• 1 bag shirataki angel hair noodles
• 1 large egg
• 1/2 cup grated Fat free mozzarella
• ¼ teaspoon kosher salt
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• 1 teaspoon olive oil

Place the shirataki noodles in a colander and rinse well, about 30 seconds. Use clean kitchen shears to cut them in half.

Boil noodles in a pot of water for five min. Rinse again . Pat dry and lay them on a clean towel to soak up moisture.

In a large bowl, whisk together the egg, lifetime fat free cheese , salt, pepper, oregano and garlic powder. Add the dried shirataki noodles and mix well.

Re-heat the same skillet you used to dry the noodles over medium-high heat. Brush with ½ teaspoon olive oil. Add the shirataki mixture, spreading it evenly and pressing down.

Cook, pressing down periodically with a spatula, until bottom is golden-brown, about 10 minutes.

Invert onto a plate, brush the skillet with ½ teaspoon more olive oil, then slide the shirataki crust back into the skillet.

Cook 10 more minutes on the second side, pressing down periodically, or until golden-brown and crisp. Remove onto a broiler-safe pan.

Heat broiler on high. Top the shirataki pizza crust with pizza sauce, mozzarella and pepperoni (or anything else you like on your pizza). Broil 2-3 minutes, just until cheese is bubbly.