No Crust Pizza

I have been making these for a while. They are simple and good. This is basically a pizza without a crust. Great for a low carb diet.

You can make this using whatever pizza fixings that you like. Sorry about the pictures, we were eating it before I took a picture. Click on the image for a bigger picture.


1/2 bottle of pasta sauce – I used Mario Batali’s tomato basil

Fresh Mozzarella Cheese

Shreded Mozzarella Cheese

Sliced Provolone Cheese – torn into bits

Dried Oregano

Garlic Powder

Crushed Red Peppers

Chopped Crimini Mushrooms

Chopped Olives

Grated Romano (or Pamesean) Cheese for the top.


No measurements required. I suggest that you start out with less sauce than you think because you need to cook the moisture out of it.

Putting it together:

Use a no-stick Lasagne-style pan. Put the pasta sauce on the bottom. Don’t use too much because you want the moisture to cook out. Follow with the cheeses. Sprinkle the Oregano, Garlic Powder, and Crushed Peppers on top of the cheese. Add the chopped olives and mushrooms.


Put the pan in a 450 degree oven. The time depends on how much stuff you have in the pon. Start checking it at about 30 minutes. You have to cook it until it coagulates nicely. I then top broil it until the top layer is well done. Now let it sit for a few while it really sets up. At this poing I sprinkle the grated Romano cheese on it to soak up any left-over ooziness. Honestly, this tastes just like pizza without the bread.

Future Ingredients:

Sliced and pre-backed eggplant

Fake Veggie meat/sausage/pepperoni/meatballs

Pesto base instead of marinara

no crust pizza

No Crust Pizza

Tony Beecher's favorite recipes

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