Fathead Pizza Rolls [Recipe] – Low Carb & Gluten-Free

Fathead Pizza Rolls - Low Carb & Gluten Free #keto #ketogenic #pizza #rolls #fathead #gluten #free #atkins #healthy #recipe

We all seem to be in unanimous agreement: fathead pizza is delicious. So what about fathead pizza rolls? I think you guys are going to love them just as much as I do!

I’m usually a meatza girl when it comes to satisfying my pizza cravings, but people absolutely rave about fathead pizza. I was beginning to wonder if it really lived up to the hype, so I finally tried it. Oh boy, am I glad I did! It’s like… real pizza. With a bready crust and everything. Seriously, if I ordered a pizza and this was delivered to me, I don’t think I would have even questioned it. Keto meatza is fantastic, but sometimes you just want bready goodness, ya know?

The crust is the superstar of the recipe. Once I realized how great the ingredients worked as a pizza dough, I immediately started thinking of different ways I could incorporate it into my cooking. Then pizza rolls came to mind!

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Fathead Pizza Rolls - Low Carb & Gluten Free #keto #ketogenic #pizza #rolls #fathead #gluten #free #atkins #healthy #recipeIt wasn’t a stretch of the imagination by any means, but the results are tastier than I could have possibly envisioned.

If you love pizza rolls, I guarantee you will want to hang on to this recipe. Not only are these a healthy replacement to the frozen variety you’d find at your grocery store, they taste at least 10 MILLION times better. I repeat: 10 MILLION times better.

Even my husband, a recovering pizza roll addict, admits that these are way better.

I’m hoping to replace this (absurdly frequent) conversation:

Me: “Want anything from the store?”
Him: “Pizza rolls.”

Me: “Omg. MORE?! Why? How?”

With this conversation:

Me: “Want anything from the store?”
Him: “I don’t care what you get. But if you make fathead pizza rolls tonight, I’ll do the dishes for all eternity.”
Me: “And rub my back?”
Him: “Of course!”
Me: “Deal.”

I’ll let you know how that goes. But in the meantime, on to the recipe!

Fathead Pizza Rolls - Low Carb & Gluten Free #keto #ketogenic #pizza #rolls #fathead #gluten #free #atkins #healthy #recipeI utilized the same ingredients for the crust as the original fathead pizza. They are simple and easily accessible: almond flour, shredded mozzarella, egg, cream cheese and a small sprinkle of garlic salt.

Melt the two types of cheese in the microwave or in an oven safe dish and mix together. This will only take about a minute in the microwave, but will take little longer if using your oven. Drape a cookie sheet with parchment paper and sprinkle a tiny amount of almond flour and garlic salt onto the surface. The parchment paper is really key to getting the dough to lift off the cooking surface once you are ready to roll it, so don’t skip out on it!

Once the mozzarella and cream cheese is nice and gooey, stir it together with your almond flour and egg. Try to work quickly to avoid the cheese from hardening. If it does harden, you can briefly throw it back in the microwave or oven to soften it up. Don’t leave it in too long or it will start to bake the dough and you won’t be able to spread it thinly.

Place your fathead pizza dough onto the parchment paper and spread it into a thin rectangular shape. You can use your fingertips or a rolling pin to smooth it out. If you go the rolling pin route, I would suggest using an additional sheet of parchment paper on top since it tends to get a bit sticky.

Once you’ve got a nice thin layer of dough, poke some holes throughout and pop it into a preheated oven at 400 degrees F for about 2-3 minutes. The dough should be slightly hardened, but not thoroughly cooked, for ease of rolling.

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Remove the partially baked dough from the oven. Use a knife or spatula to separate the edges from the parchment paper, and then add your toppings. I used tomato sauce, shredded mozzarella, pepperoni, salami, and black olives. Feel free to use any toppings your heart desires, just make sure they are evenly distributed across the top.Fathead Pizza Rolls - Low Carb & Gluten Free #keto #ketogenic #pizza #rolls #fathead #gluten #free #atkins #healthy #recipe

Now it’s time to roll! Start by gently folding one edge in on itself and continue rolling up into a little pizza log. You can decide to either roll from a short side or a long side, both ways are equally delicious! I started from a short side to get a thick spiral, but you could roll length-wise instead to get skinnier rolls. The choice is yours!

Take a sharp knife and slice your log into slices, as thick or as thin as you like. I made mine a little over 1 inch thick. Lay the slices flat and throw them back into the oven for 10-15 minutes, until your dough bakes to a golden crisp.

Enjoy your low carb pizza rolls!

