I am always happy to find a low-carb recipe that tastes delicious, doesn’t call for any “weird” ingredients, and is easy to make. And if it mimicks something I enjoyed in my previous life that involved carbs…well, then it’s a miracle.
That is why I am so excited about this low-carb, quick & easy, super delicious “skillet pizza”! I love pizza and did not like the idea of giving it up when I started eating low-carb. I first read about skillet pizza on a low-carb message board, which uses two main ingredients – cheese and pepperoni. It sounded weird and much too easy to actually be any good. Besides, how in the world could pizza be pizza when there’s no actual crust? However, the pictures looked pretty appealing, and people kept talking about how good it was, so I decided to try it.
All you do is sprinkle some shredded mozzarella in a skillet, add pepperoni, and cook it until it bubbles up and browns around the edges.
But, that’s not all – my kids, who don’t care an iota about counting carbs, love this pizza! If I’m in a good mood, I will stand there at the stove like a short-order cook frying mozzarella cheese in my skillet because they want pizza. And this is really good pizza, as far as they’re concerned. My son even asked me to teach him how to do it so he can make it when he’s away at college.
You can make this as a snack, lunch, or serve as a main course for dinner, along with a salad. Since it makes one serving at a time, I don’t really like making it for dinner for the whole family, but if you’re just cooking for one or two, it’s perfect.
There is no need to miss out on pizza when you’re low-carbing. Learn how to make a skillet pizza, and you’re all set.
- Handful of shredded mozzarella cheese - just enough to cover the bottom of a 10-inch skillet
- 1-2 tablespoons canned crushed tomatoes (no sugar added)
- Pepperoni slices
- Garlic powder
- Italian seasoning or dried basil
- Crushed red pepper, Parmesan cheese, and fresh basil (optional)
- Heat small, nonstick skillet over medium.
- Cover the bottom of hot skillet evenly with shredded mozzarella cheese.
- Lightly spread the crushed tomatoes on top of the cheese, using the back of a spoon, and leaving a border around the edges of the cheese crust.
- Sprinkle with garlic powder and dried basil or Italian seasoning. Arrange pepperoni on top.
- Cook until sizzling, bubbled, and edges are brown. Try to lift up the edges of the pizza with a spatula. When it is ready, it will easily lift up from the pan. If it sticks, that means it's not quite ready. Keep lifting and checking frequently. When it finally starts to lift up easily without sticking, work spatula gently and slowly underneath to loosen up entire pizza and transfer to a cutting board.
- Sprinkle lightly with Parmesan, fresh torn basil leaves, and crushed red pepper, if desired.
- Allow to cool for about 5 minutes. The crust will firm up even more while it cools. Cut with a pizza cutter, transfer to a serving plate, and enjoy!
- Use pre-shredded mozzarella from a package. The few times I shredded my own block of mozzarella, the crust turned out way too greasy for my liking. I’m not sure why this is, but it definitely turns out better when I use pre-shredded, packaged mozzarella.
- Don’t cook the cheese on a hotter setting than medium. Frying it on medium is just perfect, it gives the cheese a chance to get crusty and brown without burning. If you cook it too high, it will start burning pretty fast – maybe even before you get the pepperoni on it! Sometimes I even turn the burner down a bit from medium.
- When adding sauce, don’t overdo it. Use just enough to taste. Use the back of your spoon to lightly spread it on top of the cheese. It may sort of get mixed up with the melting cheese, but that’s not a big deal. You just want to taste the sauce.
- If you find the pizza is getting pretty brown on the bottom but still not lifting in the middle with the spatula, just remove the skillet from the burner and allow it to cool for a minute or two. Try again, and it should lift up easily.
- It can be a bit greasy. Set the pizza on paper towels while it cools to absorb some of that grease, then transfer to a serving plate. (But remember, on a low-carb diet, fat is your friend.)
- Use a NONSTICK skillet. A reader wrote to me that she had ruined a skillet trying this recipe, which really surprised me (and I felt terrible about that!). I have made this recipe many, many times, and have never had a problem with the cheese sticking. It always lifts up very easily. However, I have never used anything but a nonstick skillet.