Keto Pizza with Zucchini Crust

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings serving

Calories 330kcal

Author Deborah Tayloe

Ingredients

one small zucchini
two medium tomatoes diced
one tsp. extra virgin olive oil
4 slices of pepperoni or turkey pepperoni
two tablespoons ish of mozzarella cheese
fresh sweet basil
fresh oregano

Instructions

Prepare your zucchini by making the bottom flat, slicing off the top side of "pizza crust," and using a grapefruit spoon to hollow out a channel that will hold the ingredients.
Dice the tomatoes, chop the herbs, and toss them in a small bowl. Drizzle the olive oil over these and stir it up.
Place the pepperoni in the top of the "crust." Placing this first prevents the fat in the meat from burning under the intense heat of the air fryer.
Distribute the tomato mixture over the pepperoni.
Put into the air fryer at 400 for 10 minutes.
Add the mozzarella cheese, and air fry for an additional three-minute cycle. It is ready to eat after your cheese melts.

Notes

Avoid the temptation to use an enormous zucchini. You will have raw zucchini in the center, and you will be disappointed!

While garlic is a great pizza topping, it doesn't always fare well in the air fryer--it becomes burned and bitter. Add garlic powder to the top if you wish--after it comes out of the fryer!

Nutrition