Kirbie's Cravings

Flourless Cheese Crust Pizza

This Cheese Crust Pizza is flourless and a delicious low-carb and gluten-free pizza crust. It’s made with three kinds of cheese for the best flavor and texture. It’s a great alternative to traditional pizza crust!

a photo of a piece of pizza being picked up with a spatula

The crust for this pizza is made mainly out of cheese. A delicious, low-carb and gluten free alternative to traditional pizza crust.
a pizza made with a flourless cheese crust
What’s your favorite part about pizza? For me, it’s all about the cheese. So why not have a crust made entirely of cheese? The inspiration struck actually while I was eating tacos at Puesto, one of my favorite spots in San Diego for tacos. Some of their tacos have a crispy melted cheese layer which basically acts like a cheese tortilla for the ingredients. And it got me thinking, what if I could create something similar for pizza?a process photo collage showing how to make the flourless cheese crust

Thankfully my cheese supply has been replenished. You might recall that back when I shared my Cauliflower Crusted Grilled Cheese Sandwiches, I was in panic that my Cabot cheese supply was almost gone from the year supply I had won. Thankfully the second shipment of my year supply arrived and I’ve been trying to be better at making it last, but it’s really hard since my automatic reaction when I have an abundance of an ingredient is to come up with a bunch of recipe ideas. Like cheese crusted cheese pizza.

How to Make Flourless Cheese Crust Pizza

Step 1: Combine the cheese, eggs, and seasonings together in a food processor until mostly smooth.

Step 2: Press the cheese mixture in an even layer into a baking pan.

Step 3: Bake the cheese crust at 350°F for 20 minutes or until it’s lightly golden brown.

Step 4: Top the crust with sauce and cheese and bake until the cheese has melted.

a photo showing one slice of pizza turned over showing the crust and another face-up to show the melted cheese
Speaking of cauliflower, if you’ve made cauliflower crust pizza or cauliflower breadsticks, this is very similar in terms of taste and texture. It’s easier to make since you don’t have to deal with cooking and wringing dry cauliflower. Also, the crust is sturdier as well. I was actually surprised at how sturdy it was when it finished cooking. I couldn’t stop poking it.
a close up of a slice of pizza with a bite taken out
I am pretty happy with how this crust turned out. It’s sturdy, doesn’t taste too salty and is easy to make. The one thing is, it’s not as crispy as I would like pizza crust to be. It’s more of a soft crust, but it’s still delicious and I would make it again.
a slice of flourless cheese crust pizza

More Pizza Recipes

Flourless Cheese Crust Pizza

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Dishes
Cuisine: American
The crust for this pizza is made mainly out of cheese. A delicious, low-carb and gluten-free alternative to traditional pizza crust.
5 from 10 votes


For the Crust

  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded parmesan cheese
  • 2 eggs
  • 1 tsp Italian seasoning

For the Toppings

  • 1 cup tomato sauce
  • 1 1/2 cups shredded mozzarella (see note)
  • other toppings of your choice


  • Preheat oven to 350°F. Line parchment paper inside a 9-inch round pie pan. You should cut the parchment paper into a circle that fits and completely covers the bottom of your pie pan, with a little extra leftover on two opposite sides so that you will be able to grip the parchment paper to help easily remove the pizza crust later.
  • In a food processor, add all the crust ingredients. Pulse several times until the ingredients are completely blended together. Pour the wet mixture into your pie dish. Using a spatula, spread the mixture evenly across the bottom. Place into the middle section of your oven and bake for about 20 minutes until all of the crust is a light brown. When you touch the crust, it should be pretty firm.
  • Preheat oven to 400°F. Let the crust cool for a few minutes and carefully remove out of pan by gripping the leftover parchment paper edges. Take off the parchment paper and place crust directly onto a pizza stone dusted with cornmeal. You can also bake your pizza back in pie pan but the crust will stay much softer. If you do bake it back in the pie pan, you don't need to remove pizza crust or parchment paper. Spread tomato sauce across the crust, leaving about 1/2 inch around the edges untouched. Spread cheese on top of tomato sauce. Add any other toppings at this time.
  • Place pizza back into the oven and cook for about 10 minutes or until cheese is bubbly. If you are making a plain cheese pizza, turn to low broil for about 30 seconds, which will brown the cheese bubbles.


  • If you want to add additional toppings I recommend reducing the amount of cheese to 1 cup.
  • Use a low sugar tomato sauce if you are trying to keep it low carb or keto.
  • Recipe slightly Adapted from Cut the Wheat


Serving: 0.25of recipe, Calories: 293kcal, Carbohydrates: 8.7g, Protein: 21.7g, Fat: 19.3g, Saturated Fat: 10.5g, Sodium: 586mg, Fiber: 1.1g, Sugar: 3.6g, NET CARBS: 8

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

54 comments on “Flourless Cheese Crust Pizza”

  1. Best keto pizza crust I’ve tried and I’ve tried Tons! Even my non keto bf thinks it’s really good. Thabks so much for sharing.

  2. Can I make it in a cast iron skillet?

    • It should be fine as long as it is 9″. The crust might cook faster because cast iron retains heat better than a round pie pan which is what we use.

  3. Can you use provolone in place of mozzarella?

  4. I use my toaster oven 90% of the time in the summer and raised the toaster oven temp to 400* for the pizza crust to brown more. I just used my well oiled pizza pan and also added more parm cheese to the crust recipe. The pizza was very good and I’d def make it again! Thank you so much for the great recipe!

