
A quick, low-carb skillet pizza layered with browned Italian sausage, marinara, shredded mozzarella and pepperoni — all baked in a 12-inch oven-safe skillet for an easy, family-friendly meal.

This skillet crustless pizza began as a weeknight solution when I wanted all the flavor of a loaded pizza without the time or carbs of dough. I discovered this method on a busy week when pantry staples and a 12-inch oven-safe skillet were all I had. The result: a bubbling, golden sheet of cheesy, saucy comfort that slices straight from the pan. It quickly became a favorite for casual dinners, game nights and when I want something that feels indulgent but comes together in under 30 minutes.
What makes this version special is the savory foundation of mild Italian sausage browned until caramelized, which creates a meaty base that crisps slightly at the edges as it bakes. Jarred marinara adds bright tomato flavor without extra fuss, and a full block of whole-milk mozzarella gives the top an irresistibly stretchy, golden finish. Pepperoni and optional vegetables add texture and visual appeal. Every bite has contrast: rich sausage, tangy sauce, creamy cheese and the satisfying pop of pepperoni. It's comfort food that feels casual and celebratory at the same time.
In my household this dish became a conversation starter — my children loved pulling strings of molten mozzarella directly from the skillet, while guests appreciated the robust seasoning of the sausage. Because it’s so simple to vary, I’ve made it for potlucks and informal dinners; it’s one of those dishes that encourages improvisation while still delivering consistent, delicious results.
My favorite aspect is the communal feel — I often bring the skillet to the table and let people scoop their own portions. The combination of bubbling cheese and crisping pepperoni always triggers a smile. Over the years I’ve learned small technique tweaks — like shredding from a block or not overloading toppings — that consistently produce excellent results.
Cool leftovers to room temperature within two hours, then store in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze individual slices between layers of parchment paper in a freezer-safe container for up to 3 months. Reheat refrigerated slices in a 350°F oven for 8–12 minutes, or from frozen at 375°F for 15–20 minutes, until internal temperature reaches 165°F and cheese is bubbly. Avoid microwave reheating when possible to prevent a soggy texture — the oven or a toaster oven preserves the crisp edges best.
If you want to reduce fat, substitute 85% lean ground turkey Italian-style sausage or use half pork sausage and half Italian-seasoned ground chicken. For a dairy-free version, use a plant-based shredded mozzarella alternative and omit pepperoni, or choose dairy-free pepperoni slices. Swap Rao’s marinara for another thick, no-sugar-added brand or homemade tomato sauce — if your sauce is thin, simmer briefly to reduce moisture. For lower sodium, choose reduced-sodium sausage and sauce, and balance flavor with extra garlic or fresh basil.
Serve straight from the skillet with a crisp green salad—arugula dressed in lemon vinaigrette complements the richness beautifully. Offer pickled peppers or crushed red pepper flakes for heat, and fresh basil or oregano for brightness. For a casual buffet, place the skillet on a trivet and provide small plates and sturdy spatulas. This also pairs well with roasted vegetables or a simple Caesar-like side to round out the meal.
This method is inspired by Italian-American approaches that prioritize bold flavors and practicality. Skillet-style pizzas have become popular as a quick adaptation of traditional pizza techniques, using available cookware to recreate the textures of wood-fired pies at home. Removing the crust leans into low-carb trends while keeping the essence of pizza — seasoned meat, tomato, and molten cheese — intact. It reflects an American approach to adaptation and convenience while honoring classic Italian flavor profiles.
In summer, top with oven-roasted cherry tomatoes and fresh basil right after baking for bright, seasonal flavor. In fall, swap pepperoni for thinly sliced soppressata and add caramelized onions for a richer profile. Around the holidays, use sage and roasted butternut squash with Italian sausage for a warming twist. Minor changes in toppings can shift the dish from summery and bright to cozy and autumnal without altering the core technique.
Brown the sausage and store it in a shallow container in the fridge for up to 3 days; when ready, assemble and bake as instructed for a nearly instant dinner. Portion the shredded mozzarella into measured bags or containers to save time, and pre-slice pepperoni into small stacks. For freezer meal prep, fully assemble and freeze the unbaked skillet (cover tightly with foil and plastic wrap), then bake from frozen at 400°F for 25–30 minutes or until bubbly and hot.
This skillet crustless pizza is a celebration of flexibility and flavor — simple to prepare, endlessly adaptable, and perfect for nights when you want real pizza satisfaction with minimal fuss. Serve it straight from the pan and enjoy the joy of communal eating.
Shred mozzarella from a block for superior melt and stretch; pre-shredded cheese contains anti-caking agents that affect melt.
Drain excess rendered fat after browning sausage but leave a tablespoon for flavor and to help crisp the edges.
Do not overcrowd toppings; give cheese space to brown so the surface gets golden and bubbly instead of steaming.
This nourishing skillet crustless pizza (cheesy sausage & pepperoni) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. This can be made with turkey or chicken Italian sausage; note that leanness will change the amount of fat and browning slightly. If using a leaner sausage, you may want to add 1 teaspoon olive oil when browning.
Yes — cool completely and freeze in airtight containers for up to 3 months. Reheat from frozen at 375°F until hot throughout.
This Skillet Crustless Pizza (Cheesy Sausage & Pepperoni) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 425°F. Prepare a 12-inch oven-safe skillet and have all toppings and ingredients measured and ready to assemble.
Heat 1 tablespoon olive oil over medium-high heat, add 1 pound ground mild Italian sausage, 2 teaspoons minced garlic and 1/2 teaspoon Italian seasoning. Cook and crumble for 6–8 minutes until no pink remains. Drain excess grease carefully.
Spread cooked sausage evenly in the skillet, spoon 1 1/4 cups marinara over the meat, sprinkle 8 ounces shredded mozzarella evenly, then top with 16 pepperoni slices and any optional toppings.
Bake in the preheated 425°F oven for 15–20 minutes or until cheese is melted, bubbly and lightly golden around the edges. Optionally broil 30–60 seconds for extra browning.
Remove from oven and let rest 3–5 minutes before slicing and serving to allow the layers to set.
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