The Ultimate Guide to Cheesy Pepperoni Pizza Roll-Ups: A Delicious Low-Carb Snack

Mixing the Dough

In a large mixing bowl combine the drained cauliflower rice, 1 cup shredded mozzarella, ¼ cup grated Parmesan, and the beaten 2 large eggs. Season with ½ teaspoon garlic powder, salt, and pepper. Mix until a cohesive, slightly sticky dough forms; the eggs act as a binder, while the cheeses give the dough its characteristic stretch.

Forming the Crust

Line a baking sheet with parchment paper. Transfer the dough onto the sheet and, using your hands or a spatula, press it into a rectangle about ¼‑inch thick. This thin shape will roll easily later and bake evenly. Drizzle the top with a light coat of olive oil to promote browning.

Layering Sauce, Cheese, and Pepperoni

Spread the ½ cup low‑sugar marinara sauce evenly over the cauliflower crust, leaving a small border. Sprinkle the additional ½ cup shredded mozzarella and then arrange the ¼ cup sliced pepperoni in a single layer. Finish with 1 teaspoon dried oregano and, if desired, ¼ teaspoon red pepper flakes for heat.

Rolling, Slicing, and Baking

1. Roll the crust. Starting from the long side, gently roll the assembled sheet into a tight log. Use the parchment paper to help guide the roll without tearing the dough.
2. Slice the roll. With a sharp knife, cut the log into 1‑inch thick rounds. Place the rounds seam‑side down on the parchment, spacing them a little apart.
3. Bake. Preheat the oven to 375°F (190°C). Bake the roll‑ups for 18‑20 minutes, or until the cheese is bubbly and the edges of the cauliflower crust turn golden brown.
4. Cool slightly. Let the roll‑ups rest for 3‑4 minutes before serving. This short rest lets the cheese set, making them easier to pick up without falling apart.

Serving

Serve the roll‑ups warm, accompanied by extra marinara for dipping if desired. They pair beautifully with a side of mixed greens or a light avocado salad for a complete low‑carb brunch plate.