Keto Pepperoni Pizza Sandwich
A keto pepperoni pizza sandwich replaces traditional bread with a crispy baked mozzarella and pepperoni crust, then fills it with fresh vegetables and spicy mayo for a low-carb, gluten-free meal that tastes like pizza.
A keto pepperoni pizza sandwich replaces traditional bread with a crispy baked mozzarella and pepperoni crust, then fills it with fresh vegetables and spicy mayo for a low-carb, gluten-free meal that tastes like pizza.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, spread the shredded mozzarella cheese in an even, rectangular layer.
Arrange the pepperoni slices in a single layer over the cheese.
Bake for 10-15 minutes, or until the cheese is melted, bubbly, and the edges are golden brown and crispy.
Remove from the oven and let it cool on the pan for a few minutes to firm up.
Spread mayonnaise over one half of the baked cheese and pepperoni crust.
Layer the shredded lettuce, sliced tomato, banana pepper rings, and thinly sliced red onion over the mayonnaise.
Drizzle with olive oil, season with black pepper, and finish with a drizzle of spicy mayonnaise.
Carefully fold the empty half of the crust over the fillings to create a sandwich.
Slice in half and serve immediately.
Store assembled sandwich wrapped in parchment in the refrigerator for up to 1 day. For best texture, store the baked crust and fillings separately, then assemble just before eating.
Yes. Bake the mozzarella and pepperoni crust, let cool completely, and store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 3–5 minutes before assembling.
Provolone or white cheddar work as alternatives, though mozzarella creates the best melty, crispy texture. Adjust baking time slightly if the cheese has a different moisture content.
Yes. The mozzarella-pepperoni crust contains minimal carbs, and the vegetable fillings are low-carb. One sandwich typically has 2–4g net carbs depending on portion sizes.
Pat the pepperoni slices with paper towels before baking to remove excess oil, and use a parchment-lined baking sheet to allow fat to drain away from the crust.
Pre-cooked pepperoni (standard deli slices) work best for this recipe. Fresh pepperoni may release more moisture and fat during baking, affecting the crust texture.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Classic Meatloaf with Mashed Potatoes and Fried Cabbage
80 min
Cowboy Sliders
25 min

5 Paleo Recipes From Michelle Tam
45 min

Easy Canapés
15 min

Canapes
30 min