If you avoid grains but yet can’t live without pizza, you have to try this variation with a cheese-only crust.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 ½ cups shredded part-skim mozzarella cheese
- 5 cherry tomatoes, thinly sliced
- 2 tablespoons torn fresh basil leaves
- 4 small fresh mozzarella balls (bocconcini), thinly sliced
Instructions
- Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
- Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a “crust” to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
- Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.
- The crust is delicate and thin, so don’t overload with toppings. But do try with other toppings (pepperoni, ham, pineapple, or BBQ chicken).
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 17 g |
| Sodium | 609 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Sadly disappointed with so many gluten free pizzas, I recently enjoyed a reheated gf pizza slice because the cheese melted over and made a lovely crust. I decided I must try to just make a cheese crust. Rather than create a new recipe, I started searching. This was SO GOOD. Not only is it incredibly easy to make, I just got yummy crusty goodness the likes of which I had dreamed.
Excellent flavor, mine turned out to be a malleable cheese, herbs blob…but tastes good
No carbs either, just lots of good cheese
This did not turn out good for us maybe too much cheese
I tried this with a topping of finely chopped Italian Sausage and onion cooked together, chopped fresh garlic, and basil leaves. I really liked the way it turned out and next time I may mix in some shredded Parmesan cheese with the mozzarella cheese for the crust. Thanks for sharing.
This makes a nice light and crispy “crust”. Watch the cook time though. At medium high heat my cheese melted and browned in half the time the recipe called for. I used chunky garden spaghetti sauce and topped with my favorite fixings, all put on after the crust was done. Delish! Thanks for this fun and simple recipe.
Easy to make. Used a cast iron skillet. Used pepperoni, olives, onion and fresh tomato slices. Yum!
This was just OK. The recipe calls for one and a half cups of mozzarella for the “crust” I used only one cup and still thought it was too much cheese, especially with the extra sliced mozzarella cheese on top. Five minutes under my broiler at the end helped but it still wasn’t as satisfying as a cheese pizza on a bread crust.
I would rather have a crust. This was not to my liking.
I made this tonight, a little apprehensive because it doesn’t say to using a cooking spray and because, well, it’s cooking cheese in a skillet! Fear not. it cooked up perfectly. I will say to let it sit before removing it from the pan. I did and it came out easily. for toppings, I just used what I had on hand. Unfortunately, one of those things was salami and the pizza was very salty.
I was out of mozzarella, so I made the base with Vermont cheddar cheese and topped it with chevre. It was fantastic! I might try making mini versions as hors d’oeuvres at our next family gathering. Five stars!
Very yummy, kiddos and hubby enjoyed it. I figured out on the second one to let it cool before removing it from the pan; much less messy that way.
Quick and easy, great for lunch! I will be making this again, next time I will try adding the pineapple.
I saw this a couple of days ago.I added bacon, mushrooms, caramelized onions with the tomatoes and basil and finished with feta. Will have to double it next time as my wife and daughter loved it too! Great dish thanks for sharing!
Have to admit that I like a thin yeasty crust for a satisfying pizza experience but if you can’t eat wheat this is a great alternative. I made it with Oaxaca cheese, basil, oregano and tomato from my garden and a sprinkle of pecorino. Very yummy. On the next one I used fresh Pico de Gallo and rolled it up and sliced into pinwheels for an excellent appetizer.
I was skeptical a cheese crust could hold up to the toppings I prefer. IT DID! Super easy and is great with dollops of sauce, mushrooms, sausage and black olives. I like my mozzarella cheese crispy as it is so I let mine cook a little longer. SO GOOD!
I was a little skeptical of this recipe, just because I had never made anything like this. It was a easy recipe to follow, but using the cheese as the crust I was a little leery; However, it was absolutely yummy!
It is quick and easy to make, great for quick lunch, and so good
I don’t use the word Fabulous very often, but FABULOUS! I am on the Keto diet and this is perfect for my pizza cravings. Super easy, quick and I made no changes.
Added turkey pepperoni, fresh spinach and dried basil in addition to the mozzarella balls and cherry tomatoes. It came out wonderful, I had to make two!
Loved it! So easy to make. One thing I will do differently the next time would not let the crust cook as much. I found as it was cooling down it got very crisp. Although my husband loved the crispiness I would have preferred it a bit softer. So, so good and flavorful!