Quick & Easy Low-Carb Skillet Pizza

• Gluten free

• Meat

  • 1 Pepperoni, slices

• Produce

  • 1 Garlic powder
  • 1 Italian seasoning or dried basil
  • 1 tbsp Tomatoes, canned

• Baking & Spices

  • 1 Red pepper

• Dairy

  • 1 Handful Mozzarella cheese - just enough to cover the bottom

Found on stillathomemom.com

Description

Ingredients

• Handful of shredded mozzarella cheese - just enough to cover the bottom of a 10-inch skillet
• 1-2 tablespoons canned crushed tomatoes (no sugar added)
• Pepperoni slices
• Garlic powder
• Italian seasoning or dried basil
• Crushed red pepper, Parmesan cheese, and fresh basil (optional)

Directions

• Heat small, nonstick skillet over medium. Cover the bottom of hot skillet evenly with shredded mozzarella cheese. Lightly spread the crushed tomatoes on top of the cheese, using the back of a spoon, and leaving a border around the edges of the cheese crust. Sprinkle with garlic powder and dried basil or Italian seasoning. Arrange pepperoni on top. Cook until sizzling, bubbled, and edges are brown. Try to lift up the edges of the pizza with a spatula. When it is ready, it will easily lift up from the pan. If it sticks, that means its not quite ready. Keep lifting and checking frequently. When it finally starts to lift up easily without sticking, work spatula gently and slowly underneath to loosen up entire pizza and transfer to a cutting board. Sprinkle lightly with Parmesan, fresh torn basil leaves, and crushed red pepper, if desired. Allow to cool for about 5 minutes. The crust will firm up even more while it cools. Cut with a pizza cutter, transfer to a serving plate, and enjoy!