Quick Pizza
| 1 | Low-Carb Tortilla |
| 1 Tbsp | Low-Carb Pizza Sauce or Tomato Paste |
| 1 clove | Garlic, crushed |
| 1 pinch | Onion Salt |
| 1 pinch | Red Pepper Flakes |
| 1 pinch | Oregano |
| 1 pinch | Basil |
| ½ Cup | Mozarella, grated |
| 2-4 | Toppings (Pepperoni, sausauge, ham, black olives, mushrooms and green peppers are great. Use tomato and onion sparingly.) |
Oven Method
Preheat the oven and the baking surface, such as a baking stone or cookie sheet to 400°F.
Put Sauce and Spices onto Low-Carb Tortilla. Add cheese and toppings. Slide the pizza onto the baking surface and bake for approximately 8 minutes.
Two Pan Method
Heat two pans over medium-low heat. Both pans should be big enough to hold the pizza. Lightly butter one side of the low-carb tortilla. Turn the tortilla over and assemble pizza as above. Place pizza buttered side down in the pan. Invert second pan over the top of the first. Cook for two minutes or until bottom of pizza is brown and crisp.
Variations:
White Pizza
| 1 | Low-Carb Tortilla |
| 1 clove | Garlic, crushed |
| ¼ Cup | Ricotta Cheese |
| ½ Cup | Mozarella, grated |
| 2-4 | Toppings (Chicken, sausauge, mushrooms, broccoli and green onion all work well.) |
Spread garlic on tortilla. Add ricotta in dollops. Add cheese and toppings and cook via one of the methods above.
Breakfast Pizza
| 1 | Low-Carb Tortilla |
| 2 Lg | Eggs, scrambled |
| ¼ Cup | Crumbled Sausauge |
| ¼ Cup | Mozarella, grated |
| ¼ Cup | Cheddar, grated |
Add eggs, sausauge and cheese and cook via one of the methods above. The two pan methods works particularly well for this.