Quick & Easy Low-Carb Skillet Pizza


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.

I felt that it needed some sauce, too, so that’s how I make mine!

Somehow, the cheese turns into a “crust,” and it really does taste like pizza.

And with the pepperoni and seasonings added on top, you will think you’re eating a “real” piece of thin-crust pizza. It is delicious!

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.


Quick & Easy Low-Carb Skillet Pizza
Serves 1
A quick, easy, delicious, and almost zero-carb, thin "crust" pizza.
Write a review
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
  1. Handful of shredded mozzarella cheese - just enough to cover the bottom of a 10-inch skillet
  2. 1-2 tablespoons canned crushed tomatoes (no sugar added)
  3. Pepperoni slices
  4. Garlic powder
  5. Italian seasoning or dried basil
  6. Crushed red pepper, Parmesan cheese, and fresh basil (optional)
  1. Heat small, nonstick skillet over medium.
  2. Cover the bottom of hot skillet evenly with shredded mozzarella cheese.
  3. 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.
  4. Sprinkle with garlic powder and dried basil or Italian seasoning. Arrange pepperoni on top.
  5. 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.
  6. Sprinkle lightly with Parmesan, fresh torn basil leaves, and crushed red pepper, if desired.
  7. 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!
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
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40 comments for “Quick & Easy Low-Carb Skillet Pizza

  1. Cecilia Newton
    January 24, 2016 at 10:44 PM

    I am a pizza lover and have been avoiding ordering it do to the Keto diet. However when we so order for the kids parties I have been scraping the toppings off the crust. This will definitely be so much better, cheaper and not such a waste of food. Thank you so much for pining this!! So trying this for lunch this week.

    • Tanya
      February 2, 2016 at 9:21 AM

      I hope you enjoyed the pizza! You’re right, it’s much less waste when you don’t have a crust to throw away!

    January 26, 2016 at 7:11 AM

    Wish I could print out the Skillet Pizza Recipe

    • Tanya
      February 2, 2016 at 9:22 AM

      I’m sorry, I don’t have a plug-in to make printable recipes. Maybe something I need to consider. Meanwhile, you can copy and paste the recipe in an email to yourself if you like. That’s what I do when I run across a recipe I want to keep :)

    • Tanya
      March 24, 2016 at 11:51 AM

      Update! I now have a recipe card plug-in for printable recipes. I’m working on getting the other recipes on my blog switched over to a recipe card. Sorry for the inconvenience before!

  3. lindy
    January 28, 2016 at 10:51 AM

    probably the reason the pre shredded cheese results in a less greasy crust is because of the cornstarch they add to the pre shredded.

    • Tanya
      February 2, 2016 at 9:23 AM

      That makes perfect sense.

  4. Kelly Ann
    May 24, 2016 at 5:52 PM

    WOW. You’re a lifesaver. I’ve been dying for pizza and really strict on my low carb diet and I tried this and couldn’t believe how well it tasted and how easy it was to make. Thank you so much!!

  5. Tanya
    June 6, 2016 at 8:39 PM

    Kelly Ann, I’m so glad you liked it! I love that I can make something that tastes like real pizza and not abandon my low-carb diet! :)

  6. Penny W.
    July 7, 2016 at 2:38 PM

    This is something I am definitely going to try. My sister, niece and I have been doing the Low carb program for about a month now and I am really enjoying it. Have lost a few pounds too! It would be nice to know just how many carbs are in this tho.

    • Tanya
      October 2, 2016 at 5:46 PM

      Congratulations on the weightloss! Hope you enjoyed the pizza! The amount of carbs really depends on the amount of sauce and seasonings you use. Cheese and pepperoni are virtually carb-free, two tablespoons of tomato sauce is about 1.6 carbs, and garlic, Italian seasoning, and basil have trace carbs. My guess is it all adds up to about 2-3 carbs per pizza.

  7. Laura
    July 20, 2016 at 6:28 PM

    I used prepackaged cheese and a nonstick skillet. I used tomato sauce because I didn’t have crushed. But it never browned or crisped like the picture. It never came together in a piece I could lift off the skillet. Just a soggy greasy mess. I don’t know why it never came together. The second time I tried putting slices of provolone cheese on the bottom and then sprinkled mozzarella on top. It was better but I still wasn’t happy with it.

    • Mark W.
      August 12, 2016 at 8:29 PM

      Sounds like you don’t have the heat high enough and\or not enough cheese, that’s why the slices of provolone and the mozzarella together, worked better. My method is a little different. I like to start with a cool pan and put enough cheese so I don’t see the bottom of the pan, then add a little more. *Then* I turn the pan on medium to medium high. The cheese will actually melt before it starts to brown, giving it a chance to make a solid (but thin) base of cheese. I then wait until the cheese begins to brown, *then* add a *little* sauce and pepperoni, but work quickly. Instead of trying to remove the whole thing as a flat piece, I like to fold mine in half, like an egg omelet, then remove from heat and remove it from the pan promptly. Do let it sit for a minute or two, this will continue heating the sauce and toppings, and ensures the cheese is crispy. I have a thing about eating food with my hands, so I use a fork, but you could pick it up if you want.

