Melty, bubbling cheese and crispy pepperoni over a savory ground sausage base, broiled in one skillet until the edges brown. I started making this because I wanted pizza night without spending half an hour on dough, and what I found is that the sausage crisps into a base that holds every topping. One reader said it smells like Friday night, which is exactly the point. 15 minutes start to finish, 2.8g net carbs and 35.6g protein per slice.
I started making this because I wanted pizza night without spending 30 minutes on dough. What I ended up with is something my family requests more than the version with crust. It’s become one of our Friday night staples.
If you want a totally different spin, my cottage cheese pizza bowl uses cottage cheese as the base for something creamy and high-protein. My keto skillet lasagna hits similar Italian comfort food notes in one pan. And for something even faster, my pizza bowl uses the same flavors with almost no cooking.
Ground Italian sausage gets browned and crumbled in a cast iron skillet until those little pieces almost form their own crispy base. Toppings pile on, cheese melts down into everything, and you broil for 2-3 minutes until bubbly. The whole thing comes together in about 15 minutes.
The sausage layer is what makes this work. When you brown it long enough (I give it a full 5-6 minutes over medium-high heat), those crumbled pieces get crispy on the outside and hold everything together like a crust would. I can lift slices right out of my 8-inch skillet once it cools for a few minutes. You can eat it with a fork, but picking it up is more satisfying. One reader, Tracy, told me she makes this weekly now and doesn’t even miss real crust.
This is keto pizza at its most practical. Each slice comes in around 0.5 g net carbs if you skip the marinara, bell pepper, Italian seasoning, and garlic powder. Even loaded up with sauce and veggies, you’re well under 5 g per serving. I’ve been making some version of this since I went keto in 2012, and it’s the one I keep coming back to when I want pizza without any fuss. It’s also a true one-skillet, low carb dinner, so cleanup takes about two minutes.
The topping combinations are wide open. I go heavy on pepperoni because the edges curl up and get crispy under the broiler, and that little crunch is everything. Mushrooms, black olives, and sliced bell pepper are my go-to for a loaded version. For another recipe with Italian sausage front and center, try my stuffed Italian sausage.
I watch the broiler the whole time because the cheese goes from perfectly bubbly to burned in about 30 seconds. Two to three minutes on high is all it takes. I’ve also made this in the air fryer at 400 degrees for about 5 minutes when my skillet fits. Let it sit for a couple minutes before cutting. The cheese firms up just enough to hold together.
The zero carb (carnivore) version
I make the carnivore version when I want to keep my keto macros tight. Just leave out these four things and each slice (1/4 of the skillet) drops to around 0.5 g net carbs:
Italian seasoning
Garlic powder
Marinara sauce
Bell pepper
A couple more things I’ve figured out for keeping it low carb:
Use ground pork instead of Italian sausage. Italian sausage often has added sugars in the seasoning mix that bump up the carb count. Plain ground pork is just pork.
Shred your own cheese from a block. Certain cheddar cheeses and Galbani mozzarella are zero carbs when you buy the block and shred it yourself. Pre-shredded bags have starch coatings that add a carb or two per serving.
My tips for the best result
Brown the sausage until it’s almost crunchy. I mean really brown it. Cook it until those crumbled pieces start to crisp on the bottom of the skillet. That browned layer acts as your pizza base and gives the whole thing so much more flavor than just-cooked meat. Same principle as my keto hamburger helper, where browning the meat first builds the flavor foundation.
Any vegetables that need to cook (onions, mushrooms, bell pepper) go in right after the sausage is done. I push the meat to the sides and cook the veggies in the center for 2-3 minutes until they soften.
Watch the broiler. I set a timer for 2 minutes and check. The cheese goes from perfectly bubbly to scorched fast, and every broiler runs a little different.
How to store and reheat
I keep leftovers covered in the fridge for up to 5 days. The sausage base actually holds its texture better than regular leftover pizza. Reheat under the broiler on high for about a minute to get the cheese melty again without making everything go soft. If you have a baking dish version (no cast iron), this reheats the same way.
This freezes well too. I transfer to a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 400 degrees, covered, for about 20-25 minutes until bubbly. I’ve tested both thawing overnight and cooking straight from frozen, and cooking from frozen actually works better. The edges stay crispier. For another freezer-friendly skillet meal, my Philly cheesesteak casserole reheats just as well.
How to make crustless pizza
I brown the sausage first, stir in seasoning and a little marinara, cook any vegetables that need softening, then pile on toppings and cheese and broil until bubbly.
Key ingredients
Ground sausage or pork: I use Italian sausage most of the time because the seasoning is already built in. Ground pork works if you add your own Italian seasoning. Ground beef and turkey are fine too.
