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.
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!
🌟 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
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.
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
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.
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.
Now we put all our keto pizza rolls into a round baking pan lined with parchment paper (or a cookie sheet)...
...and sprinkle over the remaining mozzarella and Italian seasoning.
Preheat the oven and bake. After about 35 minutes the rolls will look like this!
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.
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.
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.
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!
Store these rolls in the fridge for up to 4 days. Re-heat in the microwave or enjoy cold.
Freeze for up to 3 months. Defrost, then re-heat in the oven to crisp up the top again.
Check out these keto recipes if you crave pizza...or the best ever grilled cheese.
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Low Carb Keto Pizza Rollsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 2 cup almond flour 200g
- 2 eggs yolks and white separated, room temperature
- 2 additional egg whites room temperature
- 3 tablespoon psyllium husk powder 24g, or 6 tablespoon whole psyllium husks
- 5 tablespoon hot water 75 ml
- 2 teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- ⅓ cup tomato puree 90g, double concentrated
- 24 slices pepperoni
- 1 ¼ cup grated mozzarella 140g
- 1 teaspoon Italian herbs or oregano
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Separate the eggs. Beat all 4 egg whites until stiff peaks form. In a separate bowl, whisk the 2 egg yolks until they have doubled in size and are pale in colour.
- Mix the almond flour, psyllium husk powder, xanthan gum, baking powder, salt, garlic and onion powder together. Then add to the egg white and egg yolk, together with the hot water and olive oil. Blend until combined using a dough whisk - don't over-blend!
- Wet your hands with water or oil them slightly, so the dough does not stick to your hands. Form a large dough ball and place in the freezer for 15 minutes. Then split the dough in two and roll between two sheets of greaseproof paper, folding over the edges of the dough and re-roll to form a rectangle. Place back in the freezer for another 15 minutes.
- Add half of the tomato puree, half of the chopped pepperoni and ¼ cup shredded mozzarella. Cut into 4 and roll each small rectangle into a sausage and then into a roll. The dough may slightly break but just pinch it back together with your fingers.
- Repeat for the remaining dough and ingredients.
- Line a 21 inch loose base springform pan with baking paper and grease with olive oil. Add the keto pizza rolls so they fit snugly. Top with the remaining mozzarella and Italian herbs.
- Bake for 35 minutes until the cheese is melted and golden and the dough cooked.