Low Carb Pepperoni Pizza Croissants

Print Pin
5 from 102 votes

Low Carb Pepperoni Pizza Croissants

40 minutes
Calories 500kcal


  • 6 ounces shredded mozzarella cheese
  • 1 ounce cream cheese
  • 1 tablespoon butter
  • 3/4 cup blanched almond flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon active dry yeast
  • 2 tablespoons water (warm, ~110F, for dissolving yeast)
  • 2 large eggs (warm, ~110F, for dissolving yeast)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon coconut flour (warm, ~110F, for dissolving yeast)
  • 3 ounces shredded mozzarella cheese
  • 3 tablespoons fresh basil (warm, ~110F, for dissolving yeast)
  • 36 slices pepperoni (warm, ~110F, for dissolving yeast)
  • 1 tablespoon grated parmesan cheese
  • 1 clove garlic (warm, ~110F, for dissolving yeast)
  • 1/2 teaspoon Italian seasoning


  • Instructions Dough Preheat oven to 375F.
  • Prepare a baking pan by covering with parchment paper or a baking mat.
  • Sift together dry ingredients (almond flour, xantham gum, baking powder, salt, garlic powder).
  • Add yeast to warm water and allow to dissolve, stirring to break up any clumps.
  • In a microwave-safe bowl, combine mozzarella, cream cheese, and butter.
  • Microwave for 60-90 seconds, or until cheese is melted.
  • Stir to combine.
  • Add dry ingredients, egg, and yeast mixture to melted cheese mixture and mix well until dough forms a ball.
  • Turn dough onto a flat surface sprinkled with the coconut flour and knead gently, 15-20 times.
  • For best results, cover the dough with a damp cloth and allow to rise in a warm place for ~10 minutes.
  • Filling Combine the mozzarella and basil in a small bowl for the filling.
  • Roll the dough to about 1/4" thickness, and cut into 12 triangles (see pictures).
  • I find this easiest to do by dividing the dough in half, rolling each half into a rectangle, and then using diagonal cuts to get six triangles from each.
  • Cut a small notch into the short side of each triangle.
  • Top with three slices of pepperoni followed by about a tablespoon of the mozzarella mixture.
  • Starting from the sort side, roll each triangle into a crescent and place seam side down on your prepared baking sheet.
  • Whisk the remaining egg, and generously brush each crescent with the egg wash.
  • Topping Combine topping ingredients in a small bowl Bake croissants in preheated oven for about 12 minutes, or until just beginning to brown.
  • Remove from oven and sprinkle topping evenly over the croissants.
  • Return to oven and bake for an additional 8 to 10 minutes, or until golden brown.
  • Best served warm.
  • Optionally, serve with low carb marinara or garlic sauce for dipping.
  • Store in a sealed container at room temperate for up to 1 day or refrigerated for up to 5 days.


Calories: 500kcal

Originally posted 2019-02-20 18:36:14.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating