Keto Sheet Pan Pizza

Pro tips

• Pat zucchini and onion slices dry with paper towels before layering to prevent excess moisture from making the crust soggy.
• Pre-bake the parmesan crust for 5 minutes before adding toppings to lock in crispness.
• Tear pepperoni into pieces rather than leaving whole slices—they'll cook evenly and crisp up faster.
• Use parchment paper or a silicone mat to prevent the parmesan from sticking directly to the sheet pan.

Substitutions

• Pepperoni → Italian sausage or bacon (cook first to render fat)
• Zucchini → thin-sliced bell pepper or mushrooms (pat dry)
• White onion → red onion or caramelized onion (reduces raw bite)
• Mozzarella → Italian blend or provolone (maintains melt and stretch)

Storage & make-ahead

Store cooled pizza in an airtight container in the refrigerator up to 3 days. Reheat on a sheet pan at 350°F until warmed through and crust re-crisps, about 5–8 minutes.

Equipment

sheet pan · parchment paper or silicone mat

Can I make the parmesan crust ahead of time?

Yes. Bake the parmesan base, cool completely, wrap in parchment, and refrigerate up to 2 days. Add toppings and bake before serving.

What's the best way to prevent a soggy crust?

Pre-bake the parmesan crust 5 minutes before adding toppings, and pat zucchini and onion dry with paper towels to remove excess moisture.

Can I use fresh mozzarella instead of shredded?

Fresh mozzarella will release water and make the crust soggy. Stick with low-moisture shredded mozzarella for best results.

Is this recipe dairy-free or vegan-friendly?

No—this recipe relies on parmesan and mozzarella cheese as the crust and topping base. It is not suitable for dairy-free or vegan diets.

How many carbs per serving?

Carb count depends on serving size and exact portion. The parmesan crust and vegetables are very low-carb; pepperoni adds minimal carbs.