This Crustless Pizza is simple to make and loaded with flavor. Here comes pizza night without all of the carbs and guilt!!!
I already have a cauliflower pizza crust and an infamous fathead pizza on the blog, so why do we need another recipe for pizza without crust? Because it’s the best of both worlds. This low carb, keto crustless pizza recipe can be customized any way you want!!! I just so happened to choose Mexican Style only because it’s my absolute FAVORITE!! You can go for meat lover’s, vegetarian, pepperoni or whatever your pizza pie heart desires. It takes out the fuss of making a crust, has minimal oven time which is just perfect for all of the outdoor movie nights that we’re enjoying during the summer, and is ready super fast in just 20 minutes.
Recently, I tried one of Marco’s Pizza Bowls and while convenient, I found it to be a bit too salty for my tastebuds. I wanted to make a crustless pizza at home with my own little spin so here we are. And the bonus is that I don’t need to drive over 20 minutes just to get one.
This crustless pizza is keto friendly, low carb and gluten free. I use Rao’s Pizza Sauce to ensure that it’s the lowest possible carb content. Top this baby with as much meat, veggies and cheese as you like and you’ve truly found a little slice of heaven!!! This crustless pizza will totally satisfy that weekly craving in my case!! 🙂
I also use my trusty Cut Da Carb wraps to make dipping chips if I’m really feeling adventurous. I surely didn’t miss the traditional crust in this crustless pizza and I’m happy to say that I’m totally living that guilt-free life! Romans 8:1 and 2 Corinthians 5:17…Say Grace and enjoy!
Crustless Pizza {Keto, Low Carb, Gluten Free}
Ingredients
- 1/2 cup Rao’s Pizza Sauce or other low carb
- 1 ½ cups Mexican Style Cheese
- 1/2 lb ground beef
- 1 small onion
- 1 taco seasoning (or use packet)
- 1 can Rotel drained
- 1/4 c plus 2 T. enchilada sauce divided
- diced tomatoes garnish
- sliced jalapenos garnish
- green onion garnish
- cilantro garnish
- Cut Da Carb Chips for dipping (optional)
Instructions
- Preheat oven to 400 degrees.
Make Ground Beef Mixture
- Preheat a small skillet over medium-high heat. Add ground beef and onion and brown for about 7 minutes.
- Once browned, add taco seasoning, drained Rotel and 1/4 c enchilada sauce and stir well until heated through. Set aside.
Assemble Pizza
- Add 1/2 cup pizza sauce and 2 T. enchilada sauce to the bottom of a 10 inch cast-iron skillet and stir together. Heat on the stove over medium-high heat until sauce is bubbling.
- Sprinkle cheese on top, reserving 1/4 cup.
- Add ground beef mixture to the crustless pizza.
- Sprinkle the remaining cheese on top.
- Top with jalapenos if using.
- Bake on the top rack of the oven until the cheese begins to bubble and turn brown (approx 5-10 minutes).
- Garnish with tomatoes, green onions and cilantro if using. Serve with Cut Da Carb chips, if using. Say Grace and enjoy!!
Adapted from Kasey Trenum
This looks amazing! My family will love it!
Question…Do you have any substitution suggestions for making this like a traditional pepperoni pizza? (I LOVE Mexican but am a traditionalist when it comes to pizza!) I’d love to try it both ways but fear if I take out all the Mexican ingredients there won’t be much left! 😉
Hi There! Sure! Just use the pizza sauce, mozzerella cheese, pepperoni and sprinkle with a bit of Italian seasoning. Feel free to add any other toppings that you prefer. Enjoy!