The New Mediterranean Diet Cookbook
Martina Slajerova | Dr. Nicholas Norwitz | Thomas DeLauer | Rohan Kashid
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Low-Carb Pizza Twists

5 stars, average of 4 ratings

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These savoury keto twists are delicious.

Crispy and slightly cheesy on the outside and soft and fluffy on the inside, with a filling that is reminiscent of a tasty pizza.

We're using a variation of the popular Fat Head dough but with the additional xanthan gum. Just like in these Keto Pretzels, xanthan gum helps with the texture and shape of these low-carb bread twists.

They are so simple and fast to make that you could throw them together at the last minute without breaking a sweat.

I made them with the intention of packing them into lunches for a week or two, but I’ll confess that I stashed some away for myself after nibbling on them! Enjoy!

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Hands-on Overall

Serving size twist

Allergy information for Low-Carb Pizza Twists

✔  Gluten free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
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Nutritional values (per serving, twist)

Net carbs2.8 grams
Protein9.2 grams
Fat15.5 grams
Calories186 kcal

Calories from carbs 6%, protein 20%, fat 74%

Total carbs4.2 gramsFiber1.5 gramsSugars1.3 gramsSaturated fat5.2 gramsSodium341 mg(15% RDA)Magnesium42 mg(11% RDA)Potassium168 mg(8% EMR)

Ingredients (makes 12 twists)

  • 1 3/4 cups shredded low-moisture mozzarella cheese (200 g/ 7.1 oz)
  • 1 1/2 cups almond flour (150 g/ 5.3 oz)
  • 2 tbsp cream cheese (30 g/ 1.1 oz)
  • 2 tsp gluten-free baking powder
  • 1 large egg
  • 1/2 tsp xanthan gum
  • 4 tbsp tomato paste (60 g/ 2.1 oz)
  • 1/4 cup finely chopped parsley or basil
  • 12 small slices of pepperoni, finely sliced (36 g/ 1.3 oz)
  • 2 tbsp butter, melted (28 g/ 1 oz)
  • 4 tbsp grated Parmesan (20 g/ 0.7 oz)

Instructions

  1. Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).
    Low-Carb Pizza Twists
  2. Place the mozzarella and cream cheese in a microwave safe bowl and heat on high for 1 minute.
  3. Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.
    Low-Carb Pizza Twists
  4. Place the dry ingredients in a bowl and stir to combine. Add the egg and the dry ingredients into the mixing bowl and mix with the mozzarella mixture until a smooth dough forms.
    Low-Carb Pizza Twists
  5. Roll out into a very thin rectangle and trace a faint line down the centre, longways.
    Low-Carb Pizza Twists
  6. Spread the tomato paste on one side and top with the parsley and the pepperoni. Fold the dough over and press down. Cut the dough into 12 even strips (1 to 1 1/2 inch thick depending on the size of the dough).
    Note: The best way to divide the rolled dough evenly is to first cut it roughly in half and then cut each in half to create a total of 4 quarters. You can now cut each of the quarters in 3 slices to get a total of 12 slices. Low-Carb Pizza Twists
  7. Twist each strip and lay on lined baking trays. Melt the butter and brush the tops of each twist. Sprinkle with parmesan. Bake for 12 minutes. Low-Carb Pizza Twists
  8. Store, in an airtight container, in the pantry or in the fridge for up to five days. Freeze for up to 3 months.
    Low-Carb Pizza Twists

Ingredient nutritional breakdown (per serving, twist)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
0.9 g3.9 g3.3 g49 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Cream cheese, soft (full-fat)
0.1 g0.2 g0.7 g6 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Eggs, free-range or organic
0 g0.5 g0.4 g6 kcal
Xanthan gum, thickening agent
0 g0 g0 g0 kcal
Tomato purée (paste, unsweetened)
0.4 g0.1 g0 g2 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Pepperoni, salami, pork or beef
0 g1.1 g2.2 g25 kcal
Butter, unsalted, grass-fed
0 g0 g1.9 g17 kcal
Parmesan cheese
0.1 g0.6 g0.4 g7 kcal
Total per serving, twist
2.8 g9.2 g15.5 g186 kcal

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Naomi Sherman
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Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (4)

This dough has become one of my staples!  I have made French Canadian tortiere with it and now just cut it up into little puffs for Chicken a la king!   Love it!

Reply

Thank you, I'm happy you enjoyed!

Reply

Martina, do you think that this dough will lend itself well to a Spanish Empanada or Empanadilla recipe? Thank you!  Diane

Reply

Absolutely! I've actually made one a while ago but haven't posted it yet. It uses coconut flour but almond flour is always better for texture and flavour. I'm planning to reshoot the recipe and will share once I have it all done 😊

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