Use the print button
on your browser
to print this recipe.
Marcy’s Boneless Pizza
This is both easy and flexible (so if you like different stuff on your
pizza than I do, you're good to go). The first thing you need is the proper
equipment: a jelly roll pan and parchment paper. The jelly roll pan has
short sides that keep stuff from running off, and the parchment paper fakes
the toppings into thinking they are sitting on a crust so they meld properly.
(When we were in college, we used to call pizza crust "pizza bones" and
feed them to the cat - who loved them)
Here's what to do:
Obviously, the carb count here will depend on what cheeses, what sauce
and what toppings you use.
Preheat your oven to 450F.
Line your jelly roll pan with parchment, or better yet, line it with a
double layer of parchment.
Spread sauce over the paper, not quite to the edges. (I make my own sauce,
to keep the carbs down, but since you only need 1 or 2 Tbsp. of sauce,
people not on induction could even use purchased pizza sauce.)
Grate a LOT of cheese and spread it over the sauce, completely covering
the sauce. (If you leave any sauce uncovered on the edges, not only will
the uncovered sauce burn, but so will the cheese next to it.)
Place your toppings over the cheese.
Place in the oven and bake for 7 minutes.
(This is important!) Let the cooked pizza sit on the counter for 5 or 10
minutes to firm up. At this point, it should have the exact taste and texture
of pizza toppings pulled off the crust.