Keto Crustless Pizza (GF, Keto, SCD, SF)

Cheryl

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This quick and easy keto crustless recipe is low carb. It's baked together with riced cauliflower and grated parmesan and is gluten free, grain free, soy free, and sugar free. Loaded with all your fav veggies and packed with delicious flavor your family will love!

I've been eating the Specific Carbohydrate Diet(SCD) food for many, many years and one of the things that I craved the most was the flavor of pizza.

This really hits for me!

The way the provolone cheese melts together with the lightly spicy pepperoni, along with all the tasty veggies you'd expect on a loaded pizza.

So good!

All the Italian flavors come together in this Keto Crustless Pizza recipe.

 Of course, you can totally make it your own.

Add your own special toppings! Do exactly what you love to eat on a pizza!

Add sausage, or prosciutto, olives, onions, tomatoes, or even some crumbled bacon.

If you can dream it, you can make it!

Let's jump into the recipe together.

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Keto Crustless Pizza {GF, Grain Free, Sugar Free}

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  • Author: Cheryl Helms
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Method: Bake
  • Cuisine: Italian
  • Diet: Gluten Free
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Description

This quick and easy keto crustless recipe is low carb. It’s baked together with riced cauliflower and grated parmesan and is gluten free, grain free, soy free, and sugar free. Loaded with all your fav veggies and packed with delicious flavor your family will love!

Ingredients

Scale

Roasted Veggies

  • 3 bell peppers (whichever colors you prefer, I use red, orange, and green)
  • 8oz mushrooms
  • 3 broccoli heads
  • 2 zucchini’s
  • olive or avocado oil
  • sea salt
  • black pepper

Toppings

  • Pepperoni (I use Applegate which has zero carbs)
  • Optional veggies: finely sliced purple onion, tomato slices, fresh basil (add these at the end for the most flavor)
  • Optional other meats: sausage, hamburger, or none if you are vegetarian

Crust Layer

  • 2 cups riced cauliflower
  • 2 cups grated parmesan

Instructions

Preheat the oven to 450 degrees. Cut up the vegetables into evenly sized pieces and spread them out on a large pan with room around each veggie piece. Drizzle olive oil or avocado oil across all of the vegetables, coating them so they are shiny. Roast in your oven for 25-35 minutes, or until lightly browned and crisp on the outside but soft on the inside. It is important that your oven is preheated so the vegetables roast instead of steam. 

Remove the roasted veggies from the oven and stir them together into a vegetable medley. The veggies will have shrunken in the oven, so place them in a small pan (circle or rectangle). Then mix together your shredded parmesan and riced cauliflower. I buy mine already riced and frozen. I defrost the cauliflower in the microwave, then use it. Generously cover the roasted veggies with the mixture. 

Add your toppings here. I love provolone instead of mozzarella because it is more gut friendly and has a similar Italian flavor. Layer on your cheese and meat(s) of choice.

Place back in the oven and bake until the cheese melts and is lightly golden. Cut, serve, eat, and ENJOY!

Notes

If you are on an anti inflammatory diet, grate your own cheese. There are added ingredients in bagged, pre-grated cheese that can irritate the gut. 

Be creative, make this your own, add all the ingredients you love to taste in a pizza. 

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About the Author Cheryl

I'm a simple, healthy, tasty recipe creator. I started cooking tasty, healthy recipes when I was working on healing my gut and discovered a world of yumminess I never knew existed. I now dream about new concoctions and cook almost every day. I can't wait to share my love of food with you.

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