Are you cooking for one or cooking on the run? This recipe uses simple ingredients that are basics in most keto kitchens. So fast, tasty and easy, you’ll wonder, “Why didn’t I think of that?” Hardest part? Waiting for the skillet pizza to cool!
July 1 2019 recipe by Kristie Sullivan, PhD, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Lunch, Meal
Are you cooking for one or cooking on the run? This recipe uses simple ingredients that are basics in most keto kitchens. So fast, tasty and easy, you’ll wonder, “Why didn’t I think of that?” Hardest part? Waiting for the skillet pizza to cool!
USMetric
1 servingservings
Ingredients
- ½ cup (2 oz.) 120 ml (55 g) mozzarella cheese, shredded, divided
- 2 oz. 55 g fresh sausage, cooked and crumbled
- 1 oz. 28 g pepperoni, in slices
- 1 oz. (3 tbsp) 28 g (45 ml) green bell pepper, in slicesgreen bell peppers, in slices
- ½ tsp ½ tsp Italian seasoning
- 2 tbsp 2 tbsp unsweetened tomato sauce
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Making low carb simple
Instructions
Heat a 7” (18 cm) non-stick skillet over medium heat.
Sprinkle 3/4 of the cheese in the bottom of the skillet. The cheese will melt into a thin, solid layer.
Lower the heat and top the melted cheese with sausage, bell pepper, remaining cheese, and pepperoni. Cook on low heat for 3-4 minutes until the toppings are warmed.
Sprinkle the Italian seasoning over the pizza. The pizza is done when the cheese on top is melted, and the cheese “crust” is browned.
Remove from heat and let cool for 5 minutes before serving.
Remove the pizza from the skillet and onto a plate. Use a pizza cutter to cut the pizza into slices. Serve with tomato sauce for dipping.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
44 comments
1
Maggie
August 4 2019
How do i cancelled when i need to cancel as i have joined
Reply: #4
- 1 comment removed
3
Jaclyn Banta
October 3 2019
I've made "fathead" pizza in the past but this was much easier and faster. Even my friends who aren't doing keto enjoyed this pizza. I'll be making this again.
4
Reply to comment #1 by Maggie
Vanessa Samelson
October 7 2019
go to your settings and click on cancel membership.
5
Carolyn
October 12 2019
To make the toppings crispy make the recipe in a cast iron skillet instead of non-stick. When mostly done on stove broil in oven for a few minutes. Yummy.
Replies: #8, #10
6
Julia
October 13 2019
If possible can you put the video's below the words - I like to print my favorite recipes and use as little paper as possible. When you go to print recipes with videos it takes up a huge section with the blacked out video area. If that was at the bottom - I'd get the rest of the text/tips and be able to adjust my printer to just print the first page. Or have room too make my additional notes.
Thanks
Reply: #29
7
Phil
October 14 2019
Use your mouse, click and hold the left button. Drag it down as far as you want to. Release the mouse button. Press and P
Tell it to print selection. Voila, it only prints what you select.8
Reply to comment #5 by Carolyn
Helen
October 17 2019
agree: made in cast iron until bottom was 'crusty' and then browned top under broiler for a short while. fantastic, easy pizza!
9
Pam
October 29 2019
This pizza is amazing. Like a great thin crust pizza. My daughter who is super picky even loved it and asked me to make it for her again.
10
Reply to comment #5 by Carolyn
Kat
November 17 2019
Sounds good, but does it stick to the bottom of the cast iron skillet?
11
Barbara Hein
November 19 2019
Made this tonight mmmm new favourite 😋
12
David345
December 7 2019
Good method! I'll have to try it. I've been using an oiled non-stick pizza pan sprinkled with 2-cups shredded cheese (any kind)... also a liberal sprinkling of Italian seasoning ... bake @ 400° for about 6-8 minutes. It comes out golden & bubbly with crispy edges. Allow to slightly cool. Add pizza sauce and toppings, including shredded mozzarella & more seasoning... bake again for about 10 minutes. Allow to cool for 5 minutes or so. Slice it the way you like. Enjoy. It really is good... savory and Italiano!!
13
Nancy
January 18 2020
Don’t know what I did wrong but no one liked this one. Back to Fathead recipe!
14
Tina
March 11 2020
I've made this in a small skillet. I wonder if it would work in an extra large skillet to make it for a few people.
Reply: #15
15
Reply to comment #14 by Tina
Kristin Parker Team Diet Doctor
March 11 2020
I've made this in a small skillet. I wonder if it would work in an extra large skillet to make it for a few people.
