Try this Skillet Pizza recipe, or contribute your own.
- Carbohydrate 0.3926475 g
- Cholesterol 9.072 mg
- Fat 2.25666 g
- Fiber 0 g
- Protein 3.438855 g
- Saturated Fat 1.4336595 g
- Serving Size 1 1 Serving (14g)
- Sodium 87.74325 mg
- Sugar 0.3926475 g
- Trans Fat 0.116802 g
- Calories 36 calories
Step-by-step
- Set pan over medium high heat.
- Add a layer of Mozzarella cheese to the bottom of the pan.
- When the cheese starts bubbling, add toppings (don’t overload it or you’ll have a tough time later).
- Tonight I just added pepperoni.
- Start watching the edges of the cheese.
- Once the edges start to brown, you can use a spatula to lift the them, as seen below.
- Once the edges are browned all the way around, you can carefully slide the spatula under the “pizza†and slide it off onto a plate.
- Let the pizza cool just a bit so the cheese will firm up.
- Then you can use a pizza cutter to slice it up.
- Now you can pick it up with your hands and eat it just like a regular pizza.
- It gives you all the taste, but leaves out all the carbs!
- Now I didn’t give carb counts with this because it will really vary with what you put on it.
- You can spread your cheese in the pan before you put it on the heat to see how much it will take to cover it.
- Then dump the cheese in a measuring cup so you’ll know your carb counts.
- Measure out your toppings as well.
- This is a nice treat for those times you are dying for pizza.
- It’s great for plans like Atkins.
- Just remember that you can over do cheese on Atkins as well, so don’t eat more than one of these in a 24 hour period.
- And if you notice you aren’t losing as fast after eating these, then only make them an occasional part of your plan, since too much cheese can stall some people.
- Enjoy!
Frying pure cheese directly in a hot pan creates a structural frico crust that holds toppings without traditional dough. Placing shredded mozzarella over medium-high heat initiates immediate melting, followed by moisture evaporation that allows milk solids and proteins to brown. Watch the perimeter closely; once the outer ring turns deep amber, the structure is ready to release from the pan surface. Overloading the base with too much weight traps steam underneath, which ruins the crisp texture and prevents the necessary release. A seasoned cast-iron skillet provides superior heat retention for even browning compared to standard nonstick surfaces.
Balancing the heavy fat content of the melted cheese requires sharp, acidic accompaniments. Serve this low-carb preparation alongside a crisp arugula salad dressed simply with lemon juice and extra virgin olive oil. The bitterness of the greens cuts through the rich dairy profile, while raw radishes add a sharp crunch. Avoid heavy, creamy dressings that compound the density of the dish.
Measuring ingredients beforehand provides exact nutritional control if tracking carbohydrate intake. Portioning the cheese into a standard measuring cup prior to heating prevents accidental overconsumption. Keep toppings minimal, utilizing cured meats or sliced mushrooms that contribute maximum flavor without releasing excessive water into the melting cheese.
