Ready in 20 minutes

Serves 2 people

246 calories 

• ¾ cup shredded Italian cheese mix (3 oz)
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ⅛ teaspoon red pepper flakes
• Toppings:
  • Pepperoni
  • Bacon
  • Onion
  • Veggies
  • Spinach 
• Optional:
  • Pizza sauce
  • Red hot

1. Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
2. Place the skillet on the burner and heat the cheese over medium heat.
3. When the cheese starts to melt, sprinkle it with garlic powder, oregano, and red pepper flakes. 
4. Place toppings of choice on top.
5. Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depend on your stove and should be about 8-10 minutes. Lower the heat to medium-low if needed.
6. Remove the skillet from the heat. At this point, the pizza will be too soft for you to lift it up from the skillet. Allow it to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board.
7. Immediately cut the pizza into 6 wedges. Don’t wait – the pizza will continue to crisp as it cools, so if you wait too long it will be impossible to cut.
8. Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.

I typically make mine with a mixture of cheddar and mozzarella cheese.

I like using either turkey pepperoni or bacon bits as toppings

You can be as creative as you’d like with toppings, just make sure not to use anything too wet, as it will cause the cheese to get soggy.

I like to top mine with Red Hot and then dip it into pizza sauce/seasoned marinara sauce.

This is a great low carb version of pizza, and I find it super satisfying.