These Low Carb Pepperoni Pizza Pinwheels will be the hit of your next tailgate or holiday party. A delicious appetizer of all the pizza flavors rolled up in a gluten and grain free pastry dough.
Pizza Pinwheels for my Love!
Ever since I made and share my Sausage Cream Cheese Pinwheels, they have been wildly popular here on the blog. I am honestly humbled and so happy that everyone has loved them!
Making them become one of my top recipes, not only on this site but around my little table in our home.
My husband, Anthony, is my biggest cheerleader, and my ever-so-willing taste tester! He adores the sausage pinwheels and would eat them joyfully if I made them every day, ha!
For months now he has asked, okay more like begged, me to make him some pizza pinwheels.
He just knew they would be wonderful, so because I love him beyond words and because I knew deep down I would love anything pizza, I made him some.
You guys will be thanking him for pushing this idea once you try them! My son and I are sure glad he pushed me to make and share these because they are divine!
You might have noticed by now that I love the low-carb “cheese dough” and I have a couple, okay a lot, of recipes that have been born from that love affair.
Now, before you start to worry about all the “cheese dough” I am eating, let me assure you that I don’t make these recipes daily or even weekly.
We like to have them once a month, or sometimes on special occasions twice a month on our Friday snack nights.
As hard as it is…I eat my beloved cheese dough recipes responsibly and yes I lose weight while doing so. Yay, for food freedoms right?
As with my other recipes, this pinwheel dough starts out with one batch of my cheese dough recipe.
After you have your dough made, it is all just a matter of rolling it out and adding your pizza toppings and rolling it back up to chill.
In this recipe for the Pepperoni Pizza Pinwheels, I added a small amount of “no sugar added” pizza sauce, one package of the Hormel large pepperoni slices, and a sprinkle of mozzarella cheese.
Next time, I think I may try adding in some mushrooms or black olives too.
If you’ve not enjoyed this low-carb and THM-friendly cheese dough before then let me show you how to do that here in my video post.
It is a great dough to have in your recipe base and you can thank me later for showing you just how easy it comes together.
I would love to hear how you have used the dough! Have you tried any of my recipes using this dough? let me know in the comments below if you have.
To freeze your pinwheels before cooking you will follow all the steps for making the pinwheels up to the slicing.
After you have them all sliced, lay them out on a parchment or wax paper-lined tray.
Then let them freeze before adding them to an airtight container or bag. They will be good in the freezer for up to a month.
When you are ready to cook them, take them out of the freezer and place them on a greased baking sheet about 1 inch or so apart.
There is no need to thaw, place the frozen pinwheels in a preheated 400-degree oven and bake for 16-18 minutes.
Watch them after 17 to make sure they are not getting dark. They turn out wonderful!
Join me over on Social Media and Follow along!
All the delicious flavors of pepperoni pizza wrapped up in a gluten and grain-free pastry dough. These pinwheels make a fantastic appetizer for your next tailgate party or holiday dinner.
- 1 batch of Low Carb Cheese Dough
- 3 ounces of Hormel Large Round Pepperoni
- 1/4 cup lower carb pizza sauce
- 1/2 cup of shredded Mozzarella Cheese
- Make your cheese dough and roll it out into a rectangular shape between two pieces of wax paper. About 1/4 inch thick, but it doesn't have to be perfect.
- After you have your dough rolled out spread the pizza sauce evenly around the dough. You only want a light even coating of the sauce. Too much make the dough soggy when baked.
- Layer your pepperoni slices across the top of the pizza sauce and top with 1/2 cup of shredded Mozzarella cheese. If you want to leave the cheese off on this step that is fine.
- Next, begin with the end of the dough closest to you and roll it toward the opposite end. Make sure you are rolling it as tightly as possible. This will ensure it holds together well when sliced and baked. It will also make a prettier pinwheel.
- Wrap your rolled pinwheels in the wax paper and chill in the refrigerator for an hour at least. This step is needed for easier slicing.
- After your roll has chilled, slice it into 27 slices with a very sharp knife.
- Place the pinwheels on a greased baking sheet about 1-2 inches apart and bake for about 16-18 minutes in a 400-degree oven. Watch carefully after 14 minutes. You are looking for a nice golden brown color.
- Serve warm with a dipping sauce.
- Note: See the post above for freezing options.
Amount Per ServingCalories 48Total Fat 5gTrans Fat 0gSodium 62mgCarbohydrates 5gNet Carbohydrates 3gFiber 2gSugar 0gProtein 1g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!