Bringing the crunch back to Keto with these easy to make pepperoni pizza crisps. These easy to make cheese crisps are great for snacking or as a crunchy vessel for your favorite dips. Packed with pizza flavor and only 3 ingredients. You can’t get any easier than that.
In this recipe I use shredded Pecorino Romano which in this Italians mind is superior to Parmesan but ultimately the choice is yours on which one you prefer. Both with work great in this recipe but I do recommend the shredded over a grated cheese to achieve optimal texture and crunchification. One last helpful tip is to blot any excess grease from the pepperoni after you bake them. Every brand of pepperoni tends to have a little or a lot of extra grease leftover after baking.
Pizza in the morning, Pizza In the Evening…
If found that these will last a few days in sealed container in the refrigerator but they don’t really ever last that long due to family members snacking on them all day. I love serving them with your favorite low carb marinara like Rao’s and an assortment of olives and pickled veggies.
Last thing, you can obviously use any brand of italian seasoning you like but i would definitely recommend using The Spiceology brand Italian seasoning. This is not a sponsored post but I can’t speak highly enough of this companies spices. The Spiceology Italian blend is full of freshly dried herbs instead of the stale grass clipping flavor you get from other brands, plus it has a bit of dried chili flakes for just a touch of added heat. I left my amazon affiliate link below in the recipe or just head to spiceology.com for a list of all their products. ENJOY!!
- 2 cups pecorino romano
- 1 tbsp Italian seasoning
- 3 oz Pepperoni
- Preheat your oven to 350 degrees F then in a mixing bowl combine your cheese and Italian seasoning.
- Lay parchment paper over a sheet pan (pro tip: spray the sheet pan then lay the parchment over and it will stick to the pan but comes off easily after cooking)
- Next using a 2-3 inch ring mold spread about 1 tablespoon inside each mold forming a round disk. Continue the process until you’ve used all of your cheese. Then place one slice of pepperoni over each crisp.
- Bake for about 10-13 minutes until the cheese looks lightly golden and crisp. Let cool to room temperature (about 10-15 minutes) before plating.