Ingredients
- 4 low carb tortillas, 6″ diameter
- non-stick spray
- ½ cup canned tomato sauce
- 1 tsp Italian seasoning
- 6 slices pepperoni, cut into quarters
- ½ cup shredded mozzarella
Instructions
- Preheat the oven to 400F.
- Use 3″ and/or 3¼” cookie cutters to cut three rounds out of each tortilla.
- Once the circles have been cut, spray the pan with some non-stick spray and press each tortilla circle into the cups of a 12-hole muffin pan.
- Mix together the canned tomato sauce and Italian seasoning, then spoon a tablespoon of the sauce into each tortilla cup.
- Add two quarters of the pepperoni to each cup.
- And finally, top with shredded mozzarella – about 1-2 tsp per cup.
- Bake in the oven for 10 minutes, or until the tortillas are crisp at the edges, and the cheese has melted and started to brown.
- Leave for 10 minutes before serving.
