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 leaves as desired
- tomato sauce marinara, for dipping
Directions:
- 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.
This dough is great to make calzones, savory pies or even crispy biscuits.
Nutrition Facts
Creamy Tomato Pizza Pinwheels
Serving Size
1 pinwheel
Amount per Serving
Calories
390.9
% Daily Value*
Fat
32.7
g
50
%
Saturated Fat
15.9
g
99
%
Trans Fat
0.6
g
Polyunsaturated Fat
1.48
g
Monounsaturated Fat
6.42
g
Cholesterol
59.1
mg
20
%
Sodium
935.5
mg
41
%
Potassium
515.34
mg
15
%
Carbohydrates
8.8
g
3
%
Fiber
4.1
g
17
%
Sugar
2.3
g
3
%
Sugar Alcohol
0.02
g
Net Carbs
4.67
g
Protein
20
g
40
%
Vitamin A
796.37
IU
16
%
Vitamin C
31.47
mg
38
%
Calcium
237.73
mg
24
%
Iron
0.99
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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