Crispy keto skillet pizza is ready fast and is very easy to make. It's the perfect low carb snack! Or pair it with vegetables for lunch or even dinner.
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. 🍕
This keto pizza is wonderfully crispy and so very tasty! It's the easiest low carb pizza recipe I have in my repertoire, and I love that it's ready so fast. If you like crispy thin-crust pizza, I think you are going to love this recipe.
The ingredients you'll need
You'll only need a few simple ingredients to make keto skillet 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: Garlic powder, dried oregano, and red pepper flakes. Make sure they are fresh! A stale spice can easily ruin a dish. And 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.
How to make a keto skillet pizza
It's so easy! Truly one of my easiest recipes. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer. Place on a burner and heat over medium heat.
When the cheese starts to melt, sprinkle it with the garlic powder, oregano, and red pepper flakes. Then top with the onions, olives, and pepperoni.
Continue cooking the pizza over medium heat until the bottom and edges are browned, 8-10 minutes.
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.
Immediately cut the skillet pizza into 8 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.
How to top keto skillet pizza
The cheese and toppings are up to you. Today I used a shredded Italian cheese blend, but I often use mozzarella. Provolone is also very good. For the toppings, I used pepperoni, red onions, and black olives.
Again, use what you like. Just don't add too many toppings. If you do, the ultra-thin cheese crust will have a hard time supporting them.
Don't let it cool before you cut it!
It's important to cut the pizza into wedges before it cools completely, because it really crisps as it cools and then it becomes much more difficult to slice.
How to serve it?
You can serve it on its own as a tasty snack. That's how I usually serve it. But sometimes (when my family negs me to) I make it into a full dinner by serving a simple green salad (such as this arugula salad) on the side. This tomato salad is another tasty option for a side dish
Other keto pizza recipes that you might enjoy
If you prefer a recipe that better resembles a "real" pizza - i.e. it has a doughy crust and is then topped by melted cheese, you should definitely try this coconut flour pizza crust. It's phenomenal. It's more labor-intensive than this one, but the result is quite close to the real thing.
And if you'd like to sneak a vegetable into your pizza, I highly recommend this crispy and tasty cauliflower pizza crust.
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Keto Skillet Pizza
- ¾ cup shredded Italian cheese mix (3 oz)
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- 2 tablespoons red onion, chopped
- 2 tablespoons sliced olives
- 1 oz pepperoni, thin slices
- Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
- Place on burner and heat over medium heat.
- When the cheese starts to melt, sprinkle with the garlic powder, oregano and red pepper flakes and top with the onions, olives and pepperoni.
- Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depends on your stove, and should be about 8-10 minutes.
- 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.
- Immediately cut the skillet pizza into 8 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.
- Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.