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This Hasselback Zucchini Pepperoni Pizza is a fun low carb and gluten free spin on traditional pepperoni pizza. Who needs the crust?

Delicious, ooey gooey, keto pizza

Hasselback Zucchini Pepperoni Pizza. What is not to love about that? Each bite is full of cheesy, pepperoni goodness, without all the carbs and gluten!

What does hasselback mean?

Hasselback is a term normally reserved for potatoes. It is also known as an accordian potato. The original recipe has roots that lead back to Sweden and is named after Hasselbacken, a Stockholm restaurant, Hasselbacken first served the accordion style Hasselback potato in the 1700s. After becoming a favorite a big hit among the people of Stockholm and Sweden, the popularity of the dish began to spread, eventually taking on a cult like following. Enough with the history lesson, time to eat!

In addition to this Hasselback Zucchini Pepperoni Pizza recipe, check out some of my other favorite keto pizza recipes:

Hasselback Zucchini Pepperoni Pizza ★★★★★ 5 from 1 reviews Yield: Makes 4 Servings 1 x Scale 1x 2x 3x Ingredients 4 medium zucchini, about 6 – 7 inches

medium zucchini, about – inches olive oil

sea salt and black pepper

40 slices pepperoni, halved

slices pepperoni, halved 1 cup Paleo Pizza Sauce (Get the recipe here)

Paleo Pizza Sauce (Get the recipe here) 1 cup mozzarella cheese, shredded

mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated

Parmesan cheese, grated 1 tsp dried oregano

dried oregano 1 tsp dried basil (I use this brand) Instructions Preheat oven to 375° Slice the ends off of the zucchini. Being very careful not to cut all the way through, make slits in the zucchini, slicing about 3/4 of the way down. Drizzle a little olive oil over top of each one and sprinkle with a pinch of sea salt and black pepper. Put a slice of pepperoni in eat slit. Spoon 2 tbsp of sauce over top of each zucchini. Sprinkle 1/4 cup of mozzarella cheese over top of each zucchini. Place the hasselback zucchini in a casserole dish and bake for 35 minutes. Top each one with Parmesan cheese, oregano and basil. Bake for an additional 5-10 minutes. Use the remaining sauce for dipping. Notes 12.4g net carbs per serving Nutrition Serving Size: 1 Hasselback Zucchini

Calories: 292

Sugar: 5.4g

Sodium: 569mg

Fat: 19g

Saturated Fat: 7.6g

Carbohydrates: 14.5g

Fiber: 2.1g

Protein: 15.4g

Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness

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