Low Carb Pepperoni Pizza Cups Recipe

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24 “sandwich style” pepperoni slices (2+ inches wide)

24 small basil leaves

1 small jar pizza sauce

24 mini mozzarella balls

sliced black olives (optional)


  1. Preheat the oven to 400 degrees F.  Using kitchen sheers, snip 4 – 1/2 inch cuts around the edges of each pepperoni slice, leaving the center uncut. Each pepperoni should look like a circular cross. (See post image for clarification.)
  2. Press each pepperoni down into a mini muffin pan. Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red. Let the pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move the cups to a paper towel lined plate to remove excess oil.
  3. Wipe the grease out of the muffin pan with a paper towel, then return the cups to the pan. Place a small basil leaf in the bottom of each cup, followed by a 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.
  4. Place back in the oven for 2-3 minutes, until the cheese starts to melt. Allow the cups to cool again for 3-5 minutes before serving.

PALEO ADAPTATION: Make a paleo friendly version using almond or cashew cheese instead of the mozzarella balls.

Original recipe and more pictures visit: Low Carb Pepperoni Pizza Cups @ aspicyperspective.com

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