Crustless pizza is a delicious low-carb, gluten-free alternative to traditional pizza, with all of the flavor and none of the crust. This skillet pizza is loaded with protein and has all your favorite pizza toppings. Perfect for a Meatzzza-style meal
Looking for more one-pan meals?
Check out ground beef and broccoli, chicken potato casserole, and garlic butter salmon.
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Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 35 minutes to cook
- Cooking Method: Oven-baked
- Dietary Info: Keto, Primal, GAPS, Gluten-free
- Tools Needed: large cast iron skillet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Crustless Pizza
When I first published this recipe back in January 2018, it quickly became one of my my top posts, and for good reason!
It's filling, satisfying, and totally hits the spot when I'm craving pizza without all the carbs.
Admittedly, this recipe originally gained popularity during the keto trend, but the nutrition is still just as valid today. It's the perfect way to enjoy all the flavors of pizza without the heavy crust, and it's still one of my go-to meals whenever I want something delicious and satisfying.
Plus, it's incredibly versatile and budget-friendly, with options to swap out toppings and meats to fit whatever you have on hand.
Ingredients for Crustless Pizza
- Meat crust: The foundation of this crustless pizza is seasoned ground turkey, which acts as the "crust" and holds everything together. I prefer using ground turkey because it provides enough structure without releasing too much excess grease. I season it with sea salt, black pepper, dried oregano, and dried basil.
- Pizza sauce: Look for a pizza sauce with minimal added sugar and clean ingredients, or make your own using crushed tomatoes, garlic, and herbs and cook it down until thickened. Here's a secret I won't tell: I use marinara, pizza, and spaghetti sauce interchangeably here, so feel free to use what you have on hand.
- Mozzarella cheese: No pizza is complete without ooey-gooey cheese to bring everything together. When possible, shred your own mozzarella cheese to avoid anti-caking agents in cheese.
- Toppings: Since the meat crust is the hero in this recipe, we're keeping the toppings simple with black olives, red bell peppers, and red onions. But you can add sliced mushrooms, pepperoni, and Italian sausage crumbles for extra protein.
Substitutions and Variations
- Swap out the meat - Try using ground chicken, ground beef, or even ancestral beef blend. If you're using a fattier meat, be prepared to drain, blot, or pour off excess grease to prevent the crustless pizza from becoming too watery.
- Sauce variations - Instead of pizza sauce, use homemade pesto sauce or Alfredo sauce for a fresh twist. It pairs well with chicken or turkey.
- Topping ideas - Try Hawaiian pizza with Canadian ham and pineapple for a sweet-and-savory twist. Or add some sliced jalapenos and drizzle buffalo sauce for a little heat.
Make it Ancestral
I just love how all your favorite foods can come together to create a wholesome, nutrient-dense meal. Try ancestral chicken blend (ground chicken with a little bit of organ meats) for the meatzza crust for a boost in nutrition.
How to Make Crustless Pizza
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Combine
Preheat the oven to 425°F. In a medium bowl, mix ground turkey with sea salt, oregano, basil, and black pepper until well combined.
Step 2. Bake
Spread the meat mixture evenly in a cast iron skillet or casserole dish, ensuring it reaches the edges. Bake until fully cooked.
Step 3. Layer
Spread pizza sauce evenly over the meat, ensuring it covers the edges to help retain moisture. Top the pizza sauce with mozzarella cheese.
Step 4. Assemble
Top the pizza sauce with cheese, followed by sliced bell pepper, red onion, and black olives, then sprinkle the remaining cheese evenly, bake then let it rest for a few minutes before garnishing and serving.
Helpful Tips
- Use lean meat - Opt for lean ground turkey (at least 93% lean) to reduce excess fat and prevent pizza from becoming too runny. We want the meat crust to hold it's shape.
- Don't overwork the meat - Gently mix the meat until just combined, as overworking or packing it too tightly can make the crust tough.
- Season well - Turkey is very bland on its own, so don't skip the herbs and salt. You can even add more seasonings like garlic powder and red pepper flakes for extra heat.
- Let it rest - After baking, allow the pizza to sit for 10 minutes to help the juices redistribute and make slicing easier.
Troubleshooting
- Too much liquid in the skillet? If using higher-fat ground turkey or another meat, this may happen. Drain excess grease after baking the meat crust. If there's still liquid, blot it with a paper towel before adding sauce and toppings.
- Meat crust shrinking too much? Press the meat evenly into the skillet, making sure it reaches the edges. Shrinkage is normal so spread the ground meat mixture evenly across the skillet to ensure uniform cooking and prevent thin spots from overcooking.
Product Highlight!
Large Cast Iron Skillet
You'll definitely want a skillet that can go from the oven to the table without a hitch. Your large cast iron skillet is perfect for this job. It cooks everything evenly and has those trusty handles.
💭Meal Prep Suggestion!
