Pizza is a staple in our house. My only problem with eating pizza is bloating, that’s why this recipe is a new favorite. Replacing pizza dough with zucchini is simple and makes these perfect to pack in lunches or have on hand for snacks.
You can easily customize this recipe with your favorite pizza topping, just substitute the mushrooms, pepper, and onion for your favorites.
Low Carb Pizza Bites Recipe
Low Carb Pizza Bites Ingredients:
- 1 zucchini
- 1 cup mushrooms, chopped
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup mozzarella, shredded
- 24 pizza pepperoni slices
- 1/3 cup pureed tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Muffin pan – my favorite is Wilton because the quality is great and everything cooks evenly, I’ve used inexpensive muffin tins and have had horrible luck with them.
- Prep bowl – I use my prep bowl for everything from collecting kitchen scraps to prep work.
- Ceramic peeler – LOVE mine, great for everything from potatoes to making ribbons of zucchini for this recipe plus it stays super sharp when you hand wash.
Low Carb Pizza Directions:
- Preheat the oven to 325 °F.
- In a bowl combine mushrooms, bell pepper, onion, passata, oregano and thyme to create pizza filling.
- Peel zucchini into thick ribbons and use them to line 12 muffin tins.
- Layer the toppings in the zucchini filled tins with mozzarella, 1 slice pepperoni, pizza filling, 1 slice pepperoni, and mozzarella.
- Bake for 30 minutes. Leave to cool in pan for 5 minutes before removing. The zucchini may release water during cooking, laying it on a paper towel for a few minutes before serving will help absorb extra moisture. Enjoy.
The recipe might seem like a lot of work but once everything is prepped it is quick to assemble. I like to make a double batch so we have some to pack for lunches during the week. We hope you enjoy these low carb pizza bites as much as we do!
Low Carb Pizza Bites
Ingredients
- 1 zucchini
- 1 cup mushrooms chopped
- 1 red bell pepper diced
- 1/2 red onion diced
- 1 cup mozzarella shredded
- 24 pizza pepperoni slices
- 1/3 cup pureed tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
Instructions
- Preheat the oven to 325 °F.
- In a bowl combine mushrooms, bell pepper, onion, passata, oregano and thyme to create pizza filling.
- Peel zucchini into thick ribbons and use them to line 12 muffin tins.
- Layer the toppings in the zucchini filled tins with mozzarella, 1 slice pepperoni, pizza filling, 1 slice pepperoni, and mozzarella.
- Bake for 30 minutes. Leave to cool in pan for 5 minutes before removing. The zucchini may release water during cooking, laying it on a paper towel for a few minutes before serving will help absorb extra moisture. Enjoy.
