I love this recipe because it combines all the flavors of classic pepperoni pizza in a keto-friendly, pull-apart form. The dough is rich and cheesy thanks to the mozzarella and cream cheese base, and each layer melts together with pepperoni and sauce for an irresistible bite. It’s fun to make, even more fun to eat, and a hit with both keto and non-keto eaters alike. Plus, it’s ready in about 30 minutes!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Fathead Dough:
2 cups shredded mozzarella cheese
2 oz cream cheese
1¼ cups almond flour
1 large egg
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
Pinch of salt
For the Fillings and Toppings:
½ cup sugar-free marinara or pizza sauce (plus extra for dipping)
1½ cups shredded mozzarella cheese
20–25 pepperoni slices (or keto-friendly salami)
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil or melted butter
½ teaspoon garlic powder (for brushing)
Optional: chopped parsley, basil, or red pepper flakes
Directions
Preheat the oven: I preheat the oven to 375°F (190°C) and lightly grease a bundt pan or round baking dish with olive oil or butter.
Make the keto dough: In a microwave-safe bowl, I combine the mozzarella and cream cheese. I microwave it for 1 minute, stir, then heat another 30 seconds until melted and smooth.
Next, I add in the almond flour, egg, baking powder, garlic powder, onion powder, Italian seasoning, and a pinch of salt. I mix until a smooth dough forms. If the dough feels sticky, I knead it gently with oiled hands.
Assemble the pizza ring: I divide the dough into small balls, about 1½ to 2 inches each. Then I lightly roll or dip each one in pizza sauce and begin layering them around the prepared pan.
Between each layer of dough balls, I sprinkle shredded mozzarella and tuck in pepperoni slices. I continue layering until all the dough is used. On top, I finish with the remaining cheese, pepperoni, and a sprinkle of Parmesan.
Bake: I place the pan in the oven and bake for 25–30 minutes, until the top is golden and bubbly. I let it cool for a few minutes before flipping it onto a serving dish.
Finish and serve: I brush the top with olive oil or melted butter, sprinkle on some garlic powder and fresh herbs, and serve it warm with a side of sugar-free marinara for dipping.
Servings and timing
This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Variations
I sometimes swap the pepperoni for chopped cooked sausage or bacon for a meatier variation.
Adding sautéed mushrooms, spinach, or olives in the layers gives it a veggie twist without adding many carbs.
For extra heat, I mix crushed red pepper flakes into the dough or the sauce.
I’ve also made mini versions of this in muffin tins for personal-size pizza bites—great for parties or meal prep.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I place slices in a 350°F oven for about 8–10 minutes, or microwave them for 30–45 seconds until warm. For best texture, I prefer the oven method—it keeps the crust crispy and melty.
FAQs
Is this recipe really keto-friendly?
Yes, I keep it low-carb by using almond flour and sugar-free marinara. The dough is made from cheese and nuts, making it ideal for keto or low-carb lifestyles.
Can I make this ahead of time?
I’ve made the dough and assembled the pizza ring up to a day in advance. I cover it tightly and refrigerate it, then bake it fresh when ready. Just add a couple extra minutes to the baking time if it goes into the oven cold.
Can I freeze the leftovers?
Yes! I wrap individual portions in plastic wrap and store them in a freezer-safe container for up to 2 months. I thaw overnight in the fridge and reheat in the oven.
What if I don’t have a bundt pan?
A round or square baking dish works fine too. I just arrange the dough balls in a ring or spiral pattern to mimic the look and make it easy to pull apart.
Can I use coconut flour instead of almond flour?
Coconut flour isn’t a direct substitute for almond flour. If I need to use it, I reduce the amount (start with 1/3 cup) and add an extra egg to help with structure. But the texture will be a little different.
Conclusion
This Keto Pepperoni Pull-Apart Bread is everything I want when I’m craving pizza—cheesy, saucy, garlicky, and super satisfying—all without breaking my carb goals. It’s great for sharing, dipping, and devouring warm out of the oven. Whether I’m hosting friends or just making a fun family dinner, this pizza ring is always a hit.
This cheesy, low-carb pizza ring is packed with gooey mozzarella, pepperoni, and Italian flavors—perfect for keto game days, parties, or family dinners.
Ingredients
Cheese Dough (Fathead Base)
2 cups shredded mozzarella cheese
2 oz cream cheese
1 ¼ cups almond flour
1 large egg
1 teaspoon baking powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
Pinch of salt
Toppings & Fillings
½ cup sugar-free marinara or pizza sauce (plus more for dipping)
1 ½ cups shredded mozzarella cheese
20–25 pepperoni slices (or keto-friendly salami)
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil or melted butter
½ teaspoon garlic powder (for brushing on top)
Optional: chopped parsley, basil, or red pepper flakes
Instructions
Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a bundt pan or round baking dish with olive oil or butter.
Make the Keto Dough (Fathead Dough)
In a microwave-safe bowl, combine mozzarella cheese and cream cheese.
Microwave for 1 minute, stir, then heat for another 30 seconds until smooth.
Add almond flour, egg, baking powder, garlic powder, onion powder, Italian seasoning, and salt. Mix until smooth. (Tip: If sticky, knead lightly with oiled hands.)
Assemble the Pizza Ring
Divide dough into small balls (about 1½–2 inches each).
Lightly dip or roll each ball in marinara sauce and layer in prepared pan.
Sprinkle mozzarella and pepperoni between layers.
Finish with remaining cheese, pepperoni, and Parmesan on top.
Bake
Bake for 25–30 minutes, or until golden and bubbly.
Let cool slightly, then flip onto a plate or serving dish.
Finish & Serve
Brush the top with olive oil or melted butter. Sprinkle garlic powder and optional herbs or red pepper flakes.
Serve warm with extra marinara for dipping.
Notes
Use unsweetened marinara to keep this recipe low-carb.
Works well as a party appetizer or game-day snack.
You can swap pepperoni for keto-friendly salami or cooked sausage.
