Grain-free Crustless Skillet Pizza

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Pizza is definitely one of my favorite foods, and I’ve been craving it lately! A couple weeks ago I had some mushrooms, veggies, and mozzarella cheese sitting around, so this grain-free Crustless Skillet Pizza is what came out of it. The mushrooms and zucchini are kind of the replacement for the crust.

Further Food Nutritionist Commentary:

Tiffany's Crustless Skillet Pizza makes this dish low carb and ideal for diabetics who watch their total intake. Mushrooms, onions and zucchini make up this decadent crust. Mushrooms contain a rare source of vitamin D which aids in nutrient absorption and digestion of calcium and phosphorus. Both mushrooms and zucchini provide ample vitamin C which enhances the immune system through powerful antioxidants. Tomatoes have the highest water content of any vegetable which makes them filling and satisfying. They also contain a beta-carotene which helps protect the skin against sun damage. The gooey melted mozzarella on top has fat-soluble vitamin A, D and E which are important for bone growth, absorption of calcium and protection of cell membranes.

By Ale Zozos

Grain-free Crustless Skillet Pizza

  • Prep Time: 10-15 mins
  • Cook Time: 10-15 mins
  • Servings: 4

Ingredients

2 tablespoons coconut oil
2 cups sliced mushrooms
1/2 cup chopped onion
2 cups sliced zucchini
1/2 cup organic fire roasted diced tomatoes
1 teaspoon sea salt (or to taste)
pepper (to taste)
1/2 teaspoon organic garlic powder
1 teaspoon dried organic basil
1 teaspoon dried organic oregano
1/4 cup sliced black olives
1 cup shredded mozzarella (preferably grass fed and raw)

Instructions

  1. Heat the coconut oil in a 12-inch cast iron skillet over medium heat.
  2. Add the mushrooms and onions, then sprinkle them with part of the salt. When the mushrooms and onions are starting to turn brown, add the zucchini and cook it for a few more minutes. Sprinkle the mixture with a little more salt and pepper and mix it. Try not to overcook the zucchini!
  3. Spread the tomatoes as evenly as possible over the mixture.
  4. Layer each of the rest of the ingredients on top, ending with the cheese.
  5. Let the Crustless Skillet Pizza cook for a few more minutes, until the cheese is melted. You may need to turn the heat down to make sure that the bottom doesn’t burn. If you’re really having a hard time melting the cheese you can place the whole thing under a broiler for a couple minutes. Enjoy!!!
Heat the coconut oil in a 12-inch cast iron skillet over medium heat. Add the mushrooms and onions, then sprinkle them with part of the salt. When the mushrooms and onions are starting to turn brown, add the zucchini and cook it for a few more minutes. Sprinkle the mixture with a little more salt and pepper and mix it. Try not to overcook the zucchini! Spread the tomatoes as evenly as possible over the mixture. Layer each of the rest of the ingredients on top, ending with the cheese. Let the Crustless Skillet Pizza cook for a few more minutes, until the cheese is melted. You may need to turn the heat down to make sure that the bottom doesn’t burn. If you’re really having a hard time melting the cheese you can place the whole thing under a broiler for a couple minutes. Enjoy!!!

Nutrition Information

Per Serving:  Calories: 133; Total Fat: 10g; Saturated Fat: 7g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 5mg; Sodium: 682mg; Potassium: 424mg; Carbohydrate: 8g; Fiber: 2g; Sugar: 4g; Protein: 4g


Nutrition Bonus: Vit C: 23%; Calcium: 10%; Iron: 5%

Want to add a protein boost to your pizza? Add some Further Food Collagen. Learn more here.

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