Looking for yummy healthy lunch box fillers? Mozzarella Dough Keto Pizza Scrolls are the perfect solution! 

And everyone will dive for them at picnics or served for party nibbles. The simple keto recipe can be made with almond flour or coconut flour and it’s only 1.9g net carbs each (makes 8 scrolls). 

Keto Pizza Scrolls made with mozzarella dough sitting on a dark serving dish and red and white check cloth
Keto pizza scrolls

If you or your kids absolutely love pizza, keto pizza scrolls are a fun spin on your typical pizza AND it’s low-carb and keto, too!

What are pizza scrolls?

Pizza scrolls are sheets of pizza dough rolled out, filled with traditional pizza toppings then rolled and cut into scroll shapes.

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Keto pizza scrolls are compact and easy to pack for an on-the-go meal. You can add your favourite pizza toppings inside the mozzarella dough, roll em’up, then cook the pizza scrolls in only 15 minutes.

How to make pizza scrolls keto?

Traditional pizza dough will contain wheat, all-purpose flour, and other starches. A regular slice of pizza would have these nutritional values:

Per slice (107g) = 36g total carbohydtares, 2.5g fibre, (so 33.5g net carbs), 10g fat, 12g protein.

Nutritional values from cronometer.com

I use mozzarella dough, a traditional keto dough, also known as Fat Head dough. These pizza scrolls are only 1.9g net carbs per scroll.

Once you discover mozzarella dough, there is no turning back! It is so easy and so versatile. It can be baked sweet or savoury and you only need some basic simple ingredients.


Close up of mozzarella Dough Pizza Scrolls
Mozzarella dough pizza scrolls
  • mozzarella cheese – always check the nutrition label for any added starches or potato flour that stops the pre-shredded cheese from clumping
  • egg – if you are intolerant to eggs, you can actually omit this with great success to make an easy egg-free pizza base
  • almond flour – there are substitutions on the recipe below if you wish to use coconut flour
  • cream cheese – always use the full-fat cream cheese block

My recipe even comes with instructions on how to make fat head dough with almond flour OR coconut flour. If you’ve been low-carb or keto for a while, you will know these two flours cannot be substituted easily.

If you are new here, you might also enjoy my Ultimate Guide To Low-Carb Flours which helps you stop making expensive baking mistakes.

What is fathead dough?

The original recipe for mozzarella dough was called Fat Head dough. Why? Because Tom Naughton first published the recipe, and he is the creator of Fat Head, the movie. So credit where credit is due. Tom’s recipe is now infamous in the low-carb and keto world.

Scroll below and you can see all the recipes I have created using this classic keto dough.

How to make keto dough

You simply make the mozzarella dough in under 3 minutes, then roll it out in between two sheets of baking parchment.

Mixing Fat Head dough in a mixing bowl
Mixing mozzarella with almond flour, then heat together
Hands placing a cracked egg into a mixing bowl
Add the raw egg and mix again
Hand pouring in a raw egg to the pizza dough
Add your favorite seasonings
FatHead Pizza recipe
Place the dough on baking parchment
Rolling out mozzarella dough with a wooden rolling pin
Roll the keto pizza dough between two sheets of baking parchment

Filling options

Try to avoid high sugar sauces such as BBQ sauce or sweet chili sauce. However, I do have a recipe for sugar-free homemade BBQ sauce that is an absolute pantry staple in any keto house.

These are just some of the suggested fillings for your pizza wheels.

  • no added sugar tomato paste (tomato paste is very strong flavoured, so it only adds a few carbs to the nutrition values)
  • favourite meat such as ham, pepperoni, or salami
  • shredded/grated cheese
  • herbs such as oregano, rosemary, thyme

How to roll scrolls

Once you have the mozzarella dough rolled out, spread all your favourite pizza toppings inside, roll it up, then slice it into small slices.

Mozzarella dough rolled around sliced ham and tomato paste

Next, place each keto pinwheel onto a lined baking tray, and bake at 220C/425F for 15 minutes. And why not sprinkle with even more cheese or herbs before baking? It will turn into a yummy crispy topping.

How to Make Mozzarella Dough Keto Pizza Scrolls step by step images
Step by step guide – how to make mozzarella pizza scrolls

This recipe can also suit your preference whether you would like to use almond or coconut flour. Now, all that’s left is what you’ll top them with! So, go on and get creative!