That should work well. I have a small skillet I use for 1 serving and a larger skillet for 2-3 servings. As long as the skillet is non stick enough it should work.
16
Akshat
April 19 2020
stuck to the pan got ruined. I ate the ruins and they were tasty, but any tips on how to stop it from sticking? I used a non stick if anyone is wondering?
Reply: #17
17
Reply to comment #16 by Akshat
Kerry Merritt Team Diet Doctor
April 19 2020
stuck to the pan got ruined. I ate the ruins and they were tasty, but any tips on how to stop it from sticking? I used a non stick if anyone is wondering?
You may want to try a small amount of oil in the skillet?
18
Karrie Glasgow
April 30 2020
These were fabulous! The cheese actually tasted like crust. I used a mini cast iron skillet and got the cheese crust browned on the bottom. Added my toppings and put under the broiler for a few minutes until hot and bubbly. I served with a side of tomato sauce. Yum!!!
Reply: #19
19
Reply to comment #18 by Karrie Glasgow
Crystal Pullen Team Diet Doctor
April 30 2020
These were fabulous! The cheese actually tasted like crust. I used a mini cast iron skillet and got the cheese crust browned on the bottom. Added my toppings and put under the broiler for a few minutes until hot and bubbly. I served with a side of tomato sauce. Yum!!!
I am so glad you enjoyed this one!
20
Guyomar
June 18 2020
This worked really well for me. I can't believe I didn't think of it before. I'd made taco shells in a skillet with cheese, but I didn't imagine just melting cheese would create a pizza-like effect. It's quick, much less hassle than making a fathead dough, has so few carbs and it's delicious! I can actually cut it and hold up the slices like a traditional pizza. Amazing.
21
lauramb1994
June 22 2020
I've tried another pizza recipe on this site and really enjoyed it. So I had high hopes for this one as well. And it didn't disappoint. I can see this working with ALL kinds of toppings. I had a 9-inch skillet and so I just put enough cheese to make a crust. I think I could have cooked it longer to crisp it up a little bit more. I topped with everything I had: pepperoni, bacon bits, green bell peppers, sliced onion, spinach, olives and some parmesan with the seasoning on top. I also put it under the broiler for a few seconds at the end. I forgot to let it sit, per instructions, so it was actually mushy because I was impatient and tried to dive right in, but the longer it sat the more it firmed up and was crispy and easy to lift and dip in the sauce. I'll remember that next time. This was SO easy, and so good. Definitely will make this and mix up the toppings for variety!
Reply: #22
22
Reply to comment #21 by lauramb1994
Crystal Pullen Team Diet Doctor
June 22 2020
I've tried another pizza recipe on this site and really enjoyed it. So I had high hopes for this one as well. And it didn't disappoint. I can see this working with ALL kinds of toppings. I had a 9-inch skillet and so I just put enough cheese to make a crust. I think I could have cooked it longer to crisp it up a little bit more. I topped with everything I had: pepperoni, bacon bits, green bell peppers, sliced onion, spinach, olives and some parmesan with the seasoning on top. I also put it under the broiler for a few seconds at the end. I forgot to let it sit, per instructions, so it was actually mushy because I was impatient and tried to dive right in, but the longer it sat the more it firmed up and was crispy and easy to lift and dip in the sauce. I'll remember that next time. This was SO easy, and so good. Definitely will make this and mix up the toppings for variety!
Awesome! Thanks for your feedback on this recipe!
23
latongie
July 2 2020
This was not helpful. I used a cast-iron skillet but my pizza burned anyway. Help.
Reply: #24
24
Reply to comment #23 by latongie
Crystal Pullen Team Diet Doctor
July 2 2020
This was not helpful. I used a cast-iron skillet but my pizza burned anyway. Help.
You may need to lower your heat to allow the cheese melt without burning.
25
Jerry Stoneking
July 6 2020
I want to correctly count carbs, so what is considered a serving on this? Is it the whole thing, or a slice?
Reply: #26
26
Reply to comment #25 by Jerry Stoneking
Crystal Pullen Team Diet Doctor
July 6 2020
I want to correctly count carbs, so what is considered a serving on this? Is it the whole thing, or a slice?
The default serving size on this one is 1. So, unless you change the serving size to 2 or more, the entire pizza is 1 serving.
27
Diana
September 29 2020
Do you warm the tomato sauce?
Reply: #28
28
Reply to comment #27 by Diana
Kristin Parker Team Diet Doctor
September 29 2020
Do you warm the tomato sauce?
