Pepperoni Cups
by Sommer Collier — last updated on Jan 5, 2026 
When it comes to making the perfect party snack, I recommend these cheesy and crispy pepperoni cups. They’re made with just five simple ingredients, and the pull-apart, melty cheese action on these bite-sized apps is just incredible.
I can deal with light low carb breakfasts. I can deal with salad and protein for lunch. I can even deal with (and often enjoy the challenge of) lean healthy dinners. However, when it comes to quick protein-rich snacks, cheese cubes and raw almonds get old really fast. That’s why I’m obsessed with these low carb pepperoni cups. They satisfy my serious pizza cravings in just one bite, without the bread! Plus, they’re ready to serve in 20 minutes or less! Take them to office events, cocktail parties, and serve them alongside other game day snacks like my supreme pizza dip. You’ll be impressed by how quickly these bites disappear!
Sommer’s Recipe Highlights
Quick and easy – I love this party snack because it’s incredibly easy to make and it’s ready in just 20 minutes!
Simple ingredients – To make these pepperoni cups, all you need is five easy-to-find ingredients — pepperoni, mozzarella, and a handful of pantry staples.
Pizza flavor without the bread – From the cheesiness to the bold marinara sauce, every bite is packed with classic pizza flavors… without the carb-filled dough.
Key Ingredients and Tips
- Pepperoni – The secret to making the perfect pepperoni cups is to use the large “sandwich style” pepperoni slices, the kind that measure about two inches wide. It makes the shell big enough to hold all the cheesy, saucy goodness!
- Basil leaves – I always use fresh leaves for the recipe. If they’re small, I leave them whole. But if they’re on the bigger end, I cut the leaves into smaller pieces so that they can fit into each cup. Fresh basil really adds a pop of color and bold flavor.
- Pizza sauce – I use my favorite jarred marinara sauce to save time. This really delivers the pizza flavor you’re looking for.
- Mini mozzarella cheese balls – These little pearls of cheese melt into the perfect glob of gooeyness. If you can’t find mini balls, cut a whole large mozzarella ball into 1-inch chunks.
- Sliced black olives – And for that tangy, Italian finish, I top off each cup with a couple of slices of black olive.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the pepperoni – I start by preheating the oven to 400 degrees Fahrenheit. Then I grab my scissors, and I snip about four 1/2 inch cuts around each pepperoni slice — but I do not cut all the way to the center, or the cups will fall apart.
Bake the shells – I press each slice into a mini muffin pan, and I bake them for around 5-6 minutes, until the edges are crispy. When they are ready, I let them cool for a couple of minutes in the pan so that they hold their shape, and then I move them to a paper towel. I always do this to help remove any excess oil, because no one likes an oily pizza!
Load them up – This is probably my favorite step! I give the muffin pan a quick wipe, and place those pepperoni shells back in. Then I add in some of that fresh basil, a spoonful of pizza sauce, a mozzarella ball, and a couple of olive slices.
Bake the filled shells – The pan goes back into the oven for about 2-3 minutes until the cheese gets nice and bubbly. I always let them cool before serving, because these are piping hot at first. Be patient, nobody likes a burnt tongue.
Recipe Variations
- Dietary adjustments – Make a paleo-friendly and dairy-free version using almond or cashew cheese instead of the mozzarella balls. Note, these cheeses usually do not melt as smoothly as real mozzarella.
- Pepperoni alternatives – This pizza cup recipe works just as well with large turkey pepperoni or all-beef pepperoni slices. However, these can be a bit harder to find. Canadian bacon and prosciutto will also work if it is sliced very thin.
- Other pizza toppings – Not feeling the olives? You can top these cups with other tasty toppings, such as crispy bacon, bell peppers, mushrooms, pineapple tidbits, pickled jalapeños, crumbled cooked sausages, bbq sauce, or shredded cooked chicken.
Serving Suggestions
Filled pepperoni cups make a delicious party snack, and there are so many great ways to serve them. Here are some of my favorite pairings:
- A big bowl of Italian pasta salad
- Quick garlic knots
- Cream cheese stuffed mushrooms
- Baked zucchini chips
Frequently Asked Questions
You might be tempted to skip the pre-baking and pepperoni cup cooling, and just add all the ingredients into the cups at the beginning… However, I encourage you to resist the temptation.
Low carb pepperoni pizza cups are much crispier and hold their shape better if you prebake the cups before you fill them.
Storing
After the first initial bake to make the cups crispy, you can store them in the refrigerator for up to a week and make them as you need/want them. After filling and baking a second time, leftover pepperoni pizza bites will keep well for up to 3 days in the refrigerator. Let them cool first before storing them together in an airtight container and placing them in the fridge.
In order to reheat them so they are nice and crispy, I recommend reheating them in a warm oven, toaster oven or air fryer! You can also use the microwave, but they won’t be as crispy.
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Looking for More Easy Snack Recipes? Be Sure to Also Try:
Pepperoni Cups
Video
Ingredients
- 24 slices pepperoni, “sandwich style” (2+ inches wide)
- 24 small basil leaves
- 1 jar pizza sauce small jar
- 24 mini mozzarella balls
- black olives sliced (optional)
Instructions
- Preheat the oven to 400 degrees F. Using kitchen shears, snip four 1/2 inch cuts around the edges of each pepperoni slice, leaving the center uncut. Each pepperoni should look like a circular cross. (See post image for clarification.)
- Press each pepperoni down into a mini muffin pan. Bake for 5-6 minutes, until the edges are crispy, but the pepperoni is still red. Let the pepperoni cool in the pans for 5 minutes to crisp, so they hold their shape. Then move the cups to a paper towel lined plate to remove excess oil.
- Wipe the grease out of the muffin pan with a paper towel, then return the cups to the pan. Place a small basil leaf in the bottom of each cup, followed by 1/2 teaspoon of pizza sauce, a mini mozzarella ball, and an olive slice.
- Place back in the oven for 2-3 minutes, until the cheese starts to melt. Allow the cups to cool again for 3-5 minutes before serving.
Thank You! What a great way to get your “pizza” fix without the high carbs that come with bread. We did a spicy batch with jalapeño and green chili on top.
Even my teenage grandsons loved them.
These are really, really good and SO easy! Made them exactly per the recipe and I wouldn’t change anything. I used Rao’s pizza sauce (scant 1/2 tsp) and the ‘Ciliegine’ size (Whole Foods) fresh mozzarella balls. Can be made well ahead, but just be sure to return them to the baking pan for the final bake.
Great recipe…Thank you!
This recipe is one of the best looking and I love to read for including it in my diet.
My mother in law has gone keto. I bet she will love these low carb pizza cups! SO clever.