A low-carb, keto-friendly, perfectly portioned mini pizza alternative made with simple layers of zucchini, sauce, cheese, and protein. Ideal for snacks, meal prep, or light lunches.
Yields: 12 stacks
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Ingredients
2–3 medium zucchini, sliced into ¼-inch rounds
½ cup pizza or marinara sauce (low-sugar recommended)
1 cup shredded mozzarella cheese (low-moisture preferred)
12–18 thin slices salami or turkey
or substitute diced pepperoni/ham
½ tsp dried oregano
Chili flakes, to taste (optional)
Cooking spray, as needed
Instructions
1. Preheat
Preheat oven to 375°F (190°C).
Lightly spray a 12-cup muffin pan with cooking spray.
2. Build the Stacks (3 layers each)
For each muffin cup:
Layer 1:
Zucchini round → ½ tsp sauce → 1 slice protein → pinch of cheese
Layer 2:
Repeat the same pattern
Top Layer:
Zucchini round → small spoon of sauce → generous cheese
3. Season
Sprinkle with oregano and chili flakes.
4. Bake
Bake 15–20 minutes, until the cheese is melted, bubbly, and slightly golden.
5. Serve
Let cool for a few minutes.
Gently lift each stack out with a spoon or offset spatula.
Estimated Nutrition (Per Stack)
(Using turkey + mozzarella)
Calories: 50–70
Protein: 5–7 g
Net Carbs: 2–3 g
Fat: 3–5 g