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Cheese Lovers, My Cheese Crust Pizza Recipe Is For You
This cheese crust pizza is one of my simplest crusts ever. I’ve tested many low carb versions over the years, like cauliflower pizza, chicken crust pizza, and even pizza stuffed mushrooms, but it doesn’t get any easier — or cheesier! — than this one. Here’s why:
- The cheesiest, most satisfying crust – The crust is mostly cheese, so every bite is rich, melty, and packed with flavor. I always bake it until the edges turn golden and crispy because those are my favorite bites.
- Chewy texture that actually holds – I was kind of surprised that this cheese pizza crust is sturdy enough to pick up, but it is (gently)! No, it’s not as sturdy as regular flour, but yes, it can stand up to your favorite toppings.
- Just 4 simple ingredients – I almost always have them on hand, and you probably do, too.
- Low carb, gluten-free, and high protein – Each slice has over 15 grams of protein with just 4 grams net carbs, thanks to the cheese and eggs doing all the work. And no flour in sight.
Whether you’re looking for a super low carb dinner or you just love cheese, this cheese crust pizza is for you. Make it with me!
“This is my 9th time making this [cheese crust pizza]. My family and I really love how versatile this crust is and with only 4 every day ingredients, I don’t have to wonder if I have them on hand. Thank you so much for this great recipe.”
-Carvetta
Ingredients & Substitutions
Here I explain the best ingredients for my cheese crust pizza recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shredded Cheeses – Low-moisture, part-skim mozzarella is the main base of this crust, but I also added a little parmesan to make it more sturdy. I tested this several ways and don’t recommend substituting other cheeses here. Fresh or higher fat mozzarella can make the crust soggy, other types of cheese can taste too intense for a crust, and messing with the ratios can affect how the whole thing comes together.
- Eggs – The key component for structure. If you can’t have them, try my crustless pizza instead.
- Italian Seasoning – I like to use my homemade Italian seasoning. It takes just a few minutes to make, but store-bought works too. You could also just use garlic powder and dried oregano instead.
- Toppings – I used my keto pizza sauce, shredded mozzarella cheese, and pepperoni. Feel free to use what you love!
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How To Make A Cheese Crust Pizza
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend. Add all the crust ingredients to a food processor and pulse until combined. A bowl works okay, but the cheeses don’t blend as smoothly — I prefer the food processor for the best texture.
- Spread. Pour the batter onto a greased nonstick pizza pan and spread it into a thin, even layer. (It’ll be more like a batter than a dough.) I used a bare pan for these pictures, but these days I line it with parchment paper more often to prevent sticking.
- Bake. Once it’s golden, give it a few minutes to cool before adding toppings.
- Top. Layer on the sauce, cheese, and pepperoni, or whatever toppings you love.
- Bake again. Return the cheese crust pizza to the oven, until the cheese is bubbly. I sometimes pop it under the broiler for a minute to get a little more color on top.
My Recipe Tips
- I used to use a bare pizza pan, but now recommend lining with parchment paper initially. Don’t get me wrong, I did have success with a well greased nonstick pan (this is my latest favorite) as pictured here. However, I find it’s more reliable to bake the crust on parchment paper first, then transfer to the bare pan for the final bake after adding toppings. That way I can be sure it doesn’t stick, but still get the browning in the second step.
- Spread the crust as evenly as you can. Uneven thickness can leave over- or under-baked spots. I just spread with the back of a spoon.
- Bake for long enough to turn golden. If you stop baking too soon before adding toppings, the cheese crust pizza can turn out too soft and fall apart.
- Let the crust set for a few minutes before adding sauce. This helps to seal the top, so that it doesn’t turn out soggy.
- Precook your toppings if needed. This is not necessary for veggies, but for something like sausage that has to be cooked through, you definitely want to do that in advance. The final bake is not long enough to fully cook meats.
- Wondering about the carbs? This recipe has 4 grams net carbs per serving including the toppings, or just 2.1 grams for the crust alone. That’s for a generous serving size of 1/6 the entire pizza!
- Reality check: This crust is chewy, thin, and on the softer side. That’s just the nature of a cheese-based crust. I love it that way, but if you’re looking for something crispy, this is not it. My most popular keto pizza is better for that. And if you were expecting a cheese stuffed pizza, this isn’t that either — but my keto deep dish pizza is.
Cheese Crust Pizza (4 Ingredients)
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My cheese crust pizza is chewy, cheesy, crispy on the edges, and low carb. Easy to make with 4 ingredients and no flour at all!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Crust:
Toppings:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (176 degrees C). Spray a 10-inch pizza pan with non-stick cooking spray. Set aside.
