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!

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Fathead Pizza Rolls - Low Carb, Gluten-Free, Keto Friendly Pizza Dough!

I’m usually a meatza girl when it comes to satisfying my pizza cravings, but people rave about fathead pizza. I was beginning to wonder if it truly 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?

Fathead Pizza Dough

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 for the frozen variety you’d find at your grocery store, but they also taste at least 10 MILLION times better. I repeat, 10 MILLION times better.

Even my partner, 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 fathead pizza roll recipe!

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

I 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 an oven-safe dish and mix. This process 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 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 cook 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 to distribute them evenly 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 roll from a short side or a long side, both ways are equally delicious! I started from a shorter edge 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!

Looking for another creative way to use fathead pizza dough?

Try one of these recipes!

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

Mozzarella dough is used to create pizza rolls without all of the carbs!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Snack
Cuisine: American
Servings: 12 pieces
Calories: 97kcal
Author: Tasha Metcalf


The Dough

The Filling

  • 2 tbsp Rao's Marinara Sauce
  • Mozzarella Cheese Shredded, to taste
  • Black Olives Minced, to taste
  • Pepperoni Minced, to taste
  • Salami Minced, to taste


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


Calories: 97kcal | Carbohydrates: 2g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 112mg | Potassium: 21mg | Vitamin A: 140IU | Calcium: 122mg | Iron: 0.4mg
Tried this recipe?Mention @KETOGASM or tag #ketogasm!

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[color-box color=”red”]Craving pizza? Try my other low carb keto pizza recipe![/color-box]

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


  • 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.

  • This is a really good recipe! However, it wasn’t at all pretty. I would recommend using parchment paper on top of the crust regardless of whether you are using your fingers to thin the crust or a rolling pin. It is super sticky and even with my fingers the crust was very difficult to flatten and shape without the parchment paper on top. I baked the crust for 3 minutes and felt like it was still way to gooey after three minutes so I put it in for another 2 minutes. This turned out to be a mistake. When it came time to roll the pizza most of it cracked and fell apart because it was too done after 5 minutes total. So most of my pizza rolls looked like pizza mounds :{ Still the taste was really good. Overall it is a very easy recipe to make and knowing what I did wrong I will definitely make these again. My kids even loved them. That in itself is a huge accomplishment. Incredibly picky eaters over here!!

    • Thank you for the feedback, it’s very helpful! The dough can be really sticky and if you don’t wet your fingers repeatedly while working with it, can be difficult to manipulate into a roll. Parchment paper is a much better solution than what I have written. 🙂

  • 5 stars
    I made this recipe last night but left the crust as a pizza base rather than rolling into bite. I also used pesto instead of tomato sauce. This is a great low carb recipe and certainly hit the spot for pizza cravings. The dough holds well as a pizza crust if you don’t put the filling right to the edges. I also made the edges a bit thicker than the middle. yum! Will definitely be making this again! Thanks!

  • I also had a problem with mine ending up as blobs instead of beautiful pizza rolls. I’d like to try this again. Into what size rectangle do you roll the dough? How much mozzarella do you normally sprinkle on top? When you say to lay the rolls flat, you mean with a cut side down, just like cinnamon rolls, right? They are delicious, but I’d like to take them to an appetizer party on Friday, so want them to be lovely too. (Can you send me a photo of your finished product?)

  • Mine wouldn’t cut perfectly, (maybe my knife wasn’t sharp enough eh?) But i did roll it and bake it as is, and it kinda came out as a casserole type thing. It was tasty and filling, however, it could use a bit of flavoring with the crust. My question is, What makes a flavorful crust?

  • Can’t wait to try this specific recipe — I love fathead pizza!
    Can you clarify the nutritional info though? Is it for the entire recipe, or just a serving? If the latter, what is a serving for this one?


  • 5 stars
    Okay so I usually hate any recipe that is a substitute for something delicious. However this is a must save! I cut the recipe in half and everything came out perfect. I didn’t add sauce becuse I wanted to dip it. I added pepperoni, cheese and banana peppers. I wish I could add a picture but these words will have to do. Thank you for the awesome recipe

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