Delicious low carb grain-free bread stuffed with your favorite pizza toppings. Satisfy your pizza cravings today!
The fact that I am not starting the week off with some sort of decadent low carb dessert recipes says something. You know what it says? It says “These are so delicious that they upset the natural order of things and you need to go make them immediately”. That’s what it says. Because Monday, being Monday, should always start with a ridiculously delicious recipe that brightens your day and makes forget that you’ve got a long week ahead. For me, that usually means chocolate. Or peanut butter. Or chocolate and peanut butter. Or caramel. Maybe cheesecake. You know, something along those lines.
But maybe I should start more Mondays with pizza. Because pizza also has decadent qualities and the ability to make you forget that it’s Monday. Pizza is an indulgence for most of us. The traditional kind of pizza is, anyway, and it’s an indulgence I wouldn’t dream of allowing myself anymore. All those carbs and the resulting blood glucose spike wouldn’t be worth the indulgence. And the more I play with low carb and grain-free ingredients, the more I understand that almost anything is possible. I can still enjoy old favourites, they just have to made in different ways and with healthier ingredients. There is nothing better than an indulgence that doesn’t come with any associated health issues or weight gain.
I am still getting used to playing with psyllium husk powder. It’s a tricky ingredient, as it can give low carb breads a wonderful dough-y texture, but it can also deflate and be rubbery when not fully cooked through. The brand of psyllium can make a difference, as they can differ somewhat in weight and volume. So when I tackled these low carb pizza rolls, I cut back on the amount of psyllium husk powder and I weighed it out for readers’ reference. I also cut back on the amount of liquids in the hopes of giving the dough more structure. They rose beautifully in the oven, but I couldn’t bake them quite as long as I would have liked for fear that the tomato sauce and cheese would burn. So they deflated a touch upon cooling, but not overly much and it didn’t detract a bit from how good they were. So good, they deserved a prime spot on Monday morning.
Low Carb Pizza Rolls
- ½ cup coconut flour (I used Bob's Red Mill)
- ½ cup almond flour
- 5 tablespoon psyllium husk powder (about 1.6 ounces - I used Now brand)
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ cup egg whites (about 8 large egg whites)
- 3 tablespoon oil or melted butter
- 2 tablespoon apple cider vinegar
- ¾ cup hot water
- 3 tablespoon tomato paste
- ½ cup water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 ounces chopped pepperoni
- 4 ounces shredded mozzarella
- 1 ounce grated parmesan
- Preheat oven to 350F. Line a large cookie sheet with parchment paper.
- In a large bowl, whisk together the coconut flour, almond flour, psyllium husk powder, baking powder, and salt.
- Stir in egg whites, oil and apple cider vinegar. Slowly pour hot water over, stirring until dough expands.
- Turn dough out onto a silicone mat or a large piece of lightly greased parchment paper and pat into a rectangle. Top with another piece of parchment paper and roll out to a large 12 by 15 inch rectangle.
- In a small bowl, whisk together the tomato paste, water, salt, pepper and garlic powder. Spread evenly over dough, leaving a 1-inch border. Sprinkle dough with pepperoni, mozzarella and parmesan, leaving a 1-inch border.
- Starting at a long end, slowly roll up dough tightly using the silicone mat or greased paper to help you. Pinch the seam to seal.
- With a sharp knife, cut into 15 or 16 even slices. If your rolls get a little squashed, you can reshape them after cutting.
- Lay rolls on prepared baking sheet and bake 32 to 40 minutes, until puffed and set. Bake as long as you can without burning the cheese and tomato sauce (they still may deflate a bit upon cooling).
- Let cool on pan.
Saturated fatty acids: 4.46g
Total fat: 8.79g
Calories from fat: 79
Carbohydrate, by difference: 6.92g
Total dietary fiber: 4.21g
For anyone who is interested, I made hotdogs in the dough. They worked out well. Thank you for a great versatile recipe.
Hello, these came out pretty good, maybe should have cooked them a tad bit longer than 32 minutes but I thought the outside was getting too toasty. how long will they last in the fridge
They will be fine for up to a week.
Just curious if you have tried freezing the rolls after slicing them and then baking from frozen. I’m not sure if that would result in a rubbery dough.
I think you could freeze but I would thaw before baking.
Well, I did it and they were amazing! I split the dough in half and made two Strombolis. I was so excited to roll them that I forget the mozzarella cheese but they were good without it. They baked about 70 minutes. I also find beating the egg whites slightly makes them much easier to incorporate with the flours. Thanks so much for this!
Sounds delicious, I may need to try it!
I’m going to try baking this as an entire roll. That way the cheese and sauce will be contained and I can bake for the full 70 minutes. Let’s hope it works!
I’ve attempted this twice with the same results each time and I was certainly very careful the second time the dough was extremely “liquidy” After sitting a little bit plus adding a little bit more coconut flour I was able to flop it into a pan and turn it into a pizza crust which turned out to be pretty good. I’m wondering what i’m doing wrong with the dough, any ideas ? Thanks Susan
Psyllium husk is tricky and different brands behave differently. I would add less liquid to your version, or possibly more of a dry flour like coconut flour.
Can you sub the almond flour for anything else I have lupin flour, reduced fat sesame flour, Sunflower seeds and hazlenuts I can grind up and oat fiber. Really chasing a bread thing atm its not happening all to eggy and flat or tastes mealy to me atm
I haven’t used any of those in this recipe but you are certainly welcome to try!
For those of us following you and THM this would be an S correct?
Yes, indeed! 🙂
Oh-oh, the devil’s going to make me do it!
These look incredibly scrumptious.
May go to the kitchen right now and try this recipe.
Also would I bake it for the same amount of time?
Then bake it again with the toppings for 12 to 15 minutes, until your toppings are baked and cheese is bubbly.
If I am making this into a pizza cryst shoukd I bake the crust first and then add the toppings? (Because you said you would have liked to cook it a little more but you were scared the toppings would burn). Or shoukd I put the toppings straight onto the raw dough before I bake it?
Is that 1 1/2 cup of egg whites accurate? That would be way more than 8 eggs. Getting ready to make right now and I bought a carton of egg whites.
Yes, it’s correct. And if you look at your cartoned egg whites, you will see that they say that 1/4 cup equals 1 egg. So 1 1/2 cups equals 6 large eggs and about 8 to 10 egg whites.
Hi, I was just wondering why you only put the egg whites in? will it work with yolks also? hate to miss out on all that good fat….thanks for the recipe though 🙂
Egg yolks make the dough too heavy and it won’t rise well.