These cheesy keto pizza mini loaves are packed with gooey mozzarella, savory pepperoni and mushrooms for the ultimate low-carb comfort meal.
This pizza flavor is bold and carbless, great for meal prepping and freezer friendly.
If you were to top these keto pizza loaves would you add more mushrooms or crispy bacon?
Ingredients
2 lbs (900g) ground beef or Italian sausage
2 large eggs
½ cup grated Parmesan cheese
1 cup shredded mozzarella (for the meat mixture)
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 cup sugar-free pizza sauce
2 cups shredded mozzarella cheese (for topping)
24–30 pepperoni slices
1 cup sliced mushrooms (optional)
1 tsp dried oregano (optional)
Instructions
Preheat oven to 375°F (190°C) and lightly grease 3 mini loaf pans or use disposable foil loaf pans.
In a large bowl, combine the ground beef, eggs, Parmesan, 1 cup mozzarella, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until just combined.
Divide the mixture evenly among the loaf pans and gently press into shape.
Bake for 25–30 minutes, then carefully drain any excess grease.
Spread a layer of sugar-free pizza sauce over each loaf.
Top generously with the remaining mozzarella cheese, pepperoni slices, and mushrooms if using.
Return to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Broil for 2–3 minutes for a golden, lightly browned cheese topping.
Let the loaves rest for 5–10 minutes before slicing and serving.
Pro Tip 
Serve with a fresh side salad or steamed broccoli, and store leftovers in the fridge for up to 4 days or freeze for an easy keto meal prep option.
