Start by placing 1 3/4 cups of Mozzarella cheese in a microwave-safe bowl. Heat it on high for exactly 1 minute.
* Add one egg, almond flour and Italian seasonings to the heated mixture and stir it until all the ingredients come together. It will be a bit crumble at this stage.
* Allow the dough to cool for a couple of minutes before you handle it but not cool enough to where it starts to stiffen.
* Layout a huge sheet of parchment paper. This will create a nonstick surface for you to roll this dough out. Place the dough onto the parchment paper.
* Knead the dough until all the ingredients come together and it’s nice and smooth
* Use a rolling pin to roll out the dough as thin as it will go into a rectangle shape. Once the dough cools it will hold it’s place better.
* Once the dough is rolling thin in a rectangle shape, use a knife or a pizza cutter to cut one inch strips.
* Place the pepperoni on one strip and roll the dough up into a pinwheel shape.
* Repeat with the remaining strips of dough until you make all of your keto pepperoni pizza roses.
* Place them in a baking sheet lined with parchment paper (or a silicone mat) so they don’t stick.
* Bake them at 350 degrees for about 30 minutes until they are a light golden brown color.
*
* Serve with a side of marinara sauce and enjoy them warm or cold!
Notes
Makes approximately 9 large pepperoni pizza roses(marinara sauce not included in the nutritional totals)
NUTRITIONServing: 1rose | Calories: 197 | Carbohydrates: 3g | Protein: 11g | Fat: 16g | Sodium: 384mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2gNutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.