Low-Carb Pizza Twists

Step 1Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).

Step 2Place the mozzarella and cream cheese in a microwave safe bowl and heat on high for 1 minute.

Step 3Remove and stir and then heat in 30 second bursts until the cheese is melted and smooth.

Step 4Place 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.

Step 5Roll out into a very thin rectangle and trace a faint line down the centre, longways.

Step 6Spread 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.

Step 7Twist 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.

Step 8Store, in an airtight container, in the pantry or in the fridge for up to five days. Freeze for up to 3 months.