Ingredients
2 cups full-fat shredded mozzarella cheese
12–15 slices halal-certified pepperoni (check label for alcohol-free marinade)
1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup no-sugar-added tomato sauce (unsweetened)
Optional: 1/4 teaspoon red pepper flakes
Instructions
Preheat oven to 375°F (190°C)
Grease a 10-inch cast iron skillet with 1 tbsp olive oil
In a bowl, combine 2 cups cheese, 1 tsp garlic powder, 1 tsp Italian seasoning, and 3 tbsp olive oil
Press the cheese mixture evenly into the skillet, forming a crust
Spread 1/2 cup tomato sauce over the crust, leaving a small border
Top with pepperoni slices and optional red pepper flakes
Bake for 12–15 minutes, until crust is golden and cheese is melted and bubbly
Let cool slightly before slicing into 8 wedges
Notes
Use halal pepperoni or substitute with seasoned ground beef or turkey for stricter diets
Cast iron ensures even baking; use a preheated oven for best results
Tomato sauce should be unsweetened and free from added alcohol or carbs
Leftovers keep well in the fridge for 2 days; reheat in the skillet for crispiness
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 125
- Sugar: 0g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 0.8g
- Protein: 4g
- Cholesterol: 30mg