Transform pizza night with this easy Instant Pot recipe for a satisfying bowlful that’s ready in 20 minutes flat!
Pizza and soup are two of the most comforting foods. They both do more than fill your belly—they dazzle your taste buds while warming your heart with wholesome, nostalgic memories. Combining the two into one meal seems like a perfectly natural culinary choice.
This low-carb pizza soup recipe does the job beautifully. It brings together some of the most popular pizza toppings, like pepperoni, bell peppers, and red onion. Then it taps your Instant Pot for fast cooking that beats even the speediest delivery driver. With a topping of gooey mozzarella—and a side of low-carb garlic breadsticks, recipe included below—this dish would win every pizza taste-alike contest if such a thing existed! It’s got the tomato-laced notes of low-carb pizza sauce, plus all the earthy, savory, spicy flavors you expect, sans crust or greasy cardboard box.
In short, this quick and easy recipe will transform your pizza night with low-carb deliciousness!
How to make fathead garlic breadsticks
- Prepare and roll out one batch of Fathead-Style Pizza Dough per recipe directions.
- In a small bowl, mix together two tablespoons of melted butter and two minced garlic cloves.
- Drizzle or brush the butter mixture over the surface of the fathead dough. Sprinkle generously with grated Parmesan cheese.
- Bake on a parchment-lined baking sheet in a preheated 425°F oven for eight to 10 minutes, or until the dough is set, slightly puffed, and light golden brown. For extra browning, place under the broiler for one to two minutes, watching closely to avoid burning.
- Remove from oven and let cool for one to two minutes before slicing and serving.
How do I store leftovers?
Let your pizza soup cool completely before storing it, but don’t leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. Or freeze your soup for up to 3 months in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge. Reheat on the stovetop over medium heat or in the microwave in short bursts, stirring frequently, until piping hot throughout.
Similar recipes to try
Hungry for more unconventional ways to enjoy the flavors of pizza? In less than half an hour, this Stuffed Portobello Mushroom Recipe delivers saucy, cheesy, low-carb, pepperoni-topped snacks. Or swap the shrooms for colorful bell peppers as the vessels for pizza-inspired yumminess in these Keto Pizza-Stuffed Peppers. For a low-and-slow make-ahead dish, try this Crock-Pot Supreme Pizza Casserole.
Low-Carb Pizza Soup
Ingredients
- 3 cups vegetable broth
- 1 1/2 cups low-carb pizza sauce
- 1/3 cup black olives
- 3/4 cup pepperoni
- 3/4 cup green bell pepper
- 1/2 cup red onion
- 2 teaspoons Italian seasoning
- Pinch of salt
- Mozzarella cheese shredded, for topping (optional)
Instructions
- Add the vegetable broth, pizza sauce, black olives, pepperoni, green pepper, red onion, Italian seasoning, and salt to the Instant Pot. Stir gently to combine.
- Secure the lid and set the pressure valve to sealing. Select high pressure and set the timer for 15 minutes.
- When the cook time ends, carefully turn the valve to venting for a quick release of pressure. Remove the lid once the pin drops.
- Ladle the hot soup into bowls and top each serving with shredded mozzarella cheese as desired.
- Serve hot with fat head garlic breadsticks, if desired.
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