The crust for this pizza is made mainly out of cheese. A delicious, low-carb and gluten free alternative to traditional pizza 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?
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.
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.
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.
Flourless Cheese Crust Pizza
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
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.