Spooky Pizza Pumpkins
Round cheese bases with sauce, olives, and peppers — ready in 20 minutes
These spooky pizza pumpkins shape a low-carb dough or cheese base into rounds, top them with sauce, cheese, black olive eyes, and pepper pieces, then bake until the edges are gold, like the plate. Each serving has 18 g of protein and 6 g net carbs.
Low carb, sugar-free, and no flour crust.
Why you’ll love these pumpkins
- 18g protein per serving
- 6g net carbs
- Cheese base, no flour
- Ready in about 20 minutes
- Olive eyes and pepper pieces
- One plate
Health notes
- Protein: Mozzarella and a little sauce.
- Low carb: A cheese or almond base, not a flour crust.
- Sugar-free: No-sugar sauce only.
- Keto-friendly: Each pumpkin stays around 6g net carbs if the sauce is measured.
Key element — soft dough, not sticky
A wet mix sticks to the board. Work the cheese base until it holds so the rounds stay neat, like the plate.
Ingredients
Pumpkins (8 servings)
- 2 cups shredded low-moisture mozzarella
- 1 large egg
- ½ cup almond flour, or skip for a pure cheese base
- ½ cup no-sugar pizza sauce
- 1 cup shredded mozzarella, for the tops
- Black olive slices, for the eyes
- Small strips of red and green bell pepper
- Italian seasoning, to finish
Swaps
- A flour crust or a sugar sauce: Not in the 6g number.
- No almond flour: Use cheese and egg only. It is softer.
- Extra olives: Carbs rise a little.
- No peppers: Carbs stay the same.
Instructions
| 1 | Heat the oven. Heat to 400°F (200°C). Line a sheet pan. Microwave the base mozzarella 30–45 seconds until it stretches. Stir in the egg and almond flour if using. Work it until it holds. |
| 2 | Shape. Divide into 8 pieces. Press each into a round about 4 inches wide on the pan. |
| 3 | Top. Spread a thin layer of sauce on each. Add the topping cheese, olive slices for eyes, and pepper strips for a mouth or nose, like the plate. Season lightly. |
| 4 | Bake. Bake 8–10 minutes until the edges are golden and the cheese melts. Cool 2 minutes. This batch makes 8 pumpkins. |
Pro tips
- A soft base shapes clean. A sticky one tears.
- A flour crust or a sugar sauce is not in these numbers.
- Keep the sauce thin so the base stays firm.
- Place the olives before baking so they set in place.
- Macros are per pumpkin, 8 from this batch.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 240 |
| Protein | 18g |
| Net carbohydrates | 6g |
| Total carbohydrates | 7g |
| Fiber | 1g |
| Total fat | 16g |
| Sodium | 480mg |
Estimates based on a cheese base, a thin no-sugar sauce, mozzarella, olives, and peppers, divided into 8 pumpkins. A flour crust and a sugar sauce are not included.
Variations
No almond flour
Cheese and egg only. The base is softer.
No peppers
Olives only. Carbs stay the same.
Spicy
A pinch of red pepper flakes under the cheese.
Mini
Divide into 12. Count changes.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Cover once cool |
| Reheat | 3 min | Oven or air fryer, not microwave |
| Freezer | Up to 1 month | Cool fully. Reheat from frozen |
FAQ
Test your knowledge
5 quick questions about these spooky pizza pumpkins
1. Protein per serving?
2. Net carbs per serving?
3. What keeps the base from sticking?
4. About how long does this take?
5. What is not in the 6g number?
