2 ounces mozzarella cheese, shredded (see my comments below)
Garlic powder
Italian seasonings
10 slices pepperoni, about 1/2 ounce
Other toppings of your choice such as sausage, mushrooms, peppers, etc. *

In a 10-inch nonstick skillet over medium-high heat, spread the cheese to cover the entire bottom of the pan. Sprinkle with your seasonings. When the cheese starts bubbling all over, add the toppings. Amy says not to overload the pizza or you'll have trouble later. Once the edges of the cheese start to brown, start gradually prying them up with a spatula. Once the edges are completely browned, and you can get your spatula under the whole thing, slide the pizza out of the pan and onto a plate. Let it stand a minute to allow the cheese to cool slightly and firm up. Cut with a pizza cutter or kitchen scissors into quarters. You should be able to pick this up with your hands to eat it.

Makes 1 serving
Do not freeze

* You will need to pre-cook your mushrooms and peppers before adding them to the pizza

Per Serving with pepperoni: 230 Calories; 16g Fat; 18g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

This is from Amy's St. Louis Low-Carb Examiner column. Considering how simple this is to make, it's fantastic. I had to guess at how much cheese to use and 2 ounces turned out to be about right. I'm sure it would be even better, and a little thicker, with 3 or more ounces but I don't think I could justify eating that much cheese in one sitting. I think that Amy's looks a little more appetizing than mine and I think the difference is probably because I used pre-shredded cheese. Because of the dry coating on my cheese, the pizza "crust" got a little dark rather than a nice golden color like Amy's. I think that whole milk mozzarella would make a nicer crust than what I used but I'm not complaining at all. This was a delicious snack and really tasted like pizza. The cheese got crusty and brown on the bottom but was melty on the top just like on a real pizza. Even more cheese would give you more of the soft, melty cheese on top but would be overdoing it for one serving. You may be wondering why there is no sauce on this pizza. I think that adding sauce would make this a little too hard to pick up and eat and might keep the cheese from firming up. I really didn't miss the sauce at all. Also, I found that a good way to eat this was to fold each slice in half "New York style". Since this is so thin, folding it gave me a little more to hold onto.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.