Cheesy Bread (Low-Carb, Pizza-Crust Style)

This Cheesy Bread is a quick, low-carb, and flavorful option that’s perfect as a snack, side dish, or even as a base for pizza. It comes together in minutes with just a few ingredients and bakes into a golden, crisp-edged, cheesy delight. I love how it satisfies my bread cravings without the carbs — and it doubles as a perfect homemade pizza crust.

Why You’ll Love This Recipe

I love this cheesy bread because it’s fast, delicious, and incredibly versatile. The blend of mozzarella and parmesan creates a stretchy, savory base that’s rich and satisfying. With no flour involved, it’s naturally gluten-free and keto-friendly. I often make a batch to enjoy with marinara sauce or top it with my favorite pizza toppings for a quick and easy meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup shredded mozzarella cheese

• 1 cup grated parmesan cheese

• 1 egg

• Garlic powder, to taste

• Italian seasoning, to taste

• Nonstick spray (like Pam)

• Parchment paper

Directions

1. I preheat the oven to 350°F (175°C).

2. In a mixing bowl, I combine the mozzarella, parmesan, and egg. I stir until everything is well mixed.

3. I sprinkle in garlic powder and Italian seasoning to taste and mix again.

4. I line a cookie sheet with parchment paper and spray it lightly with nonstick spray.

5. I spread the cheese mixture onto the parchment, shaping it into a thin, even rectangle or circle.

6. I bake for about 12 to 15 minutes — until the edges start to brown.

7. I switch the oven to broil and let it cook for 1 more minute to get the top bubbly and golden.

8. I remove it from the oven and let it cool slightly before slicing and serving.

Servings and timing

This recipe makes about 4 servings and takes around 5 minutes to prep and 13 to 16 minutes to bake. It’s ideal for a quick snack or an appetizer.

Variations

I sometimes add crushed red pepper for a spicy kick or a little dried basil for more herb flavor. To turn it into a pizza, I bake the cheesy base first, then add sauce, toppings, and extra cheese, and return it to the oven until everything is melty and golden.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake or toast it for a few minutes to bring back the crisp texture. The microwave works in a pinch but makes it softer.

FAQs

Can I use other cheeses?

Yes, I’ve used a mix of cheddar or provolone with mozzarella for a different flavor. Just make sure at least half is a meltable cheese like mozzarella.

Does this really work as a pizza crust?

Absolutely. I bake the base first, then top it and return it to the oven for a few more minutes. It holds up well and makes a tasty low-carb pizza.

Is this recipe keto-friendly?

Yes — it’s high in fat, low in carbs, and fits perfectly into a keto diet.

Can I make it without parchment paper?

I strongly recommend parchment to prevent sticking. If I don’t have any, I grease the pan heavily, but it’s not quite the same.

What can I serve this with?

I love dipping it in marinara or ranch, or serving it alongside soup or salad. It’s also great just on its own.

Conclusion

Cheesy Bread is one of my favorite fast and low-carb comfort foods. It’s cheesy, crispy, and incredibly easy to throw together — whether I’m snacking, dipping, or building a pizza. Once I started making it, it became a regular in my kitchen whenever I needed something quick, satisfying, and full of flavor.