(High-Protein • No Dough • 15-Minute Fix)

This zero-carb crust pizza is perfect for those days when you want all the flavor and crunch of a pizzeria pie — without the carbs, bloat, or regret. It’s crispy, cheesy, fast, and fully satisfying. You won’t miss the crust, promise.

📏 Yield & Timing:

  • Servings: 2–4 slices
  • Prep Time: 5 minutes
  • Cook Time: 10–12 minutes
  • Total Time: ~15 minutes
  • Macros (per slice, approx.): 14g protein · 1–2g carbs · 12g fat

✅ Keto • Gluten-Free • High-Protein • 100% Crustless Win

🧾 Ingredients:

For the Cheese Crust:

  • 1½ cups shredded mozzarella (or cheddar for crispier finish)
  • ¼ tsp Italian seasoning
  • ¼ tsp garlic powder
  • Dash of black pepper
  • Optional: 1 tbsp grated parmesan for extra crunch

For the Toppings:

  • ¼ cup sugar-free marinara or pizza sauce
  • ½ cup shredded mozzarella (for topping)
  • Optional: pepperoni, mushrooms, olives, jalapeños, or cooked sausage
  • Garnish: dried oregano, red chili flakes, or fresh basil

🥣 Instructions:

1. Preheat Oven or Skillet

  • Oven Method: Preheat to 400°F (200°C) and line a baking sheet with parchment.
  • Stovetop Method: Heat a large non-stick or cast-iron skillet over medium heat.

2. Make the Cheese Crust

  • Spread 1½ cups shredded mozzarella (or cheddar) into an even circle on the parchment or skillet, forming a crust shape about ¼ inch thick.
  • Sprinkle Italian seasoning, garlic powder, and pepper over the top.

3. Cook the Crust

  • Oven: Bake for 8–10 minutes, until edges are bubbly and golden brown.
  • Skillet: Cook undisturbed until the bottom is crisp and golden (~6–8 mins).
  • Optional: Flip carefully for a double-sided crisp using a spatula or plate flip.

4. Top It

  • Once golden, spread a thin layer of marinara over the crust (don’t oversauce).
  • Add a layer of mozzarella and your favorite keto-friendly toppings.
  • Return to oven or cover in skillet to melt toppings (2–3 minutes).

5. Slice & Serve

  • Let cool 2–3 mins to firm up. Slice and devour!
  • Sprinkle with oregano, chili flakes, or dip into ranch or garlic butter.

🔁 Substitutions & Variations:

  • Swap mozzarella with cheddar or pepper jack for a different base flavor
  • Use buffalo sauce + chicken + blue cheese for a buffalo-style pizza
  • Try white sauce with spinach and feta for a low-carb veggie pie
  • For added protein, mix 1 tbsp whey isolate or egg white powder into cheese pre-bake

🧊 Storage & Reheat:

  • Fridge: Store leftovers in a sealed container for up to 3 days
  • Reheat: Air fry or skillet crisp for best texture (microwave softens)
  • Freeze: Not ideal — cheese crust gets rubbery

💬 Personal Note:

I made this pizza when I was desperate for crunch on day 5 of keto and nearly caved. It took 15 minutes, satisfied every craving, and kept me on track. Now it’s my Friday night ritual — paired with a mocktail and zero guilt.