#1 Low Carb & Keto Diet App Since 2010
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prep time
5 min
cook time
15 min
ready time
20 min
Easy Keto Mini-Skillet Pizza Margarita Recipe (Only 5 Ingredients!)
Are you craving pizza but short for time? We've got you covered. These easy mini pizzas are best for a quick weeknight dinner that makes everyone in the family happy! Easy to customize and make it your own. Even better, the 3-ingredient crust can be made quickly on the stovetop.
Net Carbs
7.5 g
Fiber
9.8 g
Total Carbs
17.3 g
Protein
20.3 g
Fats
14 g
246 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Egg Whites
4 large egg white
Egg
3 large
Coconut Flour by Nutiva
½ cup
Spaghetti Sauce
3-½ tablespoon
Mozzarella Cheese
½ cup
Recipe Steps
steps 7
20 min
Step 1
This crust will make 3 personal pizza crusts, using 1/2 cup of the batter for each mini crust. Adding 1/3 cup shredded mozzarella cheese to the batter will prevent an overly “eggy” taste. It will also make the crusts brown. The crust will be a kind of batter when prepped.Step 2
Whisk both egg white and whole eggs for (1 minute)Step 3
Add coconut flour and baking powder and whisk until smooth (1 minute)Step 4
On low heat, heat up a greased skillet. Once hot, pour batter in for 4-5 minutes until bubbles form. Flip carefully! Cook for 1-2 minutes (can burn quickly)Step 5
Top with spaghetti sauce and cheese.Step 6
Broil on low for 5-7 minutes, until cheese is melted. Let cool for 5 minutes for the best flavorStep 7
Chef’s Notes: Flipping the batter is the most difficult part. To start with success, use a non-stick skillet or a well-seasoned cast iron. With well-seasoned cast irons, sticking is minimal and it’s easy to transfer from stovetop to oven. Seasoning cast iron simply means to coat with a thin layer of oil and let it bake for an hour to let to oil set into the iron to prevent sticking. If you want to make a big batch, you can freeze them. Cook each crust and allow them to cool before topping a light layer of coconut flower to prevent sticking. Divide each crust with parchment paper.
Comments
gwvieraddaf 7 hours ago
Batter came out thick, managed to choke it down.
FavorableCauliflower743016 6 months ago
So… it doesn’t taste bad but it’s very difficult to make. The batter is crumbly and dry. (I also added 1/4 tsp baking powder since no measurement was given in recipe) managed to cook it but the consistency is more like cornbread than pizza crust. Would have been better off using low carb tortilla for a pizza vibe.
UnbelievableArugula641452 8 months ago
there’s no baking powder on the ingredient list and instructions are very confusing. Not much flavor and very dry.
varissul a year ago
This recipe does not scale well. The "crust" was thick, and the ingredients list did not list the baking powder or salt (I added 1/4 tsp baking powder for one serving and 1/8 tsp of salt). Also, I had to thin out the batter so it would spread evenly across the pan. I measured everything by weight in grams (as listed). To me, there were not enough toppings for the size of the crust. I don't think I'll make this again with the crust. I'll just put the topping on a Zero Carb 6" tortilla and calculate the carbs from there.
Cwotney a year ago
This was pretty good, it came out better than expected. The dough was thick and not pourable like the recipe states which was fine but had to form each pie in the pan. More of a deep dish consistency. Will make again. I also added 1/3 cup mozzarella to the dough
Iloveketo72 2 years ago
Delicious. My husband that I made him a pizza. I'm not happy with the carbs though. 17gm I don't think I will make it any time soon. I only have 20 gm for the day.
varissul a year ago
Do you count total carbs or NET carbs? This recipe only has 8 NET carbs per serving. If you're only eating 20 NET carbs per day, that's a little over 1/3 of your NET carbs.