Fathead Pizza Rolls [Recipe] – Low Carb & Gluten-Free

Yields 8-12 Pieces

5 minPrep Time

15 minCook Time

20 minTotal Time

Save Recipe

Ingredients

    The Dough
  • Mozzarella Cheese, Shredded, 1.5 cups
  • Cream Cheese, 2 Tablespoons
  • Almond Flour, 3/4 Cup
  • 1 Egg
  • Garlic salt, 1/2 Teaspoon
  • The Filling
  • Tomato Sauce, 2 Tablespoons
  • Mozzarella Cheese, Shredded - to taste
  • Black Olives, Minced - to taste
  • Pepperoni, Minced - to taste
  • Salami, Minced - to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Drape cookie sheet with parchment paper. Sprinkle garlic salt and a small amount of almond flour on the surface of the paper.
  3. Melt the mozzarella and cream cheese in the microwave for 60 seconds.
  4. Stir almond flour and egg in with the melted cheese mixture to form the dough.
  5. Flatten the dough out into a rectangular shape on the prepared parchment paper.
  6. Bake the dough for 2-3 minutes at 400 degrees F.
  7. Remove from oven and lift edges of dough from parchment paper.
  8. Spread tomato sauce across the surface of the crust. Evenly distribute the rest of the pizza toppings over the sauce.
  9. Starting with one edge of the crust, gently roll into a log.
  10. Using a sharp knife, cut into slices.
  11. Lay slices flat on top of parchment paper covered cookie sheet.
  12. Bake for 10-15 minutes, until dough becomes golden.
http://ketogasm.com/fathead-pizza-rolls-low-carb-gluten-free/

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Craving pizza? Try my other low carb keto pizza recipe!

Fathead Pizza Rolls Nutrition Information

IngredientsTotal Carbs (g)Fiber (g)Sugars (g)Net Carbs (g)Protein (g)Fat (g)Calories
Mozzarella Cheese, 1.5 cups60064836480
Almond Flour, 0.75 cup189391842480
1 egg00006463
Garlic Salt, 0.5 Teaspoons1.150.150.0510.2505
Cream Cheese, 2 Tablespoons1.2011.21.81098
Tomato Sauce, 2 tablespoons1.60.40.81.2008
Whole Recipe26.359.154.0518.474.05921126
1/8th of Recipe3.293751.143750.506252.39.2562511.5140.75
Nutrition information is for the base of the Fathead Pizza Rolls Recipe. Sauce for the filling is included, however the macros for the additional pizza toppings/fillings were excluded as they will vary by personal preference and taste. Fathead Pizza Rolls - Low Carb & Gluten Free #keto #ketogenic #pizza #rolls #fathead #gluten #free #atkins #healthy #recipe

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12 Comments

  • Hi there! Someone in my Myspace group shared this website with us so I came to look it over. I’m definitely enjoying the information. I’m bookmarking and will be tweeting this to my followers! Great blog and superb design and style.

  • I had a go at making the fat head pizza base, but the cheese was stingy and clumped together. Then after I mixed everything together it was runny not firm so I could not roll it out like it says on the instructions. Cooked on greesproof paper 20 mins night mare peeling it off then cooked other side. It looked terrible but once added tomato and peppers and a layer of sauce it tasted ok.
    What did I do wrong ????

    • Hmm. I think it helps to heat the cheese, stir, check for consistency and heat again to get it gooey. Check your quantities and be sure to use low moisture mozzarella and not the watery fresh kind. Parchment paper is key to preventing it from sticking, you could also use a silicone baking mat. 20 minutes is way too long. You only need to bake it for 2-3 minutes before trying to roll it for this recipe. If making a regular fathead pizza (not the rolls featured here), I usually do 10 minutes for the base, throw my sauce and pizza toppings on top and cook for an additional five tops. No need to peel off and flip in either preparation.

  • I love your blog. I made the pizza crust but it was pretty greasy(yes, I know it’s keto but maybe the cheese I got was too greasy?!) and kinda salty. So it sat rolled up in my fridge for a day and today, I unraveled it to see what I could do with it. It started breaking off into these long strips as it was unraveling and they resembled lasagna noodles. So I tossed ground beef, ricotta, tomato sauce and even more mozza cheese and made a fantastic lasagna. Your “pizza crust” was the highlight of the dish. It seriously tasted like real lasagna. Just thought I’d mention it! Thank you!

    • Oh my goodness that sounds fantastic!!!! Lasagna was always one of my all time favorites, my sister and I always fought over the burnt cheese parts. Thanks for sharing, I am definitely going to try this!! (:

    • Here’s a fathead type recipe that uses coconut flour instead! I haven’t tried this one, but it was shared on a Facebook group I’m in with really positive feedback. Hope that helps! 🙂

    • Adele, you can sub ground raw sunflower seeds for the almond flour. Tastes and works out great! I use it in my fat head bagels.

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