ow-Carb Cheese-Crust Pepperoni “Pizza”

By Muhammad Faizan

Low-Carb Cheese-Crust Pepperoni “Pizza”

A keto-friendly, ultra-low-carb alternative to pizza with a crispy cheese-based crust.

Description

This low-carb pepperoni “pizza” uses a baked cheese-and-egg crust instead of traditional dough. It delivers all the satisfying flavors of pizza—gooey cheese, savory pepperoni, and Italian herbs—while keeping carbs extremely low. It’s perfect for people managing blood sugar, following keto, or simply reducing carbohydrate intake. The crust bakes into a golden, slightly crispy base that holds up well for dipping in low-sugar pizza sauce.

Ingredients

(Makes one full cookie sheet / approx. 4 large servings)

Cheese Crust

  • 2 cups shredded mozzarella cheese

  • 2 cups grated Parmesan cheese

  • 2 large eggs

  • 2 tsp Italian seasoning

Topping

  • Pepperoni slices (to taste)

  • Optional: extra mozzarella or seasonings

For Serving

  • Low-carb or no-sugar-added pizza sauce for dipping

Instructions

  1. Preheat oven:
    Heat to 350°F (175°C).

  2. Prep pan:
    Line a large cookie sheet with parchment paper. (This is important so the cheese crust doesn’t stick.)

  3. Make the crust mixture:
    In a bowl, combine mozzarella, Parmesan, eggs, and Italian seasoning. Mix well until everything is evenly incorporated.

  4. Shape the crust:
    Spread the mixture evenly over the parchment-lined cookie sheet, shaping it into a rectangle.

  5. Add toppings:
    Scatter pepperoni slices evenly on top.

  6. Bake:
    Bake for 25 minutes, or until the cheese crust is golden and the edges are lightly browned.

  7. Cool & slice:
    Allow to cool for 5 minutes. Slice into squares (as shown).

  8. Serve:
    Enjoy with a couple spoonfuls of low-carb pizza sauce for dipping.

Notes

  • The crust firms up as it cools. For crispiest edges, bake a few minutes longer.

  • If using freshly shredded mozzarella, expect a slightly softer crust; store-bought tends to crisp better.

  • Pepperoni can be swapped for turkey pepperoni, veggies, or cooked sausage.

  • This recipe naturally contains no flour or grains.

Tips

  • Drain pepperoni: For less grease, briefly microwave pepperoni on a paper towel before adding it.

  • Add crunch: Sprinkle a little extra Parmesan on top before baking.

  • Flavor boosts: Garlic powder, red pepper flakes, or basil can be added to the crust mixture.

  • Reheat perfectly: Air fryer at 350°F for 3–4 minutes — it gets crispy again!

Estimated Nutrition (per ¼ of the sheet)

(Values will vary based on cheese brand and pepperoni used.)

  • Calories: ~430

  • Fat: ~32g

  • Protein: ~34g

  • Total Carbs: ~6–7g

  • Net Carbs: ~5g (Parmesan contributes most of the carbs)

The whole pan is approximately 24–25 total carbs, as you noted.

Benefits

  • Low carb / keto-friendly — ideal for blood sugar control.

  • High in protein — helps keep you full and satisfied.

  • Quick to prepare — no dough, no rising, no fuss.

  • Kid-friendly — tastes like pizza!

  • Customizable — use any toppings you like.

Q & A

Q: Can I make this ahead of time?

A: Yes! Bake it, cool it, slice it, and refrigerate up to 4 days. Reheats very well.

Q: Can it be frozen?

A: Absolutely. Freeze slices between parchment layers. Air fry or bake to reheat.

Q: Can I add sauce on top before baking?

A: You can, but it may make the crust softer. For best results, dip instead.

Q: What cheese combinations work?

A: Mozzarella + Parmesan is perfect, but cheddar or provolone works too. Avoid soft, watery cheeses.

Q: Is this gluten-free?

A: Yes—there are no grains or gluten ingredients.

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