Skillet Low Carb Pizza

Unlike the other low carb pizza recipes posted here on Zaar, this one does NOT use low carb tortillas, pork rinds or soy flour as a base. This recipe sounds a bit strange, but one taste and you will be in low carb heaven. You can top the "pizza" with any toppings you like, but I enjoy it with mushrooms and olives. :) Suitable for induction or very low carb diets due to extremely low carb content. This recipe was posted in a low carb email group I belong to and it's been all the rage amongst the low carbers there.

• Ready In: 5 mins
• Serves: 1

Ingredients

• 2  ounces mozzarella cheese, shredded
• 1  dash garlic powder
• 1  dash  italian seasoning (oregano blend)
• 3  mushrooms, sliced
• 3  ripe olives, sliced

Directions

1. In a 10 inch nonstick skillet over medium high heat, spread the cheese to cover the pan. Sprinkle with garlic powder and italian seasoning.
2. When the cheese starts bubbling all over, add the toppings. Make sure not to overload the cheese with toppings, otherwise the pizza won't set.
3. Once the edges of the cheese start to brown, gradually pull the edges from the pan with a spatula. Then when the edges are completely browned/crisp, gentle put your spatula under the entire thing and slide it out and onto a plate.
4. Let it stand a minute to allow the cheese to cool slightly. (letting it rest is important so that it firms up) Then, cut with a pizza cutter or sharp knife into quarters.