Keto Skillet Pizza Recipe

Crispy keto skillet pizza is ready fast and is very easy to make. It’s a great low carb snack!
This keto skillet pizza is crispy and so tasty! It’s the easiest low carb pizza recipe I have, and it’s ready super fast.

This keto skillet pizza is crispy and so tasty! It’s the easiest low carb pizza recipe I have, and it’s ready super fast.

To make this keto skillet pizza, simply add cheese and toppings to your skillet and cook until the cheese crisps up, then cut into wedges. It’s important to cut this keto skillet pizza into wedges before it cools completely, because it really crisps as it cools and then it becomes impossible to slice.

Keto Skillet Pizza Recipe
Crispy keto skillet pizza is ready fast and is very easy to make. It's a great low carb snack! This keto skillet pizza is crispy and so tasty! It’s the easiest low carb pizza recipe I have, and it’s ready super fast.

  • 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
  • 2 tablespoons red onion, chopped
  • 2 tablespoons sliced olives
  • 1 oz pepperoni, thin slices
  1. Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
  2. Place on burner and heat over medium heat.
  3. When the cheese starts to melt, sprinkle with the garlic powder, oregano and red pepper flakes and top with the onions, olives and pepperoni.
  4. Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depends on your stove, and should be about 8-10 minutes.
  5. Remove the skillet from the heat. At this point, the pizza will be too soft for you to lift it up from the skillet. Allow it to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board.
  6. Immediately cut the skillet pizza into 8 wedges. Don’t wait – the pizza will continue to crisp as it cools, so if you wait too long it will be impossible to cut.
  7. Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.

Vegan Sweet Potato Mac n Cheese (Gluten Free)

Mac n cheese. It conjures up memories of childhood events at my grandmothers townhouse in Annapolis. The adults gathered around the polished dining table over glasses of red wine. Ham biscuits, green salads, cheese casseroles set glistening on silver platters and wooden trays. The kids watched all of this from the tiny kitchen where we sat in eager anticipation of our boxed / canned dinner.

Most plant based “cheese” sauces rely on nuts for creaminess and/or nutritional yeast for that cheese-like umami flavor. And that’s fine, really. Both of those ingredients offer something essential to a plant based cheesy sauce. However, if you’ve ever made an un-cheese sauce than you know there tends to be something missing.

And I’ll tell you what it is. Balance.!!!

Vegan Sweet Potato Mac n Cheese (Gluten Free) Recipe

A 30 minute vegan mac n "cheese" made with sweet potato, hemp hearts, and sunflower seeds. A creamy, umami-rich vegan mac that's actually good for you!

  • 10 ounces dry gluten free pasta (or pasta of your choice)
  • 1/2 medium yellow onion, minced
  • 1 clove garlic, minced
  • 1 1/2 cups roasted sweet potato, skin removed
  • 2 tablespoons hemp hearts
  • 5 tablespoons sunflower seeds
  • 2 tablespoons mellow white miso
  • 5 tablespoons nutritional yeast
  • 2 tablespoons extra virgin olive oil + 1 teaspoon more
  • 1 cup water + more to your liking
  • 1/2 teaspoon Celtic sea salt + more to taste
  • 1 teaspoon black pepper, ground
  • 1 slice gluten free bread, toasted OR 1 cup gluten free panko bread crumbs
  1. Prepare the pasta according to package directions.
  2. While the noodles are boiling, make the sauce. 
  3. Sauté the onion with a drizzle of olive oil in a cast iron skillet (or large sauté pan) set over high heat. Stir occasionally. Cook until the onions caramelize and brown, 5-8 minutes. Add the minced garlic and cook 1-2 minutes more, until the garlic browns and becomes aromatic. Remove from heat.
  4. To the bowl of a high powered blender, add the onion and garlic, roasted sweet potato, hemp hearts, sunflower seeds, miso, nutritional yeast, olive oil, water, salt and pepper. Blend on high until completely creamy. Add more salt or pepper, to taste.
  5. Once the pasta is cooked, drain the pasta of water. Then rinse the pasta in cold water, breaking up the noodles with your hands, and drain again (this removes the excess starch that makes gluten free pasta stick together).
  6. Add the pasta to your cast iron skillet (or serving dish). Drizzle with olive oil and toss.
  7. Add your slice of toast to the (clean and dry) bowl of your blender. Pulse until the toast breaks up into semi-fine breadcrumbs.
  8. Add the "cheesy" sauce to a pot and bring it to a simmer, stirring relatively constantly.
  9. Pour the "cheesy" sauce over top of the noodles and toss everything together. Top with the breadcrumbs and serve immediately. Enjoy!
  • Cook & prep time doesn't include the time it takes to roast / cook sweet potato. [br]My sweet potato roasting method: Preheat the oven to 375F. Cut the sweet potato into 3 inch pieces. Toss with olive oil. Lay out over a parchment lined baking sheet. Roast for 25-30 minutes, until the sweet potato is fork tender. Let cool completely before peeling the skins off of the sweet potato.



  • 2 lȁrge boneless skinless chicken breȁsts, cooked ȁnd shredded
  • 1/3 cup buffȁlo sȁuce
  • 8 slices GO Veggie Srirȁchȁ Deli Slices (or regulȁr cheddȁr cheese)
  • 8 slices breȁd
  • 2-3 tȁblespoons butter or ȁ non-dȁiry butter spreȁd, ȁt room temperȁture


  1. In ȁ bowl, combine shredded chicken with buffȁlo sȁuce.
  2. Spreȁd butter on one side of eȁch slice of breȁd.
  3. On unbuttered side of four slices, plȁce 1/4 of the chicken.
  4. Top chicken with 2 slices of cheese, then remȁining slices of breȁd, buttered side up.
  5. Heȁt ȁ lȁrge skillet over medium heȁt.
  6. Plȁce sȁndwiches on hot skillet, cooking ȁbout 4-5 minutes on eȁch side. Flip when golden brown.

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