This low carb pepperoni mozzarella sheet pan melt is my weeknight answer to a pizza craving without the flour, fuss, or delivery fees. It borrows the spirit of classic Italian-American pizzeria pies—bubbly cheese, crisp-edged pepperoni, and plenty of seasoning—but skips the traditional wheat crust in favor of a simple cheese-and-egg base that bakes up golden and sturdy enough to slice. Dishes like this grew in popularity alongside low-carb and keto movements, but they’re really just a modern riff on the idea of a ‘pizza casserole’ or crustless pizza that’s been floating around Midwestern potlucks for decades. You get all the familiar flavors, minimal prep, and a single sheet pan to wash, which makes it especially appealing for busy evenings or casual gatherings where everyone wants something comforting and customizable.
Serve this sheet pan melt hot, cut into squares, alongside something crisp and fresh to balance the richness. A simple green salad with a sharp vinaigrette—think mixed greens, red onion, and a splash of red wine vinegar—works beautifully. Roasted or steamed vegetables like broccoli, green beans, or asparagus also pair well, especially with a squeeze of lemon to brighten the plate. If you’re not strictly low carb, you can offer warm garlic breadsticks or a small bowl of tomato-basil soup for dipping. For a more substantial spread, add a platter of marinated olives, pickled peppers, or a quick antipasto salad to echo the Italian-American flavors in the pan.
Low Carb Pepperoni Mozzarella Sheet Pan Melt
Servings: 4
Ingredients
2 cups shredded low-moisture part-skim mozzarella cheese, divided
1 cup shredded provolone or Italian cheese blend
1/2 cup finely grated Parmesan cheese, divided
4 large eggs
1/4 cup heavy cream (or half-and-half for a lighter version)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried Italian seasoning (or equal parts dried oregano and basil)
1/4 teaspoon crushed red pepper flakes (optional, for heat)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sugar-free or low-sugar marinara or pizza sauce
4 ounces pepperoni slices (about 1 cup, loosely packed)
2 tablespoons finely chopped fresh parsley or basil (optional, for garnish)
1 tablespoon olive oil (for greasing the pan or parchment)
Nonstick cooking spray or parchment paper (for lining the sheet pan)
Directions
Preheat your oven to 400°F (200°C). Line a rimmed quarter-sheet pan or small baking sheet (roughly 9×13 inches) with parchment paper and lightly grease it with olive oil or nonstick spray. This helps the cheesy base release easily once baked.
In a medium mixing bowl, whisk together the eggs and heavy cream until smooth and well combined. This mixture acts as the binder that turns the cheese into a cohesive, sliceable base rather than a loose pile of melted cheese.
Add 1 1/2 cups of the shredded mozzarella, all of the shredded provolone, and 1/4 cup of the grated Parmesan to the egg mixture. Sprinkle in the garlic powder, onion powder, Italian seasoning, crushed red pepper flakes (if using), kosher salt, and black pepper. Stir until all the cheese is evenly coated and the seasonings are well distributed.
Pour the cheese-and-egg mixture onto the prepared sheet pan. Use a spatula to spread it into an even layer, making sure it reaches close to the edges. Aim for a uniform thickness so it bakes evenly and forms a consistent base.
