Crispy Grilled Paneer Pizza Base (No-Dough, Low-Carb)

Crispy Grilled Paneer Pizza Base (No-Dough, Low-Carb)

Prep time: 15 minutes

Cook time: 10-15 minutes

Total time: 25-30 minutes

Servings: 2-4

Difficulty: Easy-Moderate

Dietary: Vegetarian, Low-Carb, Gluten-Free

Equipment Needed:

• Cast-iron skillet or heavy non-stick pan
• Spatula
• Sharp knife and cutting board
• Baking tray (if broiling)
Alternative: Griddle or BBQ grill

Ingredients:

Base:

• 250-300g paneer or halloumi (9-10oz)
• 2 tbsp olive oil or butter
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and pepper to taste

Toppings:

• ½ cup pizza sauce (120ml)
• 1 cup mixed toppings of choice (bell peppers, mushrooms, olives)
• Fresh basil for garnish

Method:

1. Slice cheese into 1cm (⅓ inch) thick slabs

2. Season slabs with Italian herbs, garlic powder, salt, and pepper

3. Heat oil in pan over medium-high heat (190°C/375°F)

4. Grill cheese slabs for 3-4 minutes per side until golden brown
Look for: Even browning and slight resistance when lifted

5. Transfer to baking tray, top with sauce and toppings

6. Optional: Broil for 1-2 minutes until toppings are hot

Crucial Tips:

• Keep slabs uniform thickness for even cooking
• Don’t overcrowd the pan
• Pat cheese dry before grilling
• Use minimal sauce to prevent sogginess

Storage & Scaling:

• Best served immediately
• Can prepare cheese slabs ahead, store refrigerated up to 24 hours
• Double recipe using multiple pans for larger groups

Common Mistakes:

• Slicing too thin – will collapse
• Overcooking – becomes tough
• Too much sauce – gets soggy

Variations:

• Indian-style: Use tandoori seasoning
• Mediterranean: Top with olives and feta
• Breakfast: Add a fried egg
• Vegan: Use firm tofu (pressed and seasoned)