Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
Place the skillet on the burner and heat the cheese over medium heat.
When the cheese starts to melt, sprinkle it with garlic powder, oregano, and red pepper flakes. Top it with the onions, olives, and pepperoni.
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.
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 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.
Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.
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Notes
As soon as the pizza is on the cutting board, cut it. Don’t wait. The pizza will continue to crisp as it cools, so if you wait too long it will be brittle and impossible to cut.For the toppings, I like to use pepperoni, red onions, and black olives. You can 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.This is one of those recipes that you can't really keep. It's best enjoyed freshly made. So I suggest you only make as much as you anticipate eating right away.