Crustless Pizza Recipe With Cream Cheese: Cheesy Low-Carb Indulgence

This low-carb twist on pizza delivers all the cheesy satisfaction without the crust. I developed this recipe to enjoy pizza night without the guilt, using cream cheese as the perfect base.

The beauty lies in its simplicity. Just mix cream cheese with eggs and seasonings, then top with your favorite pizza ingredients. It bakes into a golden, creamy base that holds all your toppings beautifully.

What you get is a dish that’s rich, satisfying, and packed with flavor. The cream cheese creates a velvety texture that pairs perfectly with classic pizza toppings.

Whether you’re watching carbs or just want something different, this recipe delivers. The result is a cheesy, indulgent meal that’s surprisingly easy to make.

Ingredients for Crustless Pizza Recipe with Cream Cheese

Cream cheese, eggs, and classic pizza toppings transform into this low-carb delight.

The cream cheese is non-negotiable here— Philadelphia full-fat gives that perfect velvety texture (the low-fat versions get watery). Eggs at room temperature blend smoother into the cream cheese base. For the mozzarella, Sargento low-moisture is my go-to—it melts beautifully without making the base soggy. Grab it from any major grocery store, but check the label for freshness dates.

No vegetarian pepperoni? Regular works if you’re not strict vegetarian, or skip it entirely—sautéed mushrooms or spinach add great texture. Out of Italian seasoning? Mix equal parts oregano, basil, and thyme. The marinara can be any brand you like (Rao’s is a favorite), but avoid chunky styles—they don’t spread evenly. Fresh basil is a game-changer at the end, but dried works in a pinch.

Assemble and bake right away—the cream cheese mixture doesn’t keep well uncooked. Leftovers? They’ll last 4-5 days in the fridge (reheats great in a toaster oven). The base actually firms up more overnight, making it easier to eat by hand the next day.

Step-by-Step Instructions for Crustless Pizza With Cream Cheese

This method delivers a perfectly set, cheesy base with all your favorite toppings.

Step 1: Prepare the Cream Cheese Base

Preheat your oven to 375°F and line a 9×13-inch baking dish with parchment paper. In a large bowl, beat the 16 oz Cream Cheese until smooth and creamy—this creates the foundation for your crustless base.

Add the 4 whole Large Eggs one at a time, mixing well after each addition. Then stir in the 2 tsp Italian Seasoning, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Salt, and 0.25 tsp Black Pepper until fully combined. The mixture should be thick and pourable, like pancake batter.

Step 2: Build the Cheese Layer

Pour the cream cheese mixture into the prepared baking dish, spreading it evenly across the bottom. Sprinkle the 2 cups Shredded Mozzarella Cheese and 0.5 cup Parmesan Cheese evenly over the top—this creates that gooey, melty texture we love in pizza.

Press the cheeses lightly into the base so they adhere during baking. You want an even layer that will melt together into a cohesive, cheesy blanket. Don’t skip this step—it prevents the toppings from sinking into the egg mixture.

Step 3: Add Sauce and Toppings

Drizzle the 1 cup Marinara Sauce evenly over the cheese layer, leaving a small border if you prefer. Then arrange the 10 slices Pepperoni Slices, 0.5 cup Sliced Bell Peppers, and 0.25 cup Sliced Black Olives on top in your desired pattern.

Press the toppings gently into the sauce so they stay in place during baking. The pepperoni will crisp slightly at the edges, while the peppers and olives soften beautifully.

Step 4: Bake Until Set and Golden

Bake for 25-30 minutes until the edges are golden brown and the center is set with no jiggle. You’ll know it’s done when the cheese is bubbly and the top looks firm to the touch.

If the top browns too quickly, tent the dish loosely with foil for the remaining time. This prevents over-browning while ensuring the base cooks through completely.

Step 5: Cool and Garnish

Remove from the oven and let it cool for 10 minutes before slicing—this allows the layers to set so they hold together when served. Cut into squares or rectangles, depending on your preference.

Garnish with the 0.25 cup Fresh Basil Leaves just before serving for a pop of fresh flavor and color. The basil adds a bright contrast to the rich, cheesy base.

Make-Ahead Tips for This Recipe

Prep the Base Ahead

The cream cheese mixture can be made 1 day in advance—just cover tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking to ensure even cooking. I always prep mine the night before busy days. 💡

Assemble and Chill

You can fully assemble the dish—base, cheese, sauce, and toppings—up to 12 hours ahead. Cover with plastic wrap and refrigerate. This actually improves flavor as the ingredients meld together overnight.

Freeze for Later

Bake as directed, let cool completely, then slice and freeze in a single layer on a baking sheet. Once frozen, transfer to a ziplock bag with parchment between slices for up to 2 months. ❄️

Reheat with Care

Thaw overnight in the fridge, then reheat in a 350°F oven for 10-12 minutes until hot. For frozen slices, bake directly at 375°F for 15-20 minutes. The toaster oven works great for small batches.

Topping Prep

Chop all veggies and measure toppings the day before. Store in separate containers to keep them fresh. I love prepping everything Sunday night for quick assembly during the week.

Garnish Last

Always add fresh basil and any delicate toppings after reheating. This keeps them vibrant and prevents wilting. A quick broil for 1-2 minutes can revive the cheese’s melty texture.

Frequently Asked Questions