Description
These savory keto fathead pizza dough pepperoni rolls are easy, quick, and perfect for a low-carb snack or appetizer. They feature a soft, cheesy dough with a spicy pepperoni filling and a golden crust.
Ingredients
Scale
- 1 ½ cups shredded mozzarella cheese (part-skim recommended)
- 2 oz cream cheese, softened
- ¾ cup almond flour (blanched preferred)
- 1 large egg, room temperature
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning (dried)
- ¼ tsp salt
- ½ cup sliced pepperoni (nitrate-free preferred)
- ½ cup shredded mozzarella cheese (extra for filling)
- 2 tbsp grated Parmesan cheese (optional)
- 1 tbsp olive oil or melted butter (for brushing tops)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Melt the mozzarella and cream cheese together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and combined (about 1-2 minutes total). Alternatively, melt over a double boiler on the stovetop.
- In a separate bowl, combine almond flour, baking powder, garlic powder, Italian seasoning, and salt.
- Add the dry mix and egg to the melted cheese mixture. Stir quickly using a silicone spatula or spoon until a sticky dough forms. If too sticky, let it cool slightly to firm up.
- Place the dough between two sheets of parchment paper and roll it out into a roughly 10×12-inch rectangle (25×30 cm). Alternatively, press into shape with your hands.
- Evenly sprinkle the shredded mozzarella, Parmesan (if using), and pepperoni slices over the dough, leaving a small border around the edges.
- Starting from one of the long sides, carefully roll the dough into a tight log, like a jelly roll. Pinch the edges to seal.
- Using a sharp knife or pizza cutter, slice the log into 10-12 equal rolls (about 1 to 1.5 inches thick).
- Place the rolls cut-side up on the baking sheet, spaced about an inch apart.
- Brush the tops with olive oil or melted butter to achieve a golden crust.
- Bake for 15-18 minutes until golden brown and cheese is bubbling. Rotate the pan halfway if bottoms brown too quickly.
- Let the rolls cool slightly for 5 minutes before serving to firm up.
Notes
If dough is too sticky, refrigerate for 10 minutes to firm up before rolling. Do not overfill rolls to avoid sogginess. Garlic powder and Italian seasoning in the dough add essential flavor. Can be baked in an air fryer at 370°F (190°C) for 12-15 minutes as an alternative. Store leftovers in fridge up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Fat: 14
- Carbohydrates: 2
- Protein: 10
Keywords: keto, fathead dough, pepperoni rolls, low-carb, keto snack, keto appetizer, fathead pizza dough, easy keto recipe