This low carb skillet pizza cooks right on the stovetop, with a simple egg, cheese, and psyllium crust topped with tomato sauce, melted cheese, and your favorite pizza toppings. There’s no yeast, no kneading, and no need to turn on the oven.
This is one of the earliest pizza recipes I shared on the blog, and the idea is still a good one: a small homemade pizza without making a whole batch of dough. Mix the crust in a bowl, cook it in a skillet, then add the toppings and cover until the cheese melts.
For this version, I used salami, bacon, and olives, but it’s also a good way to use up a few cooked toppings from the fridge. A little oregano or fresh basil at the end brings everything together.
The crust is different from a traditional bread crust because it’s made with egg and psyllium. Think of it as a simple stovetop pizza base for holding all that sauce and melted cheese.
Why You’ll Love This Skillet Pizza
- No oven needed: The crust cooks in a skillet, and a lid helps melt the cheese on top.
- Three main crust ingredients: Egg, cheese, and psyllium husk make the base, with a little water if needed.
- No kneading or rising: Mix the batter, let it thicken, and spread it straight into the pan.
- Use your favorite toppings: Salami, cooked bacon, olives, or a few leftover cooked vegetables all give you different ways to make it.
Ingredients You’ll Need
The crust uses small quantities, so a kitchen scale is really helpful for this recipe, especially when measuring the psyllium.
- Egg: The egg binds the crust together. Beat it before mixing in the cheese and psyllium so everything combines evenly.
- Cheese: I used Gouda in the crust. Shred it finely so it mixes throughout the batter, and keep the cheese for the topping separate.
- Psyllium husk: This absorbs moisture and helps the mixture hold together. Weigh it carefully, because a little extra can make the batter much thicker.
- Water: You may only need a little. Let the mixture thicken first, then stir in water a teaspoon at a time if it’s too stiff to spread.
- Salt: A small pinch is enough to start with, especially when you’re adding salty cheese, salami, and olives.
- Olive oil or coconut oil: Lightly grease the skillet to help the crust release when it’s time to flip.
- Tomato sauce: Use a thick sauce and spread it in a thin layer. Too much sauce can make the small crust wet and difficult to lift.
- Topping cheese: Shredded mozzarella or Gouda will give you a melty topping. This is separate from the cheese mixed into the crust.
- Salami, bacon, and olives: Cook and chop the bacon beforehand, and drain the olives well. Keep the toppings fairly light so the crust is easier to serve.
How to Make Low Carb Skillet Pizza
Mix the Crust
Beat the egg in a small bowl, then stir in the finely shredded cheese, psyllium husk, and salt. Leave the mixture for a few minutes so it can thicken.
You’re looking for a thick mixture that you can spread with a spoon. If it becomes too stiff, add water a teaspoon at a time until it’s easier to work with.
Cook the First Side
Lightly grease a nonstick skillet and place it over low heat. Spoon the mixture into the pan and spread it into an even round, keeping the center about the same thickness as the edges.
Let it cook until the underside is golden and the crust is firm enough to lift with a wide spatula. If it bends or tears when you try to lift it, give it a little longer before flipping.
Flip and Add the Toppings
Carefully flip the crust. Spread the tomato sauce over the cooked side, then add the topping cheese, salami, cooked bacon, and drained olives.
Have everything ready before you flip so you can add the toppings without leaving the bottom cooking for too long.
Cover and Finish Cooking
Cover the skillet with a lid and continue cooking over low heat until the cheese melts and the crust is cooked through. Check underneath occasionally so the bottom doesn’t burn while the cheese is melting.
Slide the pizza onto a plate, finish with oregano or fresh basil if you like, and slice.
Tips for the Best Skillet Pizza
Don’t overload the crust. A thin layer of sauce and a modest amount of toppings make this small pizza easier to cook and lift from the pan.
Keep the heat low. The bottom can brown before the center cooks if the skillet is too hot.
Use cooked, well-drained toppings. Cook bacon, sausage, or chicken beforehand. Sauté watery vegetables such as mushrooms first and drain away any liquid.
How to Store and Reheat
Refrigerate leftover pizza in an airtight container within 2 hours and eat it within 3–4 days.
Reheat it in a skillet over low heat, covering briefly to warm the toppings, until it reaches 165°F. The microwave works too, although the crust will be softer.
Easy Low Carb Skillet Pizza (No Oven Needed)
Description
Ingredients
For the Crust
- 1 large egg
- 1½ tablespoons finely shredded Gouda approximately 10g
- 2 level tablespoons whole psyllium husks 10g
- 1 small pinch salt
- Up to 1 tablespoon plus 1 teaspoon water 20ml, only as needed
For Cooking
- 1 teaspoon olive oil or melted coconut oil
For the Toppings
- 2 teaspoons pizza sauce approximately 10g
- ¼ cup shredded low-moisture mozzarella approximately 28g
- 2 slices salami cut into smaller pieces
- 2 slices bacon chopped
- 5 pitted olives drained
- Dried oregano or fresh basil optional
Instructions
- Prepare the toppings. Have the sauce, mozzarella, salami, cooked bacon, and sliced olives ready before you start cooking the crust.
- Mix the crust. Beat the egg in a small bowl. Stir in the Gouda, whole psyllium husks, and salt until evenly combined.
- Let the mixture thicken. Rest for about 2 minutes. The mixture should be thick but spreadable. If it becomes too stiff, stir in water 1 teaspoon at a time, adding only as much as needed.
- Warm the skillet. Brush the oil over the bottom of an 8-inch nonstick skillet and warm over low heat.
- Shape and cook the crust. Spoon the mixture into the skillet and spread into an even round about 6 inches (15cm) across. Cook for approximately 3–4 minutes, until the underside is golden and the crust is firm enough to lift with a wide spatula. If it tears or folds when lifted, let it cook a little longer.
- Flip and add the toppings. Carefully flip the crust. Spread the tomato sauce over the cooked side, then sprinkle with mozzarella and add the salami, bacon, and olives.
- Cover and finish cooking. Cover the skillet with a lid and cook over low heat for approximately 3–4 minutes more, until the cheese melts and the crust is fully cooked, with no wet egg mixture in the center. Check underneath occasionally and reduce the heat if the bottom browns too quickly.
- Serve. Slide the pizza onto a plate and finish with oregano or fresh basil, if desired. Let it rest briefly, then slice and enjoy.
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Hi for the crust ?
1 medium Egg
10 g cheese
10 g psyllium husk
20 g water (1 tbsp )
pinch of salt
You did not explain and sauce is in between the salt and water . Just want to know exact ingredients for dough. Sorry and thanks!
Hello! This is one of my oldest recipes on the website and actually needs to be updated. So, for the pizza "crust" I used 1 egg, 10g cheese, and 10 g psyllium husk. Mix them well and let the batter sit for a few minutes to thicken. If the batter is too thick add some extra water. Then cook it in a pan as an omelette. Once you flip it to the other side, add any toppings you want and serve. Hope it is a little clear now and sorry for the poor instructions!