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.