The best ever low carb pizza

Today is a normal spring day here at cedaracre. The weather is all warm and chilly at the same time and storms may pop up at any moment with the lovely tornado siren blasting on the corner beckoning us to the basement for our safety.
This weekend my Hero(my Husband)set up a cattle fence in my back door kitchen garden, so I can grow more veggies, esp peas on it this spring. I am rather shy about planting today becuase if a down pour happens I would hate to see the seeds wash out that I had meticulously planted. I had a lovely large garden, but last year a deer and her twin fawns decided that we would feed them all season. Now in the garden area sets a lone raised bed of asparagus. I did purchase 6-10 berry starts that will probably go out there somewhere. So for now my herb bed close to the back door will now be my kitchen garden. I will manage it and care for it quite well, since it is so close to the house and hose and hopefully with a little fence around it the deer will look else where for nourishment.
I do try to eat low carb and have for years. I often find or come up with a recipe that I use and use until another fun one come along. In the process of finding a family pizza recipe I came up with an absolutely wonderful low carb version which I gladly say rivals any other pizza that I have had. Please take time to try this recipe. The ingredients and the brands listed are my favorite for suberb flavor and correct texture.

The Best LC pizza ever

ingredients needed for one sm:

1-Mama Lupa's lc tortilla,
Olive oil,
frozen peppers and onions,
Lawry's garlic salt,
pepperoni,
Sargento's Parmesan cheese and mozzarella cheese,
Hunts small can, tomato sauce (basil, garlic, oregano).
a saute pan,
a pizza stone ( I use one I had broken 1/4 off years ago.
wooden or non melting cutting board.

First off stick your stone with the metal handles for lifting (if you have them) into the oven and heat to 450' then a little longer, as you want the stone really hot.
In a saute pan (I use a small cast iron) first heat it up well, then add a little oil and then about 1/4 cup of the frozen pepper and onion mix and sprinkle lightly with the garlic salt. cook till wilted well, move off heat source while you assemble the pizza. Then on your cutting board lay your lc tortilla down and cover lightly with the Parmesan cheese and then the mozzarella as close to the edges and you can get.
I take the pepperoni and cut about 10-12 pieces into fourths and spread around on top of the cheese. Then add your veggie mix on top making it all even and close to the edges too. Then it will only take about 5 minutes to cook, so be all ready when you stick it in. Take your wooden cutting board over to the oven and butt it up against the pizza stone and with your hand gentle slide it onto hot stone. Shut the oven and when done (about 5 minutes) (watch closely) return with the cutting board and a spatula to slide it back onto the board for slicing. I then leave the oven door ajar so it will cool down. Slice it up and serve with a little container holding about 1/4 cup of the sauce for dipping. Save remain sauce in fridge for next pizza as you will be making more. I tend to be hooked on these right now and eat several a week. I am hoping to work on other types, like a chicken spinach one, when I get bored, but it hasn't happened yet.
Also, I began crocheting 1 1/2 years ago and just love it. I am working on some little flowers to embellish a few little dresses for my new grand daughter due in May. If I can figure out how to down load pictures I will surely want some feedback on them. I got the little patterns from my favorite blog of this year, Attic24. Please, Google it and visit Lucy's very fun site.
Suz