Easy Low Carb Skillet Pizza (No Oven Needed)

Low carb skillet pizza topped with melted cheese, salami, bacon, and olives

3.94 from 16 votes

Easy Low Carb Skillet Pizza (No Oven Needed)

This low carb skillet pizza has a simple egg, cheese, and psyllium crust topped with tomato sauce, melted cheese, salami, bacon, and olives. It cooks entirely on the stovetop, with no yeast or kneading needed.

Prep Time5

Cook Time8

Total Time13

Course: Lunch, Snack

Cuisine: American

Keyword: keto pizza

Servings: serving

Calories: 452kcal

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

Weigh the psyllium if possible. The tablespoon measurement is approximate and applies to whole husks. Do not substitute the same volume of finely ground psyllium powder.

Add water gradually. You want a mixture that spreads with a spoon, not a thin, pourable batter.

Keep the heat low. This gives the crust time to cook through while the cheese melts.

Use cooked toppings. Cook bacon, chicken, or sausage beforehand. Sauté watery vegetables such as mushrooms first and drain away excess liquid.

For a lighter pizza: Use low-fat mozzarella and swap the bacon and salami for cooked chicken breast and your favorite veggies, such as bell peppers, spinach, or mushrooms. Cook and drain watery vegetables first so the crust doesn’t turn soggy. Nutrition will vary with your toppings.

Nutrition