I am an adherent that any sort of nourishment can be changed to make it low carb, and pepperoni pizza is no special case. A few companions of mine as of late had a social gathering, and a few of us are on a keto diet, so I figured it was the ideal chance to make some low carb snacks.
These keto-accommodating pepperoni pizza hors d'oeuvres are made with fresh pepperonis, pizza sauce, liquefied mozzarella, and bested with a sprinkle of basil (discretionary). Start by preheating the broiler to 400 degrees. Cut every pepperoni most of the way up the top, base, left, and right side – in the example of a cross.
Make these early, at that point store them in the icebox until prepared to utilize. You can warm them up in the broiler or microwave. These will keep in the icebox for as long as multi week.
These keto pepperoni pizza chomps have 0 net carbs per nibble and taste simply like pepperoni pizza!
Ingredients
- 24 slices pepperoni
- 1 cup mozzarella cut into 1/2" cubes
- 1/4 cup pizza sauce
- fresh basil shredded
Instructions
- Preheat the oven to 400 degrees.
- Cut each pepperoni about half way up the top, bottom, left, and right side – in the pattern of a cross.
- Place the pepperonis in a mini muffin pan, allowing the cut sides to overlap and create a cup.
- Bake pepperonis in a preheated oven for 5 minutes, until crispy.
- Remove the pepperonis from the pan and use a paper towel to absorb the residual grease from the muffin pans. Return the pepperonis to the pan.
- Next, spoon half a teaspoon of pizza sauce into each cup. Then place a small cube of mozzarella cheese on top of the sauce.
- Return to the oven for 2 – 5 minutes, until the cheese has melted.
- Remove pepperonis from the pan, transfer to a plate, then garnish with diced fresh basil (optional).
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