Low Carb Pepperoni Pizza Croissants

Instructions

Dough

1. Preheat oven to 375F. Prepare a baking pan by covering with parchment paper or a baking mat.
2. Sift together dry ingredients (almond flour, xantham gum, baking powder, salt, garlic powder).
3. Add yeast to warm water and allow to dissolve, stirring to break up any clumps.
4. In a microwave-safe bowl, combine mozzarella, cream cheese, and butter. Microwave for 60-90 seconds, or until cheese is melted. Stir to combine.
5. Add dry ingredients, egg, and yeast mixture to melted cheese mixture and mix well until dough forms a ball.
6. Turn dough onto a flat surface sprinkled with the coconut flour and knead gently, 15-20 times.
7. For best results, cover the dough with a damp cloth and allow to rise in a warm place for ~10 minutes.

Filling

1. Combine the mozzarella and basil in a small bowl for the filling.
2. 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.
3. 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.
4. Starting from the sort side, roll each triangle into a crescent and place seam side down on your prepared baking sheet.
5. Whisk the remaining egg, and generously brush each crescent with the egg wash.

Topping

1. