Low Carb Egg Crust Pizza with olives, tomato, and mozzarella

1-2 tsp. olive oil (depending on your pan)
2 eggs, beaten well
4-5 small grape tomatoes, thinly sliced
6 - 8 black olives, thinly sliced
1 oz. low-fat mozzarella
½ tsp Spike seasoning
¼ tsp dried oregano

Preheat broiler in oven or small toaster oven. Break eggs into a small bowl and beat well.Slice tomatoes and olives, cut pepperoni in half, and cut mozzarella into small cubes.
Add olive oil to the omelet pan and heat over medium heat until the pan is starting to get hot, about 1 minute. Add the eggs, season with Spike Seasoning and oregano, and cook until eggs are starting to set on the bottom, about 2 minutes.
Sprinkle on half each of the tomatoes, pepperoni, olives, and mozzarella, followed by a second layer with half of each. (Be sure there is plenty of cheese on the top layer.) Cover the pan and cook until the eggs are mostly set and cheese is starting to melt, about 3-4 minutes.
Put pan under the broil and cook until the cheese is nicely melted and the top is starting to brown, about 2-3 minutes with oven broiler or 4-5 minutes in a small toaster oven broiler. Serve hot.


Serving Size: Makes one Pizza

Number of Servings: 1

Recipe submitted by SparkPeople user JOKER6336.