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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.

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.

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.

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.

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.

Generously sprinkle the shredded mozzarella cheese over the arranged onions and zucchini, covering them completely.

Scatter the small pieces of pepperoni evenly over the layer of mozzarella cheese.

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.

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.


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.

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.

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.

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.

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.

Generously sprinkle the shredded mozzarella cheese over the arranged onions and zucchini, covering them completely.

Scatter the small pieces of pepperoni evenly over the layer of mozzarella cheese.

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.

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.