Seasonings and marinara sauce: A couple tablespoons of marinara give the meat that pizza-sauce flavor. I keep homemade keto pizza sauce in the fridge when I have time to make it. Skip the sauce entirely for the lowest carb count.
Pizza toppings: Go heavy. Pepperoni, salami, fresh basil, bell pepper, onion, mushroom, black olive. I load mine up and the sausage base holds it all.
Shredded cheese: I mix mozzarella and mild cheddar (4 oz each). Provolone and parmesan also work. For a creamier result, stir in a couple tablespoons of cream cheese before adding the shredded layer on top.
In a cast-iron or oven proof skillet, brown and crumble the ground sausage or pork until cooked through. (About 5-6 minutes)
For this step
Italian sausage or ground pork
2
Add seasoning and sauce
Once the ground sausage is cooked through, stir in Italian seasonings, garlic powder, salt and marinara sauce.
For this step
Italian seasonings
Garlic powder
Salt
Marinara sauce
3
Cook vegetables
Push the ground sausage off to the sides of the skillet and add bell pepper or any vegetable that needs to be cooked into the center. Cook until softened, then stir into the rest of the ground meat. Remove from heat.
For this step
Bell pepper
4
Add remaining toppings and cheese
Sprinkle most of the shredded cheese blend on top of the ground sausage layer evening. Top with pepperoni slices or other toppings. Then sprinkle remaining cheese layer on top.
For this step
Mozzarella cheese (shredded)
Cheddar cheese (shredded)
Pepperoni
5
Broil
Place skillet in the oven under the broiler on high for 2-3 minutes or until the cheese is melted and bubbly.
Nutrition
Per serving: 1/4 of the pizza
Calories
518
Fat
40.1g
Protein
35.6g
Total carbs
3.3g
Fiber
0.5g
Net carbs
2.8g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I make this without meat?
I've tested a cheese-only version where you skip the sausage entirely and build the base from shredded mozzarella crisped directly in the skillet. It works, but it's a different dish. The cheese base gets thin and crackery, more like my cheese taco shells than a pizza crust. You lose the thickness that lets you pile on toppings and pick up slices. If you want a meatless version with more structure, I'd spread a layer of cream cheese on the bottom of the skillet, top with shredded mozzarella, and broil. It holds together better than cheese alone.
What size skillet should I use?
I use an 8-inch cast iron skillet for this recipe. It keeps the pizza thick enough that slices hold together when you pick them up. A 10-inch works too, but the layer will be thinner and you lose that satisfying lift. If you're doubling for a bigger crowd, a 12-inch skillet or oven-safe baking dish is the way to go. I've also made this in a 9x9 baking dish when all my skillets were dirty, and it turned out fine. The sausage base just spreads flatter.
Can I use ground beef instead of sausage?
I've tested it with ground beef, ground turkey, and ground chicken, and they all work. Ground beef is the closest in texture to sausage. Just add your own Italian seasoning and a little extra garlic since you're losing the built-in flavor that Italian sausage has. Turkey comes out a little softer because pork fat is what creates that crispy bottom edge, so season it more aggressively. With ground turkey or chicken, cook it to 165 degrees before the toppings go on. One of my readers, Teresa, made it with ground beef and homemade marinara from her garden herbs and said it became a weekly staple for her family.
Can I bake this in the oven instead of broiling?
I've done it both ways. If your broiler makes you nervous, bake at 425 degrees for about 8-10 minutes until the cheese is melted and bubbly. It works, but you won't get those browned, blistered spots on the cheese that the broiler gives you in 2-3 minutes. My preference is still the broiler because it's faster and the pepperoni edges curl up and crisp, which is my favorite part. If you go the oven route, I'd bump the temp to 450 for the last 2 minutes to get some browning on top.
How do I reheat leftovers?
I reheat mine under the broiler on high for about a minute. The cheese melts again and the sausage base stays crispy, which is exactly what you want. The microwave works if you're in a rush, but everything goes softer. An air fryer at 350 for 2-3 minutes is my second favorite method. The edges get even crispier than the first time around.
Can I make this ahead and bake it later?
I do this all the time. Cook the sausage and any vegetables, add your toppings and cheese, then cover the skillet and refrigerate. It keeps for 4-5 days before baking. When you're ready, broil on high for 3-4 minutes straight from the fridge. I've prepped two at once on Sunday and baked them throughout the week.
Is this keto friendly?
This is one of the most keto-friendly dinners I make. With the full recipe (sausage, cheese, pepperoni, and marinara), each slice is 2.8 g net carbs. If you skip the sauce, bell pepper, Italian seasoning, and garlic powder, it drops to around 0.5 g carbs per slice. I've been eating this way since 2012 and this is one of the recipes that's stayed in my regular rotation the longest.
What vegetables work best?
