High-Protein Crustless Pizza Bake
Sausage, sauce, and melted mozzarella with olives, mushrooms, and peppers — ready in 30 minutes
This high-protein crustless pizza bake skips the dough and uses browned Italian sausage as the base, then layers sugar-free pizza sauce, mozzarella, olives, mushrooms, and peppers. The foil pan in the photo lifts in cheesy squares. Each serving has 28 g of protein and 6 g net carbs.
Low carb, sugar-free, and no pizza crust.
Why you’ll love this bake
- 28g protein per square
- Only 6g net carbs
- No crust to roll
- Ready in about 30 minutes
- Olives, mushrooms, and peppers
- One foil pan
Health notes
- High protein: Italian sausage plus mozzarella.
- Low carb: Meat base instead of flour dough.
- Sugar-free sauce: Use a no-sugar pizza sauce.
- Veg toppings: Peppers, mushrooms, and olives add volume, not starch.
Key element — drain the sausage
Pour off extra fat after browning. A wet base makes the cheese slide instead of setting into the slice in the photo.
Ingredients
Bake (6 servings)
- 1½ lb Italian sausage, casings removed
- 1 cup sugar-free pizza sauce or crushed tomatoes
- 2 cups shredded mozzarella
- ¼ cup grated parmesan
- ½ cup sliced mushrooms
- ½ cup sliced green and red bell pepper
- ¼ cup sliced black olives
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 Tbsp chopped parsley
Swaps
- Ground chicken: Leaner base, still high protein.
- Pepperoni: Add a layer under the mozzarella.
- Cottage cheese layer: Spread ½ cup under the sauce for extra protein.
- Zucchini coins: Tuck under the cheese if you want more veg.
Instructions
| 1 | Heat the oven. Heat to 400°F (200°C). Brown sausage in a skillet, breaking it up. Drain well. Season with Italian seasoning, garlic powder, salt, and pepper. |
| 2 | Build the pan. Spread the sausage in a 9×13 foil pan. Spoon sauce over the meat. Sprinkle mozzarella and parmesan. |
| 3 | Top. Scatter mushrooms, peppers, and olives so they sit on the cheese like the photo. |
| 4 | Bake. Bake 15–18 minutes until the cheese is bubbling and browned in spots. Rest 5 minutes. Cut into 6. Finish with parsley. |
Pro tips
- Pat mushrooms dry so they do not water the bake.
- A short rest lets the cheese set so the spatula lifts a clean square.
- Broil 1 minute at the end for extra browned spots.
- Use a no-sugar sauce or the net carbs jump.
- Macros are per square, 6 from one pan.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 290 |
| Protein | 28g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 780mg |
Estimates based on Italian sausage, sugar-free sauce, mozzarella, and vegetable toppings, cut into 6 servings. Exact numbers vary with sausage fat percent.
Variations
Supreme
Add cooked bacon and diced onion with the peppers.
Buffalo chicken
Swap sausage for shredded chicken tossed in sugar-free buffalo.
White pizza
Skip red sauce and use garlic cream cheese under the mozzarella.
Jalapeño
Add sliced jalapeño with the olives.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat at 350°F until hot |
| Freezer | Up to 2 months | Wrap squares separately |
| Reheat | Oven or air fryer | Cover loosely so cheese does not dry |
FAQ
Test your knowledge
5 quick questions about this crustless pizza bake
1. Protein per serving?
2. Net carbs per serving?
3. What toppings are on the bake?
4. About how long does this take?
5. Why drain the sausage first?
