This CRUSTLESS “PIZZA” is a satisfying, low-carb alternative that packs all the flavors of your favorite slice without the crust. Loaded with savory Italian sausage, fresh veggies, and gooey mozzarella, it’s a one-pan dish perfect for weeknights.
Pizza is one of those foods that always hits the spot, but when my wife and I were trying to stick to a low-carb diet, it felt like we had to say goodbye to one of our favorite indulgences. That’s when we decided to get creative and came up with this crustless pizza recipe. It’s everything we love about pizza—savory toppings, gooey cheese, and bold flavors—without the guilt that can come with a carb-heavy crust. This recipe quickly became a staple in our house, satisfying our cravings while keeping us on track.
What I love most about this dish is how adaptable it is. The base is a combination of Italian sausage, fresh veggies, and a creamy alfredo sauce, all topped with melted mozzarella cheese. The kale adds a hearty texture that helps mimic the weight of a crust, and the burst of cherry tomatoes and briny black olives keep the flavors vibrant and fresh. Plus, it’s all made in one oven-safe pan, which means fewer dishes—a huge win on busy weeknights.
This recipe isn’t just about being healthy—it’s also incredibly satisfying and indulgent. The savory sausage and rich alfredo sauce make it feel like comfort food, while the fresh basil and kale keep it light and packed with nutrients. My wife and I love to experiment with toppings, adding roasted red peppers or swapping out the sausage for grilled chicken or even plant-based options when we’re in the mood for something different.
If you’re craving pizza but want to skip the carbs, this crustless version is the perfect solution. It’s quick to throw together, endlessly customizable, and so delicious that you won’t even miss the crust. I hope this recipe finds its way into your weeknight dinner rotation just like it has in ours!
IN THIS RECIPE...
What goes into crustless “pizza”?
- OLIVE OIL: Used for sautéing all the delicious toppings. Can also substitute avocado oil.
- ITALIAN SAUSAGE: Packed with flavor, sausage brings savory, spicy notes to the dish. Use mild, hot, or even plant-based sausage based on your preference.
- YELLOW ONION: Red onion or caramelized onion works as flavorful alternatives.
- MUSHROOMS: Cremini, button, baby bella, or shiitake varieties all fit perfectly here.
- GARLIC
- BLACK OLIVES: Kalamata or green olives make for great substitutions.
- CHERRY TOMATOES: Blistered cherry tomatoes add juicy sweetness. Grape tomatoes or diced Roma tomatoes work just as well.
- KALE: A hearty, nutrient-packed base that mimics the texture of a crust. Swap with spinach for a softer option.
- BASIL: Bright and herbaceous, basil adds a fresh note to finish the dish. Use dried basil in a pinch.
- ALFREDO SAUCE: Creamy and indulgent, this sauce ties everything together. Marinara or pesto are great alternatives!
- MOZZARELLA CHEESE: Melted mozzarella creates the gooey, cheesy topping every pizza needs. Try mixing in parmesan or provolone for extra flavor.
Other Topping Ideas
This recipe is endlessly adaptable. Here are some other topping ideas to make it your own:
- Proteins: Pepperoni, shredded chicken, bacon, or prosciutto.
- Veggies: Roasted red peppers, artichokes, sun-dried tomatoes, or zucchini.
- Cheese: Goat cheese, feta, or a sprinkle of blue cheese for tanginess.
- Herbs: Fresh oregano, thyme, or parsley.
- Extras: Drizzle with balsamic glaze or chili oil for a flavor boost.
This crustless pizza is your blank canvas—mix and match toppings to create your perfect dish!
Step-By-Step Instructions
1. Preheat Your Oven
Begin by preheating your oven to 400°F. This ensures that the cheese melts evenly and gets that perfect golden-brown finish. I always find it helpful to get the oven ready while prepping—it saves time and keeps the cooking process smooth.
2. Cook the Sausage
Heat 2 tablespoons of olive oil in a large, oven-safe pan over medium heat. Once the oil is shimmering, add the Italian sausage, breaking it into small pieces with a wooden spoon. Sprinkle with ½ teaspoon of kosher salt to enhance its flavor as it cooks. Stir occasionally and cook until the sausage is fully browned and cooked through, which should take about 5-7 minutes. Once done, remove the sausage from the pan and set it aside, leaving the flavorful oil behind for the vegetables.
