An incredibly simple two-ingredient skillet pizza crust recipe that is much simpler and faster than a traditional pizza. Made entirely on the stove, it's great for those without a working oven, or if you desire something a little different! Gluten-free, grain-free, low-carb, ketogenic.
1.5cupshredded cheese(6 oz)
Heat 1 tablespoon of cococnut oil in a nonstick pan over medium heat.
Mix cheese and eggs together in a bowl.
Pour half of the mixture into the hot pan and spread out into a thin layer with a spoon. You want the crust to be approximately 8 inches (20 cm) in diameter.
Cook until the edges begin to brown, approximately 3-5 minutes, before flipping.
Cook on the other side for 1-2 more minutes, or until it begins to turn brown.
Add sauce, cheese and whatever toppings you want (see note below about toppings). Turn heat down to low and put lid on top. Cook on low for 1-2 minutes or until cheese melts.
Repeat process with the other half of the batter, being careful to watch that it doesn't burn. Since the pan will be hotter, the second crust will likely cook much faster.
Note about toppings: If using meat, be sure to use precooked meat. If you prefer your veggies to be cooked, I also recommend cooking them ahead of time. The heat used here will not be enough to cook the toppings by itself.Nutrition Facts (per crust): 312 calories, 23 g fat, 6 g total carbs, 6 g net carbs, 27 g protein