Keto Recipes
by Amanda C. Hughes
by Amanda C. Hughes22 comments
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When I moved to Rhode Island, I never even knew there was such a thing as a RI-style pizza. But if you walk into any convenience store or bakery, you’ll see these slabs of cold pizza with no cheese, just sitting there on the counter. NO CHEESE? Ridiculous. Blasphemy!
But gosh darnit, the stuff is good, even when it’s cold (although I tended to heat it up). It’s also usually pretty garlicky, so that helps. Because I could eat raw garlic for every meal and snack in a day and not even care what my breath smells like.
So this Rhode Island style keto pizza isn’t cheese free (obvs) but it’s in all the right places. Cheese makes the crust and then you just top with sauce and a bit of grated parmesan – another topping on Rhode Island pizzas. If you wanna up your garlic game on this one, add some garlic powder too.
And this pizza, my friends, is all you’re ever going to need again for pizza. I mean I’ve fallen madly for that famous low carb stromboli recipe, but this is just so easy and delicious and it holds up like actual pizza (let it cool for a minute to harden).
Rhode Island 5-Minute Fried Upside-Down Pizza
Servings:1
Prep Time:5 minutes |Cook Time:5 minutes|Total Time:10 minutes
Nutritional Facts: 7g Net Carbs| 698 Calories | 57g Fat | 8g Carbs | 42g Protein | 1g Fiber
Ingredients:
- 1 tbsp garlic olive oil
- 1 cup mozzarella cheese
- 1/2 cup asiago cheese (or just use 1.5 cups mozzarella)
- 1/3 cup naturally low-carb tomato sauce
- grated parmesan
- italian seasoning
Steps:
- Heat a good non-stick pan (I used ceramic) up to medium heat and add the garlic oil.
- When the oil coats the pan and is shiny, add your mozzarella (it should start sizzling right away).
- Use a spatula to spread the cheese evenly and round the corners, like a pizza.
- Cook for about 3-5 minutes it melts and starts to become dark around the edges. Use a spatula to continuously lift the edges while cooking.
- Once all the cheese has melted and it’s starting to brown, add the tomato sauce and spread around lightly with a spoon.
- Cook for another minute or so.
- Use a spatula and start sliding it around the edges of the pizza, and then underneath just to de-stick it from the pan, but not trying to lift it off the pan.
- Once the pizza is free from the pan, tip your pan and slide your pizza on to a foil-lined pan (you can use your spatula to guide it)
- Sprinkle your grated cheese and pizza seasonings.
- Let cool for about a minute.
- Cut your keto pizza into fours and enjoy!
And this pizza, my friends, is all you’re ever going to need again for pizza. I mean I’ve fallen madly for thatfamous low carb stromboli recipe, but this is just so easy and delicious and it holds up like actual pizza (let it cool for a minute to harden).
- Author: Amanda C. Hughes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 Serving 1x
- Category: Lunch
Scale
Ingredients
- 1 tbsp garlic olive oil
- 1 cup mozzarella cheese
- 1/2 cup asiago cheese (or just use 1.5 cups mozzarella)
- 1/3 cup naturally low-carb tomato sauce
- grated parmesan
- italian seasoning
Instructions
- Heat a good non-stick pan (I used ceramic) up to medium heat and add the garlic oil.
- When the oil coats the pan and is shiny, add your mozzarella (it should start sizzling right away).
- Use a spatula to spread the cheese evenly and round the corners, like a pizza.
- Cook for about 3-5 minutes it melts and starts to become dark around the edges. Use a spatula to continuously lift the edges while cooking.
- Once all the cheese has melted and it’s starting to brown, add the tomato sauce and spread around lightly with a spoon.
- Cook for another minute or so.
- Use a spatula and start sliding it around the edges of the pizza, and then underneath just to de-stick it from the pan, but not trying to lift it off the pan.
- Once the pizza is free from the pan, tip your pan and slide your pizza on to a foil-lined pan (you can use your spatula to guide it)
- Sprinkle your grated cheese and pizza seasonings.
- Let cool for about a minute.
- Cut your keto pizza into fours and enjoy!
Nutrition
- Serving Size: 1
- Calories: 698
- Fat: 57g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
Keywords: Keto Pizza
For an easy dessert try myLow Carb Cheesecake Filled Strawberries! Let me know what you think in the comments.
