The cheese and toppings are up to you. nowadays I used a shredded Italian cheese blend, but I frequently use mozzarella. For the toppings, I used pepperoni, crimson onions and black olives. once more, use what you like. simply don’t add too many toppings. if you do, the ultra thin cheese crust could have a difficult time supporting them. It’s vital to reduce this keto skillet pizza into wedges before it cools absolutely, as it truly crisps because it cools after which it will become impossible to slice. Crispy keto skillet pizza is prepared rapid and could be very smooth to make. it's a remarkable low carb snack!
Ingredients
- 3/4 cup shredded Italian cheese mix (3 oz)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- Toppings:
- 2 tablespoons red onion, chopped
- 2 tablespoons sliced olives
- 1 oz pepperoni, thin slices
commands
- lightly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
- area on burner and warmth over medium warmness.
- when the cheese starts to melt, sprinkle with the garlic powder, oregano and purple pepper flakes and pinnacle with the onions, olives and pepperoni.
- retain cooking the pizza over medium heat till the lowest and edges are browned. overall cooking time will relies upon to your range, and ought to be approximately 8-10 minutes.
- cast off the skillet from the warmth. At this factor, the pizza might be too soft for you to raise it up from the skillet. allow it to crisp up a piece, approximately 30 seconds, then use a spatula and punctiliously slide it onto a slicing board.
- without delay reduce the skillet pizza into eight wedges. Don’t wait – the pizza will hold to crisp as it cools, so if you wait too long it will be impossible to cut.
- in short place the pizza wedges on paper towels to take in extra grease, then serve.
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