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5 from 1 vote

Keto Pizza Cups

Golden low carb pizza dough filled with pepperoni, sausage, and cheese make these keto pizza cups a fun and tasty appetizer.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: sausage
Servings: 12 cups
Calories: 200kcal

Equipment

Ingredients

Crust

  • 5 ounces shredded mozzarella
  • 1 ounce shredded cheddar
  • 1 ounce cream cheese softened
  • 3/4 cup almond flour blanched recommended
  • 1 tsp xanthan gum
  • 1 tsp instant yeast
  • 1 tsp psyllium husk powder
  • 1 tsp baking powder
  • 3/4 tsp garlic powder
  • 3/4 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes
  • 1 large egg beaten

Filling

  • 6 ounces bulk Italian sausage
  • 2 cloves garlic minced
  • 1 ounce baby spinach optional
  • 3 ounces pepperoni chopped
  • 1.5 ounce shredded mozzarella
  • .5 ounce grated parmesan

Topping

  • 3/4 cup low carb pizza sauce
  • 2 ounces shredded mozzarella

Instructions

Prep the Filling

  • Add sausage and garlic to a pan over medium heat. Saut√© until nearly browned, then add spinach. Remove from heat when spinach is wilted and sausage is cooked through. Allow to cool.
  • Combine sausage mixture with pepperoni, mozzarella, and parmesan. Set aside.

Prep the Crust

  • Preheat oven to 400F. Prepare a muffin tin by thoroughly greasing or lining with nonstick cups.
  • Combine the dry ingredients for the crust: almond flour, xanthan gum, instant yeast, psyllium powder, baking powder, and seasonings.
  • Separately, add the mozzarella, cheddar, and cream cheese to a microwave safe bowl. Microwave for 75-90 seconds, or until melted. Stir until smooth.
  • Add about half of the almond flour mixture and half of the egg to the cheese mixture, and mix thoroughly. Repeat with the remaining flour and egg.
  • Knead briefly to form a smooth dough, then roll out to just under 1/4 thickness.
  • Cut dough into 12 even circular or square portions.

Keto Pizza Cups

  • Gently press dough into prepared muffin tin. Divide the filling mixture between the cups. Top each cup with about 1 tablespoon or sauce, then sprinkle with cheese.
  • Bake keto pizza cups for 16-18 minutes, or until golden brown. Allow to cool for at least 2-3 minutes before removing from pan.

Serve and Enjoy!

  • Best served warm, with additional sauce for dipping if desired.

Notes

  • Storage and Reheating: Store refrigerated in a sealed container for up to 4 days. Reheat in the microwave, or in an oven, toaster, or air fryer at 300F for a few minutes.
  • Mix up this recipe with the pizza toppings of your choice! Meat-based toppings should be cooked first.
  • Make sure to choose a pizza sauce with low carb content, such as Rao's Marinara sauce or Primal Kitchen Tomato Basil sauce.

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Nutrition

Serving: 1cup | Calories: 200kcal | Carbohydrates: 3g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Monounsaturated Fat: 11g | Fiber: 1g | Calcium: 20%