Right out of the oven, my husband devoured several by himself

Preheat your oven to 350°F (175°C).

In a medium bowl, mix together the almond flour, Parmesan cheese, garlic powder, and salt.

Add the melted butter to the dry ingredients and mix until a dough forms.

Divide the dough into 12 equal portions and press each portion into the bottom and up the sides of a mini muffin tin to form a crust.

Bake the crusts in the preheated oven for 8-10 minutes, or until they are lightly golden.

Remove the crusts from the oven and spoon a small amount of tomato sauce into each crust.

Sprinkle the mozzarella and cheddar cheeses evenly over the sauce.

Top each tart with two slices of mini pepperoni.

Return the tarts to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool slightly before garnishing with fresh parsley.

Serve warm and enjoy!

For a vegetarian version, replace the pepperoni with sliced mushrooms or bell peppers. If you have picky eaters, consider letting them choose their own toppings, such as olives or cooked sausage. You can also experiment with different cheeses, like gouda or provolone, for a unique flavor twist.