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These pizza roll-ups saved me when I was trying to stick to my low-carb goals but couldn't stop craving pizza every weekend. Instead of blowing my whole eating plan on regular pizza, I figured out how to get all those same flavors using low-carb tortillas, and honestly, they're just as satisfying as the real thing. The best part is they take about 20 minutes from start to finish, so when that pizza craving hits, I can actually do something about it without ordering delivery.
My sister, who's been doing keto for months, tried these when she came over for dinner and couldn't believe they were low-carb. She said they tasted way better than the cauliflower crust pizza she'd been forcing herself to eat. Now she makes them every time she's craving pizza instead of cheating on her diet.
What You Need
- Low-carb tortillas: Get the good ones that don't taste like cardboard
- Pizza sauce: Whatever brand you like for regular pizza works fine
- Mozzarella cheese: Shredded is easier but block cheese you grate yourself tastes better
- Pepperoni: Don't cheap out here since it's a major flavor
- Italian seasoning: Just the regular stuff from the spice aisle
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Getting Them Made
- Setting everything up:
- Heat your oven to 375°F and put some parchment paper on a baking sheet. I learned to do this first because once you start assembling, you want to get them in the oven pretty quickly.
- Putting them together:
- Lay out your tortillas and spread about 2 tablespoons of pizza sauce on each one. Don't go crazy with the sauce or they'll get soggy. Sprinkle the cheese over the sauce, add your pepperoni, and hit it with some Italian seasoning.
- Rolling them up:
- Roll each one tightly from one end to the other, then put them seam-side down on your baking sheet. This keeps them from unrolling while they bake.
- Baking them:
- Spray the tops with a little olive oil if you want them extra crispy, then bake for about 10-12 minutes until the cheese is bubbly and the outside looks golden.
I made the mistake of using too much sauce the first time and ended up with soggy tortillas that fell apart. Now I stick to about 2 tablespoons per roll-up and they come out perfect every time.
How to Serve Them
These are good by themselves for a quick snack, but I usually make a little salad to go with them for dinner. Having extra pizza sauce for dipping makes them feel more like the real thing. My kids love them as after-school snacks.
Making Them Different
You can add whatever you'd put on regular pizza - mushrooms, peppers, different meats. Sometimes I use turkey pepperoni to cut down on calories even more. If you're not doing low-carb, regular tortillas work just fine too.
Keeping and Reheating
They keep in the fridge for a few days and reheat pretty well in the oven. The microwave works in a pinch but makes them a little chewy. I usually make extra because they're good cold too.
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These pizza roll-ups have become my go-to when I want pizza but don't want to completely mess up my eating. They're one of those recipes that proves you don't have to suffer when you're trying to eat better - you just have to get a little creative. Plus they're actually fun to make, which is more than I can say for most healthy food.
Frequently Asked Questions
- → Are these really low-carb compared to regular pizza?
- Yes! Each roll-up has only 4g carbs compared to 25-30g in a regular pizza slice, making them perfect for keto and low-carb diets.
- → Can I add other pizza toppings to these roll-ups?
- Absolutely! Try mushrooms, bell peppers, olives, or Italian sausage. Just keep portions small so they roll up easily.
- → What type of low-carb tortillas work best?
- Look for tortillas with 3-6g net carbs each. Brands like Mission Carb Balance or La Tortilla Factory work great and stay flexible.
- → Can I make these in an air fryer instead?
- Yes! Cook at 375°F for 6-8 minutes, checking halfway through. They'll get extra crispy in the air fryer.
- → How do I store leftover roll-ups?
- Keep them in the fridge for up to 3 days. Reheat in the oven at 350°F for 5 minutes to get them crispy again.