Halloumi crust pizza

I was in the mood to experiment with a new keto-friendly crust tonight and figured, why not give halloumi a shot? It’s such a dense, durable cheese that doesn’t melt into a puddle like others—and I’m happy to report it totally worked.

Here’s what I did:

• Sliced a couple of thin pieces of halloumi

• Placed them on a hot pan lined with nonstick foil

• Let them crisp up in a 375°F oven

• Topped with thick tomato sauce and shredded cheese

• Put it back in the oven until the cheese was bubbly

Then I cut them into wedges like little flatbread pizzas. The crust was crunchy and flavorful, and the toppings melted beautifully on top. Definitely adding this one to the repeat list. These would also be great appetizers for a party.