Crustless Pizza

I grew up in a house where pizza night meant a parade of toppings and the inevitable argument over crust thickness. This crustless pizza became my go-to when someone wanted the flavors of pizza without the bulk of dough — lighter, quicker, and easy to customize. It’s essentially a baked, cheesy egg-custard base topped with marinara, pepperoni, and melty mozzarella; think of it as pizza’s confident, low-carb cousin. If you’re experimenting with cottage-cheese-based options or want a fast weeknight meal, this is a crowd-pleaser that cooks in under an hour and cleans up even faster. For a related twist that uses cottage cheese as a crust, I’ve referenced an alternate method here: cottage cheese pizza crust.

Why you’ll love this dish

This crustless pizza checks a lot of boxes. It’s high in protein thanks to eggs and cottage cheese, so it keeps you full without the carbs of traditional dough. It’s fast — most of the time is in the oven — and it’s forgiving: swap toppings, add herbs, or turn it into a frittata-style bake for brunch. Families like it because picky eaters can pick their own toppings, and it’s a sensible choice for low-carb or keto-ish days. It also reheats well, making it a smart option for meal prep or packed lunches.

“A perfect weeknight pizza that tastes like the real thing — but lighter.” — home cook review

Step-by-step overview

This recipe is straightforward: whisk eggs with cottage cheese and seasonings, pour into a greased dish, top with marinara and pepperoni, scatter mozzarella, and bake until set and bubbly. Expect about 30–35 minutes in the oven. No rolling, proofing, or kneading. The finished texture is custardy around the edges with a familiar pizza-top layer of sauce and browned cheese. Now that you know the flow, gather the ingredients below.

What you’ll need

• 1/2 cup fresh Basil (chiffonade or roughly chopped)
• 1 tsp Garlic powder
• 1 tsp dried Oregano
• 4 large Eggs
• 1 cup Marinara sauce (choose a simple, low-sugar jarred sauce or homemade)
• 1/2 cup Pepperoni or any preferred toppings (sliced mushrooms, olives, or cooked sausage work)
• 1 cup Cottage cheese (full-fat gives creamier texture; small-curd preferred)
• 2 cups Mozzarella cheese (shredded; part-skim or whole milk)

Notes: You can swap Italian herbs to taste, use ricotta instead of cottage cheese for a milder flavor, or add a tablespoon of grated Parmesan for extra umami.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish with oil or nonstick spray.
2. Crack the eggs into a mixing bowl. Add the cottage cheese, garlic powder, and dried oregano. Stir until the mixture is smoothish and evenly combined.
3. Fold in most of the fresh basil, reserving a little for garnish. Season with salt and pepper to taste.
4. Pour the egg-and-cheese mixture into the prepared baking dish, smoothing the top with a spatula.
5. Spoon the marinara sauce evenly over the surface, leaving some swirls of the egg mixture visible if you like a marbled look.
6. Arrange pepperoni or other toppings on top of the sauce.
7. Sprinkle the shredded mozzarella over everything, covering to your preference.
8. Bake for 30–35 minutes, or until the center is set and the cheese is melted and bubbly with light browning on top.
9. Remove from the oven and let rest 5–10 minutes before slicing so it holds together. Serve warm and garnish with the reserved basil. Enjoy!

Best ways to enjoy it

Serve slices straight from the dish with a crisp green salad and a drizzle of extra-virgin olive oil for contrast. For brunch, pair with roasted tomatoes and a peppery arugula salad. If you want a heartier meal, add garlic-roasted broccoli or a simple Caesar on the side. For dipping, offer a small bowl of warmed marinara or chili oil. Cut into squares for an easy party platter or into wedges for plated servings.

Storage and reheating tips

Refrigerate leftovers within two hours in an airtight container for up to 3–4 days. To reheat, warm slices in a preheated 350°F oven for 8–12 minutes until heated through and the cheese softens; the oven helps preserve texture better than a microwave. For quick reheating, microwave on medium power in 30-second bursts, though the edges may become softer. To freeze, wrap individual slices tightly in plastic and foil and store for up to 2 months; thaw overnight in the fridge and reheat in the oven. Always store at or below 40°F and reheat to 165°F for food safety.

