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No Crust Pepperoni Pizza

[heart_this] · Sep 30, 2015 · 46 Comments

No Crust Pepperoni Pizza

The ultimate low-carb pizza, the no crust pizza! The cheese itself is the crust and it’s topped with pepperoni and dipped in the pizza sauce! All of the great flavours of a pepperoni pizza without the crust!

First I brought you the cauliflower pizza crust and then I brought you the zucchini pizza crust and now I bring you the ultimate low-carb pizza crust, the no crust pizza crust! Yes, that’s right a no crust pizza crust! You know how the melting cheese sometime ooezs out of a grilled cheese sandwich, sticks to the pan and hardens on the bottom? That’s the idea behind the no crust pizza crust, you simply sprinkle the cheese onto the pan, let it melt and cook until bubbling and nice and golden brown on the bottom before letting it cool a bit so that the bottom gets solid enough that you can slice it and pick it up just like a regular slice of pizza. Hold on, I know what you are going to say! What about the toppings and the sauce? While the cheese is cooking you can sprinkle on your favourite pizza toppings and then you can dip the pizza into some pizza sauce as you eat it! And there you have it a no crust pizza crust with all of the flavours of pizza and none of the carbs or the leftover crust ends that nobody wants to eat!

No Crust Pepperoni Pizza
The all cheese crust holds up perfectly for dipping!

No Crust Pepperoni Pizza
No Crust Pepperoni Pizza
Who need a bread crust? The cheese works all by itself!

No Crust Pepperoni Pizza

No Crust Pepperoni Pizza
No Crust Pepperoni Pizza

No Crust Pepperoni Pizza

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2

The ultimate low-carb pizza, the no crust pizza! The cheese itself is the crust and it’s topped with pepperoni and dipped in the pizza sauce! All of the great flavours of a pepperoni pizza without the crust!

ingredients
  • 2 cups mozzarella, shredded
  • 8 slices pepperoni
  • 1 pinch oregano
  • 1/2 cup pizza sauce, warm
directions
  1. Sprinkle the cheese into a small pan, top with the pepperoni and cook over medium heat until the cheese is bubbling and the edges are golden brown before letting it cool a bit to allow the cheese to set.
Option: Use your favourite pizza toppings.
Nutrition Facts: Calories 428, Fat 28.3g (Saturated 14.8g, Trans 0), Cholesterol 75mg, Sodium 878mg, Carbs 7g (Fiber 1.6g, Sugars 3.2g), Protein 35.6g

Nutrition by: Nutritional facts powered by Edamam
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6 Ingredients, Food, Gluten-free, Low-carb, Main Course, Pizza, Pork, Recipe

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Reader Interactions

Comments

  1. Tori Cooper says

    September 30, 2015 at 11:05 am

    This is genius!

    Reply
  2. Maria says

    September 30, 2015 at 1:40 pm

    So clever!

    Reply
  3. Rachel @ Baked by Rachel says

    September 30, 2015 at 8:10 pm

    I LOVE this idea so much!! Seriously genius.

    Reply
  4. NotesFromAbroad says

    September 30, 2015 at 8:32 pm

    Brilliant !

    Reply
  5. Randy Bilesky says

    September 30, 2015 at 9:34 pm

    no crust – no pizza

    Reply
  6. rancholyn says

    September 30, 2015 at 10:12 pm

    I love the cauliflower crust…how does this compare in your opinion?

    Reply
  7. Phyllis says

    September 30, 2015 at 11:43 pm

    Kevin, your instructions say to "cook over medium heat". Does this mean you cook it on the stove top, or can it be done in the oven?

    Reply
  8. Flaming Galah says

    October 1, 2015 at 10:10 am

    Great idea for those on a low-carb diet (Atkins etc) but not so sure about everyone else. The sat fats (per slice?) are very high!

    Reply
  9. Anonymous says

    October 5, 2015 at 5:37 pm

    NO. STOP.

    When you're eating pieces of cheese dipped in tomato for dinner, you NEED to STOP.

    Reply
  10. Lillian says

    October 16, 2015 at 4:18 am

    So happy to start eating clean again with this recipe!! Hope I can keep this momentum going!

    Reply
  11. Miss Violet Love says

    January 14, 2016 at 4:58 pm

    Since, the directions weren't clear I assumed this was supposed to be cooked over the stove top. Against my better judgment, I pre-sprayed with Pam and watched it closely. It burned right onto the pan. Total disaster. Wasted cheese and pan I'll spend hours attempting to clean. Ah!

    Reply
    • Marie Laframboise says

      June 8, 2019 at 11:39 pm

      I put my mozzarella directly into the pan. I used low heat and it did not burn. I let it cool a bit and it slid right out of the pan. I am at 5000 feet and my gas stove is hot so I used the low setting. It was delicious and not burned at all. I turned off the heat when the edge of the cheese got light brown.

      Reply
  12. kevin says

    January 14, 2016 at 11:33 pm

    Miss Violet Love: Yes, you are supposed to sprinkle the cheese into a pan and cook it on the stove top. Cheese has enough fat in it that you should not need Pam spray to prevent sticking. If it burnt onto the pan then you cooked it too long, you need to take it off the heat when the edges turn a light golden brown.

    Reply
  13. Tracy Bremmer says

    February 6, 2016 at 3:55 pm

    I would think you could throw some other pizza toppings on the cheese as it cooks, then roll it up and dip it. Yum! The possibilities are endless: buffalo chicken pizza, chicken, onion, and bacon dipped in a lo carb BBQ, etc. Sorry, I may have just drooled on myself.

    Reply
  14. Anonymous says

    May 22, 2016 at 2:06 am

    Sans the pepperoni I think this will suit my diabetic diet. Looking forward to trying it.

