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.