Low-Carb Pizza

I saw this recipe and drooled.  I’ve been drooling in anticipation all week.

These are the directions I gave my 13 y.o. son:

Big cast iron measuring pan
a plate
measuring cups and spoons

Get out ALL the ingredients first and get them ready.

1/2 cup of mozzarella cheese, grated
1/8 cup parmesan cheese
Garlic powder
1/4 teaspoon each oregano, thyme, marjoram, and 3 cut up basal leaves from the plant on the windowsill.
6 slices pepperoni
slice 4 mushrooms, cook with 1/8 cup peppers (freezer), and drain.

Shake up the parmesan cheese with the spices and herbs.

Get out my big cast iron frying pan. Put it on the stove over medium-high heat. Spread the mozzarella cheese out so that you cover the bottom of the pan. Sprinkle with parmesan cheese and spice mixture. When you see the cheese bubbling, rotate the skillet a bit to be sure it’s heating evenly, and carefully add the toppings – the measurements I gave you may be too much.

Watch the edges. When you see them begin to brown, use a spatula, slide gently and carefully under the edges all around the skillet (if it isn’t browning evenly, rotate again. Once the edges of the cheese start to brown, start gradually prying the edges up with a spatula.

When the edges are all evenly brown, keep sliding the spatula until you can get the whole thing loose. Turn off heat, gently slide the pizza onto a plate. Don’t slice immediately, it needs to cool just a bit.
Use kitchen shears to slice this into six pieces.

This is how he did:

I’m glad it’s okay to type with your mouth full.

Oh, the only thing I would change is to set it on a sturdy paper plate on top of a regular plate to absorb some of the grease. I don’t mind the taste, but I don’t like it on my hands.

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3 Comments

  1. Sarah
    Posted February 6, 2012 at 1:46 pm | Permalink
  2. Anonymous
    Posted March 1, 2012 at 4:12 pm | Permalink
  3. Theresa
    Posted January 29, 2013 at 12:55 pm | Permalink

    This is amazing! So very simple! Yes, you do have to have everything ready to go – it moves fast! I love having a grain free option that doesn’t require a lot of time. There is so much flexibility with this too! I added fresh onion and tomato. On my second one, I added a little cheddar! Thank-you Thank-you Thank-you!

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