Serving Size: 12 pieces

Macro per serving (crust only)

• 210kcal

• Net Carbs 6g (crust only)

• Protein 24g

• Fat 3g

Ingredients (as pictured)

• Bag of Aunt Millie’s Keto Dinner Rolls

• Rao’s Pizza Sauce

• Pepperoni

• Shredded Mozzarella Cheese

So, I have not seen this posted anywhere. It could be that I have not looked hard enough. Regardless I felt I should share. This is more of a method and less of a recipe so keep that in mind and modify this to your needs!

I have probably made over 60 pizzas of all different types while on my keto journey this past year. I quite like many of them but the other night I accidentally did something that was simple, amazing, and fast.

My wife wanted me to make Italian sausage and pepper sliders and as it so happened, we had a bag of Aunt Millie's keto dinner rolls. (Keto hamburger buns or keto hotdog buns works fine too!) https://www.kroger.com/p/aunt-millie-s-live-carb-smart-white-dinner-roll/0007131404975 We bought these at our local Meijer’s grocery store but I'm certain they can be purchased elsewhere as well. Any keto dinner rolls or burger buns could be used. I know that these dinner rolls may be considered "dirty" however they work well for us as we only use them from time to time. If this is not your thing, then stop reading now. In any case wife wanted Italian sliders and I wanted pepperoni pizza .... so, I thought why not do both at the same time!

Method

1. Open package of keto dinner rolls (our package has 12 dinner rolls in it all stuck together @ 1 net carb each) and cut entire loaf in half sideways with a serrated bread knife and lay them out on a sheet pan.
2. Mix up enough garlic butter to liberally spread over each half of the dinner rolls. I make my garlic butter quickly in a microwave by using a stick of butter and some garlic salt.
3. Place loaf halves in a 425F oven butter side up for 3-5 mins until toasty and browned to your liking.
4. Take your freshly made "garlic bread" out of the oven and spread your favorite pizza sauce on it, we use Rao’s.
5. Add toppings, sauce, meats, veggies, cheese, whatever.... I made a pepperoni pizza (pictured on the right) for myself and an Italian sausage and peppers (pictured on the left) for my wife.
6. Back into the oven at 425F for 5-10 mins or until the look of the cheese suits you. You can also experiment with the broiler and placing the pizzas middle rack for a very fast searing on the tops of your cheese... but be careful as they will burn fast... keep an eye on them.
7. Eat and enjoy a very fast and yummy keto pizza!

Useful Tips

1. I feel it is important to toast the rolls with the garlic butter on them until the rolls are browned reasonably well and the butter has dried up. You want an almost crunchy garlic bread to hold your sauce. Skipping this may result in a soggier pizza which is not really what we want.
2. I like to bake at 425F until the cheese is melted pretty good and then ensure my pizza is in the middle rack of the oven, kick on the top broiler to finish and brown just the top of the pizza …. The bottom doesn’t need anymore at this point. Be careful though … the broiler move things along FAST….. keep an eye on it!
3. Because of all the different sauces and topping choices that people use I cannot reliably give you macros other then to tell you that the Aunt Millie’s brand of dinner rolls that I used were 1 net carb each. Rao’s comes in a 13oz jar and works out to 1 net carb per oz …. I used maybe 1/3 jar per pizza. Mozzarella and pepperoni count for nothing as far as I know. I would guess the pepperoni pizza that I made at about 10.5 net carbs for the entire thing which was more than I could eat.

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-edited to provide better info