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No-Crust Pizza

No-Crust Pizza

Download the recipe PDF. View the YouTube video. View the Printer Friendly version.

Serves 1 or more (multiply the recipe as needed).
By Dennis W. Viau; modified from a friend’s recipe.

A fan of my YouTube channel shared this idea with me. She makes it for her son. He really likes it. Frying cheese this way is not new. Similar preparations are enjoyed in other parts of the world. I like mine as a pizza. This is a good recipe for those who might be gluten intolerant (no wheat flour) or who might be on a keto diet (low in carbohydrates). It’s so easy, I decided to include it in my “Cooking for One” series on YouTube.

Ingredients (to serve one — multiply as needed):

4 ounces (113g) shredded mozzarella cheese
2 to 3 tablespoons of pizza sauce
7 to 8 slices of pepperoni
½ cooked Italian sausage, about 1 ounce (28g), sliced (more if you like a meaty pizza)


Heat a small skillet over medium-high heat. Arrange about half the cheese in the skillet and let it begin to melt. No oil is needed in the skillet; the cheese will release its own fat.

When the cheese begins to brown around the edges, reduce the heat to medium. Spoon the sauce thinly onto the melting cheese. Arrange pieces of pepperoni and sausage on top and then cover the meats with the remainder of the cheese.

When the cheese begins to brown around the edges, lift one edge and check for browning underneath. Then carefully flip the pizza over (it’s easiest to flip it into a second skillet) and continue cooking until the second side browns.

Slide the pizza from the pan onto a plate and serve with your favorite sides — salad, garlic bread, whatever.

Personal Note:

I actually prefer these browned on only one side, which makes them even easier to prepare.

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