Imagine if a pizza baked with a low carb crust and a quesadilla fried with a low carb tortilla had hot steamy sex and birthed a love child. That baby would be a keto pizzadilla and hell yes, it is as magical as it sounds. Look no further for the recipe my homies, because the steps to frying up that miracle child are right here for you to recreate.

When I first started keto, I was living on little pita pizzas for lunch time. They’re fast to make and tasty. And my husband has a pizza addiction.

Later on, I decided I wanted a real pizza, and created a damn good low carb pizza crust. Also because, you know, my husband has a pizza addiction.

But one of my friends, Liz, mentioned eating “pizzadillas,” and I was intrigued. I like pizza. I love quesadillas. Sounds like the perfect combo!

And it totally is. I now make these keto pizzadillas far more often than I make pita pizzas or full-size pizzas. They’re really simple to make and I love the crunch when I bite into them! Also, my local Walmart has gotten hit-or-miss at stocking the Joseph’s Bakery low carb pitas, but I can find low carb Mission tortillas at any grocery store in town. CB and I seriously eat these a couple of times a week, and we are both still sustaining weight loss.

Ingredients

your favorite low carb tortilla – I prefer Mission Carb Balance flour tortillas

1/4-1/2c mozzarella cheese, depending on how cheesy you want it

1/4c marinara sauce

pepperoni – 8 sandwich pepperoni or 12 or so little pepperoni

coconut oil – I use 1T to fry up 3 of these bad boys, so adjust for however much you are making

Assemble your keto pizzadilla!

Spread half of your cheese on one half of your tortilla.

Layer your pepperoni equitably on top of your cheese.

Top pepperoni with the rest of your cheese. Now would be a good time to add any optional seasoning, like crushed red pepper.[/caption]

Fry that bad boy up!

The “secret” to making an excellent pizzadilla is in the frying. You don’t want to just throw it in the microwave and melt it together… ugh. You want to pan-fry it in coconut oil to make it crispy and melty and delicious. While you’re assembling your pizzadilla, heat your griddle or skillet and melt coconut oil on it. I usually cook 3 with 1T of oil, so you won’t need very much at all if you are just fixing one.

The oil is ready when a droplet of water will bounce off of it.

Carefully fold the pizzadilla in half and lay it in your hot oil. You may need to rest the spatula on top of it to keep it folded.

Watch carefully and when the edges begin to brown/crisp up, flip it over.

You can also lift the tortilla a bit to peek under it to see if it needs to be flipped.

Aaaaaand that’s it! I like to serve mine with a quarter cup of marinara/pizza sauce. The Publix brand is my favorite, but the Ragu and Prego ones aren’t bad either.

Nutrition

Coming in at 12g net carbs, this keto pizzadilla can be a pretty good chunk of your daily load if you stick to 20g or less. But many people don’t… and it’s also fairly easy to add into your routine even if you do. Pair it with some bacon and eggs for breakfast and some broccoli and chicken thighs for dinner and voila, less than 20g carbs with this delicious treat still on the menu for midday. You can save yourself some more carbs if you shred your own cheese, also, but I prefer the ease of the pre-shredded. Whichever you prefer!

Again, this is not a ground-breaking recipe. I don’t tend to do those here. But it is very simple, very fast, and very delicious. It’s solidly keto, but close enough to “normal” food to hit that craving dead-on. I can’t even take the credit for coming up with this – I’ve seen a lot of people make them – but time and time again, my pizzadilla posts on my instagram get the most comments and questions about my cooking technique. So I hope this inspired some of you all to try it!

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Print Pin Keto Pizzadillas Servings 1 Ingredients 1 low carb tortilla I prefer Mission Carb Balance flour tortillas

1/4 – 1/2 cup mozzarella cheese depends on how cheesy you want it

1/4 cup marinara sauce

8 sandwich pepperoni or 12 little pepperoni

1 tbsp coconut oil I use 1 tbsp to fry up 3 of these bad boys, so adjust for however much you are making Instructions While you’re assembling your pizzadilla, heat your griddle or skillet and melt coconut oil on it

Spread half of your cheese on one half of your tortilla.

Layer your pepperoni equitably on top of your cheese.

Top pepperoni with the rest of your cheese. Now would be a good time to add any optional seasoning, like crushed red pepper.

Carefully fold the pizzadilla in half and lay it in your hot oil. You may need to rest the spatula on top of it to keep it folded.

Watch carefully and when the edges begin to brown/crisp up, flip it over. You can also lift the tortilla a bit to peek under it to see if it needs to be flipped.

(As a disclaimer, the product links are linked to my Amazon Affiliate account. I’ve never used this before but I’m going to give it a shot and see how well it works. In theory, I should get a small kickback if you purchase the product through that link. Product costs are not increased for you, just Amazon gives me a tiny percent of the profit for sending you their way. Maybe I’ll get rich and can retire from this life of crime.)