Beth’s Easy No-Crust Pizza Bake


We at Sew Much Craftiness love arts and crafts, and we also adore delicious food! And in this post, we have a special treat for you (see what we did there?). My dear friend Beth is going to share a fantastic recipe of hers that is truly scrumptious – No-Crust Pizza Bake! Read on.

no-crust pizza bake.

Beth Says:

Some ladies love to indulge in a pint of ice cream. This simple, no-crust pizza bake is my guilty pleasure. I originally made it while I was trying to reduce my carb and sugar intake, and sometimes I even added ground seasoned Italian sausage for more of a lasagna-esque meal.

Prep: 5-10 minutes

Bake: 15 minutes at 350 degrees




(I don’t remember exact measurements. Just “eye” it the best you can!)

9×13 baking dish/pan

1 tablespoon olive oil

1 jar of your favorite pizza sauce (this can be a sneaky source of sugar! Check the label if you’re trying to reduce your sugar intake)

1 bag of shredded mozzarella cheese

1 package of sliced white mushrooms 

1 package of sliced pepperoni

1 large green bell pepper




Preheat oven to 350 degrees. 

Drizzle olive oil on the bottom of dish/pan. Use your index finger or a napkin to spread all over the bottom (this to prevent any cheese that falls to the bottom from sticking).

Do the same with about a cup of sauce (use a spoon or spatula this time).

Slice the large green bell pepper julienne, lengthwise in long thin strips (do not dice). Spread out evenly in the pan. Make sure there are no piles of veggies stacked up!

Sprinkle about a cup of cheese, and a handful of pepperoni, over the bell pepper (this acts as an underlayer to bind the first ingredients.)

Spread out most of the mushrooms over this layer.

Spread out the rest of the sauce over this layer.

Spread the rest of the cheese out evenly, and scatter a good amount of pepperoni on top to finish (I also like to add more mushrooms on top). 

Bake at 350 degrees for approx 15 mins, give or take.

Nom nom! (I like to top it off with crushed red pepper!)




-Expect it to slide a little bit and be messy when you’re serving it. After all, it’s not bound to any crust!

-If you can’t remember the order of the layers, just combine everything except the cheese in a mixing bowl, spread it evenly in the pan, then top it off with the cheese and pepperoni. 

-If you want to make more of a lasagna, brown and season ground Italian sausage in a separate pan. Lightly sauté a few cloves of freshly minced garlic and a small thinly sliced onion in two tablespoons of olive oil on low-medium heat, then add ground Italian sausage. After breaking it up with a spatula or wooden spoon, sprinkle the meat with a little salt and black pepper, add a little more garlic powder and onion powder in addition to the raw garlic and onion to make it really flavorful, then season liberally with Italian Seasoning or oregano. Once cooked (as soon as the pink is disappearing), add it to the baking dish and coat it with the pizza sauce, bell pepper, and mushrooms. Top with the cheese and pepperoni and bake as usual. 

-When making the no-crust pizza bake, keep in mind, not all ovens are the same. Check on it around 10 minutes and gauge from there. You want the sauce to sizzle, top of the cheese to get golden brown spots, and the pepperoni starting to curl, but take it out before it burns!

Happy Pizza!

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