Keto Cheese and Spicy Chorizo Stuffed Pizza Bites

These Keto pizza bites are guaranteed to satisfy your low-carb pizza cravings! Each bite is bursting with the flavors of spicy chorizo, Italian herbs, and oozing with melted mozzarella. They make a great party snack and can be enjoyed by the whole family too!

Almond flour, egg, and melted mozzarella, plus a few other basic ingredients all combine to make the pizza dough. Mozzarella gives the dough elasticity to be easily handled and shaped without crumbling apart. These Pizza Bites are really simple to make and come together in a few easy steps. The only hands-on step is sealing the discs with all the delicious fillings inside, but it’s worth the effort and patience!

Can I make any substitutions?

Sliced spicy Chorizo sausage can be replaced with any meat of choice. Pepperoni, ham, bacon, pancetta are all great alternatives.

Can I make this recipe vegan?

This recipe is naturally gluten-free and can be made vegan by substituting the dairy mozzarella with a vegan mozzarella substitute. Omit the egg and increase the psyllium husk to 2 tablespoons mixed with 6 tablespoons of water.

What can I serve these Keto pizza bites with?

Serve with a side salad of arugula and make this Keto spicy tomato pizza sauce to serve alongside and dunk these bites into: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:0fe90941ddf546f188bf3fb5bb361c36

Net Carbs

1.3 g
Fiber

1 g
Total Carbs

2.4 g
Protein

6.5 g
Fats

10.7 g

129 cals

Quantity

Serving Size

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Psyllium seeds

1 tbsp
Tap water

3 tbsp
Almond flour

1 cup
Garlic, powder

0.5 tsp
Oregano, dried

0.5 tsp
Thyme, dried

0.5 tsp
Salt, sea salt

0.25 tsp
Black pepper, ground

0.25 tsp
Mozzarella cheese, whole milk

1.33 cup
Raw egg

1 large
Olive oil

2 tbsp
Tomato Puree / Concentrate / Paste

1 tbsp
Tap water

3 tbsp

Step 1

Add the psyllium husk and 3 tablespoons of water to a small bowl. Stir then set aside until a thick gel forms. In a large bowl, add the almond flour, garlic powder, oregano, thyme, sea salt, and a good grind of black pepper. Use a whisk to mix the dry ingredients together.
Step 2

Add 1 cup shredded mozzarella cheese to a heatproof bowl. Microwave the cheese on high for 30-second bursts to make sure the cheese doesn’t burn. Give it a stir and add in the psyllium gel and egg, stir to loosely combine, but don’t worry if it doesn’t mix through.
Step 3

Make a well in the center of the dry ingredients. Pour in the melted cheese and egg mixture. Use your hands to gather the ingredients and form a ball of pizza dough.
Step 4

Preheat the oven to 400°F/ 200°C. Transfer the pizza dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to ⅙-inch/ 4mm thickness, peel back the top layer and use a cookie cutter approximately 3.5-inch / 9cm diameter to cut out 12 discs. You will need to roll out the leftovers again to yield more discs.
Step 5

In a small bowl, mix 1 tablespoon tomato concentrate with 2 tablespoons of water to form a loose paste. Roughly chop the chorizo. Smear a small amount in the center of each disc. Sprinkle oregano over the tomato paste along with a sprinkle of shredded mozzarella and a few chorizo pieces.
Step 6

Hold the disc in the palm of one hand and gather the edges of the disc by pinching them together to seal. Use any leftover dough to seal any gaps or tears. Place on the baking tray and repeat with the remaining discs.
Step 7

Bake in the center of the oven for 12-15 minutes or until the tops are golden and crisp. Serve immediately as they are with some fresh basil, or alongside a small bowl of marinara sauce.