Keto Mini Pepperoni Pizzas

Keto Mini Pepperoni Pizzas with No Flour

These Keto Mini Pepperoni Pizzas were inspired by a recent batch of Egg Fast mini pizzas I made that turned out incredibly satisfying. The egg fast is intentionally strict and avoids extras like coconut flour, and I borrowed that simple, ingredient-focused approach for this recipe. The result is a compact, flavorful pizza that uses no flour and less cheese than many keto alternatives while still giving you the classic pizza experience.

There are many keto pizza recipes online, some excellent and some overly indulgent. It’s important to remember that while occasional treats and desserts have a place in a keto plan, frequent use of high-calorie, flour-based substitutes can stall weight loss. Calories still matter if your goal is to lose weight; unlimited fat and calories will slow or stop progress even when you’re in ketosis.

These mini pizzas keep things light by relying on a simple crust made without flour and modest amounts of cheese. They are easy to customize with herbs, spices, and your favorite toppings so you can tailor them to your taste without adding unnecessary carbs or excess calories.

The crust can be seasoned any way you like—Italian seasoning, garlic powder, onion powder, salt and pepper are a great base—but feel free to experiment with basil, oregano, or red pepper flakes. For the sauce, passata is a favorite because it delivers fresh tomato flavor with relatively low carbs; if you prefer, use a low-carb pizza or pasta sauce you already enjoy.

Tasty mini keto pizzas with a flour-free crust. Swap toppings to suit your preferences and enjoy a quick, low-carb meal any night of the week.

Ingredients

4 oz. cream cheese, room temperature
2 large eggs
2 oz Parmesan cheese, freshly grated
1 Tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
Sea salt and black pepper, to taste
1/3 c passata (or your preferred low-carb tomato sauce)
4 oz. pepperoni, thinly sliced
1/2 c. mozzarella cheese, shredded

Instructions

Preheat the oven to 375° F. Spray or grease a nonstick muffin top pan and set aside.
In a medium pouring bowl, combine the cream cheese, eggs, Parmesan, Italian seasoning, garlic powder, and onion powder. Season with salt and black pepper. Whisk or beat until smooth and fully blended.
Pour the batter into the muffin top pan, filling each cavity evenly. Sprinkle a little extra Italian seasoning and Parmesan on each one.
Bake in the preheated oven for about 6 minutes, until slightly puffed and lightly golden.
Remove the pan and top each mini crust with about 1 tablespoon of passata, a few pepperoni slices, and a sprinkle of mozzarella. Add fresh basil if you like.
Return the pan to the oven and bake another 8 minutes, until the cheese is bubbly and the toppings are heated through.

Notes

Watch the recipe video for assembly tips and timing cues.
A muffin top pan makes shaping these mini pizzas easy, but you can adapt the method to other small tart pans or a baking sheet if needed.
If you don’t have passata, a low-carb pizza or pasta sauce works fine—choose a sauce you enjoy and keep portion sizes moderate to control carbs.

Did you make this recipe?

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