Ingredients:

  • 2 medium (450g) zucchini, sliced into 1/4-inch rounds
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (8g) almond flour
  • 1/4 cup (60ml) low-carb marinara sauce
  • 1 cup (115g) shredded part-skim mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 12 slices (50g) mini pepperoni
  • 1 tsp (1g) dried oregano

Instructions:

  1. Slice the zucchini into uniform 1/4-inch rounds to ensure even cooking.
  2. In a mixing bowl, toss the zucchini slices with olive oil and sea salt until lightly coated.
  3. Arrange slices in a single layer on a parchment-lined baking sheet. Lightly dust the top of each slice with almond flour to create a moisture barrier.
  4. Preheat oven to 400°F (200°C) and bake the plain zucchini rounds for 8–10 minutes until the edges shrink and slices feel firm.
  5. Spoon approximately 1/2 tsp of marinara onto the center of each round, leaving a small border.
  6. Top each round with a pinch of shredded mozzarella, a sprinkle of Parmesan, and one mini pepperoni slice.
  7. Finish with a dusting of dried oregano.
  8. Return the tray to the oven for 5 minutes, or until the cheese is bubbling and the pepperoni edges are crisp.