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.
- 3 tbsp tomato paste
- 1/2 cup water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp 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.
Serves 15. Each roll has 6.92 g of carbs and 4.21 g of fiber. Total NET CARBS = 2.71 g.
Food energy: 139kcal
Saturated fatty acids: 4.46g
Total fat: 8.79g
Calories from fat: 79
Carbohydrate, by difference: 6.92g
Total dietary fiber: 4.21g