Pizza Pinwheels

These pizza pinwheels make the perfect finger food for parties, barbecues and picnics. Made with a simple fathead dough, they are little rolls of yum!

This recipe makes classic pepperoni and cheese pizza pinwheels, but you can change the toppings (I mean, filling) to your taste. Let your imagination go wild!

Ingredients

Crust
2 cups mozzarella, grated
2 oz cream cheese
1 cup almond flour
2 large eggs
2 tsp baking powder
1 tsp xanthan gum
1 tsp onion powder
1 tsp dry basil
1 tsp salt
1 tsp pepper

Filling
2 cups mozzarella, grated
1/4 cup tomato or pizza sauce
6 oz pepperoni slices

Yields: 16 pinwheels
Per serving* (per pinwheel):
Calories: 211
Net carbs: 2
Protein (grams): 11
Fat (grams): 17

Prep time: 14 min
Cook time: 26 min
Total time: 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

To prepare the crust, start by making the base for the fathead dough.

In a small bowl, mix together the almond flour, baking powder, xanthan gum and seasoning. Set aside.

In a large microwave safe bowl, combine the mozzarella and cream cheese. Heat in the microwave 1-2 min.

Remove the bowl from the microwave and stir in the dry ingredients.

Add the eggs and continue to mix, until well combined.

Transfer the dough to a sheet of parchment, then cover with a second sheet of parchment and roll it out into a thin rectangular shape to fit a sheet pan.

Transfer the dough to a sheet sheet and remove the top parchment.

Bake the crust 10 min, until slightly golden.

Remove the crust from the oven, then top the crust with the pizza or tomate sauce, pepperoni and mozzrella.

Return to the oven and bake another 5-8 min.

Pull the pizza sheet out of the oven and allow to cool slightly, until you can handle the pizza, about 10 min.

Transfer the pizza sheet with parchment to a flat surface, then use the parchment to roll it into a long thin roll.

Cut the rolled up pizza into thin slices, making 16 individual pinwheels, then lay then out flat on the sheet pan.

Retun to the oven for another 5-8 min, flipping the pizza rolls halfway.

Remove from the oven and serve right away or allow to cool. Like any pizza, these can also be enjoyed at room temperature, making them great for picnics.

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Pizza Pinwheels

Yield: 16 pinwheels

Author: Georgiana Elias

Prep time: 14 MinCook time: 26 MinInactive time: 10 MinTotal time: 50 Min

These pizza pinwheels make the perfect finger food for parties, barbecues and picnics. Made with a simple fathead dough, they are little rolls of yum! This recipe makes classic pepperoni and cheese pizza pinwheels, but you can change the toppings (I mean, filling) to your taste. Let your imagination go wild!

Ingredients

Crust

• 2 cups mozzarella, grated
• 2 oz cream cheese
• 1 cup almond flour
• 2 large eggs
• 2 tsp baking powder
• 1 tsp xanthan gum
• 1 tsp onion powder
• 1 tsp dry basil
• 1 tsp salt
• 1 tsp pepper

Filling

• 2 cups mozzarella, grated
• 1/4 cup tomato or pizza sauce
• 6 oz pepperoni slices

Instructions

1. Directions
2. Preheat oven to 375F.
3. To prepare the crust, start by making the base for the fathead dough.
4. In a small bowl, mix together the almond flour, baking powder, xanthan gum and seasoning. Set aside.
5. In a large microwave safe bowl, combine the mozzarella and cream cheese. Heat in the microwave 1-2 min.
6. Remove the bowl from the microwave and stir in the dry ingredients.
7. Add the eggs and continue to mix, until well combined.
8. Transfer the dough to a sheet of parchment, then cover with a second sheet of parchment and roll it out into a thin rectangular shape to fit a sheet pan.
9. Transfer the dough to a sheet sheet and remove the top parchment.
10. Bake the crust 10 min, until slightly golden.
11. Remove the crust from the oven, then top the crust with the pizza or tomate sauce, pepperoni and mozzrella.
12. Return to the oven and bake another 5-8 min.
13. Pull the pizza sheet out of the oven and allow to cool slightly, until you can handle the pizza, about 10 min.
14. Transfer the pizza sheet with parchment to a flat surface, then use the parchment to roll it into a long thin roll.
15. Cut the rolled up pizza into thin slices, making 16 individual pinwheels, then lay then out flat on the sheet pan.
16. Retun to the oven for another 5-8 min, flipping the pizza rolls halfway.
17. Remove from the oven and serve right away or allow to cool. Like any pizza, these can also be enjoyed at room temperature, making them great for picnics.

Nutrition Facts

Calories

211

Fat (grams)

17

Net carbs

2

Protein (grams)

11

* Net carbs and other nutritional information may vary based on brand used