simplelife2000 2 years ago
If I’m not mistaken, the 20 they give on the app is net carbs
Iloveketo72 2 years ago
Way too dry for me. I had no calories to add anything else
LizPepper 2 years ago
I didn't follow the recipe. I decided to make waffles instead. I used olive oil to oil my waffle iron. I mixed up all the eggs and didn't separate any. I then added 1/2 tsp of baking soda and used 1 cup almond flour instead of coconut flour for the batter and followed the mixing instructions. I'm not a fan of using coconut flour for recipes that aren't desserts. The batter was enough for 4 good sized waffles in my double waffle iron. I didn't cook until browned because after adding the sauce, spices, Mozzarella, pepperoni, green pepper and red onion slices, I put everything in the oven on a lined baking sheet and broiled on 210°F for 10 minutes. The crust browned a little and it was delicious! Will have to try the origi al recipe one day and see how it goes.
Iloveketo72 2 years ago
Sure seems to be better than the recipe. I agree that coconut flour is a desert. Thx for sharing
UpbeatAvocado956138 2 years ago
Not vegan so not sure why it came up on this list
IneffableAvocado320770 3 years ago
This tastes ok, but more like a bread than a pizza crust. Maybe if I spread it to make it a lot thinner, then it may be more like a crust?
PropitiousAvocado781901 3 years ago
Absolutely amazing, mine came out perfectly with non stick pan.
CowerPower 3 years ago
Welp, dinner's ruined. Something tells me the author got the proportions incorrect. The "dough" just crumbles in the pan and no amount of modifying can fix the texture and flavor. This recipe is irredeemable and deserves to go down in the Annals of Terrible Healthy Recipes.
Iloveketo72 2 years ago
Did you add the Baking Soda? It's not on the list of ingredients. I found it while reading the instructions on where to add the flour.
ShannonF 4 years ago
This was so awful we threw it away. It’s more like a pizza-stuffed crepe, and it’s way too sweet.
janmalcolme 4 years ago
Tasty - modified - but less than a “crust” more like a pizza frittata you eat with knife and fork. I added 1/2 cup of Parmesan in addition to mozzarella in batter. I also added 3/4 a cup of almond flour so it ended up as a dough. Undeterred, I heated a medium all clad non-stick skillet with 2 tbsp almond oil and plopped dough down and flattened and merged it across the bottom of the pan with a large flat wooden spoon. It took some work but it appeared to crisp on the bottom (2 mins or more). To flip it, I heated a larger all clad non-stick skitter with 1 tbsp almond oil (it takes higher heat without smoking and crisps things easily). The “pizza crust” was sliding easily in the medium pan so when hot I flipped the smaller pan contents over into the larger one - perfect landing! Both sides golden, I added sauce, fresh cheese, thinly sliced tomatoe and put the whole pan in the preheated oven (400 degrees). In 3 minutes the cheese was bubbling. I cut the “pizza” in half with a long spatula and scooped half onto a plate successfully. Topped with fresh basil and ate with some pesto on the side. I have half the dough left in the fridge. Later I’ll try making the “crust” sandwiched between wax paper and pound it thinner then refrigerate before using for the next go around.
BPatton 4 years ago
Never again. Even did a modified version of the crust. Terrible
Gina 4 years ago
Forgot to list the amount of baking powder in the ingredient list ......How much baking powder?
gbean 4 years ago
1 tsp
Frankie 4 years ago
I modified it and LOVED it! For the crust: 1 tablespoon Italian seasoning + 1/2 tablespoon oregano + 2 tablespoons shredded mozzarella + 2 tablespoons parm, and about 1 tablespoon of the baking powder. For the toppings: Used fresh mozzarella, and tomato basil chicken sausage. My non-keto fiancé wants this again soon.
SplendidAvocado730990 6 months ago
I may use your version minus the chicken sausage... cooking for 4 people and two are non keto which makes it difficult
GorgeousAvocado716213 4 years ago
Follow the steps the flour doesn’t stick failed😞