Low-Calorie Pizza Rolls
Low-calorie pizza dumplings, soft as a cloud and stretchy cheese.
70 cal
7 g
6 g
1 g
1 g
Medium
Prep time
180 min prep
Cook time
12 min
Servings
24 servings
Ingredients
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For the dough
80 grams of white flour
80 grams of wholemeal flour
200 grams of yogurt pro 0% fat
5 grams of dry yeast
1/2 teaspoon of baking soda
1/2 teaspoon of salt
For the sauce
160 grams of tomato puree without sugar
20 grams of sugar-free tomato paste/concentrate
1 teaspoon dried basil
A pinch of salt
For the cheese mixture
240 grams of grated 9% yellow cheese
10 grams of Parmesan
Method
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Step 1: Mix the dry dough ingredients
Step 2: Add the yogurt and knead until a uniform dough is obtained
Step 3: Cover to rise for an hour - an hour and a half
Step 4: Divide the dough in half, and roll each one to the size of an A4 page
Step 5: Put about half of the amount of sauce and half of the cheeses on each sheet of dough
Step 6: Roll into a roll from the short direction so that the roll comes out short and with lots of rolls
Step 7: Using dental floss, cut each roll into 12 pieces
Step 8: Transfer to a mold to rise for an hour - an hour and a half
Step 9: Heat the oven to 180°C fan
Step 10: Bake for 12 minutes
Step 11: Bon Appétit!
Small tips that make a difference
- Spread the sauce in a thin layer — too much will make the dough wet.
- Chill the log 15 minutes before slicing for clean cuts.
Frequently asked questions
- How many calories in each roll?
- About 70 calories per roll, with the recipe making 24 — a savoury bake enriched with protein.
- Can I freeze them?
- Yes. Freeze after baking and cooling for up to two months, then warm in the oven for a few minutes before serving.
- Can I add extra fillings?
- Definitely. Mushrooms, olives, basil or roasted pepper all work well — just keep the filling relatively dry.
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