Low Carb Pepperoni Pizza Cups

Ingredients:

24 slices pepperoni,

sandwich style” (2+ inches wide)

24 small basil leaves

1 jar pizza sauce small jar

24 mini mozzarella balls

black olives sliced (optional)

Directions:

1: Preheat the oven to 400 degrees F.  

Using kitchen shears, snip four 1/2 inch cuts around the edges of each pepperoni slice, leaving the center uncut. Each pepperoni should look like a circular cross. (See post image for clarification.)

Press each pepperoni down into a mini muffin pan.

2: Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red. Let the pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move the cups to a paper towel lined plate to remove excess oil.

3: Wipe the grease out of the muffin pan with a paper towel, then return the cups to the pan. Place a small basil leaf in the bottom of each cup, followed by 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.

4: Place back in the oven for 2-3 minutes, until the cheese starts to melt. Allow the cups to cool again for 3-5 minutes before serving.

Storing: After the first initial bake to make the cups crispy you can store them in the refrigerator for up to a week and make them as you need/want them.

Nutrition Information:

Calories: 81

Protein: 5G

Carbs: 1G

Fat: 6G

Sugar: 1G

Sodium: 185MG