  5. Am on keto diet and this Pizza is a 5 stat meal, love it. Make it 2 to 3 times a month.

  6. I have been missing pizza, since starting my keto diet, and came across this recipe, I have to say the pizza was delicious! I have shared this recipe with my gluten free cousin and she was excited! A cheesy crust really goes well with a pizza. Not crispy but I was fine with that, I could still pick it up at eat it. Thanks for sharing this recipe!!!

  7. I am eager to try making this.

    I just wanted to put my 2cents in and say that all the PIZZA sauces I’ve bought have ZERO added sugar. There are some spaghetti sauces that don’t have added sugar either. You just have to really read the labels.

  8. This recipe needs a warning… LOL I ate three thirds of the recipe before double checking with my awesome wife who made this for me, what the macros were… it’s sooooooo delicious!!! 

  9. Thanks for this idea and recipe – I tried it last night and it wasn’t bad for not being “real” pizza crust. I was very surprised that it was super easy and I thought it turned out really good. I did add a little bit of almond flour and added tons of toppings. Thanks for sharing!

  10. This turned out amazing! It’s definitely a must. I am staying away from carbs and sugars. I have been doing this a while, so most of my carb cravings have stopped. But have been wanting pizza here recently. And this hit the spot. Thank you so much. I changed it a little due to lack of some ingredients, I used a mozzarella and provolone shredded mixture and a table spoon of garlic and herb cream cheese with two eggs. After mixing well I followed the recipe as written. I added some pepperonis to the top as well along with a pinch of garlic salt and onion powder.

  11. I made these in cupcake pans. Turned out perfect. I used Contadina pizza sauce, pepperoni and mozzarella for topping. 

  12. Any idea how they keep if you make a few crusts ahead of time??

  13. What if you don’t have a good processer?

  14. I made a 100% baked shredded cheese (Walmart brand Fiesta Mix) pizza crust recently that turned out really good but I need to try your recipe.  I never thought to add a couple of eggs or the Italian seasoning.  Sounds delicious!!  
    I probably should get a food processor, too.  ?
    Thx for sharing!!

  15. Interesting. What made you decide to use the other ingredients instead of just cheese?

    Many years ago about a year after the Atkins diet came out I decided I couldn’t stand going without my pizza! So I tried an experiment and put some cheese as a base in some non stick cupcake tins then a dab of sauce, a few toppings and a little more cheese. I don’t remember what I set the oven to but the “crust” turned out golden brown and a little crispy. It was AWESOME! I eventually got off the Atkins diet and went back to normal pizza. Now, many years later my brother has diabetes and I thought this would be a great option for him. However, it just turned into a gooey oily mess this time. Did you ever try it with just cheese?

    P.S. I just tried it again with less cheese on the bottom and raised the temp from 400 to 410 for 15 minutes & it’s looking better. A little crispy this time, but could have used about three more minutes. Still pretty greasy though. I might have to try your recipe.

  16. Awesome! thank you – i was going to use the spring form but i didnt have it at home – we just finish eating this tonight and it was wonderful. We cough when we have flour so nice not to cough and feeling full after eating. I will try Melissa’s suggestion for cripsy crust.



  17. I made this crust for supper this evening and I have to agree with the rest of the crowd, outstanding!  I laid out parchment paper on a cookie sheet and spread it out into an 11 inch circle.  Baked for 20 min.  It was beautiful.  Turned the oven to broil, topped it with sauce, pepperoni, sausage, green pepper, mushrooms and mozzarella.  Broiled for 5 min.  I’ve been on I F and keto for 18 months and I can honestly say the only thing I have really missed is pizza.  This crust has made my day, week and month.  Thank you so much for a truly wonderful recipe.

  18. I just made this crust, but I used a spring form round cake pan. I sprayed it with oil and cooked it for 20 mins.then transferred it to a cookie sheet.
    No need for parchment paper. Itwas awesome!!!! I will be making this from now on. Thank you so much for the recipe. I will be experimenting with different toppings.

  19. I don’t have a stone pizza pan but like a firmer crust, can you add it back to the oven on the parchment paper directly on the rack??

  20. Do you think that adding almond flour to this recipe that it would add more firmness?

  21. Best low carb pizza recipe I’ve tried so far!

  22. I made it and it is delicious!
    Wish I could post a picture!

    • I love seeing pictures but unfortunately that’s not a feature allowed with comments. You can always send me one via facebook or instagram though!

  23. I made this yesterday and it was the closest pizza crust like so far
    Now I made one to try and freeze.

  24. I made half a recipe and only topped it with capers, anchovies, olives, garlic and seasoning ….It was so delicious.

  25. I don’t have a round pan and want to make this now. Can I use just a cookie pan and round the crust and cook ?

  26. Soooooo good! I’m doing keto so it was PERFECT for me and SO delicious! ??? Happen to know Nutrition facts?? 

    • Unfortunately, I do not have that information at this time. But there are many online nutritional calculators out there that will calculate the nutritional value of any recipe. I usually use

  27. OH, MY HOLY HELL, WOW, YES!!! THANK YOU!!!!!!!!! I am sitting here TRULY moaning, “MMM!  MMMMMPH!  OH, yes, thank God, FINALLY!”  I am completely sincere when I tell you this and I want to thank you SO MUCH for a crust that FEELS AND TASTES like a CRUST!!! Sorry, but the all caps are where I emphasize words of MAJOR importance…this crust is majorly important! I can finally have pizza again and NOT make a face and tell myself I am enjoying it. thank you…SO MUCH!!!