I bounced from diet to diet all my life: vegetarian, vegan, raw, intermittent fasting. Nothing felt right. By 2015, I was 80 pounds overweight and sick.
A nutritionist recommended keto. Five months later, I was thin and healthy. Simply put, keto gave me my life back.
The cost: eating for enjoyment. I told myself I didn’t miss deliciousness. But I did.
My wife Heather was determined to bring joy back to my meals—and she did, starting with this incredible dish. I remember she called me to the table and I said, "What's this?"
"Pizza," she said.
"For who?"
"For you."
In shock, I started distributing the pieces between my plate, hers and our son's. She stopped me.
"It's all for you," she said.
I bit into an experience that tasted like my birthday and winning the lottery all in one. I started to cry.
"I never thought I'd have this taste in my mouth again," I said.
To this day, I.prefer her keto pizza to any pizza anywhere.
Heather, I'm grateful.
Thin-Crust Skillet Pizza (low carb, gluten-free, sugar-free)
- Makes: two servings
- Prep Time: 7 minutes
- Cook Time: 10 minutes
Ingredients
- 1 1/2 cups shredded mozzarella cheese
- 9 slices pepperoni
- 1 tablespoon sliced black olives
- 4 fresh basil leaves
- 1/2 small avocado
Instructions
- In a medium-sized mixing bowl, combine the avocado and cheese until avocado is evenly distributed.
- Warm a 10-inch skillet over medium heat. Spread the cheese and avocado mixture evenly over the surface of the skillet. Cook until the cheese is almost fully melted, then layer on the pepperoni slices and olives. Continue to cook until a crust starts to form. The cheese will harden, turn brown on the bottom, and naturally lift off the skillet.
- Once the crust has formed, turn off the heat, slide the pizza onto a plate, and garnish with basil leaves. Slice into 4 pieces and serve immediately.
- Calories: 463
- Fat: 38g
- Protein: 26g
- Net carbs: 5g
- Fiber: 8g
Notes
Feel free to be creative with your toppings; bear in mind that the nutrition information will vary depending on ingredients. Also, my wife sprinkles basil, oregano, salt and pepper into the cheese and avocado mixture; she suggests you let the basic recipe spark your creativity like it did hers.
