Some of the links included are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. I recommend these products because they are helpful and useful; not because of the small commissions I make if you decide to buy something.
Cheese Crust Pizza Skillet
The last thing I want is to add more time and effort to your mountain of to-dos when you’re trying to get dinner on the table. This Keto Cheese Crust Pizza Skillet is the answer to your prayers.
Trying to get a delish and low carb dinner on the table fast can be challenging. Adding something that everyone will eat could make your head spin. With this Cheese Crust Pizza Skillet you can kill a few birds with one stone.
Something for every one
Who doesn’t like pizza? Whether you are going for full veggie, meat-lovers or just plain cheese you will have something for everyone. Try topping your Cheese Crust Pizza with whatever toppings you guys like and bake. super easy!
Fathead Pizza has been the go-to
When I started keto and low carb I immediately learned about fathead pizza dough. There are so many uses for Fathead dough from Pizza, to Pigs in a Blanket to Cinnamon Rolls. Fathead dough is like a miracle.
This substitute has made the transition away from traditional high carb pizza so much easier. However, Fathead dough does take an extra step, ingredients on hand and does have a small amount of carbs.
In an effort to make my life even easier I decided to make a Keto Pizza Skillet. This recipe is fashioned after my Bomblette recipe. You know, the Egg and Crispy Cheese Omlette that’s sweeping the Keto world.
Another pizza option
My other go-to pizza base would be portobello mushrooms. Again, this recipe requires an extra step of baking the mushrooms. Don’t get me wrong…these are Pesto Portobello Pizzas doubly delicious. They have a great umami mouth flavor you don’t want to miss.
When all is said and done pizza many ways is always a winner, but when you’re in a time or carb crunch the Cheese Crust Pizza Skillet will win hands down every.fricking.time!
Here’s how it’s done
First I melt a layer of finely shredded cheddar mix cheese to cover the bottom of my cast iron skillet. You can use a non-stick pan just as well, but the cast iron definitely give the cheese a nice crisp. I use this skillet. It’s inexpensive, indestructible and comes in many sizes
As you watch the cheese melting on the stove top keep an eye on it and you will notice the under side of the cheese starting to crisp. First check to see that all the cheese is melted and bubbling on top of your Cheese Crust Pizza.
Then notice if the underside of the cheese is starting to brown and crisp. This is the point where you remove the skillet from the flame and set aside to slightly cool.
Crisp Cheese Crust
You want the underside to be crispy enough, but not burnt. And remember that once the crisp cheese cools the pizza will hold together and give a stiffer slice of pizza.
I had this for leftovers the next day (stored in layers on a piece of parchment paper). The next day straight out of the fridge my pizza slices were firm and did not flop.
If you reheat the pizza you may need to use a fork and knife, but who cares? Cheese Crust Pizza tastes good hot or cold in my book.
Toppings of choice
You can really make any low carb combo you like with this pizza. You may even decide to make this into a BBQ chicken pizza. Really, the options are limitless.
The goal is to load up you Cheese Crust Pizza with whatever you like on your pizza. Then place your cast iron skillet right under the broiler for 2-4 minutes until everything is melted together.
- 1 cup cheddar shredded and can be a mix of cheeses
- 1/2 cup mozzarella cheese shredded
- 4 oz black olives sliced
- 2 tbsp onion thin slice
- 2 tbsp green pepper thin slice
- 2 oz pepperoni
- 2 tbsp mushroom
- 1/2 cup marinara sauce Rao's brand
- Preheat oven to broil and move oven rack to top level.
- Place iron skillet over medium heat on stovetop. Sprinkle finely shredded cheddar cheese (or a mix of cheeses) to cover fully cover the bottom of the skillet. Watch as your cheese melts together and starts to bubble, about 2-3 minutes.
- You want the underside of the cheese to crisp up. Once the cheese in your skillet melt and the underside is crisp remove from the heat and let slightly cool, about 2 minutes.
- Carefully place the iron skillet into the broiling oven and set the timer for 2-3 minutes. The broiling time will vary depending on your oven, your desired done-ness and the amount of toppings.
- Watch your pizza carefully as to get it fully melted, but not burnt. Remove from oven and set aside to cool for 3-5 minutes. You may eat right away, but we want the under cheese to harden up for easier serving.
- Slice up leftovers and layer flat on parchment paper inside a ziplock bag.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.