Keto Pizza Rolls
These pizza rolls are so easy to throw together and perfect for game day! Just because you're eating keto doesn't mean you have to skip on the pizza. These pizza rolls have 3g of net carbs per serving and are also gluten-free!
10 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 213 |
| Fat: | 15 g |
| Carbohydrates: | 8 g |
| Protein: | 12 g |
| Cholesterol: | 32 g |
| Sodium: | 832 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Calculated per serving. | |
by Kit Hondrum
Serves: 8
Ingredients
- 4 Tbsp4 Tbsp4 Tbsp Salted Butter, (56 g)
- 1 cup1 cup1 cup Almond Flour, 112g fine
- .5 cup.5 cup.5 cup Chickpea Flour, (60g)
- 4 tsp4 tsp4 tsp Baking Powder, double acting aluminum-free
- 1 tsp1 tsp1 tsp ground Psyllium husk
- .5 tsp.5 tsp.5 tsp Xanthan Gum
- .5 tsp.5 tsp.5 tsp Sea Salt, fine
- 1 cup1 cup1 cup Mozzarella Cheese, low moisture, divided (112 g)
- 222 Eggs, large (112g)
- Extra Virgin Olive Oil, for brushing
- 1 cup1 cup1 cup Marinara Sauce, sugar-free (divided)
- 2 oz2 oz2 oz Uncured Pepperoni
- Mozzarella Cheese, for topping
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350ºF (177ºC)
- Grease a 10-inch oven-safe skillet (I recommend cast iron)
- Melt butter in a glass measuring cup in oven as it preheats. Heat until just melted. If it's too hot it will cook the eggs in the dough
- Combine dry ingredients. While butter is melting, whisk together 1 cup almond flour, 1/2 cup chickpea flour, 4 tsp baking powder, 1 tsp psyllium husk powder, 1/2 tsp xanthan gum, and 1/2 tsp sea salt in a large mixing bowl
- Melt mozzarella. Once butter is melted, add 1/2 cup mozzarella to the butter and place back in the oven. Heat until softened, but not completely melted
- Combine wet and dry ingredients. Add butter/cheese mixture and eggs to the dry ingredients and mix well until a dough forms. The dough should stick together well and be thick but not overly sticky
- Roll out dough. Shape dough into a ball and place on a sheet of parchment paper. Begin flattening it into a rectangle shape with your palms. Place another sheet of parchment on top, then use a rolling pin to finish rolling out the dough. You want a rectangle around 11"x8" (28x20cm) and 1/4" (0.6cm) thickness
- Add toppings. Brush dough lightly with olive oil. Spread on 1/2 cup marinara sauce in an even layer. Top with 1/2 cup mozzarella and 2oz pepperoni, spread out evenly
- Roll up the dough. Using the parchment paper, carefully roll up the dough. Roll from top to bottom (toward your body) and use the parchment paper to guide the dough and press gently as you roll, just like rolling up sushi on a sushi mat. Once the roll is formed, gently squeeze down the length and press in the ends of the dough to make a compact log
- Cut into pieces. Remove the parchment paper and score the dough into 8 even pieces. Very gently and slowly, cut into pieces using a very sharp chef's knife. Use your other hand to maintain the round shape of the log as you cut
- Place in skillet. Carefully place the pieces in greased skillet, making sure to keep the free edge tucked. Sprinkle with a little extra mozzarella
- Bake for 30 minutes or until golden brown and bubbly
- Serve hot with 1/2 cup warmed marinara for dipping
Notes
This recipe can also be made in a cupcake pan, but please note that the cook time will need to be reduced a bit.
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