This recipe was originally published in 2015 and has since been updated.
cheese crust pizzaketo pizzalow carb pizzarhode island pizza
Amanda C. Hughes
Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge.Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, as an Amazon Associate I earn from qualifying purchases. This helps to pay down the cost of keeping this blog up and running.
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22 comments
mztwisted47April 3, 2015 - 6:37 pm
OMG! I made this for lunch today! Sooooooo good! I didn’t even miss the crust part! The only tricky part was getting it to slide onto the plate…
polarisuApril 19, 2015 - 5:44 pm
zomg i’m a little rhody native (providence up in here!) and i gotta say this is AMAZING. i’m obsessed with bakery pizza and really missed it since i went low carb.. this definitely hits the spot.
you can also try this with asiago as the base if you want a little bit of a sharp zip: it fries up super nicely and slides out without using any oil at all.
EricaCavazosOctober 5, 2015 - 7:33 pm
I have been trying to get this crust to work at least 3 times, and it always comes out as a blob of burnt cheese. I am trying to follow your instructions as closely as I can, but to no avail. I would be eternally grateful if you could ever post a video of how to do this crust. Maybe I’m doing something wrong.
Thank you!
Amanda C. HughesMarch 21, 2019 - 1:49 pm
Hi Erica, You might be cooking too hot. If you cook on high it will definitely burn, but if you do a medium (or medium-low if your stove runs hot) and cook until you can wiggle a spatula under all the sides, that’s the best way to do it. If you can’t wiggle a spatula under easy, it needs to cook more. And after you slide it out, let it sit to cool and harden. Too much sauce can do it as Well, but the 1/3 cup works for me. Another trick is to use a pizza blend (you can buy in the store) instead of 100% shredded mozzarella. That seems to work a little better I’ve learned after making this many times now!
patesimonMay 23, 2016 - 10:16 am
also called Tomato Pie. Been eating it since I was a tot. Dont ask for tomato pie in other parts of the country though…you will get completely different gastronomic experience. Havent had it in many years as I left RI 20 years ago. Will be trying this soon!
riannwilliamsJuly 7, 2016 - 1:03 pm
Success! Thank you.
Ross PayanDecember 5, 2016 - 8:53 pm
Recipes like this make keto sustainable over the long haul
WendiOctober 1, 2017 - 4:44 pm
Yes!!
Thomas McPhersonJuly 2, 2017 - 8:23 pm
Thank you for this recipe. I made this today for dinner and really enjoyed it. It was very easy to do and one I will use often. Thanks again!
JanetJuly 20, 2017 - 2:43 pm
I just made this….delicious! It slid right out of the pan, I like it bubbly on top so I added fresh tomoatoes, then parmesan and mozzarella, slid it onto parchment on a baking sheet and broiled for a few minutes…it was great!
Amanda C. HughesMarch 21, 2019 - 1:51 pm
Great idea, I broil also when I add extra toppings!
Marilyn ThomasAugust 29, 2017 - 3:18 am
What about using Pam instead of olive oil in the pan?? The cheese should have plenty of oil in it already as it melts….
WickedStuffedAugust 30, 2017 - 12:20 pm
I don’t really recommend Canola oil (used in Pam) because it’s GMO and partially hydrogenated, but the oil in the cheese doesn’t keep it from sticking so you’ll definitely need to grease it up real good no matter what you decide to use. 🙂
WendiOctober 1, 2017 - 4:44 pm
Oh ..my…word! Just made this and YUMMY! I added chopped tomato instead of sauce, plus sprinkled crumbled bacon and grated parm the last minute of cooking! Thank you for this recipe!!!
SaraDecember 21, 2017 - 12:16 am
This is amazing. I was so worried it would be a burnt mess, but it came out practically perfect. Will definitely be making this again!
MzDSeptember 13, 2018 - 6:14 pm
This recipe sounds really good but all I have right now for cheese is cheddar. Could this work with cheddar cheese??
Amanda C. HughesMarch 21, 2019 - 1:50 pm
It won’t taste right, I do make cheddar crusts, but usually use them for taco pizzas.
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JudeJanuary 18, 2022 - 9:39 pm
I do a variation on this, and love it. works pretty much with any toppings one wants or misses; I do have one question though – can you tell me what size that pan is? I have way too many pans of all sizes, usually use a flat square griddle non stick type, but wouldn’t mind a neat round shape next time. Thanks~
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