Creamy Tomato Pizza Pinwheels
Creamy Tomato Pizza Pinwheels
Servings: 4 pinwheels
Calories: 390.9kcal
Ingredients
- 1/4 cup almond flour
- 1 serving Creamy Tomato Basil Keto Chow (or 1 scoop)
- 1 tsp glucomannan powder
- 4 oz cream cheese, cold
- 2 tbsp unsalted butter
- 4 oz pepperoni
- 4 slices mozzarella cheese
- fresh basil as desired
- tomato sauce, marinara for dipping
Instructions
- Put almond flour, keto chow, and glucomannan powder in a food processor and pulse a few times to mix. Add cream cheese and butter and blend until it creates a dough ball. This should be less than 1 minute.
- Place dough onto a piece of parchment and put a piece of wax paper on top and roll out into a rectangle. You can use parchment on top but wax paper is see through. Remove top paper once dough is rolled out evenly to an 8x10 rectangle.
- Add 8 oz of pepperoni over the dough, leaving a ½” edge of dough uncovered on the 10” side. Add cheese on top of pepperoni. Top cheese with fresh basil.
- Using the parchment paper, roll the dough long ways towards the ½” of uncovered dough. Keep using parchment to roll and pull away as you go so it doesn’t peel or crack the dough.
- Slice into 16 pieces and place into silicone baking cups or silicone cupcake pan. The dough is sticky but easy to reroll your pieces after slicing into tighter circles.
- Bake at 400 degrees for 15-20 minutes.
- Let cool on the pan for 10 minutes before serving.
Notes
This dough is great to make calzones, savory pies or even crispy biscuits.
