Italian Pizza Skillet

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Mmm… doesn’t that look good? Of course it does! It’s all cheesy and meaty and delicious, and it’s a one pot meal your whole family will want to dig into. This low carb Italian Pizza Skillet recipe has all the flavors of your favorite pizza pie with no crust. It’s sort of like a deconstructed pizza, but better. The sauce… oh, man… the sauce…

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All right, all right. Quit’cha droolin’. This tasty dish combines many of your favorite pizza toppings in a super bold, super flavorful sauce that is unlike anything you’ve ever tasted. It’s got the feel of a pasta dish, but there’s no pasta anywhere in sight.

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Of course, it just wouldn’t be pizza without the pepperoni. But here’s the beauty: don’t bother with those puny pepperoni slices you get in the deli. Get yourself a huge hunk of pepperoni that you can cut yourself, nice and thick. The fat from the pepperoni cooking down is part of the sauce, and oh my is it good! Seriously. Go. Try. It. Now. 😉

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Italian Pizza Skillet


Italian Pizza Skillet


  • 1 lb. fresh mild or hot Italian sausage, casings removed
  • 5 oz. pepperoni, sliced very thick (about 20 thick slices)
  • 1 green and 1 red bell pepper, sliced
  • 1/2 small onion, diced
  • 6 oz. fresh mushrooms (if desired)
  • 6 oz. black olives (if desired)
  • Handful of sliced banana peppers (if desired)
  • 1/3 C fresh parmesan cheese
  • 1/2 C shredded mozzarella cheese
  • 1/2-3/4 C dry white wine
  • 2 T olive oil
  • 1 tsp. dried basil (or 3 T fresh chopped basil)
  • 1/4 tsp. garlic powder (or 1 T chopped fresh garlic)
  • 1 T tomato paste
  • 2 tsp. balsamic vinegar (optional)


  1. Place olive oil, onions and garlic in a pan (I used a dutch oven) over medium heat. Sautee for a minute or two.
  2. Add in the sausage, crumbling it up as it cooks. About halfway through the sausage cooking, add in the pepperoni slices. Continue to cook for about 10 minutes over medium heat.
  3. When the sausage is all brown, add in the mushrooms, peppers, olives, banana peppers, basil and vinegar. Stir well.
  4. Cook the mixture well. It's OK if some sticks to the bottom of the pan (that's flavor, baby!).
  5. When the veggies have softened and most of the water from the vegetables has evaporated, turn heat to medium-high and deglaze pan with white wine (I used a Pinot Grigio). Stir well and cook wine down mostly, then add in the tomato paste. Stir well to distribute the tomato paste.
  6. Add in the parmesan, then continue to simmer the mixture over medium high heat for about two minutes, or until the cheese melts.
  7. Turn heat to low and top mixture with shredded mozzarella. Allow to melt, then serve.


Makes 6 servings. 3g net carbs per serving.

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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