Flourless Cheese Crust Pizza

The crust for this pizza is made mainly out of cheese. A delicious, low-carb and gluten free alternative to traditional pizza crust.

What’s your favorite part about pizza? For me, it’s all about the cheese. So why not have a crust made entirely of cheese? The inspiration struck actually while I was eating tacos at Puesto, one of my favorite spots in San Diego for tacos. Some of their tacos have a crispy melted cheese layer which basically acts like a cheese tortilla for the ingredients. And it got me thinking, what if I could create something similar for pizza?

Thankfully my cheese supply has been replenished. You might recall that back when I shared my Cauliflower Crusted Grilled Cheese Sandwiches, I was in panic that my Cabot cheese supply was almost gone from the year supply I had won. Thankfully the second shipment of my year supply arrived and I’ve been trying to be better at making it last, but it’s really hard since my automatic reaction when I have an abundance of an ingredient is to come up with a bunch of recipe ideas. Like cheese crusted cheese pizza.

Speaking of cauliflower, if you’ve made cauliflower crust pizza or cauliflower breadsticks, this is very similar in terms of taste and texture. It’s easier to make since you don’t have to deal with cooking and wringing dry cauliflower. Also the crust is sturdier as well. I was actually surprised how sturdy it was when it finished cooking. I couldn’t stop poking it.

I am pretty happy with how this crust turned out. It’s sturdy, doesn’t taste too salty and is easy to make. The one thing is, it’s not as crispy as I would like pizza crust to be. It’s more of a soft crust, but it’s still delicious and I would make it again.

Print Print Recipe

Flourless Cheese Crust Pizza


for the crust:

  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded parmesan cheese
  • 2 eggs
  • 1 tsp Italian seasoning

pizza toppings:

  • 1 cup tomato sauce
  • 1 and 1/2 cups shredded mozzarella (reduce to 1 cup if you are adding other toppings)
  • other toppings of your choice


1. Preheat oven to 350F. Line parchment paper inside a 9 inch round pie pan. You should cut the parchment paper into a circle that fits and completely covers the bottom of your pie pan, with a little extra leftover on two opposite sides sides so that you will be able to grip the parchment paper to help easily remove the pizza crust later.

2. In a food processor, add all the crust ingredients. Pulse several times until the ingredients are completely blended together. Pour the wet mixture into your pie dish. Using a spatula, spread the mixture evenly across the bottom. Place into the middle section of your oven and bake for about 20 minutes until all of the crust is a light brown. When you touch the crust, it should be pretty firm.

3. Preheat oven to 400F. Let the crust cool for a few minutes and carefully remove out of pan by gripping the leftover parchment paper edges. Take off the parchment paper and place crust directly onto a pizza stone dusted with cornmeal. You can also bake your pizza back in pie pan but the crust will stay much softer. If you do bake it back in the pie pan, you don’t need to remove pizza crust or parchment paper. Spread tomato sauce across crust, leaving about 1/2 inch around the edges untouched. Spread cheese on top of tomato sauce. Add any other toppings at this time.

4. Place pizza back into oven and cook for about 10 minutes or until cheese is bubbly. If you are making a plain cheese pizza, turn to low broil for about 30 seconds, which will brown the cheese bubbles.




Leave a Comment

Leave a Reply