But it’s not just a snack - you can also pair it with vegetables for lunch or even a light dinner. I have quite a few pizza recipes in my repertoire, including keto breakfast pizza, cauliflower pizza, and chicken crust pizza. This one is the easiest, by far. As it turns out, one can pan-fry pizza! You simply add cheese and toppings to your nonstick skillet and cook them slowly and patiently until the cheese crisps up. Then, you cut the pizza into wedges. This crustless pizza is wonderfully crispy and so very tasty! It’s the easiest low-carb pizza recipe I make, and I love that it’s ready so fast. If you like crispy thin-crust pizza, you will love this recipe.
Ingredients
Recipe Card
Shredded cheese: I usually use an Italian cheese mix. Mozzarella works, too, as does provolone. Spices: I use garlic powder, dried oregano, and red pepper flakes. You can use fresh minced garlic instead of garlic powder. Toppings: I like to use red onion, sliced olives, and pepperoni. You can use your favorite pizza toppings, but use them sparingly to not overload the thin crust.
For the toppings, I like to use pepperoni, red onions, and black olives. Other good toppings include sliced roasted peppers, sauteed mushrooms, green olives, and cooked crumbled sausage. Just don’t add too many toppings. If you do, the ultra-thin crust will have a hard time supporting them. Sprinkle the cheese in a thin layer in a 10-inch nonstick skillet. Place the skillet on a burner and heat the cheese over medium heat. Continue cooking the pizza over medium heat until the bottom and edges are browned, 8-10 minutes. Remove the skillet from the heat. Allow the pizza to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board. Immediately cut the pizza into 6 wedges and serve.
