a time but 2 1/4 cups should be a perfect amount, this dough absorbs a lot more liquid than you'd think!)
Mix the dough using a spoon and then begin to work it together with your hands.
To knead the dough, you can either knead it by hand on a clean flat surface for ~10min OR knead it with a dough hook in a stand mixer for ~7-8min.
Next form your dough into a ball shape and place it in a greased bowl. Cover it with Saran Wrap or tin foil and let it sit somewhere warm for 1-2 hours OR until doubled in size. (I like to put mine in a previously heated microwave or oven that's warm but not hot OR let it sit near my gas fireplace).
While you are waiting for your dough to rise, this is a great time to shred your mozzarella and prepare your sauce by combining your low carb jarred pasta sauce with 2 tbsp olive oil and any additional spices you may like.
Once the dough has doubled in size, separate it into 2 pieces. One piece being about 2/3 of the dough and the other being 1/3 of the dough. *NOTE: You probably won't need all of the dough if you roll it thin enough, about 1/5-1/4 of the dough can be wrapped in Saran Wrap and placed in a ziplock/stored in the freezer for later use for something else, this was accounted for in the nutritional information!
Lightly oil a 9 or 10-inch springform pan. (You can also do an 8 inch pan, just be sure to bake it long enough and use slightly less fillings)
Roll the larger piece of dough between two pieces of parchment paper into a large circle big enough to cover the bottom and sides of a 10-inch springform pan. Press this piece of dough into the pan as shown in the photo and make sure to fix any gaps or holes as best as you can (especially on the bottom of the pan).
Next, roll out your other piece of dough into a circle large enough to cover the top of your pizza once all the fillings are added.
For the fillings, first layer your mozzarella and parmesan inside the pan, then your sauce and toppings and finally place your last piece of dough on top of everything.
Cut off any large pieces of overhang dough, you only need enough to go up the sides of the pan and slightly over the edge. Pinch together the top piece of dough with the dough around the sides of the pan. Use the excess of the larger piece of dough to fold over the top piece of dough and again pinch it together to form a crust.
Finally, brush the top of the pizza with olive oil and poke a few holes in the top with a fork, then if you choose to do so, layer a very small extra amount of sauce on top (too much will make it soggy) and a bit of extra cheese.
Bake the pizza at 425* F for ~45-1 hour or until crust hard to the touch and the center is almost set. You can cover the pizza with tin foil part-way through baking if you notice the top browning too much. Let it cool for 10min before undoing the springform outer circle and slicing. Store covered in at the fridge and re-heat in the oven or microwave. Enjoy your Keto Deep Dish Pizza!