Keto Pizza Rolls

Disclosure: This post has been sponsored by Sprouts Farmers Market. All opinions are my own. Partnerships like this help me provide free content to you and keep my blog up and running!

These keto pepperoni pizza rolls are basically like cinnamon rolls but made with pizza instead! And gluten free! They are perfect for game day or just a fun weekend treat for the whole family.

With only 3g net carbs per serving, these delicious rolls are a fun way to enjoy the taste of pizza but still keep it keto! Not following a keto diet? You’re still going to love these! They’re so fluffy and delicious, you’d never guess they are low carb. Our toddler love them!

Fluffy Dough

What’s the secret? I’ve used a combination of almond and chickpea flour as the base to create a tasty, fluffy dough that’s still low carb. Then I’ve added a few other ingredients to get that same stretch and hold you would get from gluten, ensuring that it will stick together when you roll it up.

Speaking of rolling it up, no reason to be intimidated by the rolling process! It’s really quite easy! Just use the parchment paper as a guide to roll and slightly compress as you go and roll into a big log. Then slice and you’re good to go! Super simple and no fancy skills required.

The Big Game is coming up and you know I’ll be making these yummy pizza rolls to enjoy! I picked up all of the ingredients for this recipe at Sprouts Farmers Market. Sprouts is my favorite place to shop for all of my specialty diet food! They have a huge selection of products that are perfect for keto baking and cooking! I love that I can stop by and they’ll have everything I’m looking for for my healthy recipes!

I hope you enjoy the recipe! Make sure to leave a review if you loved it! 5-star reviews are always appreciated!

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Keto Pizza Rolls

• Gluten-Free
• Low Carb
• Keto

5 from 2 votes

Print

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! 

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Servings: 8 servings

Ingredients 

• 4 Tbsp 56g salted butter
• 1 cup 112g fine blanched almond flour
• 1/2 cup 60g chickpea flour
• 4 tsp double acting aluminum-free baking powder
• 1 tsp psyllium husk powder
• 1/2 tsp xanthan gum
• 1/2 tsp fine sea salt
• 1 cup 112g shredded low moisture mozzarella, divided
• 2 large eggs 112g
• Olive oil for brushing
• 1 cup sugar-free marinara sauce divided
• 2 oz pepperoni
• Extra mozzarella for topping

Instructions

• 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. 

Did you love the recipe? I would love it if you left me a 5-star review below!

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. 

Category:

• 45 minutes
• Air Fryer
• Baking & Breads
• Comfort Foods
• Date Night
• Dinner
• Fall
• Family Friendly
• Game Day
• Gluten-Free
• Italian
• Keto
• Low Carb
• Main Dish
• New Year's
• Party Food
• Pasta & Pizza
• Pork
• Valentine's Day
• Winter

Author: Kit

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