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Pizza Rolls

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Delicious low carb grain-free bread stuffed with your favorite pizza toppings. Satisfy your pizza cravings today!

Low Carb Grain-Free Pizza Rolls

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.

Grain-free Gluten-Free Pizza Rolls

Low Carb Pizza Roll Recipe

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.

Low Carb Pizza Rolls

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.

5 from 1 vote
Print
Low Carb Pizza Rolls
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
 
Delicious low carb grain-free bread stuffed with your favorite pizza toppings. Satisfy your pizza cravings today!
Course: Side Dish
Cuisine: Bread
Servings: 15 or 16 rolls
Calories: 139 kcal
Ingredients
Dough:
Filling:
  • 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
Instructions
Dough:
  1. Preheat oven to 350F. Line a large cookie sheet with parchment paper.
  2. In a large bowl, whisk together the coconut flour, almond flour, psyllium husk powder, baking powder, and salt.
  3. Stir in egg whites, oil and apple cider vinegar. Slowly pour hot water over, stirring until dough expands.
  4. 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.
Filling:
  1. 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.
  2. 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.
  3. With a sharp knife, cut into 15 or 16 even slices. If your rolls get a little squashed, you can reshape them after cutting.
  4. 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).
  5. Let cool on pan.
Recipe Notes

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
Cholesterol: 19mg
Carbohydrate, by difference: 6.92g
Total dietary fiber: 4.21g
Protein: 7.02g
Sodium: 392mg

Nutrition Facts
Low Carb Pizza Rolls
Amount Per Serving (1 roll)
Calories 139 Calories from Fat 79
% Daily Value*
Fat 8.79g14%
Saturated Fat 4.46g22%
Cholesterol 19mg6%
Sodium 392mg16%
Carbohydrates 6.92g2%
Fiber 4.21g17%
Protein 7.02g14%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  3. Those look so yummy! Patrick would just love those, maybe I should make them for him. I think the only thing I am missing is the husk, but I have a local grocery store that carries it 🙂

    Reply

  4. OMG! It’s like you’re reading my mind! Someone posted a pizza roll recip and I was wondering how I could make it low carb/gf! Booyah!

    Reply

  5. Just questioning, if you are using 8 egg whites, is there a way to preserve the yolks for future use? And when using a lot of egg yolks, can you preserve the whites?

    Reply

    • Yes, I save my yolks all the time. They can last in the fridge for a few days for ice cream, pudding, that sort of thing. I have let my whites sit for up to a week and they’ve been fine, but a few days is what’s acceptable. Here’s a little tip from Martha Steward on freezing them, if you choose to go that route: http://www.marthastewart.com/272253/saving-eggs

      Reply

  6. I just got some Psyllium Husk from Vitacost!!! I can not wait to try these! I was wondering if I could make an actual loaf of bread out of this dough??

    Reply

  7. Any suggestions for replacing the Apple Cider Vinegar? Unfortunately I can’t eat anything Apple not even cider vinegar.

    Reply

  8. Pizza is one of my top two favorite foods, along with BIG, soft, doughy doughnuts. Since I can’t eat them, this is super exciting.

    How big are these rolls? I have many ravenous children who can inhale pizza so I’m wondering if I’d need to double the recipe. Would you consider them more of a side dish, to eat with soup or salad or something?

    Thank-you for all the veggie chip ideas too. I think some of my older kids could make some for snacks.

    Reply

  11. I absolutely LOVE this dough you are making. I have been making your Raisin Cinnamon Swirl Bread, and it is amazing. I have passed that recipe on to so many people. You are onto something with the coconut & almond flour/phyllium combo. You have revolutionized low carb bread products. Thank you, thank you, thank you!!!!! Regarding the Swirl Bread, I added a teaspoon of fresh ground rosemary….added a touch of savory to the sweet. YUM!!!!!

    Reply

  12. What happens if you don’t take out the egg yolks? I’d like to have the extra fats and proteins in the dough if possible…

    Reply

    • The dough becomes much too dense. When it comes to psyllium, just the whites is better. But feel free to add more cheese or even slather them with butter after they are baked!

      Reply

  14. I can’t reply to your reply, for some reason, Carolyn, but I’ll definitely be trying it in the pizza pan. Thanks!

    Reply

  18. I’ve been making some psyllium beads for a while now and cauliflower pizza crusts which I’m never sure about. As a result ive missed pizza. Just made these though and they are amazing! Thanks for the recipe!

    Reply

  19. Do you know if psyllium varies from brand to brand. I made these today and they tasted delicious, but talk about an epic fail at rolling and cutting. It was more like a plop….a delicious plop, but a plop nonetheless. I have been making your cinnamon swirl bread….and love it, but again, a plop. I have gone to layering that in the bread pan instead of rolling (it works). I use Trader Joe’s psyllium. I am pretty good and rolling buns, etc, so I do not think it is operator error. Your dough looks to be more firm. Do you use egg whites or liquid egg whites. Love the taste of both of these recipes….just trying to figure out my failure. Thank you.

    Reply

    • I had NO idea that TJ’s sold psyllium. I was using NOW brand and people say that the brand can make a difference. Your dough should be firm, like real dough. What brand of almond flour and coconut flour are you using, those might make a difference too. I was using Honeyville and Bob’s respectively. I have had good luck with both real egg whites and carton egg whites so I don’t think it’s that. I think you will need to add more almond and coconut flour to get a proper dough with what you have.

      Reply

      • Thank you. I think I will try the NOW psyllium first as I have not had any problems with any other recipes with the other ingredients. I use Honeyville blanched almond flour, and my coconut flour is organic from Trader Joe’s. I can’t wait until you create some more recipes with the coconut/almond flours/psyllium combination. It is really amazing!! Thank you!!!

        Reply

      • I am not positive, but I believe TJ’s carries psyllium husks, not powder, at least at my local store. We should be using the powder, correct? Can we just grind it?

        Reply

        • I know Maria Emmerich grinds hers but I don’t know if you can get it as powdery. Check her blog maybe and see what she says.

          Reply

  20. Wow. I just made these. I think I’ll be making pizza, rather than pizza rolls, in the future, because my rolling skills aren’t so fabulous and the rolls were rather… open, shall we say. But they taste amazing! Really pizza-like!! What an amazing dough. Thank you.

    Reply

  21. 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 🙂

    Reply

  22. 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.

    Reply

  23. 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?

    Reply

    • Then bake it again with the toppings for 12 to 15 minutes, until your toppings are baked and cheese is bubbly.

      Reply

  25. 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.

    Reply

  27. 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

    Reply

  28. 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

    Reply

    • 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.

      Reply

  29. 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!

    Reply

  30. 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!

    Reply

  31. 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.
    Thanks!

    Reply

  32. 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

    Reply

  33. 5 stars
    For anyone who is interested, I made hotdogs in the dough. They worked out well. Thank you for a great versatile recipe.

    Reply

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