Keto Crustless Pizza Bake

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Intensity Level: Easy (1/5) – Minimal chopping, one bowl, no crust to roll or press.
Servings: 6
Dietary Info: Keto, Low-Carb, Gluten-Free, Grain-Free, Sugar-Free, Primal, Bariatric-Friendly

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Why You’ll Love This Recipe

If you’re craving deep, cheesy, pepperoni pizza flavor but don’t want the carbs—or the hassle of making a keto crust—this crustless pizza bake is for you. Think of it as a pizza casserole: all the toppings, sauce, and gooey cheese baked into a hearty, fork-friendly dish. It’s naturally low-carb (under 5g net carbs per serving), high in protein and fat to keep you full, and requires zero special keto flours or psyllium husk.

This recipe is weeknight-quick, meal-prep friendly, and endlessly customizable. Plus, there’s no crust to burn or crumble. Just mix, top, bake, and enjoy.

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Ingredients

For the Bake:

• 1 lb (450g) ground Italian sausage (mild or spicy, check labels for no added sugar)

• 1.5 cups (170g) shredded mozzarella cheese, divided

• 1/2 cup (50g) grated Parmesan cheese

• 3 large eggs

• 1/2 cup (120ml) pizza sauce (lowest-carb brand; look for 3-4g net carbs per 1/2 cup)

• 1/4 cup (60ml) heavy cream

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• Optional: 1/4 tsp red pepper flakes (for heat)

Toppings (Classic Pizza Style):

• 40-50 slices pepperoni (about 3 oz / 85g)

• 1/4 cup (25g) sliced black olives

• 2 tbsp sliced jalapeños (fresh or pickled, optional)

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Instructions

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C). Grease a 9×9-inch square baking dish or a 9-inch deep-dish pie plate with butter or coconut oil. If using a glass dish, reduce oven temp to 350°F to avoid cracking.

Step 2: Cook the Sausage

In a large skillet over medium heat, cook the ground sausage for 5-7 minutes, breaking it up with a spatula, until no longer pink and slightly browned. Intensity: Medium — you’ll need to stir occasionally. Drain excess fat if desired (though keto keeps the fat for flavor). Set aside to cool slightly for 2-3 minutes.

Step 3: Mix the Base

In a large mixing bowl, whisk together the eggs, heavy cream, pizza sauce, garlic powder, oregano, basil, salt, pepper, and red pepper flakes (if using). Whisk until smooth and slightly frothy, about 30 seconds.

Stir in 1 cup of the mozzarella cheese and the Parmesan cheese. Add the cooled cooked sausage and mix until everything is evenly combined.

Step 4: Assemble the Bake

Pour the mixture into your prepared baking dish. Spread it into an even layer. Sprinkle the remaining 1/2 cup of mozzarella over the top.

Arrange the pepperoni slices in a single layer over the cheese (they’ll crisp up beautifully). Scatter the black olives and jalapeños over the pepperoni.

Step 5: Bake

Place the dish on the middle oven rack. Bake for 20-25 minutes, until the center is set (it shouldn’t jiggle when shaken gently), the top is golden brown, and the edges are bubbling. Intensity: Low — just wait and watch through the oven window.

Step 6: Rest & Serve

Carefully remove from the oven (use oven mitts). Let the bake rest for 5 minutes — this helps it set for clean slicing. Cut into 6 squares and serve warm. Garnish with fresh basil or extra red pepper flakes if desired.

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Time & Intensity Summary

Intensity Key:

• Low: Set-it-and-forget-it (baking, resting)

• Medium: Requires attention but not constant work (stovetop cooking)

• High: Multitasking, precise timing, or difficult techniques (not applicable here)

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Nutrition Information

*Per serving (1/6 of the bake, about 1 generous slice)*
Calories: 485
Total Fat: 38g

• Saturated Fat: 17g

• Trans Fat: 0g
  Cholesterol: 195mg
  Sodium: 950mg (varies by sausage/pepperoni brand)
  Total Carbohydrates: 6g

• Dietary Fiber: 1.5g

• Net Carbs: 4.5g
  Protein: 28g
  Calcium: 280mg (28% DV)
  Iron: 1.8mg (10% DV)
  Potassium: 360mg