Craving the savory, cheesy goodness of pepperoni pizza without the carbs? You’ve come to the right place. These Keto Pepperoni Pizza Roll-Ups deliver all the classic pizza flavor you love in a perfectly portioned, easy-to-make, and incredibly satisfying snack. Using a simple-to-make fathead dough, these roll-ups are gooey on the inside, perfectly golden on the outside, and destined to become your new go-to for parties, game day, or a quick low-carb lunch.
This recipe is designed for busy home cooks who want delicious, healthy options without spending hours in the kitchen. In just a few simple steps, you’ll transform basic keto staples into a mouthwatering treat that even non-keto eaters will devour.
Why You’ll Love These Keto Pepperoni Pizza Roll-Ups
Forget complicated recipes! This dish is a game-changer for anyone on a low-carb diet. It’s not just a recipe; it’s a solution for those moments when only pizza will do. They are perfectly portioned, incredibly versatile, and fantastic for meal prep.
- Quick & Easy: The simple fathead dough comes together in minutes right in your microwave.
- Perfectly Portioned: Each roll-up is a satisfying, self-contained snack, making portion control effortless.
- Crowd-Pleaser: These are a guaranteed hit with the whole family, whether they follow a keto diet or not.
- Incredibly Versatile: Don’t stop at pepperoni! Customize with your favorite low-carb pizza toppings.
The Simple Ingredients You’ll Need
The magic of this recipe lies in its simple, accessible ingredients. We’ll use a classic fathead dough as our base and fill it with pizza night essentials.
For the Keto-Friendly Dough
- Shredded Mozzarella Cheese: This is the star of our dough, creating a cheesy, pliable base. Use low-moisture, part-skim mozzarella for the best results.
- Cream Cheese: Adds richness and helps bind the dough together.
- Almond Flour: Our go-to low-carb flour for a bread-like texture. Be sure to use super-fine almond flour.
- Egg: Acts as a binder, giving the dough structure.
For the Classic Pizza Filling
- Sugar-Free Marinara Sauce: Look for a brand with no added sugars to keep it keto-friendly.
- Sliced Pepperoni: The classic pizza topping that brings that savory, slightly spicy flavor.
- More Mozzarella: Because you can never have too much cheese!
- Italian Seasoning: A blend of dried herbs like oregano, basil, and thyme to infuse every bite with authentic pizza flavor.
Step-by-Step Guide to Perfect Keto Pepperoni Pizza Roll-Ups
Follow these simple steps to create a batch of irresistible low carb pizza bites. The process is straightforward and rewarding!
Step 1: Prepare the Fathead Dough
In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheeses are fully melted and well combined. This usually takes about 60-90 seconds. Stir in the almond flour and the egg until a sticky dough forms. It’s important to mix quickly while the cheese is hot.
Step 2: Assemble the Roll-Ups
Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out into a thin rectangle, about 1/4 inch thick. Remove the top sheet of parchment paper. Spread a thin layer of sugar-free marinara sauce over the dough, leaving a small border around the edges. Sprinkle with Italian seasoning, then arrange the pepperoni slices in a single layer, and top with the remaining shredded mozzarella.
Step 3: Bake to Golden Perfection
Carefully, using the bottom parchment paper to help you, roll the dough tightly into a log. You can pinch the seam to seal it. If the dough is too soft, pop it in the freezer for 10-15 minutes to firm up. Use a sharp knife to slice the log into 1-inch thick roll-ups. Place the slices cut-side up on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 12-15 minutes, or until the edges are golden brown and the cheese is bubbly and melted.
Pro Tips for Irresistible Pizza Roll-Ups
Want to take your Keto Pepperoni Pizza Roll-Ups from great to absolutely amazing? Here are a few expert tips.
- Don’t Over-Sauce: Use just enough marinara to add flavor. Too much sauce can make the dough soggy and difficult to roll.
- Chill if Needed: If your fathead dough becomes too sticky to handle, don’t hesitate to chill it in the refrigerator or freezer for a few minutes. This makes it much easier to roll and slice.
