These Keto Pizza Muffins are loaded with Italian sausage, marinara sauce, and cheese! These gluten free, keto-friendly pizza bites have less than 3 net carbs each and are perfect for meal prep!
I’ve got a great way to get your pizza fix while sticking to your low-carb diet! These Keto Pizza Muffins are an easy dinner or the perfect cheesy appetizer!
You can make them in standard muffin tins like I did, or make little bite size appetizers by using mini muffin tins! Either way, you will love this simple recipe.
These Keto Pizza Muffins are made by pressing fat head dough into the bottom of a muffin tin, and stuffing them with a pizza mixture and topping with mozzarella cheese!
Never heard of fathead dough? Essentially, it’s a low-carb dough made by combining melted mozzarella cheese, cream cheese and almond flour. Some versions have eggs, mine does not. However, I do add ground flax seed to make the keto pizza dough more pliable and increase the fiber content.
Bake these tasty pizza bites until bubbly, and they are a guaranteed way to satisfy your pizza cravings!
Ingredients Overview
To make the fat head keto pizza muffins, you’ll need the ingredients below. Scroll to the printable recipe card below for a detailed list of ingredients, amounts, and instructions.
- Dairy: mozzarella cheese and cream cheese
- Almond Flour
- Ground Flax Meal
- Italian Sausage
- Low Carb Marinara
Can the Ground Flax Meal Be Substituted?
Yes! You can sub additional almond flour in its place if you don’t have this on hand.
How to Make Pizza Muffins
This recipe is so easy to make, including the homemade keto-friendly pizza crust! I used my favorite fathead keto pizza dough recipe, which turns out perfectly each time I make it.
Here’s an overview of how the keto muffin tin pizza bites are made:
- Preheat oven to 400 degrees F.
- In a microwave proof mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between, until completely melted.
- Add the almond flour and ground flax meal.
- Mix the dough well until you have a soft ball
- Between two silicone baking mats or parchment paper, roll the dough into a rectangle roughly 12 by 9 inches.
- Using a biscuit cutter, or the top of a mason jar, cut 12 circles and press them lightly into a silicone or greased muffin tin.
- In another bowl, combine the cooked Italian sausage and marinara.
- Spoon the cooked sausage mixture into each cup and top with shredded mozzarella cheese.
- Bake 15-18 minutes.
Net Carbs in This Recipe
This recipe makes 12 very full muffins that come to 2.7 net carbs each. However, this is a very easy to stretch a bit further if you are cooking for a crowd or if you are doing meal prep.
By pressing your dough a little thinner and filling your cups 3/4 full, instead of to the brim, you can get 16 (or more) from this recipe. If you make 16 pizza muffins, they come to 2.1 net carbs each.
Can Pizza Muffins Be Meal Prepped?
Absolutely! These muffin tin pizza bites reheat perfectly. Pack these pizza muffins along with a low-carb salad and extra marinara for dipping for a hearty keto-friendly lunch.
Simply reheat these muffins in a microwave in 30-second increments until warm.
Tips for Making Keto Pizza Muffins
- You can make the muffins in standard muffin tins like I did, or make bite-size appetizers by using mini muffin tins! Either way, you will love this simple recipe!
- I prefer using silicone muffin tins when making fathead keto pizza muffins. That way, I can easily pop the muffins out without making a mess.
- These muffins freeze really well once they’ve been baked and cooled. Freeze in freezer bags up to three months.
Other Keto Pizza Recipes:
Keto Pizza Muffins
Ingredients
For the Keto Pizza Crust
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 3/4 cup almond flour
- 2 tablespoons ground flax meal
For the Pizza Filling
- 1 pound Italian Sausage cooked and grease drained
- 1/2 cup low carb marinara
- 1/2 cup shredded mozzarella
Instructions
- Preheat oven to 400 degrees F
For the fathead dough:
- In a microwave proof mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between, until completely melted. Add the almond flour and ground flax meal.
- Mix the dough well until you have a soft ball.
- Between two silicone baking mats or parchment paper, roll the dough into a rectangle roughly 12×9 inches.
- Using a biscuit cutter or the top of a mason jar, cut 12 circles and press them lightly into a silicone or greased muffin tin.
For the filling:
- In another bowl combine the cooked Italian sausage and marinara.
- Spoon the cooked sausage mixture into each cup and top with shredded mozzarella cheese.
- Bake 15-18 minutes. Remove from oven, pop out of silicone muffin pan, and serve immediately.
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