Faster than you can say “DiGiorno” you can make yourself a low carb pizza. Okay not that fast, but faster than you can heat up the oven for that frozen pizza. My skillet pizza only takes ten minutes from start to finish. That means I can satisfy my pizza craving any time I want. And because it’s low carb and high protein, it fits into my keto diet.
This pizza uses a low carb tortilla for the crust which is only 6 net carbs. I like using Mission Carb Balance low carb tortillas.
The next most carby ingredient is the sauce.
Sometimes I make my own from tomato paste which is really low carb. But most of the time I use the lowest carb sauce I can find (that doesn’t cost an arm and a leg). Surprisingly, Great Value marinara sauce has 6 net carbs per ½ cup serving. I only use 2T for the pizza so that comes in at 1.5 net carbs.
The next macro I like to focus on is protein. Altogether with the toppings I’ve chosen, this pizza has around 30 grams of protein, the minimum for muscle protein synthesis. You can read more about that here.
What you need to make low carb skillet pizza
10 inch skillet with lid
1 pat of butter
2T marinara sauce
1 oz grated mozzarella
1 oz grated cheddar
½ oz grated asiago
16 slices of pepperoni (1 serving of Great Value pepperoni)
Watch my video to see how I make low carb skillet pizza
How to make a keto skillet pizza in 10 minutes
Heat up the skillet over medium heat.
Add the butter and put the tortilla on top.
Spread the sauce over the tortilla.
Cover with all the cheese.
Top with pepperoni and olives.
Cover the skillet and turn the heat down to low.
Set the timer for 8 minutes.
And presto! Your crispy thin crust pizza is ready to eat!