LCHF Ketogenic Pizza Crisps



When you're on a ketogenic diet and fat adapted, there are going to be a lot of times when you're really just not that hungry for dinner.  You'd like a drink and maybe something to snack on, but that's about it.  The recipe I'm going to share with you today is perfect for times like these.




All you need are 3 ingredients :
  • Shredded cheese - a half and half mix of shredded mozzarella and shredded parmesan is what I find works best. Mozzarella by itself would be too soft.
  • Thinly sliced pepperoni.  Get some spicy pepperoni if you like it hot.
  • Pizza seasoning (or Italian seasoning if that's what you have.)

This is so easy to make!  You don't even need to turn on your oven. I use my toaster over to make these. Preheat it to 400'F so it can be heating while you put these together.



Then line a small baking sheet with parchment paper or pan liner.

Place your pepperoni slices about half an inch apart, then put a small pile of the mixed cheese on each slice.  It's okay if the cheese overlaps because you want it to form a crisp around the pepperoni.

Sprinkle with Pizza Seasoning.  If your pepperoni isn't spicy you might want to sprinkle some crushed red pepper on them as well.


Cook it for 5 to 8 minutes, watching to make sure they don't burn.  They will turn very quickly.


You want them to be golden around the edges but still white on the inside.


Because the cheese is greasy, your crisps will probably be surrounded by a bit of oil in the pan. To help them become crispy, I like to remove them to a sheet or two of paper towel to cool.


They will seem a bit soft when they are hot, but as they cool they will harden and crisp.  This snack is just protein and fat, with maybe a carb or two in the pepperoni (check your package) so they're the perfect complement to your evening glass of red wine - or white if that's what you prefer. 

This recipe was adapted from one on the diet doctor.com website. 


 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw




No comments:

Post a Comment

Valid comments are always encouraged and welcome, but please remember this is not a platform for self-promotion. All comments are moderated, and those with links that are not relevent to the content on this blog WILL NOT be published.