Parmesan Pepperoni Crustless Pizza

by Jackie Alpers on April 30, 2013

Squares of pizza with a one ingredient crust made from Parmesan cheese.

If you bake a layer of Parmesan cheese in the oven it will crackle and pop after a while, turning into a crispy, brown cheese cracker that’s much tastier than any pizza crust I’ve encountered. I topped this baked cheese crisp  (which is a popular dish called Frico in Italy) with pizza spices and toppings before sliding it into the oven. The results: crustless pizza!

This dish is a fast & easy, low-carb, high protein way to enjoy pizza night anytime, and it travels well too. Recently, I took a batch on a flight. When I unwrapped my precious bag of “yellow gold” I’d stashed in my carry-on bag, my fellow passengers sniffed the air like dogs and stared at me jealously as the unmistakable aroma of baked cheese filled the cabin. This was quite a different response than the time I brought a Greek salad on board and was met with glares of disgust as the smell of onions drifted by.

I used a cookie sheet covered with a Silpat so that the cheese slid right off. You can also cover your cookie sheet with parchment or foil.

Crustless Frico Parmesan Peperoni Pizza
3 cups/8 oz shredded Parmesan cheese
4-6 oz sliced pepperoni. I used vegetarian.
1 teaspoon fennel seeds
1 teaspoon of pizza or Italian seasoning
1 teaspoon of crushed red pepper - optional

Instructions

  1. Pre-heat the oven to 475 degrees.
  2. Line a 12x18" jelly roll pan or high-sided baking sheet with a Silpat, aluminum foil or parchment paper.
  3. Cover with a layer of shredded Parmesan cheese. You should just barely see the bottom of the pan through the cheese. (See my photograph below.)
  4. Sprinkle cheese with pizza flavored popcorn seasoning if you are using it.
  5. Top with a layer of pepperoni. Feel free to experiment by adding/substituting your favorite pizza toppings.
  6. Sprinkle on the fennel, pizza spice and crushed red pepper.
  7. Bake for 8-10 minutes. Monitor the progress carefully during the last few minutes. After the cheese starts to pop, it can burn quickly. You want the surface to have a nice lattice pattern and a golden brown color.
  8. Remove from the oven and let cool to the touch before peeling from the foil or Silpat.
  9. Cut into pieces and enjoy!
  10. Serves 4.
http://jackieshappyplate.com/2013/04/30/parmesanpepperoni-crustless-pizza/

All of the ingredients on a Silpat lined baking sheet:

crustless-pizza-prep-jackie-alpers

The pizza after it’s been cooled to the touch, removed from the baking sheet, and is ready for slicing.

crispy parmesan low carb crustless pizza whole

Special note: this pizza is suitable for Atkins Induction and Atkins Phase 1-3 for both meat eaters and vegetarians.

{ 1 comment… read it below or add one }

Blake July 11, 2013 at 11:01 am

Hey Jackie, Great idea here, thanks! I made some modifications to this if anyone is interested. After the pizza is nearly done, I turn down the oven a bit (I think it was 400, still experimenting). I watered down some sugar free ketchup (approx 2tb) and sprinkled it over the pizza (a Jackson Pollock moment) and added a thin layer of mozzarella/cheddar mix. Then let go till your happy with the melt. This gave it the tomato sauce tang I love about pizza and gives it a bubbly/gooey top. I’m going to order some tomato powder and try that next time. Never user it before but figure it will help control the tomato flavor distribution and use less (thus cutting down on the the carbs). -Blake

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