3. Sauté the Onions and Garlic
Add the sliced onions to the same pan with another ½ teaspoon of kosher salt. Sauté over medium heat for about 3-5 minutes, stirring often, until the onions are soft and translucent. Add the minced garlic and continue sautéing for another minute, just until fragrant. Be careful not to burn the garlic—it should smell warm and inviting, not bitter.
4. Cook the Veggies & Stir In Sausage
Stir in the mushrooms, cooking them with the onions and garlic for about 3 minutes until they release their moisture and start to soften. Next, add the black olives, cherry tomatoes, and another sprinkle of kosher salt. Let the mixture cook for another 3 minutes, or until the tomatoes begin to blister and the flavors meld together beautifully. Season the entire mixture with kosher salt, black pepper, and Italian seasoning to bring everything together. Taste and adjust! Stir back in the cooked Italian sausage.
5. Add the Greens and Sauce
Remove the pan from the heat and stir in the kale and fresh basil. The residual heat will wilt the greens just enough without overcooking them, keeping their vibrant color and texture intact. Pour in the alfredo sauce, stirring to coat all the vegetables evenly. At this point, taste the mixture and adjust the seasoning—add more salt, pepper, or Italian seasoning as needed.
6. Top with Cheese and Bake
Evenly sprinkle the shredded mozzarella cheese over the top of the mixture, making sure it covers the entire surface. Place the pan in your preheated oven and bake for 5-10 minutes, or until the cheese is melted, bubbly, and just starting to brown. Keep an eye on it toward the end—you don’t want to burn that beautiful cheesy layer!
7. Serve and Enjoy!
Remove the pan from the oven and let it sit for a minute or two before serving—it’ll be piping hot. Scoop generous portions onto plates, and if you’re feeling fancy, garnish with a few extra basil leaves or a drizzle of olive oil. This dish is delicious on its own, but you can also serve it with a side salad or some crusty bread if you’re not counting carbs.
Making this crustless pizza is such a satisfying process, and the result is a dish that feels indulgent without being overly heavy. It’s a one-pan wonder that I think you’ll want to make again and again!
Related Recipes
Crustless "Pizza"
Equipment
- 1 oven-safe skillet
Ingredients
- 2 tablespoons olive oil
- 1 lbs Italian sausage
- 1 medium yellow onion sliced
- 1 cup mushrooms sliced
- 4 garlic cloves minced or crushed
- ¼ cup black olives sliced
- ½ cup cherry tomatoes halved
- 5-6 ounces kale see note
- 1 handful basil roughly chopped
- 1 cup alfredo sauce
- 1/2 cup mozzarella cheese shredded
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F.
- Heat olive oil in a large, oven-safe pan over medium heat. Once the oil is heated, add the Italian sausage, breaking it up with a wooden spoon as it cooks. Season sausage with ½ teaspoon kosher salt.2 tablespoons olive oil, 1 lbs Italian sausage
- Once the sausage is fully cooked, remove it from the pan and set aside, leaving the extra oil in the pan.
- Return the pan to medium heat and add the onion and ½ teaspoon kosher salt. Saute until the onions are translucent, about 3-5 minutes.1 medium yellow onion
- Add the garlic and mushrooms and saute for an additional 3 minutes.4 garlic cloves, 1 cup mushrooms
- Next, add the black olives, tomatoes, and a final ½ teaspoon kosher salt. Saute until the tomatoes begin to blister, about another 3 minutes.¼ cup black olives, ½ cup cherry tomatoes, 1½ teaspoons kosher salt
- Season the entire mixture with kosher salt, black pepper, and Italian seasoning and stir in the cooked Italian sausage.½ teaspoon black pepper, 1 teaspoon Italian seasoning
- Remove the pan from the heat and stir in the basil, kale, and alfredo sauce. Taste for seasoning and adjust with additional kosher salt, black pepper, or Italian seasoning as necessary.5-6 ounces kale, 1 handful basil, 1 cup alfredo sauce
- Top the entire mixture with shredded mozzarella cheese and place the pan in your preheated oven for 5-10 minutes until the cheese is melted and starting to brown.1/2 cup mozzarella cheese
- Serve hot and enjoy!
Notes
- If your kale is too large, you may want to roughly chop it before adding it to the pan.