Keto Pizza Rolls
Crispy, golden fathead-dough pizza rolls stuffed with marinara, mozzarella, and pepperoni — all the bite-sized pizza-night nostalgia with just 3.1g net carbs per serving. Ready in about 40 minutes, they bake up cheesy and chewy and freeze beautifully for grab-and-go snacking.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These golden, cheesy keto pizza rolls capture everything you loved about the frozen-aisle classic — crispy outside, gooey pepperoni-and-marinara inside — using fathead dough instead of flour. They make an addictive snack or party appetizer that keeps you firmly in ketosis.
Ingredients
- 1.5 cups shredded low-moisture mozzarella (about 6 oz)
- 2 oz cream cheese, cubed
- 0.75 cup almond flour (about 84g)
- 1 tablespoon psyllium husk powder
- 1 large egg, beaten
- 0.5 teaspoon baking powder
- 0.5 teaspoon Italian seasoning
- 1/3 cup no-sugar-added marinara sauce
- 1 cup shredded mozzarella, for filling
- 24 slices pepperoni (about 2 oz), chopped
- 1 tablespoon grated Parmesan, for topping
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, combine the 1.5 cups mozzarella and cream cheese; microwave in 30-second bursts, stirring, until fully melted and smooth (about 60-90 seconds).
- 2
Add the almond flour, psyllium husk, baking powder, Italian seasoning, and beaten egg to the melted cheese. Mix quickly with a spatula, then knead by hand until a smooth, uniform dough forms. If it stiffens, microwave 10 seconds to soften.
- 3
Place the dough between two sheets of parchment and roll to about 1/8-inch thick. Cut into roughly 16 rectangles (about 2.5 x 3 inches each).
- 4
Spoon a small amount of marinara onto each rectangle, top with filling mozzarella and chopped pepperoni, then fold and pinch the edges firmly to seal into rolls. Crimp seams well so they don't burst.
- 5
Arrange seam-side down on the baking sheet, brush tops with a little water or beaten egg, and sprinkle with Parmesan. Bake 16-18 minutes until deep golden and crisp.
- 6
Let rest 5 minutes (the filling is molten hot), then serve with extra warm marinara for dipping.
Tips & notes
- Seal the seams tightly and bake seam-side down — fathead dough relaxes as it heats, so loose edges are the main cause of leaking cheese.
- Make-ahead: freeze baked, cooled rolls on a tray, then bag them. Reheat from frozen at 375°F for 10-12 minutes for crispy edges.
- For a vegetarian version, swap the pepperoni for sautéed mushrooms or chopped olives; recalculate slightly lower protein and fat.
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Frequently asked questions
- How many carbs are in keto pizza rolls?
- Each serving (about 4 rolls) has 3.1g net carbs, 412 calories, 24g protein, and 32g fat. This recipe makes 4 servings, roughly 16 rolls total.
- Why is my fathead dough sticky and hard to work with?
- Sticky dough usually means the cheese cooled too much or needs more almond flour. Re-warm it for 10 seconds to make it pliable, or work it between parchment sheets and dust your hands with a little extra almond flour.
- Can I make these dairy-free?
- Fathead dough relies on real mozzarella and cream cheese for structure, so it doesn't translate well to dairy-free swaps. Plant-based cheeses won't melt or bind the same way and will leave the rolls dense and greasy.
