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6 Best Substitutes for Pepperoni on Pizza & Sandwiches

6 Best Substitutes for Pepperoni

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Choose pepperoni substitutes based on whether you need spice, fat rendering, or crisp texture. Salami and turkey pepperoni work well for pizza and sandwiches, while chorizo and smoked sausage enhance cooked dishes.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Substitutes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 Salami Use slice-for-slice as pepperoni; add cayenne or red pepper flakes for extra heat if desired.
  • 0.67 Chorizo Use two-thirds the amount of pepperoni; crumbled better in cooked dishes; renders fat quickly.
  • 1 Turkey Pepperoni Use equal amounts; crisps faster due to less fat; pairs well with bold sauces or cheese.
  • 1 Soppressata Use same amount as pepperoni; slice thinner for denser texture; add olive oil if needed for fat.
  • 1 Smoked Sausage Use equal amounts; slice thin or cube for cooking; won’t crisp thin like pepperoni.
  • 1 Vegetarian Pepperoni Use equal amounts; brush with oil before baking for better crisping; firmer texture than meat.

Method
 

  1. Identify whether your recipe needs slices that crisp or meat that melts into the dish to pick the right substitute.
  2. For substitutes that slice like pepperoni, slice thinly to achieve crisp texture; add seasoning if mild like with salami.
  3. Adjust quantities when necessary: use two-thirds amount for chorizo, equal parts for others unless noted.
  4. For cooked dishes, crumble or cube substitutes like chorizo or smoked sausage to blend flavors evenly.
  5. Use turkey pepperoni for closest shape and crisp; add bold sauces or cheese to enhance lighter flavor.
  6. Brush vegetarian pepperoni with olive oil before baking to help crisp edges due to lower fat content.
  7. Taste-test your dish after adding substitutes; adjust spices as needed to match desired heat and flavor profile.

Notes

Slice salami thin and add seasoning slowly to avoid bland flavor and ensure proper crisping.

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