- Use Parchment Paper: This is non-negotiable! Parchment paper prevents the cheesy dough from sticking to your work surface and the baking sheet.
- Serve Fresh: For the best experience, serve these roll-ups warm while the cheese is perfectly gooey. If you’re a fan of a good dip, serve alongside more marinara sauce or even a keto-friendly ranch dressing. For another easy and cheesy appetizer, try these amazing Jalapeño Popper Egg Rolls.
Creative Variations to Try
While the classic pepperoni is a winner, this recipe is a fantastic canvas for other flavors. Feel free to get creative with your fillings! Just ensure any additions are low-carb.
- Supreme: Add cooked sausage, chopped green peppers, and black olives.
- Meat Lovers: Mix in cooked bacon crumbles and ground beef. For another meaty keto favorite, check out these Keto Garlic Butter Meatballs.
- White Pizza: Skip the marinara and use a base of garlic-infused olive oil, ricotta, and mozzarella.
Serving and Storage Solutions
Properly storing and reheating your roll-ups ensures they stay delicious. Here’s how to do it right.
What to Serve with Pizza Roll-Ups
These roll-ups are a fantastic appetizer on their own, served with a side of warm marinara for dipping. To make it a full meal, pair them with a fresh salad, like this light and refreshing Cucumber Mozzarella Salad, or some steamed green beans.
How to Store and Reheat
Store leftover roll-ups in an airtight container in the refrigerator for up to 3-4 days. For reheating, the best method is using an air fryer or a toaster oven for a few minutes until they are heated through and crispy. You can also microwave them, but they will be softer.
Frequently Asked Questions
Absolutely. They make a great grab-and-go lunch. Bake a batch on Sunday and enjoy them throughout the week. They reheat well and are delicious either warm or at room temperature.
Yes! You can assemble the roll-ups, wrap the unsliced log tightly in plastic wrap, and refrigerate for up to 24 hours. When you’re ready, just slice and bake as directed, adding a couple of extra minutes to the baking time.
While you can, it’s not a 1:1 substitution. You would need to use about 1/3 cup of coconut flour and potentially add an extra egg, as coconut flour is much more absorbent. The texture will be slightly different.
Store leftovers in an airtight container in the refrigerator for 3-4 days. For the best texture, reheat them in an air fryer at 350°F (175°C) for 3-5 minutes until hot and crispy.
They are fantastic on their own with a side of sugar-free marinara for dipping! To make it a meal, pair them with a simple green salad, cauliflower breadsticks, or some steamed vegetables.
Craving More Easy, Delicious Recipes?
We hope you love these Keto Pepperoni Pizza Roll-Ups as much as we do! They are a testament to the fact that you don’t have to sacrifice flavor to stick to your health goals. If you make this recipe, let us know how it turned out in the comments below. Don’t forget to save this recipe to your favorite board on Pinterest!
Keto Pepperoni Pizza Roll-Ups Recipe
Keto Pepperoni Pizza Roll-Ups: The Ultimate Cheesy Snack
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large microwave-safe bowl, combine 2 cups of shredded mozzarella and the cream cheese. Microwave for 60-90 seconds, stirring every 30 seconds, until fully melted and smooth.
- Quickly stir in the almond flour and the beaten egg until a uniform, sticky dough forms.
- Place the dough between two sheets of parchment paper and roll it into a rectangle about 1/4-inch thick.
- Remove the top layer of parchment. Spread the sugar-free marinara sauce evenly over the dough, leaving a small border on all sides.
- Sprinkle with Italian seasoning. Arrange the pepperoni slices in a single layer over the sauce, then top with the remaining 1/2 cup of mozzarella.
- Using the bottom parchment to help, carefully roll the dough into a tight log. Pinch the seam to seal.
- Slice the log into 12 equal 1-inch roll-ups and place them cut-side up on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are golden brown and the cheese is bubbly.
- Let cool for a few minutes before serving, as the filling will be very hot. Serve with extra marinara for dipping if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: For best results, reheat in an air fryer or oven at 350°F (175°C) until crispy.
