Spread these 3 ingredients onto a sheet pan for a low carb bake that’s wildly satisfying

Place the pan in the preheated oven and bake for 10–12 minutes, or until the cheese base is set, lightly puffed, and just starting to turn golden around the edges. It should no longer look wet in the center when you gently shake the pan.
Remove the pan from the oven and let the base cool for 3–5 minutes. This brief rest helps it firm up so it can better support the toppings without becoming overly soft.
Spoon the marinara or pizza sauce over the baked cheese base in small dollops, then gently spread it into a thin, even layer, leaving a small border around the edges if you like a more ‘crust-like’ look. Using a light hand with the sauce helps keep the dish low carb and prevents sogginess.
Sprinkle the remaining 1/2 cup shredded mozzarella and remaining 1/4 cup grated Parmesan evenly over the sauced base. Arrange the pepperoni slices over the top, overlapping them slightly if needed to cover most of the surface. A generous layer of pepperoni will crisp nicely in the oven.
Return the pan to the oven and bake for another 8–10 minutes, or until the cheese on top is melted and bubbling and the pepperoni edges are slightly crisp. For extra browning, you can switch to the broiler for the last 1–2 minutes, watching closely to avoid burning.
Remove the sheet pan from the oven and let the melt rest for at least 5 minutes. This resting time allows the cheese to set so you can cut clean squares. Sprinkle with chopped fresh parsley or basil, if using, for a fresh, aromatic finish.
Use a sharp knife or pizza cutter to slice the sheet pan melt into 8 squares. Serve warm, straight from the pan or transferred to a serving platter, alongside your choice of low-carb sides.
Variations & Tips
To keep this sheet pan melt interesting from week to week, think of it the way you would pizza: a flexible canvas. For a meat lover’s version, add cooked and crumbled Italian sausage or ground beef on top of the sauce before adding the final layer of cheese and pepperoni; just be sure any added meats are fully cooked and drained to avoid excess grease. If you prefer a veggie-forward take, layer on thinly sliced bell peppers, mushrooms, red onion, or spinach under the cheese—just keep toppings relatively dry and thin so they cook through quickly without watering down the base. For a white ‘pizza’ variation, skip the marinara and instead brush the baked base lightly with olive oil and a bit of minced garlic, then top with cheese, pepperoni, and perhaps a handful of chopped fresh herbs. You can also adjust the cheese blend: adding a bit of smoked mozzarella or fontina gives a deeper, more complex flavor. If you’re cooking for different dietary needs, make two halves on the same pan—one side classic pepperoni, the other with turkey pepperoni or extra vegetables. Finally, for crisper edges and a firmer base, extend the first bake by 2–3 minutes, watching closely, and let the finished melt cool slightly longer before slicing so it holds its shape well.