High-Protein Pepperoni Pizza Bites
Square bites, melted cheese, one pepperoni each – 25 minutes, one sheet
This is a fathead pizza bite, not a puff-pastry square. Mozzarella dough, a cheese melt, one pepperoni, and a sprinkle of sesame and Italian herbs bake until the edges are gold, like the plate in the photo. Twenty-five minutes. No flour crust.
Sixteen bites. Four bites is one serving. Do not pile on extra sauce or they go soggy.
Why you’ll love this plate
- 18g protein per 4 bites – a snack that holds you
- Only 3g net carbs – mozzarella dough, no flour
- About 25 minutes, one sheet pan
- Gold edges, pepperoni, sesame, herbs, like the photo
- No boxed pizza rolls
- They reheat for lunches
Health notes
- High protein: Mozzarella dough plus extra cheese and pepperoni.
- Low carb: Almond flour, not wheat pastry.
- Four bites is one serving. Macros are not for the whole plate.
- Puff pastry or flour tortillas will jump the carbs.
Key element – roll the dough thin, then one pepperoni per square
Thick dough stays gummy in the middle. Roll it about 1/4 inch so the edges puff and brown, like the photo. A little sauce, a pinch of cheese, one pepperoni. Extra toppings slide off and burn. Sesame and herbs go on last so they toast, not scorch.
Ingredients
Dough (16 bites)
- 1 1/2 cups shredded low-moisture mozzarella
- 2 oz cream cheese
- 3/4 cup almond flour
- 1 large egg
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
Topping
- 1/4 cup sugar-free pizza sauce or marinara
- 3/4 cup shredded mozzarella
- 16 slices pepperoni
- 1 tsp sesame seeds
- 1/2 tsp Italian seasoning
- Pinch of black pepper
- 1 tsp olive oil, for brushing
Swaps
- Cheese wrap: Skip the dough. Use 4 low-carb tortillas, cut into 16 squares, then top and bake 8 minutes.
- Turkey pepperoni: Same count, a little leaner.
- No sesame: Use only Italian herbs and pepper.
- Spicy: Add a pinch of red pepper flakes with the herbs.
Instructions
| 1 | Heat and melt. Heat oven to 400 F (200 C). Line a sheet with parchment. Microwave mozzarella and cream cheese 60 to 90 seconds, stirring once, until melted. |
| 2 | Dough. Mix in almond flour, egg, Italian seasoning, garlic, and salt until it forms a ball. Knead 30 seconds if it looks streaky. |
| 3 | Roll and cut. Roll between two sheets of parchment to about 1/4 inch. Trim into a rectangle and cut 16 squares. |
| 4 | Top. Move squares to the sheet. Brush edges with oil. A small smear of sauce, a pinch of mozzarella, one pepperoni in the center. Sprinkle sesame, herbs, and pepper. |
| 5 | Bake. Bake 12 to 14 minutes until the edges are gold and the cheese is melted, like the photo. Rest 3 minutes. Sixteen bites. Four bites is one serving. |
Pro tips
- Work the dough while it is warm. Cold fathead cracks when you roll it.
- A light sauce smear only. Extra sauce makes soggy centers.
- One pepperoni per square. Two slices slide and burn.
- Leave a little space between bites so the edges brown.
- Rest 3 minutes so the cheese sets and they lift clean.
Nutrition
| Nutrient | Per 4 bites (1 of 4 servings) |
|---|---|
| Calories | 220 |
| Protein | 18g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 15g |
| Sodium | 580mg |
Estimates with mozzarella dough, pepperoni, and sugar-free sauce. Puff pastry or flour tortillas will raise carbs.
Variations
Supreme
Add a pinch of diced green pepper and onion under the cheese. Keep it light.
White pie
Skip the red sauce. Use a smear of garlic butter instead.
Sausage
Swap pepperoni for 16 small cooked sausage coins.
Air fryer
Air fry 8 minutes at 375 F in a single layer. Same gold edges.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Edges stay crisp for about 20 minutes |
| Refrigerator | Up to 4 days | Reheat 5 minutes at 375 F or 3 minutes in the air fryer |
| Freezer | Up to 1 month | Freeze in a single layer, then bag. Reheat from frozen 8 minutes |
FAQ
Test your knowledge
5 quick questions about this plate
1. Protein per 4 bites?
2. Net carbs per 4 bites?
3. How many bites in a batch?
4. How many pepperoni slices per bite?
5. Why mozzarella dough instead of puff pastry?
