Dan the Man and I are limiting our carbs. Gosh, that’s hard for me! The smells in our kitchen when Dan bakes bread is too tantalizing, and sweets are oh, so hard to resist. But we’ve both lost weight, and our evening entrees are generally in the low-carb vein.
I stumbled upon this “recipe” (it’s really more of general directions with a dash of ingredients) after making some keto-friendly pepperoni “chips” (see Moscato Mom.)
Using turkey pepperoni (which is my preference even if it wasn’t lower in fat), I laid the pepperoni on top of a parchment-lined sheet pan.
I then layered on a bunch of shredded Italian cheese.
Next, I went to town with dry herbs and spices — garlic salt, onion powder, Italian seasoning, parsley, red pepper flakes — really whatever struck my fancy.
After baking it in a 400 degree oven until the cheese was melted, bubbly, and brown, this is what I got:
I served the slices with a side of marinara sauce for dipping and a green salad with Italian dressing. This meal gave us the full pizza experience with an easy prep and good pizza flavor. Yum!