2 ounces low cal mozzarella cheese, shredded

Garlic powder

Italian seasonings

10 slices pepperoni, about 1/2 ounce [you dont HAVE to use pepperoni you could use other toppings I know that I cant eat Pepperoni.]

Other toppings of your choice such as sausage, mushrooms, peppers, Ham. etc. *

In a 10-inch nonstick skillet over medium-high heat, spread the cheese to cover the entire bottom of the pan. Sprinkle with your seasonings. When the cheese starts bubbling all over, add the toppings. Do not to overload the pizza or you'll have trouble later. Once the edges of the cheese start to brown, start gradually prying them up with a spatula. Once the edges are completely browned, and you can get your spatula under the whole thing, slide the pizza out of the pan and onto a plate. Let it stand a minute to allow the cheese to cool slightly and firm up. Cut with a pizza cutter or kitchen scissors into quarters. You should be able to pick this up with your hands to eat it.

Makes 2 servings for bandsters

Do not freeze

* You will need to pre-cook your mushrooms and peppers before adding them to the pizza

I Love this website this is where I get all my recipies from I just adjust them according to what I can eat. recipes - Home

Thanks!!! It looks great!!!

Now THAT is a beautiful thing! I'll bet you could dip it in a little pizza sauce, or put some garlic Tabasco on it if you like a little spice.

Thanks for sharing!

Wow! That looks great! We'll have to try it. DD would probably like it too, tho she does like to eat my crust when we do regular pizza!

Wow. I gotta try that today.

You can also add salsa, grilled veggies, chicken, ff sour cream to make it a fajita! Enjoy!

you could do it on a whole wheat tortilla also

2 ounces low cal mozzarella cheese, shredded

Garlic powder

Italian seasonings

10 slices pepperoni, about 1/2 ounce [you dont HAVE to use pepperoni you could use other toppings I know that I cant eat Pepperoni.]

Other toppings of your choice such as sausage, mushrooms, peppers, Ham. etc. *

In a 10-inch nonstick skillet over medium-high heat, spread the cheese to cover the entire bottom of the pan. Sprinkle with your seasonings. When the cheese starts bubbling all over, add the toppings. Do not to overload the pizza or you'll have trouble later. Once the edges of the cheese start to brown, start gradually prying them up with a spatula. Once the edges are completely browned, and you can get your spatula under the whole thing, slide the pizza out of the pan and onto a plate. Let it stand a minute to allow the cheese to cool slightly and firm up. Cut with a pizza cutter or kitchen scissors into quarters. You should be able to pick this up with your hands to eat it.

Makes 2 servings for bandsters

Do not freeze

* You will need to pre-cook your mushrooms and peppers before adding them to the pizza

I Love this website this is where I get all my recipies from I just adjust them according to what I can eat. Linda's Low Carb Menus & recipes - Home

Very interesting.. I might have to try it....

Wow, I tried this and it was FAB! Thanks

That looks yummy! I"m going to try that.

The other thing that works well is a pita bread and put it in the oven, its SO crisp. I hate thick or chewy pizza crusts, very very fussy with pizza and will generally only touch gourmet woodfired ones. But pita breads in the oven work well.

This looks AWESOME, can't wait until I can try this as these are all my favorite parts of the pizza.:thumbup:

Pssssst, please don't tell anyone that I am admitting my wanting to try this, I will loose my Chicago Pizza #1 card.

Cuz everyone knows, Chicago makes the best pizzas in the world!!!!!:biggrin:

This is great!!! I am trying it tomorrow!!

2 ounces low cal mozzarella cheese, shredded

Garlic powder

Italian seasonings

10 slices pepperoni, about 1/2 ounce [you dont HAVE to use pepperoni you could use other toppings I know that I cant eat Pepperoni.]

Other toppings of your choice such as sausage, mushrooms, peppers, Ham. etc. *

In a 10-inch nonstick skillet over medium-high heat, spread the cheese to cover the entire bottom of the pan. Sprinkle with your seasonings. When the cheese starts bubbling all over, add the toppings. Do not to overload the pizza or you'll have trouble later. Once the edges of the cheese start to brown, start gradually prying them up with a spatula. Once the edges are completely browned, and you can get your spatula under the whole thing, slide the pizza out of the pan and onto a plate. Let it stand a minute to allow the cheese to cool slightly and firm up. Cut with a pizza cutter or kitchen scissors into quarters. You should be able to pick this up with your hands to eat it.

Makes 2 servings for bandsters

Do not freeze

* You will need to pre-cook your mushrooms and peppers before adding them to the pizza

I Love this website this is where I get all my recipies from I just adjust them according to what I can eat. Linda's Low Carb Menus & recipes - Home

You have made my day, the one thing I miss so much is PIZZA and I haven't had it since April 2009. Thank you so much for putting your thinking cap on and coming up this receipe.

making this for my supper tonight :tt1:...I've been missing my Fri night Pizza!

...me again, as you can see, I'm having trouble uploading my ticker...can't figure it out:ohmy:

Gonna try it next weekend! Thanks!