Use this recipe to make the best low-carb, sugar-free Pepperoni & Peperoncini Pizza. The perfectly crispy crust and melty cheese is the perfect way to satisfy your appetite while sticking to your diet plans.
PRO-TIPS:
- If you have kids, get them involved in this. Kids love helping in the kitchen and are more experimental with trying new things if they had a hand in making it.
Pepperoni & Peperoncini Pizza
Yield:
6 Pizzas
Ingredients:
1 recipe – Instant Pot Shredded Chicken
1 jar – No Sugar Added Pasta or Pizza Sauce
3 – 4 cups – Shredded Mozzarella Cheese
½ – Thinly Sliced Red Onion
1 cup – Drained Sliced Peperoncini or Jalapeños
1 – 6 oz pkg – Pepperoni
6 – Mission Carb Balance Tortillas
Instructions:
1. Preheat the oven to 350°F. Place the tortillas in a single layer on a few baking sheets or pizza pans. Place in the oven for 5-6 mins, then flip and place in the oven for another 5-6 mins. Just until they start to become golden brown.
2. Let the tortillas cool until you can handle them. Be gentle because they are now crispy and a bit fragile. Spread 1 heaping tbsp of the pasta sauce to within about a ¼ inch of the edge of the tortilla. Spread a heaping ½ cup of shredded mozzarella over the pasta sauce then spread the pepperonis over the cheese. Add as may sliced red onions, peperoncinis and extra cheese as you like to the top.
3. Bake in the 350° oven for 10 mins, then switch the oven to a 500° broil and keep a close eye on it. This step will add color and flavor to the top. I leave it in there anywhere from 3-5 mins.
4. Remove them from the oven, cut and serve with some of my AMAZING Creamy Dill Ranch.
Pepperoni & Peperoncini Pizza
Ingredients
- 1 recipe Instant Pot Shredded Chicken
- 1 jar No Sugar Added Pasta or Pizza Sauce
- 3-4 cups Shredded Mozzarella Cheese
- 1/2 Thinly Sliced Red Onion
- 1 cup Drained Sliced Peperoncini or Jalapeños
- 1 6oz pkg Pepperoni
- 6 Mission Carb Balance Tortillas
Instructions
- Preheat the oven to 350°F. Place the tortillas in a single layer on a few baking sheets or pizza pans. Place in the oven for 5-6 mins, then flip and place in the oven for another 5-6 mins. Just until they start to become golden brown.
- Let the tortillas cool until you can handle them. Be gentle because they are now crispy and a bit fragile. Spread 1 heaping tbsp of the pasta sauce to within about a ¼ inch of the edge. Spread a heaping ½ cup of shredded mozzarella over the pasta sauce then spread the pepperonis over the cheese. Add as may sliced red onions and peperoncinis as you like on top.
- Bake in the 350° oven for 10 mins, then switch the oven to a 500° broil and keep a close eye on it. This step will add color and flavor to the top. I leave it in there anywhere from 3-5 mins.
- Remove them from the oven, cut and serve with some of my AMAZING Creamy Dill Ranch.
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