Keto Spoonful

Hey Pizza Lovers, Meet Your New Snack Obsession!

Picture this: It’s game day. Your crew’s piled on the couch, eyes glued to the screen, when someone sighs, “I wish we had pizza…but, like, faster.” Enter the hero of our story: Pizza Bombs. These aren’t just snacks, friends—they’re golden, garlicky, cheese-exploding miracles that deliver everything you crave about pizza in one blissful bite. No delivery fees, no soggy crusts, just pure joy you can hold in your hand. As a keto foodie who once thought my pizza days were over? Trust me, I get the magic of transforming classics into something quick, shareable, and utterly decadent. These bombs are your secret weapon for movie nights, playdates, or those “I need pizza NOW” emergencies. They prove that low-carb living doesn’t mean sacrificing flavor explosions—or fun. So grab your muffin tin and that mischievous smile. We’re about to make your kitchen smell like an Italian grandma’s dream, in under 30 minutes flat. Let’s turn craving into creating!

My First Pizza Bomb & the Kitchen Disaster That Started It All

Okay, confession time: My pizza bomb obsession began with a kitchen fail so epic, my husband still teases me about it. Picture me, circa 2018: Newly keto, desperately missing Friday pizza nights. I tried making fathead dough calzones…and ended up with cheese lava erupting across my oven floor like Mount Vesuvius. Smoke alarm screaming, dog howling, me laughing-crying in a cloud of parmesan smoke. But from those ashes rose a revelation: What if I scaled DOWN? Little dough pockets I could control? Enter biscuit dough—my shortcut savior! I remember testing the first batch on my skeptical niece. Her eyes widened at that oozy mozzarella pull, then she whispered, “Aunt Madi…these are BOMBS.” The name stuck faster than melted cheese on a baking sheet. Now, these little guys are my go-to for potlucks. Watching someone bite into their first pizza bomb? That moment of cheesy, garlicky shock? Pure gold. It’s my happy kitchen chaos turned into your win.

Your Pizza Bomb Toolkit: Simple, Flexible & Full of Flavor

Gather these easy players! Don’t stress—swap freely based on what’s in your fridge.

• 3 tbsp butter (for greasing) – Unsalted is my fave, but use what you have! Chef hack: Rendered bacon fat adds a smoky twist.
• 1 (16½ oz) can biscuit dough (465 g) – The MVP shortcut! Look for “grands” style for bigger bombs. Keto swap: Use fathead dough (see variations!).
• Marinara sauce, for filling and dipping – Pick a low-sugar brand! Rao’s is my pantry staple. No marinara? Pesto or Alfredo work wonders.
• Sliced pepperoni – Classic! For extra zing, try spicy ‘nduja or crispy pancetta bits.
• 8 oz mozzarella cheese (225 g), cubed – CUBED is key! Shredded melts too fast and leaks. Low-moisture works best.
• 2 tbsp melted butter + 2 cloves garlic, minced – Your flavor bomb glaze! Powdered garlic works in a pinch (½ tsp).
• Salt & pepper, to taste – Season boldly! The dough needs it.
• 1 tbsp Italian seasoning – Make your own mix: oregano, basil, thyme, rosemary.
• Shredded parmesan cheese, for topping – The salty, crispy crown. Asiago or Pecorino rock too.Print

  Pizza Bombs

  

  Print Recipe

  These little bombs are loaded with big flavor—cheesy, saucy, and stuffed with your favorite pizza toppings, all wrapped in a soft, tangy sourdough dough. They’re perfect for snacks, parties, or game nights. Just pull one apart and watch the cheese stretch—pure joy in every bite!

  • Author: MadisonReynolds
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 pizza bombs 1x
  • Category: dinner

  Ingredients

  Scale 1x2x3x

  1 cup sourdough discard

  1½ cups all-purpose flour

  1 tsp baking powder

  ½ tsp salt

  2 tbsp olive oil

  ½ cup warm water (adjust as needed)

  Mozzarella cheese cubes

  Pepperoni slices or cooked sausage (optional)

  Marinara or pizza sauce (for dipping)

  Instructions

  Mix discard, flour, baking powder, salt, oil, and water to form a soft dough.

  Divide into balls, flatten each, and stuff with cheese and toppings.

  Seal and shape into rounds.

  Bake at 375°F (190°C) for 15–20 minutes, or until golden.

  Serve with warm marinara for dipping.

  Nutrition

  • Calories: 120–150 calories each
  • Fat: 8g
  • Carbohydrates: 10g
  • Protein: 6g

Let’s Build Some Bombs: Foolproof Steps & Pro Hacks

Ready for the fun part? Channel your inner pizza artist!

