Keto Pepperoni Pizza Sandwich

Name: Keto Pepperoni Pizza Sandwich
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 cups shredded mozzarella cheese; 4 oz pepperoni slices; 2 tbsp mayonnaise; 1/2 cup shredded lettuce; 1/2 medium tomato, sliced; 1/4 cup banana pepper rings; 1 tsp olive oil; black pepper, to taste; 1/4 cup red onion, thinly sliced; 1 tbsp spicy mayonnaise

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.

🌍American 🏷️Keto 🏷️Low-carb 🏷️Sandwich 🏷️Pepperoni Pizza

🏷️

🏷️Cheese

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TikTok

Total

20 min

Servings

1

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 cups shredded mozzarella cheese
4 oz pepperoni slices
2 tbsp mayonnaise
1/2 cup shredded lettuce
1/2 medium tomato, sliced
1/4 cup banana pepper rings
1 tsp olive oil
black pepper, to taste
1/4 cup red onion, thinly sliced
1 tbsp spicy mayonnaise

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Instructions

1
Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, spread the shredded mozzarella cheese in an even, rectangular layer.
2
Arrange the pepperoni slices in a single layer over the cheese.
3
Bake for 10-15 minutes, or until the cheese is melted, bubbly, and the edges are golden brown and crispy.
4
Remove from the oven and let it cool on the pan for a few minutes to firm up.
5
Spread mayonnaise over one half of the baked cheese and pepperoni crust.
6
Layer the shredded lettuce, sliced tomato, banana pepper rings, and thinly sliced red onion over the mayonnaise.
7
Drizzle with olive oil, season with black pepper, and finish with a drizzle of spicy mayonnaise.
8
Carefully fold the empty half of the crust over the fillings to create a sandwich.
9
Slice in half and serve immediately.

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Tips & Notes

Pro tips

Arrange pepperoni slices overlapping slightly on the mozzarella base to create an even, crispy crust that bakes uniformly without burnt edges.
Bake at 425°F for 8–10 minutes until the cheese is melted and edges are golden brown; the pepperoni will cup slightly when done.
Let the crust cool for 1–2 minutes after baking so it firms up enough to hold fillings without falling apart when sliced.
Pat dry all fresh vegetables (lettuce, tomato, onion) before assembling to prevent the crust from becoming soggy.

Substitutions

Spicy mayonnaise → regular mayonnaise + hot sauce or sriracha (adjust heat to taste)
Banana pepper rings → jalapeño slices or dill pickle chips (adds acid and crunch)
Red onion → white onion or shallots (milder flavor, same crisp texture)

Storage & make-ahead

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.

Common Questions

Can I make the mozzarella crust ahead of time?

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.

What can I substitute for mozzarella?

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.

Is this sandwich actually keto?

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.

How do I prevent the crust from being too greasy?

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.

Can I use pre-cooked pepperoni or fresh?

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.