I've tried just about everything in this. Bell pepper, mushrooms, and black olives are my standard rotation. Onions work but dice them small so they cook through in the skillet. Zucchini and spinach are good in summer, but squeeze out the moisture first or your pizza gets watery. I pat sliced zucchini with a paper towel and wilt spinach separately before adding it.
How many net carbs are in each slice?
With the full build (sausage, cheese, pepperoni, and marinara), each slice comes out to 2.8 g net carbs. When I leave out the marinara, bell pepper, Italian seasoning, and garlic powder, it drops to around 0.5 g a slice. I count net carbs by subtracting fiber from total carbs, and almost all of what little is here comes from the sauce, with a trace from the cheese. It's one of the lowest-carb dinners I keep in steady rotation.
Can I make this in the air fryer?
Yes, and it's what I do when my skillet is already busy. I brown the sausage in a pan first, then layer everything into an oven-safe dish or a couple of ramekins and air fry at 400 degrees for about 5 minutes, until the cheese is bubbly and browned on top. I watch it the same way I watch the broiler, because the cheese goes from pale to scorched fast at that temperature.
What is pizza without crust called?
Pizza without crust is usually called crustless pizza, and you'll also see it listed as a pizza bowl or carnivore pizza. I build mine in a skillet: browned ground sausage stands in for the crust, toppings and cheese go on top, and 2-3 minutes under the broiler finishes it. Each slice is 2.8 g net carbs.
Is crustless pizza healthy?
I built mine for keto, so healthy here means low carb and high protein. Each slice is 2.8 g net carbs, 35.6 g protein, and 518 calories, with no flour and no added sugar. The fat is 40.1 g, which is the point on a keto plate. If you count carbs, it fits your numbers without feeling like diet food.
Net carbs under three and it actually keeps you full, which is what got me to come back a few more times. Four stars. The concept works, but the seasoning guidance is actively hurting it. Italian seasoning and garlic powder are both listed optional, and if you take that literally, the sausage comes out flat and the whole thing tastes like nothing. Season your sausage first and ignore the ‘optional’ label. Same with the broil step, that’s mandatory no matter what the recipe says. Three full minutes under the broiler and it finally tasted like what it’s supposed to.
Making this for my husband who loves pizza but won’t touch sausage. Would ground beef work as a straight swap, or does the higher fat content in sausage actually matter for how it all holds together under the broiler? I’ve done skillet meals with ground beef plenty of times, just wasn’t sure if swapping it out changes things once you’re under high heat with the cheese on top.
Jessica, ground beef works. I’ve made it that way. The fat difference doesn’t change how it holds under the broiler. Cheese does that. Only thing you lose is the sausage seasoning, so go heavier on the Italian seasoning and garlic.
Wasn’t sure a crustless pizza was actually going to scratch the nostalgia itch, but it did. Friday night pizza when I was a kid was almost ceremonial. Same corner place every week, extra pepperoni, the smell in the car on the way home. When the sausage went into the skillet with the Italian seasoning and garlic, my kitchen smelled like that for a minute, and it kind of stopped me. Then the pepperoni goes under the broiler and those little edges start to cup and brown and I was just standing there, not really expecting to feel that way about a skillet of sausage. I’ve gotten good at eating around the things I miss on keto, but this one didn’t make me do that. Tasted like the thing. Not a workaround. Really grateful Annie put this one out there.
40 grams of fat sounded like a lot until I actually counted what I usually eat anyway. Pretty new to keto, still figuring out the math. Made this Tuesday night. Sausage browned in maybe eight minutes, had everything layered before I thought I was even close to the broiler. The bell pepper threw me a little. Mine came out with some crunch still in it and I couldn’t tell if that was fine or if I did something wrong. The cheese under the broiler looked like actual pizza though, which I wasn’t expecting at all. Should the pepper be mostly soft or is a little texture normal for this one?
Hi Leah, a little crunch is normal. I only cook the pepper for a couple minutes in the center of the skillet before the cheese goes on, so it keeps some bite. Cook it longer if you want it softer.
Skip the broil if you’re making this ahead and reheating by portions. Made a full pan Sunday, pulled it before the oven step, refrigerated it in quarters, then hit each piece under the broiler for about two minutes when I was actually eating. The cheese gets that same bubbly top, the pepperoni crisps up, and it doesn’t turn rubbery from double-cooking. Four lunches, no sad desk food.
Stopping before the broil is the right call if you’re portioning it out for the week. I’ve been making the whole pan and reheating slices, but each piece gets fresh-melted cheese this way. Four lunches out of one Sunday skillet, Holly.
Went in pretty sure the sausage layer was going to read as a meat bowl with cheese, not pizza. The pepperoni cups and chars under the broiler in a way I didn’t expect, that’s what actually locked in the pizza flavor for me. Nothing I’ve made with cauliflower crust has done that.
