I got this recipe from the #NewYorkTimes cooking section, to which I give the #shoutout, so check out Robert Farrar’s recipe below, and tell him that the Diet Chic digs it. http://cooking.nytimes.com/recipes/2552-crustless-pizza

MINE IS DIFFERENT, though. My version is for ONE person who is not that terribly into cheese but still wants a taste of pizza without carbs.

The end result was all mine. It works.

1. PRACTICE FIRST

Start with a regular skillet, spray butter or oil, seasonings (look at mine), and 1/4 or 1/2 cheese. This will be a test for you. You will test which cheese melts how, at what temp, and for how long.

I sprinkle Parmesan at the bottom because I want to ensure some sort of crunch and flavor. It works!

2. THIS PIC ADDS SAUCE TO THE ORIGINAL, SO HEAR ME OUT…

If you are testing it out, go EASY on the sauce. Use 1 tbsp first, and see how it cooks. All skillets are different these days, which is why I do not dig people just saying “get a skillet”. Porcelain, cast iron, teflon, caflaflon, teflaflon, flonflanflin, who knows?

This pic is found in http:// mysteryloverskitchen.com – GO, GIRL!!!!

3. THE EDGES WILL TELL YOU

Do not worry about the bubbling. The moment you see the edges turning brown, play with your heat “volume” and wait until it gets an even brown around.

BTW: This pic is from the blog that was easiest for me to follow

4. BEFORE U CUT: GET A VERY CLEAN AND SHARP PIZZA CUTTER, SPRAY IT, THEN CUT

YAY! Finally MY PIC!!! I followed EVERY direction I’ve told you, and made this for my son. He had the nerve to say: So, this is fried cheese? I did not answer, and continued to celebrate my #WIN!

The Diet Blog Chic
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