Let’s be real—giving up pizza is the absolute hardest part of watching your carbs! I missed that gooey, cheesy goodness so much when I started my low-carb journey. Did you know the average American eats 46 slices of pizza a year? That’s a lot of temptation! But guess what? You don’t have to miss out anymore. This crock pot crustless pizza is going to blow your mind. Seriously! It’s all the flavor, none of the guilt, and the slow cooker does all the heavy lifting. Get ready to dig into a bowl of pure comfort food that fits your macros perfectly!
Why You’ll Love This Low Carb Pizza Casserole
Let’s be real for a second. The hardest part about watching what you eat isn’t giving up the bread basket at restaurants (okay, that’s tough too), it’s Pizza Night. I remember when I first started cutting carbs, I sat there watching my family devour a large pepperoni pie while I sadly poked at a salad. It was miserable. I tried making one of those cauliflower crusts from scratch once, and let me tell you, it was a disaster. The kitchen was covered in “snow,” the crust was soggy, and I was just frustrated.
That is exactly why you are going to fall in love with this recipe. It fixes the craving without the hassle.
It’s the Ultimate “Lazy” Meal
I am not a fan of complicated recipes on a Tuesday night. I just don’t have the energy for it. The beauty of this crock pot crustless pizza is that it is a true “dump meal.” You literally throw the ingredients in, put the lid on, and walk away.
There was this one time I tried to make a fancy keto lasagna with zucchini noodles. I didn’t salt the zucchini enough to get the water out, and the whole thing turned into a watery soup. My kids wouldn’t touch it. With this slow cooker pizza casserole, you don’t have that problem. The slow heat melts the cheese perfectly without burning it, and the liquids reduce down into a thick, saucy goodness.
Save Money and Time
Have you seen the price of takeout lately? It’s getting ridiculous. Ordering a specialty gluten-free or keto pizza from a local shop costs a fortune, and half the time it tastes like cardboard. Making this at home is cheap. You probably have most of the spices and cheese in your fridge right now.
Plus, clean-up is usually my least favorite part of cooking.
- Pro Tip: Use a slow cooker liner! I learned this the hard way. Scrubbing baked-on mozzarella off the side of a ceramic pot is a workout I didn’t sign up for. Buy the liners; thank me later.
It Tastes Better the Next Day
I don’t know the science behind it, but something magical happens when this sits in the fridge overnight. The flavors of the Italian sausage and the pepperoni really seep into the sauce.
I usually make a double batch on Sunday. It makes for the perfect grab-and-go lunch for work. I used to spend my lunch breaks waiting in line for a salad, but now I just reheat a square of this. It stops me from hitting the vending machine at 3 PM because the high fat content keeps you full way longer than a sandwich would.
Kid-Friendly (Hidden Veggies)
Getting kids to eat vegetables is a battle I usually lose. But with this recipe, I’ve found a loophole. Because the cheese and pepperoni are the stars of the show, they barely notice I’ve snuck in chopped spinach or extra bell peppers.
I chopped the mushrooms super fine last week—so small they couldn’t pick them out—and nobody complained! It’s a total win. If you are missing the “crunch” of a crust, you can serve this with some pork rinds or cheese crisps on the side, but honestly, I usually just eat it with a spoon right out of the bowl. It’s just that good.
Essential Ingredients for Your Crock Pot Pizza
Since we are ditching the crust, the ingredients you choose are the real MVPs here. There is no bread to hide behind! When I first started making crock pot crustless pizza, I made the mistake of just grabbing whatever was cheapest at the grocery store. Big mistake. The end result was greasy and kinda bland.
You want quality here because every layer counts.
The Meat Base (Don’t Skip the Prep!)
I’ve seen some “dump and go” recipes that tell you to throw raw ground beef into the slow cooker. Please, for the love of food, do not do that. It ends up gray and clumpy.
I always use a mix of lean ground beef and spicy Italian sausage. The sausage gives it that authentic pizza kick that plain beef just misses.
- My big mistake: The first time I made this, I didn’t drain the grease after browning the meat. I just dumped it all in.
- The result: My pizza casserole was swimming in a pool of orange oil. It was gross. I tried to ladle it out, but the damage was done.
So, cook your meat in a skillet first and drain it well. It adds an extra step to your crock pot crustless pizza, but it is 100% worth it for the texture.
The Sauce Situation
Finding a good low carb marinara sauce is tricky. Have you ever looked at the back of a jar of Prego? It’s loaded with sugar! It’s basically candy tomato sauce.
When you are walking down the aisle, turn those jars around. You want a sauce that has no added sugar and is under 4g of net carbs per serving. I usually splurge on Rao’s because it tastes amazing, but Aldi has a specialty selected brand that is pretty decent and half the price. Just keep your eyes peeled for “added sugars” on the label.
The Cheese Factor
Here is a hill I am willing to die on: Shred your own mozzarella cheese.
I know, I know. buying the bag of pre-shredded cheese is easier. I used to do it all the time. But those bags are coated in potato starch or cellulose to keep the cheese from sticking together.
- Carbs: That starch adds hidden carbs you don’t want.
- Melting: It doesn’t melt right. It gets kind of grainy instead of gooey.
Grab a block of whole milk mozzarella and get a workout with the box grater. It melts into that stretchy, perfect layer that makes this feel like a real indulgence.
Veggies and Water Content
I love loading up my pizza with veggies, but in a slow cooker, vegetables release water. They don’t roast; they steam.
If you love mushrooms and onions (like I do), sauté them with your meat first to cook some of the water out. If you throw them in raw, they release liquid while cooking, and we are trying to avoid the dreaded “soup pizza.” Bell peppers are usually okay to toss in raw if you like them with a bit of crunch, but keep the watery veggies in check!
