Pepperoni Pizza Bagels – Keto and Low Carb

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Mini bagels topped with pizza sauce, gooey mozzarella cheese and pepperoni and baked for the perfect appetizer!

These are fun little mini pizzas that are very Keto friendly!  This recipes includes my bagels recipe to start, topped with pizza sauce, cheese and your favorite toppings, I used mini pepperoni.  They make great appetizers and are actually very filling.

This recipe makes 24 small bagel mini pizzas, but you can split up the dough to make them even smaller if you’d like more of a mini bagel pizza bite.

Ingredients

For the Bagels

1 1/2 cups almond flour

2 1/2 cups shredded mozzarella cheese (see notes)

3 ounces cream cheese, at room temperature

2 egg, beaten

1 egg white, beaten with a little water (for brushing the tops of the bagels)

1 tbsp baking powder

1/4 tsp salt

Flavorless oil (for handling the dough/forming the bagels)

For the Pizza Toppings

2  cups mozzarella cheese

3/4 cup mini pepperoni

1/2 teaspoon garlic salt

1/2 teaspoon oregano

1 teaspoon parsley

1 tablespoon fresh basil

6 ounce can tomato paste

Preparation

Preheat oven to 400F

Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.

Add the almond flour and baking powder in a bowl and whisk together to combine.  Add in the 2 beaten eggs and mix.  Then add in the mozzarella and cream cheese and combine.  As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.

The dough will be very sticky, so be sure to oil your hands to make forming the bagels easier. Divide the dough into 12 balls and poke your finger in the center, then using both index fingers, widen the center hole until you have a bagel shape (see video).  I made smaller holes (unlike regular bagels), since we will be topping these with pizza sauce.  You can also roll these out into logs, then form into bagels, I just prefer this method, it’s how I used to make regular bagels before Keto.

Place bagels on a baking sheet lined with a Silpat or parchment paper.

Brush the tops lightly with the beaten egg white.

Bake for 12-15 minutes, or until the tops have browned nicely.

Remove the bagels and allow to cool slightly, while you mix the pizza sauce.  Turn the oven up to 450F and move the rack to the top slot in the oven.

Add enough water into the tomato paste to make 1 cup of sauce and mix.  Add in the garlic salt, oregano, parsley, and basil, mix to combine.

Cut the bagels in half and spread some pizza sauce over the top.  Add mozzarella cheese and pepperoni (or other toppings) and bake for an additional 7-10 minutes at 450F or until the cheese is melted.

Serve immediately.  

Note: Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe.  Fresh mozzarella contains too much water and your bagels won’t turn out as they should.

Makes 24 Pizza Bagels

Macros: Fat 15 grams – Protein 14 grams – Carbs (net) 4 grams

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Pepperoni Pizza Bagels - Keto and Low Carb

These are fun little mini pizzas that are very Keto friendly!  This recipes includes my bagels recipe to start, topped with pizza sauce, cheese and your favorite toppings, I used mini pepperoni.  They make great appetizers and are actually very filling. This recipe makes 24 small bagel mini pizzas, but you can split up the dough to make them even smaller if you'd like more of a mini bagel pizza bite.

Course Appetizer

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 12

Ingredients

For the Bagels

• 1 1/2 cups almond flour
• 2 1/2 cups shredded mozzarella cheese
• 3 ounces cream cheese at room temperature
• 2 egg beaten
• 1 egg white beaten with a little water (for brushing the tops of the bagels)
• 1 tbsp baking powder
• 1/4 tsp salt
• Flavorless oil for handling the dough/forming the bagels

For the Pizza Toppings

• 2   cups mozzarella cheese
• 3/4 cup mini pepperoni
• 1/2 teaspoon garlic salt
• 1/2 teaspoon oregano
• 1 teaspoon  parsley
• 1 tablespoon fresh basil
• 6 ounce can tomato paste

Preparation

• Preheat oven to 400F
• Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.
• Add the almond flour and baking powder in a bowl and whisk together to combine.  Add in the 2 beaten eggs and mix.  Then add in the mozzarella and cream cheese and combine.  As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.
• The dough will be very sticky, so be sure to oil your hands to make forming the bagels easier. Divide the dough into 12 balls and poke your finger in the center, then using both index fingers, widen the center hole until you have a bagel shape (see video).  I made smaller holes (unlike regular bagels), since we will be topping these with pizza sauce.  You can also roll these out into logs, then form into bagels, I just prefer this method, it’s how I used to make regular bagels before Keto.
• Place bagels on a baking sheet lined with a Silpat or parchment paper.  Brush the tops lightly with the beaten egg white.
• Bake for 12-15 minutes, or until the tops have browned nicely.
• Remove the bagels and allow to cool slightly, while you mix the pizza sauce.  Turn the oven up to 450F and move the rack to the top slot in the oven.
• Add enough water into the tomato paste to make 1 cup of sauce and mix.  Add in the garlic salt, oregano, parsley, and basil, mix to combine.
• Cut the bagels in half and spread some pizza sauce over the top.  Add mozzarella cheese and pepperoni (or other toppings) and bake for an additional 7-10 minutes at 450F or until the cheese is melted.  Serve immediately.

Notes

Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe.  Fresh mozzarella contains too much water and your bagels won't turn out as they should.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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