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Keto Pepperoni Pizza Quesadillas
Alice

Keto Pepperoni Pizza Quesadillas Recipe

Keto Pepperoni Pizza Quesadillas deliver melty, pepperoni-studded pizza flavor with a crispy, low-carb exterior. They’re fast, flexible, and entirely satisfying — perfect for anyone who wants pizza without the carb load.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 (one quesadilla per serving)
Course: Appetizer, Main, Snack
Cuisine: American-Italian fusion, Keto-Friendly
Calories: 787
Ingredients Method

Ingredients
  

  • Fathead flatbreads Option A, makes 8 flatbreads:
  • 200 g shredded mozzarella dough
  • 56 g cream cheese
  • 120 g almond flour
  • 1 large egg
  • Filling and assembly:
  • 480 g shredded mozzarella filling; ~120 g per quesadilla total when split
  • 120 g turkey pepperoni ≈30 g per quesadilla
  • 120 g sugar-free pizza sauce ≈30 g per quesadilla
  • 30 –40 g grated Parmesan optional, for topping
  • 1 –2 tbsp olive oil for cooking
  • Fresh basil or oregano red pepper flakes (optional)

Method
 

  1. Make flatbreads (if using Option A): Preheat oven to 200°C/400°F. Microwave 200 g shredded mozzarella + 56 g cream cheese in bursts until smooth. Stir in 120 g almond flour and 1 beaten egg. Divide into 8 balls, flatten into 8-inch circles on parchment, bake 6–8 minutes until set. Cool.
  2. Assemble: On 4 bottom flatbreads (or 4 low-carb tortillas), spread ~1 tbsp pizza sauce. Sprinkle ~60 g shredded mozzarella and top with ~30 g turkey pepperoni. Top with second flatbread/tortilla.
  3. Cook: Heat a skillet over medium heat with 1/2 tbsp oil. Cook assembled quesadilla 2–3 minutes per side until golden and cheese inside is melted. Repeat with remaining quesadillas.
  4. Finish: Rest 1–2 minutes, slice into 4 wedges, sprinkle Parmesan, basil, and red pepper flakes if using. Serve hot with extra sauce for dipping.