Keto Cheese Crust Pizza with Zucchini, Onion, and Pepperoni
Keto Cheese Crust Pizza with Zucchini, Onion, and Pepperoni
Ingredients
For the Cheese Crust
- 1 1/2 cups parmesan cheese, shredded
- parchment paper, as needed
For the Toppings
- 1 white onion, medium, thinly sliced
- 1 zucchini, medium, thinly sliced
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepperoni, small pieces
Instructions
- 1
Preheat your oven to 400°F. Line a large baking pan or sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.
⏱️ 5 min•🌡️ 400
- 2
Evenly spread the shredded Parmesan cheese over the parchment paper to form a uniform, generous layer. This will be the base of your cheese crust.
⏱️ 2 min
- 3
Using a mandoline or a very sharp knife, carefully slice the white onion and zucchini into thin rounds. Aim for consistent thickness for even cooking.
⏱️ 5 min
- 4
Arrange the thinly sliced onion rounds on top of the Parmesan cheese layer, leaving some small gaps between them. This allows for good air circulation and crisping.
⏱️ 3 min
- 5
Next, place the thinly sliced zucchini rounds over the onions, filling in the gaps and slightly overlapping some of the onion slices. Ensure an even distribution.
⏱️ 3 min
- 6
Generously sprinkle the shredded mozzarella cheese over the arranged onions and zucchini, covering them completely.
⏱️ 1 min
- 7
Scatter the small pieces of pepperoni evenly over the layer of mozzarella cheese.
⏱️ 1 min
- 8
Carefully transfer the baking pan to the preheated oven and bake for 20 minutes, or until the cheese crust is golden brown, bubbly, and visibly crispy around the edges.
⏱️ 20 min•🌡️ 400
- 9
Once baked, remove the 'pizza' from the oven. Let it cool on the baking pan for a few minutes to allow the crust to firm up. Then, carefully slide it onto a cutting board. Cut into squares or slices and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Cheese Crust Pizza with Zucchini, Onion, and Pepperoni
Ingredients
For the Cheese Crust
- 1 1/2 cups parmesan cheese, shredded
- parchment paper, as needed
For the Toppings
- 1 white onion, medium, thinly sliced
- 1 zucchini, medium, thinly sliced
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepperoni, small pieces
Instructions
- 1
Preheat your oven to 400°F. Line a large baking pan or sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.
⏱️ 5 min•🌡️ 400 - 2
Evenly spread the shredded Parmesan cheese over the parchment paper to form a uniform, generous layer. This will be the base of your cheese crust.
⏱️ 2 min - 3
Using a mandoline or a very sharp knife, carefully slice the white onion and zucchini into thin rounds. Aim for consistent thickness for even cooking.
⏱️ 5 min - 4
Arrange the thinly sliced onion rounds on top of the Parmesan cheese layer, leaving some small gaps between them. This allows for good air circulation and crisping.
⏱️ 3 min - 5
Next, place the thinly sliced zucchini rounds over the onions, filling in the gaps and slightly overlapping some of the onion slices. Ensure an even distribution.
⏱️ 3 min - 6
Generously sprinkle the shredded mozzarella cheese over the arranged onions and zucchini, covering them completely.
⏱️ 1 min - 7
Scatter the small pieces of pepperoni evenly over the layer of mozzarella cheese.
⏱️ 1 min - 8
Carefully transfer the baking pan to the preheated oven and bake for 20 minutes, or until the cheese crust is golden brown, bubbly, and visibly crispy around the edges.
⏱️ 20 min•🌡️ 400 - 9
Once baked, remove the 'pizza' from the oven. Let it cool on the baking pan for a few minutes to allow the crust to firm up. Then, carefully slide it onto a cutting board. Cut into squares or slices and serve immediately.
⏱️ 5 min