Rhode Island 5-Minute Fried Pizza (Low Carb, Keto)

fried-pizza

When I moved to Rhode Island, I never even knew there was such a thing as a RI-style pizza. But if you walk into any convenience store or bakery, you’ll see these slabs of cold pizza with no cheese, just sitting there on the counter. NO CHEESE? Ridiculous. Blasphemy!

But gosh darnit, the stuff is good, even when it’s cold (although I tended to heat it up). It’s also usually pretty garlicky, so that helps. Because I could eat raw garlic for every meal and snack in a day and not even care what my breath smells like.

So this Rhode Island style pizza isn’t cheese free (obvs) but it’s in all the right places. Cheese makes the crust and then you just top with sauce and a bitof grated parmesan – another topping on Rhode Island pizzas. If you wanna up your garlic game on this one, add some garlic powder too.



And this pizza, my friends, is all you’re ever going to need again for pizza. I mean I’ve fallen madly for that famous low carb tromboli recipe, but this is just so easy and delicious and it holds up like actual pizza (let it cool for a minute to harden).

Rhode Island 5-Minute Fried Pizza (Low Carb, Keto)
Serves 1
This grain-free, crustless pizza is made by frying cheese that becomes hard when it cools and is a great low-carb pizza!
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Cook Time
5 min
Total Time
5 min
Cook Time
5 min
Total Time
5 min
Ingredients
  1. 1 tbsp garlic infused olive oil
  2. 1 cup mozzarella cheese
  3. 1/2 cup asiago cheese (or just use 1.5 cups mozzarella)
  4. 1/3 cup tomato sauce (naturally low carb preferred, 3-4 net carbs or less)
  5. Grated parmesan cheese (to taste)
  6. Pizza/italian seasonings (to taste)
Instructions
  1. Heat a good non-stick pan (I used ceramic) up to medium heat and add the garlic oil.
  2. When the oil coats the pan and is shiny, add your mozzarella (it should start sizzling right away).
  3. Use a spatula to spread the cheese evenly and round the corners, like a pizza.
  4. Cook for about 3-5 minutes while it melts and starts to become dark around the edges.
  5. Once all the cheese has melted and it's starting to brown, add the tomato sauce and spread around lightly with a spoon.
  6. Cook for another minute or so.
  7. Use a spatula and start sliding it around the edges of the pizza, and then underneath just to de-stick it from the pan, but not trying to lift it off the pan.
  8. Once the pizza is free from the pan, tip your pan and slide your pizza on to a foil-lined pan (you can use your spatula to guide it)
  9. Sprinkle your grated cheese and pizza seasonings.
  10. Let cool for about a minute.
  11. Cut into fours and enjoy!
http://www.wickedstuffed.com/
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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)
10 comments
Ross Payan
Ross Payan

Recipes like this make keto sustainable over the long haul

patesimon
patesimon

also called Tomato Pie. Been eating it since I was a tot. Dont ask for tomato pie in other parts of the country though...you will get  completely different gastronomic experience. Havent had it in many years as I left RI 20 years ago. Will be trying this soon!

EricaCavazos
EricaCavazos

I have been trying to get this crust to work at least 3 times, and it always comes out as a blob of burnt cheese. I am trying to follow your instructions as closely as I can, but to no avail. I would be eternally grateful if you could ever post a video of how to do this crust. Maybe I'm doing something wrong.


Thank you!

polarisu
polarisu

zomg i'm a little rhody native (providence up in here!) and i gotta say this is AMAZING.   i'm obsessed with bakery pizza and really missed it since i went low carb.. this definitely hits the spot.


you can also try this with asiago as the base if you want a little bit of a sharp zip: it fries up super nicely and slides out without using any oil at all.

mztwisted47
mztwisted47

OMG! I made this for lunch today! Sooooooo good! I didn't even miss the crust part! The only tricky part was getting it to slide onto the plate...

KaylaMarieSnell
KaylaMarieSnell

So, you cook it in the pan, slide it onto the plate and cook for two more minutes? Where, in the microwave?