Pizza, pizza pizza! What more do I need to say? Pizza is just one of those foods that always sounds good. Who's with me? When I first switched to a low carb, gluten free lifestyle, I set out on a mission to recreate all of my favorite comfort foods into a low carb version. Pizza was close to the top of that list. Since that time, I have created several different low carb pizza variations. I am a firm believer that a low carb lifestyle does not have to mean depriving yourself of the things that you love. It simply means getting a little creative and thinking outside of the box. I hope you enjoy these as much as we have!!
A note about this recipe:
- It is imperative to the recipe that you use a low-moisture, part skim shredded mozzarella cheese. Switching out the cheese will make these fall flat when baking.
- You may have better results if you freeze the roll up for an hour or 2 before slicing.
- Larger shreds work better and tend to be dryer. They really help make a better “dough” consistency.
- If you are worried about these rolls spreading out and flattening, try baking them in a muffin tin. Even better, use a silicone muffin pan and cut your clean up the in half.
Cheesy Pepperoni Pizza Pinwheels – Low Carb and Gluten Free
- Total Time: 40 minutes
- Yield: 8 Roll-Ups 1x
Ingredients
For the dough
- ¼ cup blanched almond flour (I use this brand)
- 3 tbsp coconut flour (I use this brand)
- 1 tsp onion powder
- 1 tsp garlic powder (I use this brand of spices)
- 1 tsp Italian Seasoning
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 ½ cup low-moisture, part skim mozzarella cheese, shredded
- 4 tbsp salted butter
- 2 tbsp cream cheese
- 1 large pastured egg
For the filling
- ¾ cup pizza sauce
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, shredded
- 4 oz pepperoni slices
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400°F
- In a small mixing bowl, combine almond flour, coconut flour, onion powder, garlic powder, Italian seasoning, sea salt and black pepper.
- In a separate mixing bowl, combine mozzarella cheese, butter, and cream cheese. Microwave for 1 minute and 30 seconds to soften. Mix together until everything is well combined. If if gets stringy or is not quite melted enough, put it back in for another 30 seconds.
- To the cheese mixture, add the dry ingredients and the egg. Mix until all ingredients are well incorporated. If you are having a hard time mixing it, put it back in the microwave for another 20-30 seconds.
- Once the ingredients are combined, spread the dough out on parchment paper or a silicone baking mat in a thin and even layer - about 9" by 13". If it starts to get sticky, wet your hands a little bit to prevent it from sticking to you.
- Once you have the dough in a nice, even rectangle, spread the sauce over top, covering all of the dough.
- Next, layer on the mozzarella cheese. Top the cheese with pepperoni slices. Sprinkle Parmesan and Italian seasoning over top.
- Roll the dough up tightly widthwise. (Alternately you can roll lengthwise and get 12 smaller rolls.) Turn so that the seam is facing down.
- Cut the ends off each side of the roll-up to even it out. Then cut it into 1" slices.
- Place your individual roll-ups in a baking dish.
- Bake for 20-25 minutes or until they are fluffy and golden brown.
Notes
Per Serving - 1 Roll Up - Calories - 240 | Fat - 18g | Protein - 14g | Total Carbs - 7g | Fiber - 2.5g | Net Carbs - 4.5g
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 Roll-Up
patricia says
what brand of mozzarella cheese do you use?
Kyndra Holley says
any part skim, low moisture brand will do. Most of them already are low moisture and you probably just havent noticed.
patricia says
thanks, I just did not want to use the wrong cheese and have a mess with it falling flat!
Rhonda says
Could you replace the almond and coconut flour for gluten free flour? My husband is allergic to both soy and nuts. He loves pizza though!
Kyndra Holley says
I have not tested it with this particular substitution. If you try it, please be sure to report back and let us know how it turned out.
Kyndra Holley says
Yes, it is correct. I am not exactly sure what you are asking. Cheese and nut flours are both high in calories. The nutritional information is correct.
Leigh says
I made these tonight. Though they taste yummy, they fell apart when I was rolling them up. Not sure if I did something wrong but if I had more time, I wonder if putting the dough in the fridge to firm up after I rolled it out would have helped. Thanks for the recipe! My 2 yo daughter loved them too!
Courtney says
Can any part of this be made ahead of time? like make the whole roll and keep it in the fridge until you are ready to cut and cook?
Kyndra Holley says
Yes absolutely. Just wrap the roll tightly in plastic wrap so it keeps its shape
Erin says
I have made these twice and the first time I put in the freezer before cutting & baking and this time I did not. I used part skim low moisture mozz both times, but they fell super flat. Any suggestions?
Kyndra Holley says
Maybe try cooking them in a muffin tin? That way they can't spread out.
Casey says
would these and the ham ones be keto?
Kyndra Holley says
Yes, they would be.
Jessica says
Kyndra, do you think this is a recipe I could make ahead and freeze. What would be the best way? Partially freeze, slice, and freeze for later? Bake, cool, and freeze? Any other advice would be helpful! Thanks for another great recipe.
Kyndra Holley says
Yes, I think you could easily make ahead and freeze. I would freeze the whole roll and then slice it frozen and bake
Barbi Kantner says
Can this be baked flat instead of rolling it? The dough is breaking apart as I roll ;(
Rezzy says
Wow, just delicious. Thank you for your time in creating your recipes. I found your measurements to be crucial. 9 x 13 rolling out of dough. I got overzealous and made it 15”. Well the roll ups having a slightly thicker dough, came out perfectly. The other thing, don’t overdo the toppings, more sometimes isn’t best.
Bree says
These are very tasty but very time consuming. I found that rolling the dough in parchment paper and refrigerating for an hour make it easier to roll again and slice, after filling. I baked them in muffin tins and they came out great! They are so delicious. Thank you for this recipe!!
★★★★
Shelly Wright says
I'm new to fathead dough and this is the first time making it. The dough seemed to break apart when rolling. Could I have spread it out to thin?