Keto skillet pizza

Keto skillet pizza

Cooking for one or cooking on the run? This recipe uses simple ingredients that are basics in most keto kitchens. So fast, tasty and easy, you’ll wonder, “Why didn’t I think of that?” Hardest part? Waiting for the skillet pizza to cool!

Keto skillet pizza

Cooking for one or cooking on the run? This recipe uses simple ingredients that are basics in most keto kitchens. So fast, tasty and easy, you’ll wonder, “Why didn’t I think of that?” Hardest part? Waiting for the skillet pizza to cool!
1 servingservings


  • 3 oz. 75 g mozzarella cheese, shredded
  • 2 oz. 50 g fresh sausage, cooked and crumbled
  • 1 oz. 30 g pepperoni, slices
  • 1 oz. 30 g green bell peppergreen bell peppers
  • ½ tsp ½ tsp Italian seasoning
  • 2 tbsp 2 tbsp unsweetened tomato sauce


Instructions are for 1 serving. Please modify as needed.

  1. Heat a 7” non-stick skillet over medium heat.
  2. Sprinkle 3/4 of the cheese in the bottom of the skillet. The cheese will melt into a thin, solid layer.
  3. Lower the heat and top the melted cheese with sausage, bell pepper, remaining cheese and pepperoni. Cook on low heat for 3-4 minutes until the toppings are warmed.
  4. Sprinkle the Italian seasoning over the pizza. The pizza is done when the cheese on top is melted and when the cheese “crust” is browned.
  5. Remove from heat and let cool for 5 minutes before serving.
  6. Remove the pizza from the skillet and onto a plate. Use a pizza cutter to cut the pizza into slices. Serve with tomato sauce for dipping.


Nearly any pizza topping will work in this recipe. Precooked bacon, black olives, and cooked mushrooms are ideal.

This recipe is a great way to use up leftover cooked sausage or veggies.

For a vegetarian dish, add diced artichokes, goat cheese, spinach, tomato slices and other favorite veggies.

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A little sneak peek...

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Team Diet Doctor: Darya's keto favorites

Want to try intermittent fasting but not sure how to start? Follow Darya’s meal plan! A graphic designer at Diet Doctor, she eats a ketogenic diet and works out twice a week. While she enjoys cooking on the weekend, during the weekdays she usually cooks easy, quick meals and often skips breakfast. So this meal plan is perfect if you want to do intermittent fasting (16:8) Darya’s way! Then splurge on yummy keto breakfasts on the weekend.

This meal plan keeps you below 17 g net carbs per day.

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  1. Maggie
    How do i cancelled when i need to cancel as i have joined
    Reply: #4
  2. 1 comment removed
  3. Jaclyn Banta
    I've made "fathead" pizza in the past but this was much easier and faster. Even my friends who aren't doing keto enjoyed this pizza. I'll be making this again.
  4. Vanessa Samelson
    go to your settings and click on cancel membership.
  5. Carolyn
    To make the toppings crispy make the recipe in a cast iron skillet instead of non-stick. When mostly done on stove broil in oven for a few minutes. Yummy.
    Replies: #8, #10
  6. Julia
    If possible can you put the video's below the words - I like to print my favorite recipes and use as little paper as possible. When you go to print recipes with videos it takes up a huge section with the blacked out video area. If that was at the bottom - I'd get the rest of the text/tips and be able to adjust my printer to just print the first page. Or have room too make my additional notes.


  7. Phil
    Use your mouse, click and hold the left button. Drag it down as far as you want to. Release the mouse button. Press and P
    Tell it to print selection. Voila, it only prints what you select.
  8. Helen
    agree: made in cast iron until bottom was 'crusty' and then browned top under broiler for a short while. fantastic, easy pizza!
  9. Pam
    This pizza is amazing. Like a great thin crust pizza. My daughter who is super picky even loved it and asked me to make it for her again.
  10. Kat
    Sounds good, but does it stick to the bottom of the cast iron skillet?
  11. Barbara Hein
    Made this tonight mmmm new favourite 😋
  12. David345
    Good method! I'll have to try it. I've been using an oiled non-stick pizza pan sprinkled with 2-cups shredded cheese (any kind)... also a liberal sprinkling of Italian seasoning ... bake @ 400° for about 6-8 minutes. It comes out golden & bubbly with crispy edges. Allow to slightly cool. Add pizza sauce and toppings, including shredded mozzarella & more seasoning... bake again for about 10 minutes. Allow to cool for 5 minutes or so. Slice it the way you like. Enjoy. It really is good... savory and Italiano!!
  13. Nancy
    Don’t know what I did wrong but no one liked this one. Back to Fathead recipe!

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