Low Carb Pizza Rolls

You guys.

These. Are. EPIC!

Seriously. NO ONE would ever know that these are LOW CARB.

Holy moly, this is a game-changer for your kitchens and bellies!

Let me tell you, this recipe was a beast to figure out. I spent a lot of time in the kitchen trying to get it just right. But I will tell you that it was 1,000% worth the extra effort. And I am pretty sure you will agree.

These Low Carb Pepperoni Pizza Spiral Rolls are fluffy with just the right amount of bready texture. Despite having cheese as part of the base, I can assure you that you do not taste it at all in the finished rolls. The cheese gives such amazing structure and texture to the rolls, but blends right into the background and you’d never even know it was there.

What you will end up with, however, are FLUFFY, TENDER rolls that do not taste low carb in any capacity. You won’t believe how incredible they turn out. But please, please, PLEASE, be sure you follow the directions closely and to use the gram measurements. Like I said, I spent a ton of time getting things just right and if you start substituting or cutting corners, I promise the end result will be lackluster.

TRUST ME on this one friends! :)

Low Carb Pepperoni Pizza Spiral Rolls

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Yield: 9 Pizza Rolls

Author: Brittany Angell

Ingredients

bread dough

• 4 tbsp Heavy Cream
• 1 tbsp real honey or maple syrup
• 1½ tsp (6 g) fast-acting yeast (instant yeast)
• 2 cups (225 g) shredded mozzarella cheese
• 2 large eggs
• 1 tsp psyllium husk powder
• ½ cup (46 g) garbanzo bean flour
• ¼ cup (29 g) almond flour
• ¼ cup (20 g) oat fiber
• ½ tsp xanthan gum or guar gum
• 1½ tsp (7 g) double-acting baking powder
• ⅛ tsp salt
• Mild-flavored oil (like avocado oil or refined coconut oil)
• 1 to 2 tbsp (15 to 30 ml) heavy cream

filling

• 1 Tbsp Mild Flavored Oil (like avocado oil or refined coconut oil)
• 1 Tsp Garlic Powder
• 1 Tsp Dried Oregano
• 1/2 Tsp Black Pepper
• 2 Cups Mozzarella Cheese
• 5 Ounces Pepperoni

Instructions

1. Preheat the oven to 200°F (95°C). When it is preheated, turn the oven off—it will be used as a hot box to quickly proof the rolls. Line a 7 x 7-inch (18 x 18-cm) baking pan with parchment paper.
2. To make the dough, in a small microwave-safe cup or bowl whisk together the 4 tbsp of cream and honey. Place in the microwave for 5 seconds and heat until lukewarm. If it’s hotter than that be sure to let it cool or your yeast won’t work. Add the yeast to the mixture and set aside for 5 to 10 minutes, allowing the yeast to activate.
3. Place the mozzarella cheese in a microwave-safe bowl and microwave on high for 1 minute. The cheese won’t be fully melted. Add the partially melted cheese to the bowl of a food processor and then add the eggs and psyllium husk powder. Process until the cheese has broken down fully. Add the yeast/cream mixture, then add the garbanzo bean flour, almond flour, oat fiber, xanthan gum, baking powder, and salt. Process until a thick and sticky dough forms.
4. Place a sheet of parchment paper on a counter and oil it heavily. Using a spatula, scrape all of the dough out of the food processor and onto the oiled parchment. Oil your hands and press/roll out the dough until it is about ½ inch (13 mm) thick.
5. Drizzle the oil over the dough, then top with the spices, cheese, and finally an even layer of the pepperoni slices. Using the ends of the parchment, gently roll up the dough into a log and place it seam-side down on the parchment.
6. Using a sharp knife or dental floss gently cut dough log into slices 1 inch (3 cm) thick. Lay the slices in the baking pan, leaving space between them. Brush the tops and sides with the remaining 1-2 tbsp of cream. Cover the pan with a towel and place it in the warm (but turned off) oven for 45 minutes to allow the dough slices to rise. They should double or triple in size.
7. Remove the pan from the oven and turn the oven on to 350°F (175°C). Preheat fully.
8. Remove the towel from the pan and place the pan in the hot oven. Bake for 23-25 minutes, or until puffy and golden brown on top.
9. Serve warm. Leftovers can be stored in a sealed container at room temperature for up to 3 days