Keto Pizza Skillet with Italian Sausage and Veggies (Print version)
A one-pan keto pizza skillet with Italian sausage, zucchini, peppers, mushrooms, marinara, pepperoni, and bubbling mozzarella.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil, if needed
02 -
1 lb (450 g) Italian sausage, mild or hot, casings removed
03 -
1 cup (100 g) sliced mushrooms
04 -
1 cup (140 g) diced zucchini
05 -
1/2 cup (75 g) diced bell pepper
06 -
2 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
1/4 teaspoon black pepper
09 -
1 cup (240 ml) low-carb marinara sauce
For the topping
10 -
1 1/2 cups (170 g) shredded low-moisture mozzarella
11 -
1/3 cup (35 g) sliced pepperoni
12 -
2 tablespoons grated parmesan
13 -
1 tablespoon chopped fresh basil or parsley
14 -
Red pepper flakes, optional
# Instructions:
01 -
Place a 10-12 inch oven-safe skillet over medium heat. Add the olive oil only if your sausage is very lean.
02 -
Add the Italian sausage and cook for 5-6 minutes, breaking it into small crumbles, until browned and cooked through. Drain excess grease if the pan looks oily.
03 -
Stir in mushrooms, zucchini, bell pepper, garlic, Italian seasoning, and black pepper. Cook for 4-5 minutes, until the vegetables soften and most moisture has cooked off.
04 -
Add the low-carb marinara and stir well. Simmer for 3-4 minutes, until the mixture looks thick and no loose liquid pools around the edges.
05 -
Sprinkle mozzarella evenly over the skillet. Top with pepperoni slices and parmesan.
06 -
Broil for 2-3 minutes, until the cheese is melted and bubbling. Watch closely. Rest for 3 minutes, then finish with basil or parsley and red pepper flakes if using.
# Good to know:
01 -
Use an oven-safe skillet for broiling.
02 -
Choose a no-sugar-added marinara to keep carbs lower.
03 -
Best served hot after a short 3 minute rest.