    Reply
  15. Sue Stevenson says

    July 31, 2016 at 12:19 pm

    I should think you can cut fats and salt by using low fat mozzarella, veggies instead of pepperoni, or lean ham instead. I like olives, anchovies, tomatoes and artichoke hearts on mine.

    Reply
  16. Christine de Klerk says

    August 29, 2016 at 2:30 pm

    Those pictures look too perfect…I can see me burning the cheese, setting my kitchen on fire, then snapping a picture to put up next to it on Pinterest with the caption "nailed it".

    Reply
  17. kevin says

    August 31, 2016 at 8:15 pm

    Christine de Klerk : LOL!! It's actually pretty easy to make! I hope you get to try it!

    Reply
  18. Kathy says

    September 12, 2016 at 3:31 am

    Now when you say small pan, just exactly what size is small? 8" 10"? I dont want to use to small and have to much cheese, or just the opposite, to large a pan and not enough cheese…Cant wait for a reply so I can give this a go!

    Reply
  19. kevin says

    September 13, 2016 at 2:25 pm

    Kathy: I use an 8 inch (bottom) pan. Enjoy!

    Reply
  20. Anonymous says

    October 18, 2016 at 7:13 pm

    love this, first time was too soft 2nd time just right. Nice going!

    Reply
  21. peg says

    December 11, 2016 at 10:38 am

    Tried it tonight with a ceramic pan. My stovetop doesn't heat evenly so I had to keep and eye on it and turn it every ice in awhile. Came out perfect! Next time I'll let it cool a bit longer. I was so hungry I ended up using a knife and fork to eat it but it was delicious and certainly tamed my pizza craving.

    Reply
    • Marie Laframboise says

      June 8, 2019 at 11:43 pm

      I cut mine with scissors.

      Reply
  22. BARBARA JOHNSON says

    March 26, 2017 at 1:55 am

    Kevin you might want to adjust your recipe to add… in an 8 inch frying pan on the stove top….since everyone is so used to putting pizza in the oven. And you might want to add the "take it off when the edges start to turn brown". Lots of non cooks have to follow recipes. Me, I make them up as I go! LOL!!!

    Reply
  23. Codette says

    March 27, 2017 at 2:52 pm

    This is awesome, and as a variation you can do mozz, any BBQ sauce or mustard style of choice and then place several slices of hard salami and when cheese starts to bubble, remove from heat flip over in half, slice and enjoy a great Low carb snack or meal. I've use shreaded BBQ Beef and pork as well and is yummy!

    Reply
  24. Kathryn Barber says

    April 8, 2017 at 6:16 pm

    What a disaster!! It would help if you showed the 'pan' you use and how you get it out of the pan. Plus exactly how long to cool – how long is 'a bit'. I did scrap enough cheese and pepperoni to have a snack. Only good thing about this experience…I got good arm exercise by scraping pan.

    Reply
  25. debcom says

    May 29, 2017 at 4:58 pm

    going to try this soon wiht some leftover roast beef garlic and peppers 🙂

    Reply
  26. Clare Reed says

    September 29, 2017 at 1:53 am

    Are the nutrition facts listed here for half of the pizza or for the whole thing?

    Reply
  27. Maryann says

    January 3, 2018 at 11:54 pm

    I just made this for dinner tonight and I am in heaven. Missed my pizza with having to be on a low carb diet now. I would make this as an appetizer for any of my friends. Delicious.

    Reply
  28. Micki Cesario says

    February 3, 2018 at 2:10 pm

    Regarding "sticking to the pan pizza"….could there be a difference between REAL Moz. being shredded and packaged Moz. (which we all know is mixed with flour)? Anyone can add their thoughts on this. Thanks.

    Reply
    • Marie Laframboise says

      June 8, 2019 at 11:45 pm

      I used real block mozzarella and grated it. No oil in pan, worked great.

      Reply
  29. kevin says

    February 5, 2018 at 8:43 pm

    Micki Cesario: I normally grate/shred my own mozzarella from a block or fresh so I have not tried the pre-shredded. I will have to get some pre-shredded packages to try!

    Reply
  30. Emily Hansen says

    February 19, 2018 at 5:08 am

    Oh, my! What a brilliant idea, Kevin! I've already tried cauliflower as a pizza crust before but this one seems better and could be way yummier. I will have to try this soon! Hope I won't burn the cheese. Wish me luck 🙂

    Reply
  31. Stephanie Smith says

    February 26, 2018 at 10:48 pm

    This is brilliant, I’m so doing this! Thank you for this great idea!!!

    Reply
  32. Unknown says

    May 4, 2018 at 1:45 am

    Just made it, and it turned out perfect.
    Served with sliced tomatoes.

    Reply
  33. Krista Almazan says

    May 26, 2018 at 9:48 pm

    I'm going to try this right now. I have a LOT of leftover pepperoni I need to get rid of. Question, though, does it HAVE to be mozzarella? I have a "mexican blend" bag of cheese.

    Reply
  34. Karen says

    August 7, 2018 at 2:06 pm

    I just made this and it was so delicious! What a great and easy idea. I paired it with Rao’s Pasta Sauce which is sugar free and only 90 calories per 1/2 cup. I only used a few Tablespoons worth. This is definitely worth making again!

    Reply
  35. Rhonda A says

    August 15, 2018 at 10:12 pm

    This was so easy, and delicious!

    Reply
  36. judy says

    June 24, 2019 at 5:54 pm

    Would I be able to add other toppings ( onions, peppers) and put a lid on top so that the veggies can soften?

    Reply
    • kevin says

      June 25, 2019 at 8:48 am

      That will work! Use really thinly sliced veggies! Enjoy!

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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