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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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!
It 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!”
I’ll let you know how that goes. But in the meantime, on to the fathead pizza roll recipe!
The 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.
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.
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!
- 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.
[color-box color="red"]Craving pizza? Try my other low carb keto pizza recipe![/color-box]
Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.