You'll also find this recipe on page 34 of the Creative Bakes Cookbook.
Keto Fitness Club
Dough: Egg Free / Dairy Free / Nut Free / Vegetarian / Vegan
Pizza Pinwheels: Egg Free / Nut Free / Vegetarian
Whilst the fathead dough / MKD has many uses, I find it too dense to make rolls like these. So I went right back to basics... I took a traditional pizza pinwheel recipe and keto-fied it!
For the dough - per roll (makes 15):
82 Calories / 1.7g Carbs / 3g Protein / 6.1g Fat
For the Pizza Pinwheels - per Pinwheel (makes 15):
102 Calories / 2g Carbs / 4.4g Protein / 7.5g Fat
240ml Warm Water (around 50°C)
15g Fast Acting Dried Yeast
15g Sugar or Honey (the yeast eats this but we've included it in the macros just to be safe)
15g Olive Oil or Melted Butter
50g Coconut Flour
130g Ground Almonds (or other ground nuts / seeds)
20g Psyllium Husks (we get this one)
1/2 - 1 tsp Salt
Any other herbs & spices of your choice
50g Tomato Passata or Homemade Ketchup
100g Grated Mozzarella (save some for topping)
Optional: sliced meat e.g. pepperoni. If you're adding sliced meats, chop them into small pieces - this will make it easier to cut the dough into pinwheels.
Filling (this is up to you, but this is what we use):
Preheat the oven to 190°C.
Mix the water, sugar and yeast in a small bowl / jug and then set it aside for 3-4 minutes.
In a large mixing bowl combine the coconut flour, ground almonds, psyllium husk, salt and any other flavourings.
Add the yeast mix and the oil / butter to the dry ingredients. Combine this with a spoon or spatula to start with. Once the ingredients are combined, use wet hands to kneed the dough until it begins to stick together and clean the sides of the bowl. If it's not sticking together after a few minutes, add more psyllium husk.
Taste the mix, adjusting the flavourings if needed.
Once your dough has formed press it between two sheets of greaseproof paper and roll it out into a 5mm thick rectangle. Use a knife to make the sides neat.
At this point, add your fillings. Leave around 2cm between the filling and the edge of the dough.
With wet hands, gently lift up one of the longer edges of the dough. Begin to roll the dough into a spiral. If any cracks form in the dough, just gently squeeze it back together.
Use a sharp knife to cut the roll into sections that are around 2cm thick.
Place the rolls flat on a tray lined with greaseproof baking paper and bake for 10-15 minutes until golden and slightly crispy. Take the rolls out of the oven a few minutes before they're done, sprinkle the remaining grated mozzarella on top and return them to the oven.
Nutrition per serving
Calories 102, Carbs (net) 2 grams, Protein 4.4 grams, Fat 7.5 grams