Keto Zucchini Pizza Bites Recipe + Video – 2g net carbs for this whole plate! Zucchini rounds topped with marinara sauce, cheese and little pepperonis, baked in the oven. A low carb snack, appetizer or meal! Paleo, gluten free, grain free, sugar free, clean eating, real food.

keto mini zucchini pizza bites on a white plate and background

Keto Zucchini Pizza Bites

These mini keto zucchini pizza bites are just too cute! And bring all the flavor you love of pizza with a fraction of the carbs. Great as an appetizer, snack or even a meal!

Best part? You can eat this entire plate and it’s only 2g net carbs! My kids love these too! Great way for me to sneak in more veggies.

before and after of making keto mini zucchini pizza bites on a white background


You need just 4 simple ingredients for these zucchini pizza bites

I used a single hole punch (yes, like the kind you use on paper) to punch out mini pepperonis from big pepperonis. But you can go even easier and use kitchen shears to cut them into little triangles or squares. Or even get mini pepperonis in store!

(I like using hormone + antibiotic free pepperoni, which is why I buy them big and cut them smaller myself)

keto mini zucchini pizza bites on a white plate and background


After assembling, just bake for about 10 minutes until melted and bubbling. The zucchini gets tender, but is still strong enough to hold up to being picked up. And doesn’t release a ton of moisture like I was worried they would.

It’s the perfect vessel for a mini pizza bite! Tastes just like a veggie pizza!

Watch Zucchini Pizza Bites Recipe Video Demo


If you make these keto zucchini pizza bites, be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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keto mini zucchini pizza bites on a white plate and background

Keto Zucchini Pizza Bites

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1 1x


  • 1 zucchini, sliced 3/8″ thick (I love using my mandoline)
  • 3 tablespoons marinara sauce
  • 1/2 cup shredded mozzarella
  • 2 tablespoons mini pepperonis (see Notes below)


  1. Preheat your oven to 400ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
  2. Arrange the zucchinis in an even layer on the baking sheet. Top each with marinara sauce, mozzarella cheese and mini pepperonis.
  3. Bake for 10 minutes, or until the cheese is melted and bubbling. (I often like to broil it for 30-60 seconds at the end so it gets super crispy cheese on the edges that has melted over! My favorite part!)
  4. Allow to cool for 2-3 minutes. Serve warm.
  5. As always, lots of tips, FAQs and substitution info in the Recipe Notes!


Serving Size: This is enough to feed 1 person as a meal, or a few people as a snack. If making for a crowd as an appetizer, you’ll need about half a zucchini per person.

Mini Pepperonis: You can buy mini pepperonis in store. Or! Get large pepperonis and cut them smaller. I used a single hole punch (that you normally use for paper, haha!). Or you could use kitchen shears and cut into little triangles.

Squash: This would also work with yellow squash!

Prep Ahead: If making this for an appetizer, I would fully assemble on a baking sheet and refrigerate for up to 1 day. Then, when you’re guests are about to arrive bake and serve warm!

Leftovers: We’ve never had leftovers of these, they get eaten too fast, haha! But you could store them in an airtight container for up to 1 week. Could eat them cold or reheat in a 400ºF oven again until warm, about 5-10 minutes.

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

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