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.
This recipe is a twist on my favorite pizza from the Hut! Since my family and I are mostly sugar-free Pizza Hut is out of the question! It’s low-carb and sugar-free so we were able to stick to our goals and satisfy our craving.
I find most of my meal planning these days are spent finding ways to transform the foods I used to eat into foods I can eat guilt-free. If you have any recipes that you loved to eat but now try to avoid, drop a comment below and let me know what it is and why you avoid it now. I will see if I can make it into a meal you can enjoy again.
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 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.
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Printable Recipe:
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.
Why is there instant pot chicken listed in the Ingredients? I don’t see that it was used in the directions.
Hi Dena! When I originally saw your comment I mistakingly thought it was attached to a different recipe. Thank you so much for bringing this error to my attention. I will be correcting it right now. Thank you!!