Pepperoni Pizza Crisps

These thin cheese crisps baked with pepperoni are a great way to get that savory pizza flavor you crave--without the carbs. I cut the pepperoni into adorable heart shapes but you could make them any shape you want.
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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 crisps
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1/3 cup coarsely grated Parmigiano-Reggiano (on the large holes of a box grater), plus 1/3 cup finely grated (in a food processor)

24 slices pepperoni, cut into hearts with kitchen shears

1 teaspoon dried basil

1 teaspoon dried oregano

Warmed pizza sauce, for dipping


  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  2. On the prepared baking sheet, sprinkle the coarsely grated Parmigiano into 12 thin disks, each about 2 inches in diameter. Sprinkle the finely grated Parmigiano over the 12 disks, filling in any holes with the cheese.
  3. Next, top each disk with 2 pepperoni hearts. Sprinkle with the oregano and basil and bake until the cheese crisps are golden brown, 2 to 3 minutes.
  4. Let cool (the cheese will crisp up as it cools) then peel the crisps off of the parchment. Serve with warmed pizza sauce and enjoy. 
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