More keto pizza recipes

If you love mozzarella dough (aka Fat Head dough) then you will love these. Print and save them for later.

mockups of devices showing low-carb lunches cookbook and a buy now button
Keto Pizza Scrolls made with mozzarella dough

Keto pizza scrolls recipe (mozzarella dough)

Wow! Mozzarella dough keto pizza scrolls – my kids absolutely LOVE these in their lunch box 
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Course: bread, Coconut Flour Recipes, Dinner, Lunch boxes, Snacks
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Mozzarella dough keto pizza scrolls
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 pizza scrolls
Calories: 144kcal
Author: Thinlicious.com
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  • 170 g shredded/grated cheese mozzarella is the best or Edam/mild cheese
  • 85 g almond meal/flour
  • 2 tbsp cream cheese
  • 1 eggs – medium medium
  • pinch salt to taste
  • your choice of toppings such as pepperoni ham, salami, cheese, tomato paste


  • Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute. (see recipe notes)
  • Stir then microwave on HIGH for another 30 seconds.
  • Add the egg and salt, mix gently.
  • Place the keto dough in between 2 pieces of baking parchment/paper (see photos above). Remove the top baking paper/parchment and cut into a rectangle shape.
  • Spread tomato paste over the prepared dough. Add slices of ham or pepperoni and other favourite fillings. Roll up tightly using the bottom sheet of baking parchment.
  • Cut into slices and place each one on a baking tray (cookie tray), and bake at 220C/425F for 12-15 minutes, or until golden.



Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
Nutrition panel is for base only as toppings will vary widely depending on what was added and how much.
If you don’t have a microwave, you may melt the cheese together in a saucepan on the stove top gently.


Serving: 1scrollCalories: 144kcalCarbohydrates: 3gProtein: 7.8gFat: 12.3gFiber: 1.1gSugar: 0.8g

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  1. Hey Libby just wondering what you use to calculate your macros. I know you don’t recommend the my fitness pal app so I’m wondering what is best? Sorry if you see this question more then once I seem to be having trouble posting it so iv written it 3 times.

    1. I use cronometer.com which has all the official databases and is very accurate. You’re right, I personally don’t like MPF as there are too many user-added entries and depending on the country of origin of foods, the nutrition panel may show either total or net, but it may not be clear and therefore lead to very inaccurate calculations.

      1. Great thankyou so much! Your website and advice has truly changed my life. Just so you know I have lost 18kg and my son is no longer insulin resistance so Just in case you were wondering you are making a difference into peoples lives. thanx again 🙂

        1. Oh, Rebecca, this is exactly what I needed to read today after a very rude comment was left about a recipe (that I reviewed from a cookbook) and he even admitted he didn’t even try it!!! I absolutely love the stories and testimonials I am receiving each day. It truly makes me want to work all day long and start so projects to help you all.

  2. Beware pre shredded cheese in the US (not sure about the rest of the world). Here, its packaged with potato starch or other carby stuff to keep it from sticking together in the bag. Read your labels. I buy the whole block and grate it myself.

  3. Libby, this looks so delicious! I’m thinking of this as more of a meal instead of a snack, so I’m curious… have you ever baked this as a pepperoni roll and not sliced into the smaller scrolls? I love the pepperoni rolls at the Pizza restaurants and would love to find a good alternative to that!

      1. Elizabeth says:

        Would you please translate your grams into cups/tsps etc.?

  4. This dough was actually not created by Tom Naughton, but by Cooky.

    Tom’s brother posted her recipe on Tom’s fathead blog, giving her full credit.

  5. Hi, I want to try but we don’t find this cheese in france, what can I use ?
    Thinks a lot for answer

  6. I bought tomato paste but it has 3g of sugar because apparently my town doesn’t have no sugar added tomato paste ugh. Would it be still considered Keto if there is a bit of sugar in the tomato paste??

    1. Tomato paste will never be completely sugar-free because there are natural sugars in tomatoes and when they are concentrated into a paste, they will become concentrated also. No food is truly keto or not keto, it’s the amount you have and whether you are in nutritional ketosis. I use tomato paste because you can use so little yet get so much flavour.

  7. I LOVE this recipe but have 1 problem. I cook with coconut flour following the recipe but my resulting product comes out spread and flat – they are more pizza disks versus pizza scrolls. Mind you they are delicious regardless of the shape but I would like the scroll form. I’m pretty new to using coconut flour and am wondering if anything can be added to give the dough a former product. Any ideas?

    1. Liz Collins says:

      You could put them in a muffin tin, so they won’t spread out flat that way.

  8. Boyd Kobe says:

    5 stars
    Mmm, these look delicious! So creative. I am excited to try one of them this week! Thank you for sharing!

  9. How many Keto Pizza Scrolls does this recipe make?

  10. I don’t use a microwave. How could I adapt this recipe? It sounds amazing!

  11. 4 stars
    I made these today and like Kellee they ended up as pizza discs rather than scrolls. They were still delicious though. I used Almond meal. I noticed in your photo the dough appears thicker than I had rolled mine (looks about 5mm where mine was 2-3mm thick). But I’m curious how they stay in that upright form when there is so much cheese and very little else to give the structure – the quantity of almond meal is very small compared to the cheese quantity?