Helpful cooking tips

• Use full-fat cottage cheese for a creamier custard base; low-fat can be grainier.
• Drain excess liquid from very wet marinara to avoid a soggy top.
• Let the bake rest after coming out of the oven — that helps it slice cleanly.
• If you prefer a firmer “crustless pie,” add one tablespoon of almond flour or a tablespoon of grated Parmesan to the egg mix to tighten the set.
• For even melting, cover with foil for the first 20 minutes of baking, then remove to brown the cheese.

In case you want a slightly different base texture, try the cottage cheese crust method for a quasi-crust that still keeps things low-carb.

Creative twists

• Mediterranean: Swap pepperoni for sun-dried tomatoes, kalamata olives, spinach, and feta.
• Veggie-forward: Layer sautéed bell peppers, mushrooms, and onions under the cheese.
• Spicy: Add red pepper flakes to the egg mix and use pepperoni with a kick or sliced jalapeños.
• Breakfast: Fold in cooked crumbled breakfast sausage and top with a sprinkle of cheddar.
• Keto/Cheesy: Replace marinara with a thin layer of garlic butter and pile on cheeses for a Mexico-style cheese pie.

Helpful answers

Q: How long does this crustless pizza take from start to finish?
A: Plan about 10–15 minutes to prep and 30–35 minutes to bake. Allow an extra 5–10 minutes for resting before slicing.

Q: Can I make this dairy-free or vegan?
A: This recipe relies on eggs and cottage cheese, so it’s not vegan as written. For dairy-free, try a tofu-based custard and a dairy-free cheese alternative; texture and flavor will differ significantly. For a vegan version, silken tofu blended with nutritional yeast and chickpea flour can mimic the custard, but expect a different outcome.

Q: Is it safe to eat leftovers, and how long will they last?
A: Yes — store leftovers in the fridge in an airtight container and consume within 3–4 days. Reheat to 165°F before serving. Freeze slices up to 2 months for longer storage.

Q: Can I double the recipe or bake in a larger pan?
A: Yes. Use a proportionally larger pan and increase the bake time slightly; check for a set center and bubbly cheese. A 9×13 pan will need roughly 40–45 minutes.

Conclusion

If you want a simple, protein-rich take on pizza without the dough, this crustless pizza is a reliable and adaptable choice — great for weeknights, brunches, or batch cooking. For another low-carb crustless approach that trims carbs even further, see this detailed Crustless Pizza Recipe – 3 Net Carbs (Zero Carb Option).

Crustless Pizza

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• Author: amir_hassan
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Low-Carb

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Description

A lighter take on pizza featuring a baked cheesy egg-custard base topped with marinara, pepperoni, and mozzarella.

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Ingredients

• 1/2 cup fresh basil (chiffonade or roughly chopped)
• 1 tsp garlic powder
• 1 tsp dried oregano
• 4 large eggs
• 1 cup marinara sauce
• 1/2 cup pepperoni (or any preferred toppings)
• 1 cup cottage cheese
• 2 cups mozzarella cheese (shredded)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Crack the eggs into a mixing bowl and add cottage cheese, garlic powder, and oregano. Stir until smooth.
3. Fold in most of the fresh basil, reserving some for garnish. Season with salt and pepper.
4. Pour the egg-and-cheese mixture into the prepared baking dish and smooth the top.
5. Spoon the marinara sauce evenly over the surface.
6. Arrange the pepperoni on top of the sauce.
7. Sprinkle shredded mozzarella over everything.
8. Bake for 30–35 minutes, until the center is set and cheese is melted and bubbly.
9. Let rest for 5–10 minutes before slicing. Garnish with reserved basil and serve warm.

Notes

Use full-fat cottage cheese for a creamier texture. Drain liquid from marinara to avoid sogginess. For a firmer set, add almond flour or grated Parmesan to the egg mix.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian