If you have been following a low-carb lifestyle for a while, you probably know that giving up pizza is one of the hardest parts.
Many people try to make crusts out of cauliflower or almond flour, but those recipes can sometimes be complicated or require a lot of effort to get right.
It can be frustrating when you just want a simple meal that tastes good and reminds you of your favorite comfort food without breaking your diet rules.
That is why I am sharing this recipe for a keto skillet pizza today. This is not a traditional thin crust pizza that you pick up with your hands, but rather a delicious, cheesy dish that you bake right in a cast-iron skilletץ
The base is made from a mixture of cheeses, eggs, and yogurt, which creates a satisfying texture that holds everything together.
This dish is perfect for a weeknight dinner when you don’t have hours to spend cooking. It takes less than half an hour to prepare and bake, so you can have a hot meal on the table relatively quickly. Let’s get started!
👍 Why You’ll Love This Recipe
No Almond Flour Needed : Many keto pizza recipes rely heavily on almond flour to make the crust.
This can be a problem if you have a nut allergy or if you simply do not like the gritty texture of almonds in your savory food. This recipe uses a mix of cheese, eggs, and yogurt instead.
High Protein Content : Pizza is usually known as a high-carb food, but this version is actually packed with protein. Because the base is made from eggs, Greek yogurt, and beef gelatin, you are getting a lot of good nutrition in every slice.
Extremely Filling : Because this dish is made almost entirely of fats and proteins, it is very satiating. Unlike regular pizza where you might eat four or five slices and still feel hungry, one or two slices of this skillet pizza are usually enough to satisfy you.
✨ Recipe Ingredients
- 3 Eggs (large)
- 2 cups Mozzarella Cheese (shredded)
- 3/4 cup Cream Cheese (softened)
- 1/3 cup Greek Yogurt (use this yogurt – amazon link)
- 1 tablespoon Italian seasoning (optional)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Beef Gelatin
- Pepperoni Slices
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add the cream cheese, mozzarella, eggs, yogurt, beef gelain and seasonings to a mixing bowl. Then, mix until well combined.
Step 2
Pour the mixture into a cast iron skillet (to prevent the pizza from sticking – you can grease it with butter beforehand).
Step 3
Bake at 400°F for 18-20 minutes.
Step 4
Add the pepperoni slices , then place under the broiler for a few minutes.
Step 5
Remove from the sillet from the oven, let everything cool for 10-15 minutes. Then you can serve, enjoy!
💡Tips
1. Soften Your Cream Cheese First
Before you start throwing ingredients into the bowl, you need to make sure your cream cheese is very soft. If you take it straight out of the cold refrigerator and try to mix it, it will not blend well with the eggs and yogurt.
You will end up with a lumpy batter that has little chunks of white cheese floating in it. This means your pizza base won’t have a smooth texture when it cooks.
To fix this, simply leave the cream cheese on the kitchen counter for about an hour before you start cooking. If you are in a rush, you can put it in a microwave-safe bowl and heat it for about 15 to 20 seconds.
You want it to be soft enough that you can easily squish it with a spoon. This ensures the batter is creamy and uniform, which leads to a much better final dish.
2. Do Not Skip the Beef Gelatin
You might look at the ingredient list and think about skipping the beef gelatin because you don’t have it in your pantry or it seems like a strange ingredient for pizza.
Please do not skip it. The beef gelatin acts as a very important “glue” for this recipe. Since there is no flour and no gluten to hold the pizza together, the gelatin helps the mixture set and become firm as it cools down.
If you leave it out, your pizza will likely stay very runny and mushy, and you will have to eat it with a spoon instead of picking up a slice.
It gives the base the structure it needs to hold the toppings. Make sure you use unflavored beef gelatin powder, not the sugary kind used for making fruity desserts.
3. Grease the Skillet Really Well
Even if you are using a “seasoned” cast iron skillet that is usually non-stick, you should still add some extra fat before pouring in the batter. This pizza batter is made mostly of cheese and eggs, which are two ingredients that love to stick to pans.
Take a little bit of butter or oil and rub it all over the bottom and the sides of the skillet. Do not forget the sides, because the pizza will puff up while it bakes.
If you grease the pan properly, the pizza will slide right out when you serve it, and you won’t have to spend twenty minutes scrubbing burnt cheese off your favorite pan later.
4. Let It Cool Completely Before Slicing
This is the hardest part of the recipe because the pizza smells so good, but it is also the most important rule. You must let the pizza rest for at least 10 to 15 minutes after you take it out of the oven.
Because we used gelatin and melted cheese, the base needs to drop in temperature to “set.” If you try to cut a slice the moment it comes out of the oven, it will fall apart and look like a mess on your plate.
You’ll Love These Recipes Too
Check out these recipes too:
FAQ
Can I freeze the leftovers?
Technically you can freeze it, but I do not recommend it. This recipe contains a lot of dairy (cream cheese, yogurt, eggs). When dairy freezes and then thaws out, the texture often changes and can become grainy or separate.
Keto Skillet Pepperoni Pizza
Print RecipeIngredients
- 3 Eggs large
- 2 cups Mozzarella Cheese shredded
- 3/4 cup Cream Cheese softened
- 1/3 cup Greek Yogurt (use this yogurt – amazon link)
- 1 tablespoon Italian seasoning optional
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Beef Gelatin
- Pepperoni Slices
Instructions
- Add the cream cheese, mozzarella, eggs, yogurt, beef gelain and seasonings to a mixing bowl. Then, mix until well combined.
- Pour the mixture into a cast iron skillet (to prevent the pizza from sticking – you can grease it with butter beforehand).
- Bake at 400°F for 18-20 minutes.
- Add the pepperoni slices , then place under the broiler for a few minutes.
- Remove from the sillet from the oven, let everything cool for 10-15 minutes. Then you can serve, enjoy!
I was honestly really skeptical about the beef gelatin part….. it sounded so weird to put in a pizza… You were totally right – it gives it that perfect firmness so you can actually hold the slice in your hand without everything falling apart. It’s so filling, too. I could only eat two slices.