So I had absolutely no idea Rhode Island pizza was a thing until I saw a friend post about it on Facebook recently. It’s basically thick strips of crust, covered in tomato sauce, and sprinkled with Parmesan cheese and oregano. It’s also generally served at room temperature, which some people might not find appealing but I’m a strong proponent of cold pizza, so I have no problem with it 🙂 Being the pizza enthusiast that I am, I decided to give Rhode Island pizza a try with a low carb spin on it. And while it didn’t turn out like a traditional Rhode Island party pizza, I’m happy with the result. It’s a thin crust, personal pizza that you can literally change however you want to. Since making this the first time, I’ve now tried it as a buffalo chicken pizza and a pesto bacon chicken pizza, in addition to the classic pepperoni I started with. If you try it, let me know what kind of toppings you add!
1.5 cups mozzarella cheese
1 tablespoon olive oil
3 tablespoons no sugar added tomato sauce
3 slices deli pepperoni
Grated Parmesan cheese to your preference
- In a large nonstick pan, heat oil over medium-high heat.
- Once the pan heats up, add the cheese in the center and spread around to make a circle of cheese to cover the entire pan. Cheese should sizzle a bit.
- When the edges begin to brown, spoon tomato sauce onto pizza, and spread out with spoon. Make sure to leave room around the edges for the “crust.”
- Add pepperoni.
- Slide a spatula around the edges to release from the pan, and slide onto a foil lined baking sheet.
- Let cool for a minute, then cut into slices and serve.
Note: The bottom of the pizza will be very dark, but it will not taste burnt. It will taste crispy and delicious!
Net Carbs: 4.1g
Calories and carbs will vary slightly depending on what brand of sauce you use.