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In a food processor, combine the mozzarella cheese, Parmesan cheese, eggs, and Italian seasoning. Pulse a few times until the ingredients are mixed. Pour the mixture onto the pizza pan and spread it into a thin, even layer.
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Place in the oven and bake for about 20 minutes, until the crust is golden brown. It should also be firm to the touch.
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Let the pizza crust cool for 10 minutes before adding the toppings — this helps to create a seal so that it won't be soggy.
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Spread the marinara sauce across the crust. Top with mozzarella and pepperoni.
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Bake in the oven for about 15 minutes, until the cheese on top is bubbly.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/6th of entire recipe
- Tips: Check out my recipe tips above to help you get a chewy cheese crust pizza and prevent it from getting soggy.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat: I reheat mine in the air fryer for a few minutes to get the edges crispy again. A 350 degree F oven works, too.
- Freeze: I recommend freezing the crust without toppings. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Add fresh toppings from frozen and pop in the oven!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Cheese Crust Pizza
Topping Ideas
I kept the toppings simple for this cheese crust pizza, but here are some other ideas:
- Sauce – My go-to is homemade pizza sauce, which is what you see pictured here. Pesto or Alfredo sauce are fun sometimes, too.
- Cheese – I usually go with mozzarella on top as well, but any melty cheese works. Provolone, gouda, or sharp cheddar are some of my favorites.
- Meats – Shredded chicken, ground beef, sausage, or bacon are all great additions when I want a heartier slice. Just make sure they’re cooked, like I said above.
- Vegetables & Herbs – I love sauteed mushrooms, bell peppers, sun-dried tomatoes, or sliced olives on mine. Fresh basil is my favorite finishing touch — just add it after baking.
62 Comments
Jill
0Amazing!!!
Barbara Gallison
0Awesome crust, easy too. The best crust I have tried yet. My husband liked it also, and that’s saying something.
Mindy lambertus
0So how many pizzas can you make with the recipe the way it is?
Wholesome Yum D
0Hi Mindy, This recipe makes 1 pizza with 6 slices.
Jo
0Can the base be made in advance and left in the fridge for a night or 2 before making the topping?
Wholesome Yum A
0Hi Jo, Yes you can make the crust in advance and store it in the fridge for a day or 2. You can also freeze the untopped crust for up to 3-6 months.
Chenée
0I love this idea! It’s the perfect keto solution for pizza night!
Marie
0Oh wow this is the ultimate pizza for cheese lovers! It’s so easy to make and so, so delicious. The pizza disappeared as soon as I put it down on the table, so I’ll need to make another one asap!
Silvia
0A very interesting take on a keto pizza, I have never done a pizza without bread crust but I’ll give it a try.
Jacqueline Debono
0This cheese crust pizza sounds like heaven to me. I love all kinds of grilled cheese and I can’t think of anything more delicious than a pizza crust made of cheese!
Kayla DiMaggio
0Love this cheese crust pizza! So easy and delicious!
Elisa Stephenson
0This was my favorite low carb pizza crust so far. It turned out perfectly and was so easy to make. I added olives and diced bells peppers as my toppings.
Liz
0I love this idea of a cheese crust pizza! Sounds delicious! Pizza is on the menu for tonight, so will be giving this crust a try! Thanks for the share!
Megs
0So easy and delicious. Turned out perfect and everyone devoured it. #winning
Katie
0This is such a great alternative for gluten free and low carb options. I love any reason to add more cheese!
Veenaazmanov
0I love the combination of ingredients to make this healthy and delicious Pizza. Cheese is always one of my favorite. A feast for sure.
Amy L Huntley
0I prefer to make pizza this way! So good! Didn’t miss the flour at all!
Kristyn
0Our new favorite crust!! My cheese loving kids couldn’t get enough!!
Colleen
0I’ve never been able to find a gluten-free pizza crust that I actually liked. Until now! This cheese crust is so good!
Sharon
0This is the ultimate cheese lover’s pizza recipe! Great for when you want a slice of pizza without all the carbs.
Rebecca Blackwell
0This pizza is so good! I would have never thought that a flourless pizza crust could be so delicious, but it is! Thank you so much for a fantastic recipe!
mara
0Wow! I never thought that I could make a pizza like this without dough, but this is amazing for all those cheese lovers or people who like to stick to a keto diet! It was amazing!
Savannah
0Could I use shredded cheddar instead of mozzarella?
Wholesome Yum D
0Hi Savannah, I only recommend using mozzarella cheese in this recipe.
Jennifer
0Who doesn’t want more cheese! I love it!
Shelby
0This came out perfect and hubby couldn’t believe there was no flour in it! A great Friday night addition.