Step-by-Step: How to Make Crustless Pizza in a Slow Cooker
I used to think using a slow cooker meant just throwing everything in a pot and walking away. While that is mostly true for soups, making this crock pot crustless pizza requires a tiny bit more finesse. Think of it less like a stew and more like building a lasagna, but without the noodles.
I remember the first time I tried to wing this recipe without a plan. I just dumped the sauce, raw peppers, and cheese in with the meat and stirred it all up. It tasted okay, but it looked like a hot mess. It was basically pizza soup. We ate it, but it wasn’t pretty.
Here is how to do it right so you get those nice, defined layers of cheesy goodness.
Step 1: The Pre-Game (Brown Your Meat)
First things first, you have to cook your proteins. Grab a large skillet and brown your ground beef and Italian sausage over medium-high heat.
- Flavor Tip: While the meat is browning, I always throw in diced onions and a hefty tablespoon of minced garlic.
The smell that fills the kitchen is unbelievable. It brings everyone running to see what’s for dinner. Once the meat is fully cooked, you have to drain the grease. I can’t stress this enough. If you skip this, your low carb dinner will be swimming in oil, and nobody wants that.
Step 2: The Art of Layering
Now comes the fun part. Grab your slow cooker (lined with a liner for easy cleanup!) and pour a little bit of your marinara sauce on the bottom. Just enough to coat it.
Next, add a layer of your cooked meat mixture. Then, sprinkle on a layer of mozzarella cheese and your pepperoni slices.
- Don’t Stir! Resist the urge to mix it. You want distinct layers.
Repeat this process: sauce, meat, veggies, cheese, pepperoni. I usually get about two or three good layers out of a standard batch. Top it all off with a generous handful of cheese and a sprinkle of Italian seasoning or oregano.
Step 3: The Waiting Game
Pop the lid on your crock pot. You have two options here depending on your schedule. You can cook on High for 1.5 to 2 hours or on Low for 3 to 4 hours.
I personally prefer the “Low” setting. I feel like it gives the flavors more time to get to know each other.
- Crucial Rule: Do not open the lid!
My grandma used to say, “If you’re looking, you ain’t cooking.” Every time you lift that lid, you lose heat and moisture. Just let the machine do its thing.
Step 4: Serving It Up
You’ll know it’s done when the cheese is fully melted and bubbly, and the edges are starting to get a little golden. Turn the slow cooker off and let it sit for about 10 minutes before digging in.
This resting period lets the juices settle so it’s easier to scoop out. Be careful, though—that cheese is molten lava hot. I burned the roof of my mouth last week because I was too impatient to wait. Learn from my mistake! Grab a bowl and enjoy your guilt-free pizza night.
Delicious Variations and Toppings
One of the things I love most about pizza is that it is never the same meal twice. You can change the toppings and feel like you are eating a totally different dinner. When I first started making crock pot crustless pizza, I stuck to the basic pepperoni and cheese combo because I was scared to mess it up.
But let’s be honest, eating the exact same thing every week gets boring fast. I got burnt out on pepperoni after about a month and almost quit my low-carb diet entirely. That’s when I started experimenting.
The Meat Lover’s Dream
If you live with a carnivore like I do, the standard amount of meat just won’t cut it. My husband always asks, “Where’s the bacon?” So, I started turning this into a Meat Lover’s feast.
I tried adding raw bacon strips on top once.
- Big mistake: The bacon ended up limp and chewy. It was gross.
- The fix: Cook the bacon until it is super crispy in a pan first. Crumble it up and sprinkle it on top of the cheese during the last 30 minutes of cooking.
You can also toss in some diced ham or Canadian bacon. It adds a nice salty bite that cuts through the rich tomato sauce perfectly. Just watch out for hidden sugars in ham glazes if you are being strict with keto.
Go Supreme or Go Home
I used to order the “Supreme” pizza from the chain down the street every Friday. To recreate that vibe in my slow cooker, I load up on black olives, green bell peppers, and red onions.
Be careful with the onions, though. I once chopped them way too big, and they were still crunchy when the cheese was melted. It wasn’t the best texture. Now, I dice them pretty small so they soften up nicely in the sauce. It makes the whole dish feel hearty and filling, so you don’t even miss the crust.
Turn Up the Heat
Sometimes you just need a little kick. I am a sucker for spicy food. I love adding jarred banana peppers or fresh jalapeño slices to my layers.
- Warning: The slow cooker intensifies heat! I learned this the hard way when I dumped a bunch of red pepper flakes into the sauce before cooking. By the time it was done, my mouth was on fire. The heat has nowhere to go in the pot, so it really permeates the meat. Start with a little less spice than you think you need; you can always add more hot sauce to your bowl later.
The White Pizza Twist
If you are tired of tomato sauce, switch it up. I recently tried swapping the marinara for a jar of garlic alfredo sauce. I paired it with cooked chicken breast, spinach, and mushrooms.
It was incredible. It tasted just like a chicken alfredo bake but without the pasta bloating. Just check the alfredo jar label—some brands use flour as a thickener, which adds carbs. Look for the high-fat, cream-based ones for the best keto option. It’s a nice way to keep crock pot crustless pizza on the menu without getting sick of tomatoes.
Finding meals the whole family agrees on is tough, but this crock pot crustless pizza is a total winner. It fits my low carb goals perfectly and keeps the kids happy because it still tastes like their favorite takeout. I’m so glad I stopped overcomplicating dinner; simple really is better.
If you do manage to have leftovers, they reheat pretty well in the microwave, just don’t overdo it or the cheese gets rubbery. I usually store mine in glass containers for up to three days. Give this recipe a shot if you are missing pizza night! If you enjoyed this recipe, please share it on Pinterest! It helps me out a ton
