If you’re craving the flavors of pizza while staying low-carb, these keto pepperoni pizza quesadillas deliver everything you want: crispy edges, gooey cheese, and bold Italian flavor, all without the carbs of traditional dough. They’re quick to make, incredibly satisfying, and perfect for lunch, dinner, or a hearty snack.
Why You’ll Love This Recipe
This recipe brings together the comfort of pizza and the convenience of a quesadilla in a keto-friendly way. It uses simple ingredients, cooks in minutes, and delivers a crispy, cheesy result that feels indulgent while still fitting into a low-carb lifestyle. It’s also easy to customize with your favorite toppings and works great for busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large low-carb tortillas (keto-friendly, about 8 inches each)
1 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
12 slices halal beef pepperoni
1/4 cup low-carb pizza sauce
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon olive oil or butter for the pan
Directions
Heat a non-stick skillet over medium heat and lightly grease it with olive oil or butter. Place one low-carb tortilla in the pan and sprinkle half of the mozzarella and cheddar evenly over the surface. Spoon half of the pizza sauce over the cheese and spread gently. Add half of the pepperoni slices, then sprinkle with oregano and garlic powder.
Top with the remaining cheese and place the second tortilla on top. Cook for 2 to 3 minutes until the bottom is golden and crisp. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the cheese is fully melted and the second side is crispy.
Remove from the pan, let it rest for one minute, then slice into wedges. Repeat with remaining ingredients if making more than one quesadilla.
You can switch up the cheese by using provolone or a mozzarella-provolone blend for a more traditional pizza flavor. Add sliced mushrooms, olives, or bell peppers for extra texture while keeping it low-carb. For a spicy version, include crushed red pepper flakes or use spicy halal beef pepperoni.
Storage/Reheating
Store leftover quesadilla slices in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat until crisp and heated through. Avoid microwaving if possible, as it can make the tortillas soft.
FAQs
Can I make this recipe without tortillas?
Yes, you can make a cheese-only base by melting cheese in the pan and adding toppings before folding it like a quesadilla.
Are these quesadillas freezer-friendly?
They are best fresh, but you can freeze them for up to one month and reheat in a skillet.
What kind of pizza sauce works best?
Any low-carb or sugar-free pizza sauce works well for this recipe.
Can I use only one type of cheese?
Yes, mozzarella alone works great, though a blend adds more depth of flavor.
Is this recipe suitable for meal prep?
Yes, it reheats well and can be prepared ahead for quick meals.
Can I bake these instead of using a pan?
Yes, bake at 200°C (400°F) for about 8 to 10 minutes, flipping once halfway.
How do I keep the quesadilla crispy?
Use medium heat and avoid overloading with sauce to prevent sogginess.
Can I add meat other than pepperoni?
Grilled chicken, beef slices, or turkey sausage are great alternatives.
Is this recipe kid-friendly?
Yes, it’s simple, cheesy, and very appealing to kids who enjoy pizza flavors.
What can I serve with these quesadillas?
A fresh green salad or low-carb dipping sauce pairs perfectly.
Conclusion
Keto pepperoni pizza quesadillas are a fast, flavorful solution when pizza cravings strike. With crispy tortillas, melted cheese, and classic seasonings, this recipe proves that low-carb meals can still be comforting and delicious. Once you try them, they’re sure to become a regular part of your keto rotation.
A low-carb twist on pizza and quesadillas, these keto pepperoni pizza quesadillas are crispy, cheesy, and loaded with classic Italian flavor without the carbs of traditional dough.
Ingredients
2 large low-carb tortillas (about 8 inches each)
1 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
12 slices halal beef pepperoni
1/4 cup low-carb pizza sauce
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon olive oil or butter for the pan
Instructions
Heat a non-stick skillet over medium heat and grease lightly with olive oil or butter.
Place one tortilla in the skillet. Sprinkle with half of the mozzarella and cheddar cheese.
Spoon half of the pizza sauce over the cheese and spread gently.
Add half of the pepperoni slices, then sprinkle with oregano and garlic powder.
Top with the remaining cheese and the second tortilla.
Cook for 2–3 minutes until the bottom is golden and crisp. Flip and cook another 2–3 minutes until cheese is melted and second side is crisp.
Remove from skillet, let rest 1 minute, then slice and serve.
Notes
Use a mix of cheeses for a more complex flavor.
Don’t overload with sauce to keep it crispy.
Add your favorite low-carb toppings like mushrooms or olives.
Can be baked at 200°C (400°F) for 8–10 minutes, flipping halfway.
