But it’s not just a snack - you can also pair it with vegetables for lunch or even for a light dinner. As it turns out, one can pan-fry pizza. You simply add cheese and toppings to your nonstick skillet and cook, slowly and patiently, until the cheese crisps up. Then you cut the pizza into wedges. 🍕 This skillet pizza is wonderfully crispy and so very tasty! It’s the easiest low-carb pizza recipe I have in my repertoire, and I love that it’s ready so fast. If you like crispy thin-crust pizza, I think you are going to love this recipe.
Ingredients
You’ll only need a few simple ingredients to make this crustless pizza. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: 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. If you’d like, 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 so as not to overload the thin crust.
Instructions
Making this pizza is so easy! This is truly one of my easiest recipes. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer. Place on a burner and heat over medium heat.When the cheese starts to melt, sprinkle it with garlic powder, oregano, and red pepper flakes. Then top it with onions, olives, and pepperoni.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.
Expert tip
As soon as the pizza is on the cutting board, cut it. Don’t wait. The pizza will continue to crisp as it cools, so if you wait too long it will be brittle and impossible to cut.
Frequently asked questions
Variations
You can definitely vary the cheese and toppings. Today I used a shredded Italian cheese blend, but I often use mozzarella. Provolone is also very good. For the toppings, I like to use pepperoni, red onions, and black olives. You can use what you like. Just don’t add too many toppings. If you do, the ultra-thin cheese crust will have a hard time supporting them.
Serving suggestions
You can serve this pizza on its own as a tasty snack. That’s how I usually serve it. But sometimes (when my family begs me to!) I make it into a full dinner by serving a simple green salad (such as this arugula salad) on the side. This tomato salad is another tasty option for a side dish.
Storing leftovers
This is one of those recipes that you can’t really keep. It’s best enjoyed freshly made. So I suggest you only make as much as you anticipate eating right away. It’s so good, I don’t think you’ll have any trouble polishing it all off! 😀
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Recipe card
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