This crispy crustless pizza is ready fast and is very easy to make. It's the perfect low-carb snack!
But it's not just a snack - you can also pair it with vegetables for lunch or even a light dinner.
I have quite a few pizza recipes in my repertoire, including keto breakfast pizza, cauliflower pizza, and chicken crust pizza. This one is the easiest, by far. As it turns out, one can pan-fry pizza! You simply add cheese and toppings to your nonstick skillet and cook them slowly and patiently until the cheese crisps up. Then, you cut the pizza into wedges.
This crustless pizza is wonderfully crispy and so very tasty! It's the easiest low-carb pizza recipe I make, and I love that it's ready so fast. If you like crispy thin-crust pizza, you will love this recipe.
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Ingredients
You'll only need a few simple ingredients to make this pizza. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Shredded cheese: I usually use an Italian cheese mix. Mozzarella works, too, as does provolone.
- Spices: I use garlic powder, dried oregano, and red pepper flakes. You can use fresh minced garlic instead of garlic powder.
- Toppings: I like to use red onion, sliced olives, and pepperoni. You can use your favorite pizza toppings, but use them sparingly to not overload the thin crust.
Variations
You can definitely vary the cheese and toppings. Today, I used a shredded Italian cheese blend, but I often use mozzarella. Provolone is also very good.
For the toppings, I like to use pepperoni, red onions, and black olives. Other good toppings include sliced roasted peppers, sauteed mushrooms, green olives, and cooked crumbled sausage.
Just don't add too many toppings. If you do, the ultra-thin crust will have a hard time supporting them.
Instructions
Making this pizza is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Sprinkle the cheese in a thin layer in a 10-inch nonstick skillet. Place the skillet on a burner and heat the cheese over medium heat.
When the cheese starts to melt, sprinkle it with garlic powder, oregano, and red pepper flakes. Then top it with onions, olives, and pepperoni.
Continue cooking the pizza over medium heat until the bottom and edges are browned, 8-10 minutes.
Remove the skillet from the heat. Allow the pizza to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board. Immediately cut the pizza into 6 wedges and serve.
Expert Tip
As soon as the pizza is on the cutting board, cut it. Don’t wait. The pizza will continue to crisp as it cools, so if you wait too long, it will be brittle and impossible to cut.
Recipe FAQs
I use a 10-inch nonstick skillet. Many skillet pizza recipes use a cast-iron skillet, but those typically have a doughy base. Since we're using shredded cheese as our base, it's best to use a nonstick skillet.
This would depend on the recipe and especially on the toppings you use. This recipe has 3 grams of carbs per serving.
This pizza is definitely crispy. If you like chewy pizza, I suggest you try this coconut flour pizza or this meat crust pizza. Chicken crust pizza is another good option.
Serving Suggestions
You can serve this pizza on its own as a tasty snack. That's how I usually serve it. But sometimes (when my family begs me to...) I make it into a full dinner by serving a simple green salad (such as this arugula salad) on the side. This tomato salad is another tasty option for a side dish.
Storing Leftovers
This pizza is best enjoyed freshly made, so I suggest you only make as much as you anticipate eating right away. If you have leftovers, you can keep them in the fridge, in an airtight container, for up to four days. They're best eaten cold.
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Recipe Card
Crispy Crustless Pizza
Ingredients
- ¾ cup shredded Italian cheese mix - 3 ounces
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- â…› teaspoon red pepper flakes
Toppings:
- 2 tablespoons red onion - chopped
- 2 tablespoons olives - sliced
- 1 ounce pepperoni - thin slices
Instructions
- Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
- Place the skillet on the burner and heat the cheese over medium heat.
- When the cheese starts to melt, sprinkle it with garlic powder, oregano, and red pepper flakes. Top it with the onions, olives, and pepperoni.
- Continue cooking the pizza over medium heat until the bottom and edges are browned. The total cooking time will depend on your stove and should be about 8-10 minutes. Lower the heat to medium-low if needed.
- Remove the skillet from the heat. At this point, the pizza will be too soft for you to lift it up from the skillet. Allow it to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board.
- Immediately cut the pizza into 6 wedges. Don’t wait – the pizza will continue to crisp as it cools, so if you wait too long, it will be impossible to cut.
- Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.
Video
Notes
- As soon as the pizza is on the cutting board, cut it. Don’t wait. The pizza will continue to crisp as it cools, so if you wait too long, it will be brittle and impossible to cut.
- For the toppings, I like to use pepperoni, red onions, and black olives. You can use what you like. Just don't add too many toppings. If you do, the ultra-thin cheese crust will have a hard time supporting them.
- This pizza is best enjoyed freshly made, so I suggest you only make as much as you anticipate eating right away. If you have leftovers, you can keep them in the fridge, in an airtight container, for up to four days. They're best eaten cold.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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