Prosciutto Pizza Rolls with Fathead Dough

Cook Time

20 mins

Cooking Method






Prep Time

10 mins


2 - 6


¾ cup Almond Flour

1 tsp Cornmeal

2 tbsp Cream Cheese

1 Egg, whisked

½ tsp Granulated Garlic

1 tbsp, Chopped Italian Parsley

(for dipping) Marinara Sauce

1 ½ + ½ cup Mozzarella Cheese, Shredded

4 slices Prosciutto, Sliced

Cooking Instructions

Gluten-free, low-carb and keto-friendly, these delicious Prosciutto Pizza Rolls are made with an easy fathead pizza dough. Made from cheese, eggs and almond flour, the fathead dough is the perfect blend of chewy, creamy, savory with a touch of sweetness. The dough is rolled with marinara sauce, salty prosciutto, and additional mozzarella cheese then baked on the pellet grill until melty and golden with a pillow-y soft doughy texture.

How to Make the Fathead Dough

  1. Lay a sheet of parchment paper on a cookie sheet and dust with cornmeal and garlic powder.
  2. To prepare the dough, melt mozzarella and cream cheese together in a glass mixing bowl, then stir in almond flour and egg*. Flatten out dough on prepared parchment paper.

Note: It is recommended to use Competition Hardwood Pellets with this recipe.

  1. Fire up your Louisiana Grills pellet grill and preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat. Place pizza stone on pellet grill and let preheat.
  2. Transfer the fathead dough with the parchment paper to the pizza stone and place on grill for 3 minutes.
  3. Remove from pizza stone and gently lift edges from parchment paper. Layer the marinara sauce, ¼ cup mozzarella, prosciutto, parsley, and ¼ cup mozzarella on top of the dough.
  4. Gently roll pizza into a log, then cut into 1-inch slices. Lay slices on the parchment and transfer back to pizza stone. Place on the grill and cook an additional 12 to 15 minutes, until dough is golden. Serve immediately with additional marinara for dipping, if desired.

Special Tools

  • Cookie sheet
  • Glass Mixing Bowl
  • Knife
  • Parchment paper
  • Pizza Stone


Don’t have prosciutto? Try with ham or pre-cooked bacon.