Mini Pizza Bake

Here at My Bariatric Dietitian, we love pizza. In fact, we could probably eat it every week without getting tired of it! For a no-crust pizza option, my absolute favorite is this easy keto low carb mini pizza bake recipe.

Some people might say that a crust-less pizza isn’t really pizza, and while that may be true, you’ll still get all the flavors you love. Sometimes that’s more than enough for me, especially when I’m in a hurry.

Of course, this isn’t to say that these crust-less mini pizzas actually replace real pizza for us all the time. When we really want a true pizza (that’s still low carb)– with the crust and everything – the coconut flour version of the fathead pizza recipe from Wholesome Yum is our absolute favorite!

Mini Pizza Bake

Ingredients:

• 8 ounces Ricotta

• 1 Egg

• 1/2 cup Parmesan cheese

• 8 ounces low-sugar pizza sauce

• 2/3 cup mozzarella cheese

• Toppings of choice: pepperoni, sausage, black olives, red onion, green bell peppers, Canadian bacon, bacon, artichoke, mushroom, etc.

Directions:

1. In a small bowl, mix ricotta, egg, and Parmesan cheese.

2. Divide the mixture between 4-6 small ramekins and spread evenly.

3. Add 1-2 ounces of pizza sauce to each ramekin and spread evenly over ricotta mixture.

4. Add mozzarella to each.

5. Add toppings of your choosing. Tip: finely dice or chop toppings for easier consumption once cooked.

6. Optional: add more mozzarella once toppings have been added

7. Bake at 350 F for 20 minutes or until cheese is bubbly and melted.