For easy meal prep, you can make the meat crust ahead of time and store it in the fridge for up to 4 days. Pre-slice your veggies and store them in airtight containers to speed up assembly when you're ready to bake. You can also bake extra meat crusts and freeze them for a quick meal in the future.
Serving Suggestions
This no crust pizza is delicious on its own, but you can elevate it with a variety of sides and extras!
I often pair this with a simple side salad like this house salad with homemade house dressing but honestly, there have been plenty of times when it's been the star of the show all on its own.
It has the protein, fats, fiber, and carbs (depending on the toppings) so it's a complete mealt.
More crustless pizza pairing suggestions:
- Classic House Salad15 Minutes
- Lemony Broccoli with Butter and Garlic15 Minutes
- Cabbage Cucumber Salad20 Minutes
- Buttery Green Beans with Garlic and Lemon20 Minutes
Frequently Asked Questions
Store leftover no crust pizza in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. When ready to enjoy again, reheat the slices in a non-preheated air fryer or convection oven at 400°F for about 15 minutes, or until heated through.
Yes, you can freeze this meatzza pizza. To freeze, wrap individual slices tightly in parchment paper then foil and place them in a freezer-safe bag to help prevent freezer burn. Thaw overnight in the fridge and reheat per instructions.
Yes, you can make this crustless pizza in a baking dish instead of a skillet. Just be sure to use a dish that's around the same size (about 12-inches) so that the meat crust cooks evenly. You may also need to adjust the cooking time slightly, as a baking dish might not retain heat in the same way as a cast iron skillet.
Looking for more skillet recipes? Here are some ideas:
Did you make this crustless pizza? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Easy Crustless Pizza Skillet
Equipment
Ingredients
Meat Crust
- 2 pounds ground turkey
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon black pepper
Pizza
- 2 cups pizza sauce
- 3 cups mozzarella cheese divided
- ½ bell pepper sliced
- ½ red onion sliced
- ½ cup black olives sliced
Instructions
- Preheat oven to 425 degrees Fahrenheit. In a medium-size bowl, combine 2 pounds ground turkey, 1 teaspoon sea salt, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon black pepper together.
- Spread meat mixture evenly across a 12 inch cast iron skillet or casserole dish, making sure it reaches to the sides. Bake for 20-25 minutes or until fully cooked.
- Spread 2 cups pizza sauce directly on top of the meat, making sure to get the outside of the patty. This is important so the meat doesn't dry out.
- Cover the pizza sauce with 23 cups mozzarella cheese. Followed by sliced ½ bell pepper, ½ red onion, and ½ cup black olives. Evenly sprinkle remaining cheese. Bake for another 10 minutes or until veggies are tender and cheese melts.
- Remove from oven and set aside for 10 minutes for juices to settle. Garnish with Parmesan cheese and red pepper flakes if desired. Cut into 6 slices and serve.
Video
Notes
- Use lean meat - Opt for lean ground turkey (at least 93% lean) to reduce excess fat and prevent pizza from becoming too runny. We want the meat crust to hold it's shape.
- Don't overwork the meat - Gently mix the meat until just combined, as overworking or packing it too tightly can make the crust tough.
- Season well - Turkey is very bland on its own, so don't skip the herbs and salt. You can even add more seasonings like garlic powder and red pepper flakes for extra heat.
- Let it rest - After baking, allow the pizza to sit for 10 minutes to help the juices redistribute and make slicing easier.
Beverly Reimamm says
Petfect!!!!!!!
Karen Strouf says
This was just so good. I made it with Chicken, Cheese, Spin h, Mushrooms, Sun dried Tomatoes and more Cheese.
This is a keeper
Nancy says
We really enjoyed it. I only used 1 t of salt and for the meat, ground turkey and Italian sausage, plus an egg as a binding agent.
Mary says
Did you mix the chicken/ turkey in a food processor first? The picture looks like you did but recipe doesn't.
Anya says
Hi Mary,
No, you just combine the ground meat and crust ingredients in a bowl.
Fishergrl78 says
Is the nutrition information listed above for the entire recipe or per serving? That seems like an awful lot of sodium for one serving. I plan on using turkey which I know has virtually no salt. So, the salt would come from the toppings ie: sauce, cheese etc
Anya says
It is per serving (which would be 1/6th of the skillet pizza). You can try a smaller serving or use less of cheese and pizza sauce and more veggies.
Karisaija says
Looks amazing. I would not call it Keto due to "lean meat". Keto is keeping your macros at approximately 70% Fat 20% Protein 5% Carbs. But definitely Diabetic or Low carb... Thanks for the recipe
Anya says
True although this is low carb for sure. 🙂 Enjoy!
Sandra Dion says
Why us rhe sodium so high?
Anya says
It's the cheese. Mozzarella cheese is high in sodium unless you specifically buy low-sodium mozzarella. I'll make note of it in the copy.