Low Carb Pepperoni Cups
Low Carb Pepperoni Cups Recipe – These fun, tasty, and gluten-free pepperoni pizza bites are easy to make with only 5 ingredients. They’re the perfect party snack to help curb cravings while also enjoying all of the gooey-cheesy, savory, and satisfying ‘za flavors you love!
Why We Love This Low Carb Pepperoni Pizza Cups Recipe
I can deal with light low carb breakfasts. I can deal with salad and protein for lunch. I can even deal with (and often enjoy the challenge of) lean healthy dinners… However, when it comes to quick protein-rich snacks, cheese cubes and raw almonds get old really fast.
This no-dough Low Carb Pepperoni Pizza Bites recipe require only 5 simple ingredients to make and satisfy serious pizza cravings in one bite. And they’re ready to serve in 20 minutes or less! Take them to office events, cocktail parties, and of course to your Super Bowl party and any game day celebration. They will help you resist the chip bowl all evening long!
These mini pepperoni pizza cups are extremely low in carbs, keto-friendly, and gluten-free. Plus, once the cups are baked, drain them on a paper towel to remove extra fat!
You can even make a paleo version by using almond or cashew cheese… We’ve got lots of recipe variation suggestions below!
Ingredients You Need
- Pepperoni – the large “sandwich style” (2+ inches wide)
- Fresh basil leaves – leave them whole if they are small, or cut large leaves into smaller pieces to fit each cup
- Pizza sauce – or marinara sauce
- Mini mozzarella cheese balls – or whole pieces of mozzarella cheese cut into 1-inch chunks
- Sliced black olives – and/or other optional pizza toppings
How to Make Low Carb Pepperoni Cups
- Preheat the oven while you prep the pepperoni. Snip 4 – 1/2 inch cuts to help the pepperoni fit down into mini muffin pans better. (You can skip this step and just press them down in the muffin pans, but the cups won’t be as nicely shaped and won’t drain as well.)
- Bake the pepperoni cups for 5 minutes. The cool for a few minutes in the pan so they firm up before moving the cups to a paper towel to drain off the grease.
- Wipe the grease out of the pan and place the cups back in. Next, layer the pizza toppings into the pepperoni cups: Put a small basil leaf in the bottom of each cup, followed by a little bit of pizza sauce, a mini mozzarella ball, and an olive slice.
- Bake the cups again for just a few minutes to melt the cheese. Then dive in!
Get the Complete (Printable!) Low Carb Pepperoni Pizza Cups Recipe Below. Enjoy!
Recipe Variations
- Paleo – Make a paleo-friendly version using almond or cashew cheese instead of the mozzarella balls.
- Turkey pepperoni – This pizza cups recipe works just as well with large slices of pepperoni made with turkey. However, these can be a bit harder to find.
- Nondairy – Swap the mozzarella cheese with your favorite plant-based dairy-free substitution. But to note, I haven’t given this a try… Let me know if you do in the comments below!
- Without basil – Not a fan of basil? No problem! You can use any fresh herbs you like, or just omit the basil altogether.
- Servings – As-is this recipe makes 24 pepperoni pizza bites. Feel free to halve the ingredients to make just one dozen, or work in multiple batches to make as many cups as you need.
Other Low Carb Pizza Toppings
You can add just about any tasty toppings to your ‘za cups! Here are a few classic best toppings for pepperoni pizza bites:
- Diced red onions
- Canadian bacon or ham slices
- Chopped bell peppers
- Diced pineapple (canned, drained)
- Spinach leaves
- Cooked ground regular sausage or spicy Italian sausage
- Sliced mushrooms
- Provolone or shredded cheddar cheese
- Sliced or pickled jalapenos
- Fresh oregano
- Chopped or shredded cooked chicken
Just remember to not go overboard… If you load them up too much, the cups will fall apart once they’re removed from the baking tin.
Frequently Asked Questions
You might be tempted to skip the pre-baking and pepperoni cup cooling, and just add all the ingredients into the cups at the beginning… However, I encourage you to resist the temptation.
Low Carb Pepperoni Pizza Cups are much crispier and hold their shape better if you prebake the cups before you fill them.
After the first initial bake to make the cups crispy, you can store them in the refrigerator for up to a week and make them as you need/want them.
After filling and baking a second time, leftover pepperoni pizza bites will keep well for up to 3 days in the refrigerator. Let them cool first before storing them together in an airtight container and placing in the fridge.
Here’s where it gets a little tricky. In order to reheat them so they are nice and crispy, I recommend reheating them in a warm oven, toaster oven or air fryer!
You can also use the microwave but they won’t be as crispy.
Looking for More Easy Snack Recipes? Be Sure to Also Try:
- Low Carb Cauliflower Crackers
- Bacon Wrapped Avocado (Low Carb!)
- Healthy Baked Carrot Chips
- Stuffed Baby Peppers by Ditch the Carbs
- Easy Mini Pizza Bagels by The Comfort of Cooking
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, cholesterol, sodium, fiber, and calcium percentages. Make sure to share this recipe on Facebook, Instagram, and Pinterest!
Get the Complete (Printable!) Low Carb Pepperoni Pizza Cups Recipe Below. Enjoy!
Low Carb Pepperoni Cups
Video
Ingredients
- 24 slices pepperoni, “sandwich style” (2+ inches wide)
- 24 small basil leaves
- 1 jar pizza sauce small jar
- 24 mini mozzarella balls
- black olives sliced (optional)
Instructions
- Preheat the oven to 400 degrees F. Using kitchen shears, snip four 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.)
- 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.
- 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 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.
- 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.
These are really, really good and SO easy! Made them exactly per the recipe and I wouldn’t change anything. I used Rao’s pizza sauce (scant 1/2 tsp) and the ‘Ciliegine’ size (Whole Foods) fresh mozzarella balls. Can be made well ahead, but just be sure to return them to the baking pan for the final bake.
Great recipe…Thank you!
This recipe is one of the best looking and I love to read for including it in my diet.
My mother in law has gone keto. I bet she will love these low carb pizza cups! SO clever.