These Pizza Roll Cups are the perfect solution when you’re craving pizza without committing to a full crust. They’re cheesy, satisfying, and incredibly versatile—amazing straight out of the oven, still delicious cold, and one of the best keto foods for reheating. Great for quick meals, snacks, or meal prep.
Servings & Timing
- Yield: 6–8 pizza cups
- Prep Time: 10 minutes
- Bake Time: 14–18 minutes
- Total Time: ~30 minutes
Nutritional Info (Per Cup – Approximate)
- Calories: 160
- Fat: 12g
- Net Carbs: 3–4g
- Protein: 9g
(Macros vary depending on toppings and marinara used.)
Ingredients
For the Dough
- 1 cup shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 3 tablespoons almond flour
- 1 tablespoon grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Salt, to taste
For the Filling
- ¼ cup low-carb marinara sauce (thick works best)
- Shredded or sliced mozzarella
- Diced onion, jalapeño, or bell pepper
- Optional: pepperoni or cooked sausage
How to Make Pizza Roll Cups
-
Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a muffin tin. -
Melt the Cheese
Add mozzarella and cream cheese to a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
Let cool slightly so the egg doesn’t scramble. -
Make the Dough
Add egg, almond flour, Parmesan, garlic powder, Italian seasoning, and salt to the cheese mixture.
Mix until fully combined. Dough will be sticky—this is normal. -
Form the Cups
Divide dough into 6–8 equal pieces.
Press each piece into the muffin tin, shaping it up the sides to create shallow cups. -
Fill
Add a small spoon of marinara to each cup.
Top with mozzarella and desired vegetables or meats.
Do not overfill—these puff while baking. -
Bake
Bake for 14–18 minutes, until edges are golden and cheese is bubbling. -
Cool Slightly & Serve
Let cool for a few minutes before removing from the pan.
Additional Notes
- Thick marinara prevents soggy bottoms
- Let dough cool slightly before adding egg
- Press dough firmly to avoid holes
Dietary Info
- Keto-friendly
- Low-carb
- Gluten-free
- High-protein
Flavor Tips & Variations
- Add olives or mushrooms for classic pizza flavor
- Swap marinara for pesto or Alfredo
- Make breakfast cups with sausage and egg
- Sprinkle crushed red pepper on top after baking
Ingredient Substitutions
- Almond Flour: Sunflower seed flour
- Mozzarella: Low-moisture mozzarella works best
- Marinara: Sugar-free pizza sauce
Storage & Make-Ahead
- Refrigerator: Store in an airtight container up to 4 days
- Freezer: Freeze fully baked cups up to 1 month
- Reheat: Air fryer or oven works best for texture
FAQs
Q: Can I make these dairy-free?
A: Dairy-free cheese alternatives work, but texture may vary.
Q: Why is my dough sticky?
A: That’s normal for fathead dough—it firms up when baked.
Q: Can I double the recipe?
A: Yes, this recipe scales very well.
Q: Are these good cold?
A: Surprisingly yes—great for lunches and snacks.
Conclusion
Pizza Roll Cups with Pepper and Mozzarella are everything you love about pizza—cheesy, flavorful, and comforting—without the heavy crust. They’re easy, customizable, and one of those recipes you’ll keep coming back to.