That is generally not necessary as the skillet is hot enough to warm the thin layer of sauce.
29
Reply to comment #6 by Julia
Rozamond
October 4 2020
Julia, there should be a print icon, in the upper right-hand area, above the recipe, that will take you to another screen for printing the recipe itself.
If possible can you put the video's below the words - I like to print my favorite recipes and use as little paper as possible. When you go to print recipes with videos it takes up a huge section with the blacked out video area. If that was at the bottom - I'd get the rest of the text/tips and be able to adjust my printer to just print the first page. Or have room too make my additional notes.
ThanksReply: #41
30
sfe821
November 4 2020
has the cheese amt for 1 serving always been 1 cup? I feel like it was far less in past months?
Reply: #31
31
Reply to comment #30 by sfe821
Kristin Parker Team Diet Doctor
November 4 2020
has the cheese amt for 1 serving always been 1 cup? I feel like it was far less in past months?
You are right! Thank you for letting us know. We have fixed this recipe.
Reply: #35
32
Una
November 14 2020
Much easier as it wasn't in those ridiculous American cups, but weighed out and measured properly with few and simple ingredients! I cook everyday on my own as I live on my own, and in a lockdown from Covid, what everyone needs - simplicity and less washing up. Thank you.
33
Vedran
November 15 2020
Does this whole pizza have 5g carbs or it counts per piece?
Reply: #34
34
Reply to comment #33 by Vedran
Kerry Merritt Team Diet Doctor
November 15 2020
Does this whole pizza have 5g carbs or it counts per piece?
The default for this recipe is 1 serving, so the carb count would be for the entire pizza.
35
Reply to comment #31 by Kristin Parker
sfe821
December 9 2020
I believe it is still incorrect as now it is listed as half a cup of cheese but then in parentheses says 2 ounces - a half cup would be 4 ounces so which is correct ?
Reply: #36
36
Reply to comment #35 by sfe821
Kristin Parker Team Diet Doctor
December 9 2020
I believe it is still incorrect as now it is listed as half a cup of cheese but then in parentheses says 2 ounces - a half cup would be 4 ounces so which is correct ?
The half cup is a measurement of volume. The ounces (since they don't say fluid ounces) are a measurement of weight. Different ingredients/cheeses/nut flours/etc have different density so the weight may vary for different ingredients.
Reply: #37
37
Reply to comment #36 by Kristin Parker
sfe821
December 17 2020
So just use a 1/2 measuring cup? -Is that the best/correct tool to use for this?
Reply: #38
38
Reply to comment #37 by sfe821
Kristin Parker Team Diet Doctor
December 18 2020
So just use a 1/2 measuring cup? -Is that the best/correct tool to use for this?
You can use a 1/2c measuring cup or use a kitchen scale to weigh out 2oz/55g.
39
Ruth
December 30 2020
Didn't work for me. Just a sloppy mess that stuck to the pan
Reply: #40
40
Reply to comment #39 by Ruth
Crystal Pullen Team Diet Doctor
December 30 2020
Didn't work for me. Just a sloppy mess that stuck to the pan
I am sorry you didn't have success with this one, Ruth. It helps to have a non-stick pan and to be sure you leave it on medium heat until the cheese begins to come together to form a crust and begins to brown. It takes patience, but it is worth it if you enjoy pizza.
41
Reply to comment #29 by Rozamond
Steve N
June 28 2021
There is a print icon. Save it to a pdf.
42
Beth
January 8 2022
I wanted to love this but, like others, it was a gloppy, cheesy mess. I tried it with a non-stick pan and also cast iron. I have been unsuccessful at getting any crust to form. I wanted to love this!!! :(
43
Danielle
January 22 2022
Sadly this did not work for me 🤦🏽♀️ I don’t usually have any problems with melted cheese crust recipes. The cheese burrito always works well. I did use a cast iron skillet this time even with oil and the cheese stuck something terrible. What I was able to salvage was yummy! Tomorrow I’ll try with what I normally use for the cheese burrito.
44
sfe821
July 4 2022
the recipe (for 1 serving) says "1/2 cup (2 oz)" -I am confused. Isn't 1/2 cup 4 oz? Which is correct?
Reply: #45
45
Reply to comment #44 by sfe821
Kerry Merritt Team Diet Doctor
July 4 2022
the recipe (for 1 serving) says "1/2 cup (2 oz)" -I am confused. Isn't 1/2 cup 4 oz? Which is correct?
This is for a dry measurement, not liquid, so in this instance 1/2 cup would be 2 oz.
