These mini keto pepperoni pizzas with only 1.8g net carbs are the ultimate keto snack: they’re family- and kid-friendly, they’re great for parties and you can even freeze them!
This way you can make a batch whenever you have the time and always have a delicious and satisfying keto snack on hand that you can reheat in only a few minutes.
These little guys are proof that you don’t need to abstain from pizza just because you’re following a keto diet.
PREP TIME :20 mins
COOK TIME:15 mins
TOTAL TIME:35 mins
Ingredients for the mini keto pizza crusts: ¾ cup shredded mozzarella (3 oz/85g) 1.40 oz full-fat cream cheese (40g) 2 ½ tbsp coconut flour (0.7 oz/20g) 2 tbsp defatted almond flour (0.5 oz/15g) 1 egg yolks ¼ tsp xanthan gum 1 pinch saltIngredients for the keto pizza sauce: ½ cup diced tomatoes (4.6 oz/130g) ½ tsp basil ¼ tsp oregano ¼ tsp salt ⅛ tsp garlic powder 1 pinch pepperIngredients for the toppings: ½ cup shredded mozzarella (2.1 oz/60g) 1 mini pepperoni in slicesPreparing the pizza sauce:1
Add all of the ingredients for the pizza sauce to a sauce pan and let the tomatoes simmer at medium heat for about 12-15 minutes until most of the liquid has evaporated.
Prepare the keto pizza crust while the sauce is simmering.
Preparing the keto pizza crust:2
Add the mozzarella and cream cheese to a frying pan and melt both over medium heat.
Stir often, until everything has melted and is well combined.
Add the melted cheese into a larger bowl and let it cool down a bit, while you mix the dry ingredients in a separate bowl.
Add the egg yolk to the melted cheese and mix until everything is well combined.
☝︎ The cheese should still be very warm when you add the egg yolk, but not hot – it’s best to test with your finger if the cheese feels too hot and let it cool down for 2-3 more minutes if necessary.
Add the dry ingredients to the melted cheese as well and knead thoroughly with your hands until you get a smooth dough.
☝︎ Once you’re done, you shouldn’t be able to make out any “streaks of cheese” in your dough and it should look pretty much like regular dough.
If you can still see chunks of cheese – knead a bit longer.
Preheat your oven to 350°F/180°C.
Roll out the dough until it’s about 0.2″/5mm thick and cut it out using a 3″/7.5cm circle-shaped cookie cutter.
Repeat this process until no dough is left.
☝︎ You can also use a glass with a similar diameter to cut out your mini pizza crusts.
Place the mini keto pizza crusts on a baking tray lined with parchment paper and bake them for about 7 minutes without any toppings.
Puree the sauce with an immersion blender until no large chunks are left while the pizza crusts are in the oven.
☝︎ The mini pizza crusts will probably rise up quite a bit in your oven – but that’s nothing to worry about.
Simply press them down a bit before you add the toppings.
Take the pre-baked mini pizza crusts out of your oven to add the toppings and don’t turn off your oven while you do so.
Spread the pizza sauce over your pizza crusts and sprinkle the shredded mozzarella on top.
Top it off by laying a few mini pepperoni slices on top of your pizzas.
Place the baking tray back into your oven.
Bake your keto mini pepperoni pizzas for 7 more minutes, until the cheese has melted.
Wrap your low carb mini pepperoni pizzas with plastic wrap and store them in your fridge for up to 4 days.
You can freeze these mini pizzas!
This way, you only have to put in the work once and always have a quick keto snack on hand afterward.
To do so, wrap them tightly in one layer of plastic wrap and one layer of aluminum foil and place them in your freezer.
Bake your frozen mini pizzas for about 10-12 minutes at 350°F/180°C in your preheated oven once you want to eat them.