Crispy Crustless Pizza

This wonderfully crispy crustless pizza is ready fast and is very easy to make. It's a great low-carb snack!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 240kcal

Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
¾ cup shredded mozzarella
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.
¼ teaspoon garlic powder, ¼ teaspoon dried oregano, ⅛ teaspoon red pepper flakes, 2 tablespoons red onion, 2 tablespoons olives, 1 ounce 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.

Seasonings are guidelines. Adjust to taste.
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, but you can use other toppings, including sauteed mushrooms and cooked crumbled sausage.
Don't add too many toppings, or the ultra-thin crust will have a hard time supporting them.
Wet toppings like mushrooms can release water and make the crust less crisp. If you use them, sauté them first to cook out excess moisture.
Medium heat is best. Too low, and the cheese won't crisp. Too high, and it can burn before it melts evenly. Adjust as needed based on your stove and skillet type.
This pizza is best enjoyed freshly made, so I suggest you only make as much as you anticipate eating right away. If you do have leftovers, you can keep them in an airtight container in the fridge for up to four days. They're best eaten cold or briefly reheated in a skillet over medium heat. I don't recommend reheating the leftovers in the microwave.