Crustless Pizza
Crustless pizza replaces dough with a savory sausage-and-cheese layer, then adds marinara, mozzarella, and classic toppings for a 30-minute low-carb dinner with crisp, golden edges.
Equipment
- Large Skillet
Ingredients
- 1 pound Ground breakfast sausage cooked and crumbled (or italian sausage)
- 1 Cup sugar free Marinara or pizza sauce
- 2 Cups Shredded Mozzarella cheese (divided)
- 1/2 green bell pepper (sliced)
- 4 ounces Mushrooms, sliced
- Turkey Pepperoni (about 25 slices )
- 1/4 cup sliced black olives
Instructions
- Heat the oven to 400°F (200°C). Have an oven-safe heavy-bottomed skillet ready so the hot meat mixture can go straight into the oven.
- Cook and crumble the sausage in the skillet over medium-high heat, then pour off all excess fat before stirring in 1 cup of mozzarella. Press the sausage and cheese into one even layer; it should look compact rather than glossy with grease.
- Spread the marinara over the sausage layer, then arrange the bell pepper and mushrooms evenly and scatter over the remaining mozzarella. Keeping the vegetables in a single layer helps the cheese melt evenly and prevents wet pockets.
- Finish with the turkey pepperoni and black olives, then bake for 20 minutes. Remove the skillet when the cheese is melted, bubbling, and browned around the edges, then let it sit briefly before slicing.
Notes
Texture tip: Drain the cooked sausage fat completely before adding cheese, and gently blot mushrooms and peppers dry to prevent a watery base.
Equipment tip: A well-seasoned cast-iron skillet creates a satisfying sizzle and helps develop especially crisp cheese around the perimeter.
Serving tip: Give the baked pizza a brief rest before slicing so the hot cheese and layers can settle properly.
Reheating: For the firmest texture, reheat individual slices in an air fryer or oven until hot so the cheese edges regain their crispness.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.