A low carb lunch prep recipe even the kids will love, these Low Carb Muffin Pan Pizzas are perfect for a fun family night meal or your weekly lunch prep session!

Keto Zucchini Pizza Recipe

Do you sense a trend around here?

This is the fourth low carb pizza recipe we’ve shared on Sizzle and Salt! Apparently, we just can’t get enough.

It all started with our Breakfast Fathead Pizza, and most recently we perfected a Cauliflower Pizza crust (that doesn’t taste like cauliflower). However, we got requests for a zucchini pizza – which sounded like the perfect excuse to make mini muffin pan pizzas that would be perfect for lunch prep!

Can zucchini pizza be frozen? No, the zucchini really doesn’t stand up to freezing very well, but the filling can be frozen for up to 3 months.

For my low carb friends, this recipe works out to 2g net carbs per mini pizza! I find two mini pizzas are very filling for me, but I’ll leave it to you to determine what your serving size is.

Check out our video to see how to make our Low Carb Pizza Bites recipe and then don’t forget to scroll down to grab your free printable recipe card:

Keto Mini Zucchini Pizza Ingredients

Scroll down to the recipe card below for exact ingredient measurements and nutritional info

• Zucchini
• Mushrooms
• Red Bell pepper
• Red Onion
• Mozzarella, shredded
• Pepperoni slices
• Passata (pureed tomatoes)
• Dried Oregano
• Dried Thyme

Tip: swap out our filling ingredients for your favorite low carb pizza toppings/fillings.

Kitchen Tools You May Find Helpful

• Measuring cups and spoons
• Muffin tray
• Vegetable peeler
• Cheese grater
• Cutting board
• Sharp kitchen knife

How to Make Low Carb Muffin Pan Pizzas

Preheat the oven to 320 °F.

Make pizza filling: in a bowl combine mushrooms, bell pepper, onion, passata, oregano and thyme.

Using a vegetable peeler, peel zucchini into thick ribbons. Place on a paper-towel lined cutting board and sprinkle with salt to release water. Let sit for 5 minutes, then dab away water and salt and use them to line the cups in a 12 hole muffin tray.

Fill with the following (layering in order):

• Mozzarella
• Pepperoni (1 slice per cup)
• Pizza filling
• Pepperoni (I slice per cup)
• Mozzarella

Bake for 30 minutes. Leave to cool in the pan for at least 5 minutes before removing. If the zucchini has released a lot of water during cooking, sit on an absorbent paper towel for a minute or so before serving.

 

Pin this Low Carb Zucchini Pizza recipe:

Grab your free printable for our keto zucchini pizza recipe:

Yield: 12 mini pizzas

Low Carb Pizza Bites

Print

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

• 1 zucchini
• 1 cup Mushrooms (chopped)
• 1 Red Bell pepper (diced)
• ½ Red Onion (diced)
• 1 cup Mozzarella (shredded)
• 24 Pepperoni slices (small like for pizza)
• 1/3 cup Passata (pureed tomatoes)
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme

Instructions

1. Preheat the oven to 320 °F.
2. Make pizza filling: in a bowl combine mushrooms, bell pepper, onion, passata, oregano and thyme.
3. Using a vegetable peeler, peel zucchini into thick ribbons. Place on a paper-towel lined cutting board and sprinkle with salt to release water. Let sit for 5 minutes, then dab away water and salt and use them to line the cups in a 12 hole muffin tray.
4. Fill with the following (layering in order): Mozzarella; Pepperoni; Pizza filling; Pepperoni; Mozzarella
5. Bake for 30 minutes. Leave to cool in the pan for at least 5 minutes before removing. If the zucchini has released a lot of water during cooking, sit on an absorbent paper towel for a minute or so before serving.

This mini muffin pan pizza recipe is great for family nights, parties or just a simple lunch prep recipe.

For more delicious low carb pizza options, check out our Meat Lovers Fathead Pizza or our Cauliflower Pizza recipe.

<square>