These were so good, I had no idea they were also low carb

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Who doesn't love ooey gooey cheesy pepperoni roll-ups? They're warm, comforting and, of course, have all the deliciousness of pepperoni pizza. When some people start going low carb, they mistakenly believe they have to give up the good things in life, including pizza dough. But as this recipe shows, that's just not true.
Almond flour is a friend to those reducing carbs, and once you get used to cooking with it, you'll soon find that the world of low-carb options opens up. It does behave differently than wheat flour, so you will have to make some tweaks, such as rolling out the dough on parchment paper and using the parchment as a guide to roll and hold the dough together. One way it doesn't differ, though, is in the delicious taste.
Low-carb cheesy pepperoni pizza roll-ups
Servings: 8
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
2 1/4 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 large eggs
2 tablespoons olive oil
3/4 cup pizza sauce
1 cup mozzarella cheese, grated
1/2 cup pepperoni slices
1 teaspoon dried Italian seasoning
3 tablespoons fresh basil, rolled and sliced (optional)
Preheat the oven to 400 degrees F and grease a muffin tin.
To make the dough, combine the almond flour, coconut flour, baking powder, salt and black pepper in a large bowl and whisk together.
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Whisk the eggs and olive oil in another bowl until frothy, and add the mixture to the dry ingredients, stirring with a wooden spoon until the dough is shaggy (combined but not smooth).
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Form it into a ball with your hands and push flat onto parchment paper.
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Place the dough onto a piece of parchment paper and place another piece of parchment on top. Roll out the dough into a 9- by-13-inch rectangle and remove the top piece of parchment.
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Spread the pizza sauce evenly over the dough and evenly sprinkle mozzarella cheese on top of the sauce. Top with the pepperoni slices and sprinkle Italian seasoning on the slices.
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Using the parchment paper as a guide, roll up the dough from one edge to the other, tucking in the cheese and pepperoni as you do so.
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Use the parchment paper to roll the dough forward but make sure it doesn't get rolled into the dough. Start with the shortest edge, which will give you fewer larger rolls, or start with the long edge, which will give you more smaller rolls.
Evenly slice the dough log.
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The easiest way to get even slices is to cut the dough right down the center to get two pieces. Then cut those in half equally to get four pieces and so on until you have the size and number of rolls you want.
Place a roll sideways into a muffin cup, seam side down. Repeat with all remaining rolls.
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Place the muffin tin into the oven and bake for 20-25 minutes until they are golden brown. Garnish with basil if you wish.
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