Keto Cheese and Chorizo Fathead Pizza Rolls
How to Make It
Step 1
Preheat the oven to 400°F/ 200°C and line a baking tray with baking paper. In a large bowl, add the almond flour, active dried yeast, garlic powder, ½ teaspoon oregano, thyme, sea salt, and a good grind of black pepper. Use a whisk to mix the dry ingredients together.
Step 2
Add 1 1/2 cup shredded mozzarella cheese and the cream cheese to a heatproof bowl. Microwave the cheese on high at 30-second bursts, to make sure the cheese doesn’t burn. Give it a stir, then heat again for another 30 seconds until completely melted.
Step 3
Make a well in the center of the dry ingredients. Crack in the egg. Pour in the melted cheese. Use your hands to knead together and gather the ingredients to form a ball of pizza dough.
Step 4
Transfer the pizza dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to a large rectangular shape approximately 1/4-inch/ 6mm thickness. Peel back the top layer.
Step 5
Roughly chop the chorizo. Mix the tomato puree with the water in a small bowl and thinly spread the tomato sauce over top of the base. Sprinkle the remaining ½ teaspoon oregano over it. Layer 3/4 cup shredded mozzarella and the chorizo pieces.
Step 6
Start from the short edge of the pizza. Roll it over itself, tucking back in any ingredients that may have fallen out. Use a very sharp knife to slice 16 equal rolls.
Step 7
Place each roll on a baking tray. Leave enough of a gap between the rolls to prevent sticking together. Bake in the center of the oven for 12-15 minutes or until the pizza dough is golden and the cheese has melted.
Ingredients
- Almond flour – 0.75 cup
- Coconut flour – 0.25 cup
- Baking Soda – 0.5 tsp
- Active Dried Yeast / Quick Yeast – 0.5 tsp
- Oregano, ground – 1 tsp
- Thyme, ground – 0.5 tsp
- Garlic, powder – 0.5 tsp
- Salt, sea salt – 0.25 tsp
- Cream cheese spread – 2 tbsp
- Raw egg – 1 large
- Tomato Puree / Concentrate / Paste – 2 tbsp
- Water – 3 tbsp
- Chorizo – 90 g
- Mozzarella cheese, whole milk – 1 cup