Low Carb Crustless Pizza has all the flavor and goodness of pizza but without the crust, gluten and carbs!
Pizza is one of the toughest things at first to adjust when going gluten free or low carb. There are some very good crust alternatives out there like THIS one made from cheeses or the very popular Fathead pizza. There is even one made from chicken, which is very good. Or you can leave the crust out altogether and make Low Carb Crustless Pizza. It is just eating the toppings! Whoa, you can do that?!? Yes, you can. And it is really good! This recipe is very adjustable. Use the cheeses you like and the meats and vegetables you like when you get pizza. Use basically the same amount of each as the recipe calls for and you will be set. Enjoy!
I use this homemade spaghetti and pizza sauce for the sauce. It is easy to make and freezes well in portions I need to just pull out when I want it. This is something I always want to have on hand.
This recipe is adapted from genaw.com.
To print the recipe for Low Carb Crustless Pizza click HERE.
1 pound ground sausage
½ cup chopped bell pepper
½ cup chopped onion
8 oz fresh sliced mushrooms
½ tsp Italian seasoning
¼ tsp garlic powder
1 cup pizza sauce
1 cup/about 4 oz sliced pepperoni, cut in half
3-4 cups shredded mozzarella
Brown the sausage.
Add the mushrooms while the sausage is still cooking and finish cooking.
Add peppers, onions, seasoning and garlic powder and cook for just a few minutes.
Grease an 8×8 baking dish and layer the sauce,
Bake, uncovered, in a preheated 350* oven for 30 minutes or until heated through and cheese is melted and browned.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.