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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 is so popular. So for anyone living the low-carb/keto lifestyle, it means we have to make our own snacks to 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 Japanese Style Pizza!! So next time you are in the need for a quick snack, give our version of Cheese Crust Pizza a try – it’s awesomely delicious!! Note – you can add whatever topping you like, but the Japanese Style Pizza we were inspired by uses asparagus, turkey/ham, and mayo.
This dish is keto approved at 0.1g carbs per mini pizza. The taste is almost like traditional crusted cheese pizza with added creaminess and texture from the asparagus, minus the tomato sauce.
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 5M
Cook Time 10M
Total Time 15M
Net Carb/Pizza ~0.1g
Servings 12 mini pizzas
Ingredients
- 3 cups Shredded Cheddar (cheese of your choice)
- 6 Stalks of Asparagus
- 6 Slice of 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 our Keto-fied Japanese Fusion Asparagus Cheese Crust Pizza! If you are looking for other quick n easy ideas for in-between meal snacks, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!
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Japanese Fusion Asparagus 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 8-9 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!
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