Keto Mini Zucchini Pizzas Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 medium zucchini (about 450g), sliced into 1cm thick rounds</li><li class="ingredients-single-item">120ml sugar-free marinara sauce (or homemade tomato sauce)</li><li class="ingredients-single-item">200g shredded mozzarella cheese</li><li class="ingredients-single-item">50g grated Parmesan cheese</li><li class="ingredients-single-item">1 tsp dried Italian herbs</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">Optional toppings: sliced pepperoni, sliced olives, chopped bell peppers, fresh basil leaves</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper or silicone baking mat</li><li class="equipment-single-item">Paper towels</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 220°C and line a large baking sheet with parchment paper or a silicone mat. This high temperature will help remove excess moisture from the zucchini while creating a nicely caramelized edge.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Slice your zucchini into rounds approximately 1cm thick. Try to keep the thickness consistent so they'll cook evenly. If the slices are too thin, they'll become floppy; too thick and they'll remain watery in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the zucchini rounds on paper towels and sprinkle lightly with salt. Let them sit for 5 minutes – this draws out excess moisture, which is crucial for achieving a firmer "crust." After 5 minutes, gently pat the rounds dry with additional paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Arrange the zucchini slices on your prepared baking sheet, making sure they don't overlap. Brush them lightly with olive oil and sprinkle with a little salt, pepper, and garlic powder. The oil helps create a barrier that prevents the toppings from making the zucchini soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake the zucchini rounds for about 3-4 minutes until they just begin to soften and the edges start to brown slightly. This pre-baking step is essential – it partially cooks the zucchini before adding toppings, preventing a soggy final result.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the baking sheet from the oven. Spread about 1 teaspoon of marinara sauce on each zucchini round. Be careful not to add too much sauce, as this can make your "pizzas" watery – just a thin layer is perfect.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle the mozzarella and Parmesan cheeses over each round, dividing evenly. The cheese combination provides both excellent melt and flavor, with Parmesan adding that authentic pizza taste. Add any optional toppings you desire, keeping portions small to match the mini size.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle the Italian herbs over the tops of your mini pizzas. Return the baking sheet to the oven and bake for an additional 3-4 minutes, or until the cheese is melted and bubbly with slight browning on top. Watch carefully as they can go from perfectly melted to overbrowned quickly!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once done, let the mini pizzas rest for 1-2 minutes before serving – this allows the cheese to set slightly and makes them easier to handle. Garnish with fresh basil leaves if desired, and serve immediately while hot and bubbly!</li></ol>