The charring is the whole thing. Pepperoni has enough fat that it cups and the edges go almost crispy-dark under direct heat. Cauliflower has almost no fat, so you get steam instead of browning. I’ve made probably a dozen cauliflower versions over the years and none of them tasted like pizza, even buried under mozzarella. The sausage base doesn’t look like pizza going in, but the broiler fixes that.
One thing I figured out after making this a few times: drain off most of the fat from the sausage before you layer the cheese, otherwise it pools at the bottom and the topping layer gets greasy instead of set. First time I made it the mozzarella kind of floated and I couldn’t figure out why. Small fix, real difference in how everything comes together. I also swapped in Rao’s marinara instead of the straight pizza sauce and it’s noticeably better, more tomato depth without changing the balance at all. Threw this together last week on a 95-degree day when turning on the full oven wasn’t happening, and 2.5 minutes under the broiler in my Lodge had the pepperoni edges crisping up while everything underneath was still bubbling. This is my default now when I want pizza and don’t want to deal with a crust.
Ten minutes at a cookout is basically a compliment. The broiler step is what makes it travel, that sausage base sets up firm once it’s had a couple minutes under high heat.
Found that pressing the sausage into a thinner, more even layer before adding the toppings gives you better cheese coverage and it heats through faster under the broiler. Took me two tries to figure that out, but it’s the version I keep coming back to.
Been keto almost two years and I had basically written pizza off. Made this on a random Wednesday night with what I had in the fridge and I genuinely wasn’t prepared for how it felt to eat it. The broiler gets the cheese and pepperoni to this caramelized, slightly crispy top that I forgot existed. It’s going on permanent weeknight rotation.
I’ve tried other sausage-base pizza bowls and they always come out kind of watery and flat. The broiler step is what I was missing. Two minutes on high and the cheese goes from pale to legitimately bubbling and browned, like actual pizza. No idea why I stuck with the other versions.
My husband saw the skillet come out and immediately said ‘where’s the crust,’ then ate half the pan without another word. That sausage base holds all the cheese and pepperoni together so every bite has everything in it. Already planning to make it again Friday.
Probably on my sixth or seventh time making this at this point. The first few runs I followed the recipe pretty closely, but somewhere around batch three I started pushing the pepperoni slices toward the edges before it goes under the broiler, so they crisp up separately from the cheese. It sounds like a small adjustment but you end up with these little lacy, almost chip-like rounds around the outside that are genuinely the best part of the whole skillet. I also swapped half the mozzarella for provolone one night when the store was out, and the flavor was noticeably richer (the mozzarella by itself is fine but the provolone adds something underneath). The sausage releases a fair amount of liquid as it cooks, so I drain it pretty thoroughly before adding the sauce or the whole thing ends up watery. Not a dealbreaker, just worth knowing. Still making it most weeks.
Provolone swap is real. I’d do half and half over straight mozzarella at this point. And yeah, the sausage drain belongs in the recipe notes, it goes watery fast if you skip it.
Made this four or five times now. The two-minute broil is the move. Cheese gets these crispy edges around the pepperoni that I can’t stop picking at before I even plate it.
Three years keto and pizza nights were still the thing I kept working around. Made this on a Tuesday when the craving hit hard. Broiled mozzarella on top was exactly what I needed, and the sausage base holds up well enough that you don’t miss the crust. 2.8 net carbs. It’s in the rotation now.
Swapped the bell pepper for sliced mushrooms and layered in some Calabrian chilis under the cheese. The mushrooms absorbed all that sausage fat in a way the peppers wouldn’t, and the chilis made the whole thing run hotter and brighter. Broiled it an extra minute and got this crispy cheese ring around the edge I wasn’t expecting. Base recipe is solid but this version got me to where I want it.
My 9-year-old took one look at this and said ‘that’s not pizza.’ Ate his entire portion without saying another word. The broiled pepperoni curls up at the edges and he kept picking at the pan after he was done. Going into the rotation.
Pan picking after he was done. That’s the whole review. That curl on the pepperoni is my favorite part too, happens fast in the last minute under the broiler.
I’ve made this six or seven times now and the cast-iron detail matters more than I expected. The fat from the sausage renders down and by the time it’s under the broiler, the bottom layer gets this tight crust that makes each scoop hold together clean. I started going slightly thicker at the center on batch four and it really helped the cheese stay put when I cut into it. Still at 4 stars until I run a version with Italian sausage instead of plain pork to see what shifts.
The center thickness thing is real. Edges always firm up faster than the middle so it tracks. Italian sausage will shift it more than you’d expect. The fennel blooms under the broiler, skip the Italian seasoning when you run that version.