      Anyway, I’ve been making mine this way for a long time; it’s just a little different method. Oh, and I wanted to mention, careful of the sauce you use and how much. The prepared sauces do have a more intense tomato flavor, but it will add more carbs that plain crushed tomato. So if you’re using a sauce in a jar (like I do), adjust the amount you use to ensure it stays LOW CARB!

      • Laura
        August 15, 2016 at 1:50 PM

        Ok I’ll try this again. Thanks

        • Tanya
          October 2, 2016 at 5:45 PM

          I’m not sure why it turns out differently for some people, but I hope you found a technique that works well for you!

  8. Mark Horning
    August 31, 2016 at 8:23 AM

    Another idea is to take garbanzo bean flour and add enough water to give it a crepe consistency. Pour out onto the non stick pan like a crepe or pancake and cook until done. Turn off the fire and add cheese, pepperoni and herbs. Put a lit on to let the remaining heat melt the cheese and warm up the pepperoni and serve.

    • Tanya
      October 2, 2016 at 5:44 PM

      Thanks for the tip!

  9. susan
    September 27, 2016 at 1:43 PM

    any ideal of the calories or carbs in this?

    • Tanya
      October 2, 2016 at 5:43 PM

      The amount of carbs really depends on the amount of sauce and seasonings you use. Cheese and pepperoni are just a little over zero. Two tablespoons of tomato sauce is about 1.6. Garlic powder, Italian seasoning, and basil have trace carbs but since you’re not using much on one pizza, I doubt it’s any more than 1 carb. My guess is 2-3 carbs per pizza at the most. :)

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  11. October 22, 2016 at 9:50 PM

    This was amazing…TY for sharing!

    • Tanya
      February 22, 2017 at 1:53 PM

      So glad you liked it, Christine! :D

  12. Gail
    November 30, 2016 at 5:13 PM

    I love this pizza, I make a similar version, except I use 2-3 oz packed shredded mozzarella & NO sauce or tomato sauce. It’s interesting, I don’t even taste the lack of sauce & it lowers the carbs even more. I do microwave some thin sliced onions for 30-60 seconds on high & add a few canned mushrooms (or sliced, microwaved i I have them on hand). Delicious!

    • Tanya
      February 22, 2017 at 1:53 PM

      Sounds delicious! I love mushrooms & onions!

  13. cindy
    December 3, 2016 at 9:23 AM

    A new favorite!! I LOVE pizza and I LOVE quick and easy! Thank you so much. :-)

    • Tanya
      February 22, 2017 at 1:54 PM

      Cindy, I’m so glad you liked it! :D

  14. KRSullivan
    March 13, 2017 at 11:54 AM

    Made this for lunch, I am SO happy I moved to the keto life-style. After being miserable watching what I ate on 21 Day Fix, this keto has been absolutely delightful. Thank you SO MUCH for this recipe, delicious! Plus I have the mindset I ate a ‘whole’ pizza xD

    • March 21, 2017 at 7:18 PM

      KRSullivan, thank you for your comment! I’m so glad you enjoyed it! :D

  15. March 30, 2017 at 7:21 PM

    I found this recipe last night and thought about it all day! I made it tonight and it was wonderful! Thank you for sharing the recipe. I’ve been doing low carb to get my sugar down. It’s working and I’ve lost 26 lbs. I thought when I was making it that I would devour the whole thing. Couldn’t do it. Only ate a couple of small pieces and shared a bite with my husband. He liked it too. Eating healthier doesn’t have to be boring. Not when a recipe like this comes along for low carbs.

    • April 12, 2017 at 8:55 PM

      Wow, congratulations on the weight loss!! I’m so glad you enjoyed the recipe. One thing that always intrigues me about low-carb food is how once you get used to low-carbing, how filling low-carb food actually is! Small portions are like indulgences!

  16. Leigh
    April 3, 2017 at 9:07 PM

    Made this today and it was delish! Now I’m craving a mexican pizza, and I think I’m going to try this technique with a little taco meat, pico, cilantro, and sour cream. Yum, I can’t wait, thanks for sharing!

    • April 12, 2017 at 8:52 PM

      Ohhhh my gosh, yum! I love Mexican food! I’d love to know what you do and how it turns out!

  17. lisa wood
    April 24, 2017 at 3:22 PM

    would love to know how many carbs are in the low carb skillet pizza please……:)

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