I think one of the hardest parts of being low-carb/keto is finding quick ‘n easy snacks for in between meals. If you look around at supermarkets, I would venture a guess that nearly 95% of ‘ready snacks’ are carb loaded.
The truth is carbs are made to be shelf-stable and cheap, hence why it’s so popular in our society. So for anyone living the low-carb/keto lifestyle, it means we have to make our own snacks if you wanna cut the carbs!
Luckily though, with a little creativity and determination, you can actually come up with some ingenious ideas. We didn’t invent the cheese crust, however we did add our own LCA twist to it to make it a low-carb/keto Japanese Cheese Crust Pizza!!
Instead of using a tomato sauce, we use Kewpie Mayo! That’s right, mayo sauced pizza with some asparagus and mushrooms, maybe some jalapeno’s and you have yourself an awesome little low-carb/keto snack!
This pizza was actually inspired by one of our favorite pizzas found in Japan called the Joy’s Special from Pizza La. They use asparagus, with some Japanese sausage and mushroom and squeeze some Kewpie Mayo on top of each slice. It’s so good and we think this little recipe here really does a great job in replicating that style while being low-carb/keto!
To make this recipe is really easy too! All we need to do is pour some cheese onto a silicone baking mat and top it with whatever toppings you want. Just make sure not to put too many topping on a single cheese bite or else the cheese won’t crisp up.
Next, we throw everything in the oven and let the cheese melt. Once it’s melted, you pull out the tray and let the cheese cool down and harden. This step is important as that’s where you get the crispy texture. After that, just squeeze some Kewpie Mayo and you’re good to go!
When I make these, everyone keto, not keto, no teeth, babies etc flock to the table and before I know it, they’re all gone! It’s that good so you definitely have to give this simple one a try!
Note – you can add whatever topping you like, but the Japanese style pizza we were inspired by uses asparagus, turkey/ham, and mayo.
For this recipe, the only special ingredients you would need is Kewpie Mayo, which you can pick up on Amazon or a local Asian supermarket. You can use American mayo like Hellman’s or Best Foods, however the recipe will be less creamy. We also highly recommend using a silicone baking mat.
Now, let’s get started!
Prepping Time 5MCook Time 10M
Total Time 15M
Net Carb/Pizza ~0.5g
Servings 12 mini pizzas
Ingredients
- 3 Cups Shredded Cheddar (or cheese of your choice)
- 6 Stalks Asparagus
- 6 Slice Deli Ham/Turkey
- 1 Whole Common Mushroom (optional)
- 3-4 tbsp Kewpie Mayo
Directions
1) Gather all the ingredients.
2) Heat oven to 425F.
3) Wash and trim asparagus as needed. Cut asparagus into halves or roughly 2 inches in length. Set aside.
4) Cut deli meat into 4ths and set aside.
5) Slice optional mushroom and set aside (you need 1 slice per pizza).
6) Line a baking sheet with a silicone baking mat (parchment paper works too). Place 1/4 cup of shredded cheese on the silicone baking mat and spread cheese around to form a circle roughly 2-3 inches in diameter. Repeat with rest of the 11 Pizza Crust (or how many ever you have room for) and ensure they are not touching each other.
7) Place a piece of cut deli cut in the center top of each Pizza Crust, followed by a piece of asparagus and optional mushroom.
8) Once the oven reaches temperature, bake in the center of the oven for 8-10 minutes until cheese is bubbling and edges have slightly begun to brown.
9) Once done, remove the tray from oven and let the cheese cool down (about 3-4 minutes). Top with a squeeze of Kewpie Mayo and enjoy like a pizza!
Hope you enjoy your low-carb/keto Cheese Crust Pizza!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Japanese Cheese Crust Pizza
Ingredients
- 3 Cups Shredded Cheddar
- 6 Slice Asparagus
- 6 Slice Deli Ham/Turkey
- 1 Whole Common Mushroom or any mushroom of choice
- 3-4 tbsp Kewpie Mayo
Instructions
- Gather all the ingredients.
- Heat oven to 425F.
- Wash and trim asparagus as needed. Cut asparagus into halves or roughly 2 inches in length. Set aside.
- Cut deli meat into 4th and set aside.
- Slice optional mushroom and set aside (you need 1 slice per pizza).
- Line a baking sheet with a silicone baking mat (parchment paper works too). Place 1/4 cup of shredded cheese on the silicone baking mat and spread cheese around to form a circle roughly 2-3 inches in diameter. Repeat with rest of the 11 Pizza Crust (or how many ever you have room for) and ensure they are not touching each other.
- Place a piece of cut deli cut in the center top of each Pizza Crust, followed by a piece of asparagus and optional mushroom.
- Once the oven reaches temperature, bake in the center of the oven for 8-10 minutes until cheese is bubbling and edges have slightly begun to brown.
- Once done, remove the tray from oven and let the cheese cool down (about 3-4 minutes). Top with a squeeze of Kewpie Mayo and enjoy like a pizza!
Video
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