If you bake a layer of Parmesan cheese in the oven it will crackle and pop after a while, turning into a crispy, brown cheese cracker that’s much tastier than any pizza crust I’ve encountered. I topped this baked cheese crisp (which is a popular dish called Frico in Italy) with pizza spices and toppings before sliding it into the oven. The results: crustless pizza!
This dish is a fast & easy, low-carb, high protein way to enjoy pizza night anytime, and it travels well too. Recently, I took a batch on a flight. When I unwrapped my precious bag of “yellow gold” I’d stashed in my carry-on bag, my fellow passengers sniffed the air like dogs and stared at me jealously as the unmistakable aroma of baked cheese filled the cabin. This was quite a different response than the time I brought a Greek salad on board and was met with glares of disgust as the smell of onions drifted by.
I used a cookie sheet covered with a Silpat so that the cheese slid right off. You can also cover your cookie sheet with parchment or foil.
All of the ingredients on a Silpat lined baking sheet:
The pizza after it’s been cooled to the touch, removed from the baking sheet, and is ready for slicing.
Special note: this pizza is suitable for Atkins Induction and Atkins Phase 1-3 for both meat eaters and vegetarians.