Crustless Pizza

I have quite a few pizza recipes in my repertoire, including keto breakfast pizza, cauliflower pizza, and chicken crust pizza.

This one is the easiest, by far. 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.

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.

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. Other good toppings include sliced roasted peppers, sauteed mushrooms, green olives, and cooked crumbled sausage.

Just don't add too many toppings. If you do,  the ultra-thin crust will have a hard time supporting them.

• Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer. Place on a burner and heat over medium heat. (Photos 1-2).
• When the cheese starts to melt, sprinkle it with garlic powder, oregano, and red pepper flakes. Then top it with onions, olives, and pepperoni. (Photo 3).
• Continue cooking the pizza over medium heat until the bottom and edges are browned, 8-10 minutes. (Photo 4).
• 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. (Photo 5).
• Immediately cut the pizza into 6 wedges and serve. (Photo 6).