1. Preheat Oven & Prep Pan: Crank it to 375°F (190°C). Now, butter that muffin tin LIKE YOUR CHEESY LIFE DEPENDS ON IT. Seriously, coat every nook. Why? Crispy bottoms & easy release. No one wants bomb shrapnel stuck in the pan! (Pro tip: Use a pastry brush for even coverage.)
2. Flatten & Fill: Pop open that biscuit can (ahh, that satisfying thwack!). Separate dough rounds. On a lightly floured surface, press/stretch each into a 4-inch circle. Don’t overwork it! Spoon ½ tsp marinara into the center—don’t glug or bombs get soggy. Add 1-2 pepperoni slices, then a mozzarella CUBE (not shreds! I learned the hard way).
3. Seal the Deal: This is crucial! Gather dough edges over the filling like a tiny purse. Pinch, pinch, PINCH that seam tightly. Roll gently between palms to smooth. If it sticks, dab fingers with flour. Leak test: Hold it upside down. If nothing drips, you’re golden! Place seam-side down in the muffin cup. Repeat—channel your assembly line ninja skills.
4. Garlic Butter Gloriousness: Melt butter in a microwave-safe bowl. Stir in minced garlic, a pinch of salt, pepper, and Italian seasoning. Brush generously over each bomb—tops and sides! This makes them golden, fragrant, and irresistible. Sprinkle parmesan like confetti!
5. Bake to Perfection: Slide tin into the oven. Bake 15-18 minutes until deeply golden and you see cheese bubbling at the seams. Watch closely at 15 mins! Ovens vary. They should sound hollow when tapped. Let cool 5 minutes in the pan—this sets the cheese. THEN, run a knife around edges and lift out with a spoon. Resist eating immediately…unless you enjoy molten lava tongue!

Serving Up the Fun: How to Make These Bombs Shine

Presentation matters, even for casual bites! Slide those golden bombs onto a rustic wooden board or colorful platter. Nestle a bowl of warm marinara in the center for dipping—sprinkle extra parmesan and red pepper flakes on top for flair. Pair with crisp veggie sticks or a light arugula salad to balance the richness. For game day? Line ‘em up on a team-color napkin! These are finger food royalty, so skip forks. Just pile them high, watch hands dive in, and listen for the happy “OMG” mumbles. Pro tip: Double the garlic butter and serve extra on the side for true garlic lovers. Game. Changed.

Switch It Up: 5 Flavor Twists to Wow Your Crowd

Once you master the basic bomb, unleash creativity!

• Breakfast Bomb: Swap marinara for scrambled eggs + crumbled cooked sausage. Fill with cheddar. Top with everything bagel seasoning after baking.
• Veggie Lover: Skip pepperoni. Sauté mushrooms, spinach, and olives. Mix into cream cheese with Italian herbs before adding mozzarella.
• Buffalo Chicken: Toss shredded rotisserie chicken in buffalo sauce. Fill with chicken + blue cheese crumbles. Dip in ranch!
• Keto Power: Use fathead dough (1.5 cups mozzarella + 2 oz cream cheese + 1.5 cups almond flour + 1 egg). Adjust bake time to 20 mins.
• Hawaiian Twist: Canadian bacon + pineapple tidbits (drained well!) + a smear of BBQ sauce instead of marinara.

Madison’s Kitchen Confessions & Pro Insights

These bombs have evolved from my “oops” to my most-requested recipe! Early versions used shredded cheese…cue cheese geysers. Cubed mozzarella was the game-changer. Another lesson? Don’t skip the butter glaze—it transforms bland dough into garlic bread heaven. Funny story: I once subbed cinnamon sugar in the butter glaze (don’t ask—toddler distraction!) and created accidental dessert bombs. (Filling = chocolate chips + mascarpone. Surprisingly delicious!). Now, I always make a double batch—they freeze beautifully! Cool completely, then freeze on a tray before bagging. Reheat at 350°F for 10 mins straight from frozen. Perfect for surprise guests…or surprise me cravings. The best part? Watching kids stuff their faces then beg to help make the next batch. That’s the real joy bomb right there.

Pizza Bomb SOS: Fixing Common Kitchen Hiccups

Ran into trouble? I’ve got your back!

• Help! My bombs exploded cheese everywhere! Ah, the Vesuvius effect. Likely culprits: Overfilled sauce, using SHREDDED cheese (it melts too fast), or a weak seam. Stick to ½ tsp sauce max, CUBED low-moisture mozz, and pinch that seam like you’re defusing a real bomb. If leaks happen? Scrape off pan ASAP post-bake—it becomes crispy cheese gold.
• Why is my dough still raw inside? Oven too hot! The outside browns before heat penetrates. Verify oven temp with a thermometer. If tops brown too fast, tent loosely with foil. Also, ensure bombs aren’t overcrowded—airflow is key!
• Can I prep these ahead? Absolutely! Assemble bombs (unbaked) up to 24 hours ahead. Cover tightly in the fridge. Add 1-2 mins to bake time since they’ll be cold. Freeze unbaked bombs for 3 months—bake frozen, adding 5-7 mins.
• Are there low-carb options beyond fathead dough? Yes! Try using canned crescent dough sheets (check carbs—some are ~9g per bomb) or my favorite: 90-second keto mug bread pressed thin. Roll into 4-inch circles!

Nutritional Info (Per Bomb, Approximate)

• Calories: 130
• Protein: 6g
• Carbs: 10g
• Fat: 8g

Note: Values vary by ingredient brands. Using keto dough? Carbs drop to ~3g each!

These Pizza Bombs are the ultimate snack or appetizer that deliver all the cheesy, savory goodness of pizza in one bite. Whether you’re hosting a game day, craving a quick snack, or looking for an easy dinner, these bombs have you covered. With endless flavor variations, including keto-friendly options, they’re sure to be a crowd-pleaser every time. So, grab your muffin tin, channel your inner pizza artist, and get ready to serve up a bite-sized explosion of joy!