Name: Low Carb Keto Pizza Rolls
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cup almond flour (200g); 2 eggs (yolks and white separated, room temperature); 2 additional egg whites (room temperature); 3 tbsp psyllium husk powder (24g, or 6 tbsp whole psyllium husks); 5 tbsp hot water (75 ml); 2 tsp baking powder; 1/2 tsp xanthan gum; 1/4 tsp salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tbsp olive oil; 1/3 cup tomato puree (90g, double concentrated); 24 slices pepperoni; 1 1/4 cup grated mozzarella (140g); 1 tsp Italian herbs or oregano

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Keto pizza rolls are my new favourite snack! They combine all the wonderful flavours of a deep dish pizza in a roll: a fluffy pizza bread base stuffed with tomato sauce, fiery pepperoni and plenty of gooey cheese.

two pizza rolls stacked on top or each other showing stringy cheese

When I lived in South Carolina as an exchange student in the 80s, I had my first Pizza Hut Deep Dish pizza. Man, was it good! We did not have Pizza Hut over in Europe back then, and to my 16-year old palate it was heaven.

I still love the idea of their pizzas: a fluffy, doughy pizza crust topped with tomato sauce, plenty of cheese and pepperoni - perfection!

This is exactly what I wanted to re-create with these keto pepperoni rolls. And, my friends, I'm happy to let you know that I have succeeded 🙂

To re-create that extra fluffy deep dish dough, I first considered making a savoury version of my keto cinnamon rolls. Fathead dough, made with mozzarella and almond flour, makes a fantastic pizza base.

But then I settled on a variation of my keto dinner rolls. It's an almond flour bread dough with psyllium husk. Best decision ever!

My easy keto pizza rolls stay soft and fluffy even once it's fully cooled.

Basically, we're talking a low carb roll that's dressed up as a deep dish pizza!

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🌟 Why You'll Love This Recipe
Ingredients
Instructions
Variations
Fillings
Serving suggestion
Storage
Related recipes
Recipe

🌟 Why You'll Love This Recipe

Crispy on the outside, soft and fluffy texture inside
Awesome pizza flavor - lots of gooey cheese
Gluten-free and keto-friendly
Enjoy hot or cold
Great as a snack, for lunch or as an appetizer
Only 4.8g net carbs per roll

Ingredients

Here are our ingredients! The mozzarella, tomato paste and pepperoni are the filling, the rest goes straight into the bread roll dough.

Note: You need to use psyllium husk powder, which is very finely ground. If you use whole psyllium husks, you need to double the amount. Psyllium is a great source of fibre and a prebiotic.

Instructions

This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities

rolling the dough into a rectangle using parchment paper

You start by mixing the dough, and then chilling it. This is an essential step because it makes the dough less sticky and easier to handle.

We want to roll out the dough into 2 rectangles between 2 sheets of parchment paper. See in the image above how I do this - you simply fold over the edges and re-roll!

After that, the dough needs to chill in the freezer again.

adding tomato paste and cheese on the rolled out dough

Now we're adding the toppings - tomato puree (or marinara sauce of your choice, such as this pizza sauce), pepperoni and mozzarella!

I had first planned to make keto pizza roll ups, but wanted to keep the recipe simple. Therefore, I just cut the rectangle into 4 smaller rectangles.

Then I rolled each rectangle into a sausage and then into a roll. The dough may slightly break but just pinch it back together with your fingers.

the unbaked pizza rolls in a round pan lined with parchment paper

Now we put all our keto pizza rolls into a round baking pan lined with parchment paper (or a cookie sheet)...

unbaked rolls in a pan lined with parchment paper topped with grated cheese

...and sprinkle over the remaining mozzarella and Italian seasoning.

Preheat the oven and bake. After about 35 minutes the rolls will look like this!

baked low carb pizza rolls in a round baking pan

TIP: Check the rolls at minute 30. If the mozzarella has browned enough, put aluminium foil over the top for the remainder of the time.

Variations

If you have a nut intolerance, replace the almond flour with a mix of sesame flour and sunflower seed flour. I simply grind these at home in a food processor.

You can also sub the almond flour for coconut flour. I haven't tried this myself, but I would go for about ½ cup plus 1 tablespoon coconut flour. You need only about ⅓ the amount because coconut flour is more absorbent than almond flour.

If you don't have psyllium husks, replace it with 6 tablespoon ground flax. This will make the dough taste more rustic, but it works well.

Fillings

This keto pizza roll recipe works with any filling you'd top a regular pizza with! Here are some ideas:

Margherita - tomato sauce, mozzarella cheese, basil
Capricciosa - ham, artichokes, mushrooms, black olives
Salsiccia - swap the pepperoni for Italian sausage meat
Diavola - add chili peppers to my recipe if you like a bit of heat!

Of course, I'm only scratching the surface here. In terms of cheese, you can jazz up the mozzarella by adding cheddar, Monterey Jack or parmesan / pecorino.

Bacon or pancetta lardons would be great as a filling (fry them first though!), as would sausage meat (again, pre-cook it), cured or cooked ham and pretty much any vegetable.

Serving suggestion

I've made the pizza rolls the size of a bread roll, so you can have them either as a simple lunch or dinner together with a salad. Or you enjoy them as a yummy keto snack.

They would also be great as part of a buffet for a larger gathering - I'm thinking parties, barbecues, Game Day.

And of course, they make an INCREDIBLE keto appetizer! I would probably make them half the size. They are filling!