Creamy Tomato Pizza Pinwheels
Creamy and pizza-y, these pinwheels are easy to make and so delicious.
Ingredients
- 0.25cupalmond flour
- 1servingCreamy Tomato Basil Keto Chow(or 1 scoop)
- 1tspglucomannan powder
- 4ozcream cheesecold
- 2tbspunsalted butter
- 4ozpepperoni
- 4slicesmozzarella cheese
- fresh basil leavesas desired
- tomato saucemarinara, 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.
Nutrition
Serving: 1pinwheelCalories: 390.9kcalCarbohydrates: 8.8gProtein: 20gFat: 32.7gSaturated Fat: 15.9gPolyunsaturated Fat: 1.48gMonounsaturated Fat: 6.42gTrans Fat: 0.6gCholesterol: 59.1mgSodium: 935.5mgPotassium: 515.34mgFiber: 4.1gSugar: 2.3gVitamin A: 796.37IUVitamin C: 31.47mgCalcium: 237.73mgIron: 0.99mgSugar Alcohol: 0.02gNet Carbs: 4.67g