Mind-blowingly simple keto skillet pizza makes its crust entirely out of golden-brown mozzarella — no flour, no eggs, just cheese in a hot pan. Chopped pepperoni, garlic seasoning, and Italian herbs go on while it bubbles, and the whole thing slides out in one piece. Fifteen minutes, one skillet, zero carb guilt.
Who says you have to give up pizza on a keto diet? Ditch the carbs and the complicated crust recipes with this mind-blowingly simple and delicious Skillet Pizza! We’re talking about a crispy, savory ‘crust’ made entirely of golden-brown mozzarella, loaded with zesty pepperoni and Italian herbs. It’s the ultimate low-carb solution for your pizza cravings, ready in a flash. Get ready to fall in love with pizza all over again!
Ingredients
• 8 ounces / 225g (7.9 oz) low-moisture mozzarella cheese, shredded
• 2 ounces / 55g (1.94 oz) pepperoni, chopped
• 1 teaspoon garlic seasoning or powder
• 1 teaspoon (5 ml / 0.2 fl oz) Italian herb seasoning
• Optional: Low-sugar marinara sauce for dipping
Instructions
1. Heat a large, non-stick skillet over medium heat. No oil is needed.
2. Once the skillet is hot, sprinkle the shredded mozzarella in an even layer to completely cover the bottom of the pan.
3. Allow the cheese to melt and begin to bubble, which should take about 3-4 minutes.
4. Evenly sprinkle the garlic seasoning and Italian herbs over the bubbling cheese, then top with the chopped pepperoni.
5. Continue to cook until the edges are deep golden-brown and crispy, and the pizza easily slides around in the pan. This will take another 4-6 minutes.
6. Carefully slide the finished pizza onto a cutting board or serving plate. Let it cool for a minute before slicing and serving.
Nutritional Information
• Per Serving
• Calories: 241
• Fat: 17.6g
• Carbohydrate: 2.2g
• Dietary Fiber: 0g
• Net Carbs: 2.2g (0.08 oz)
• Protein: 17.9g
Pro Tips
• Use a high-quality non-stick skillet to ensure the cheese pizza slides out easily without sticking.
• For the crispiest crust, use low-moisture, whole-milk mozzarella and shred it yourself. Pre-shredded cheeses contain starches that can prevent optimal browning.
• Customize your toppings with other low-carb favorites like cooked crumbled sausage, sliced mushrooms, olives, or bell peppers.
• Be patient and let the edges get visibly brown and crispy. This is the key to a sturdy ‘crust’ that won’t fall apart.
• Serve with a side of low-sugar marinara or pizza sauce infused with fresh basil for the perfect dipping experience.
FAQ
Q: Can I use pre-shredded mozzarella for this keto pizza
A: For the crispiest crust, it’s best to use low-moisture, whole-milk mozzarella that you shred yourself. Pre-shredded cheeses contain starches that can prevent the cheese from browning and crisping up properly.
Q: What other low carb toppings can I add
A: You can easily customize this pizza with other keto-friendly toppings like cooked crumbled sausage, sliced mushrooms, black olives, or bell peppers. Add them at the same time you add the pepperoni.
Q: Why is my cheese crust sticking to the pan
A: Sticking usually happens if you’re not using a good non-stick skillet or if you try to remove the pizza too early. Make sure the edges are deep golden-brown and the entire pizza slides easily in the pan before moving it to a cutting board.
Q: How do I make the crust sturdy enough to hold
A: The key to a sturdy crust is patience. Allow the cheese to cook until the edges are visibly brown and crispy. This process creates a firm base that won’t fall apart when you slice and serve it.
Pro Tips
- Use low-moisture, whole-milk mozzarella and shred it yourself. Pre-shredded cheese is coated in starch, which stops the crust from browning properly.
- Be patient with the edges — wait until they're visibly deep golden-brown and crispy. That's what gives the crust enough structure to hold its shape.
- Use a high-quality non-stick skillet and heat it before adding the cheese; no oil is needed, and the pizza should slide freely when it's ready.
- Customize the toppings with other low-carb favorites like cooked crumbled sausage, sliced mushrooms, olives, or bell peppers — keep them dry so the crust stays crisp.
- Let the pizza cool a minute on the cutting board before slicing. The cheese sets slightly as it cools and the slices cut much cleaner.
Frequently Asked Questions
Can I make this skillet pizza ahead?
It's best straight from the pan, but leftovers reheat well in a dry skillet for a couple of minutes until the crust crisps again.
Do I need any flour or eggs?
Neither — the crust is shredded mozzarella alone, crisped in the pan. It's just cheese, pepperoni, and seasonings.
Can I double the recipe?
The crust needs a single even layer in the pan to crisp properly, so make one at a time in a large skillet rather than stacking two layers.
Is this pizza keto?
One serving has 2.2 g net carbs with 17.9 g protein and 17.6 g fat — the entire crust is cheese, so the carbs only come from the pepperoni and seasonings.
Recipe card below.
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Mind-Blowingly Simple Keto Skillet Pizza
Ingredients
Method
- Heat a large, non-stick skillet over medium heat. No oil is needed.
- Once the skillet is hot, sprinkle the shredded mozzarella in an even layer to completely cover the bottom of the pan.
- Allow the cheese to melt and begin to bubble, which should take about 3-4 minutes.
- Evenly sprinkle the garlic seasoning and Italian herbs over the bubbling cheese, then top with the chopped pepperoni.
- Continue to cook until the edges are deep golden-brown and crispy, and the pizza easily slides around in the pan. This will take another 4-6 minutes.
- Carefully slide the finished pizza onto a cutting board or serving plate.
- Let it cool for a minute before slicing and serving.
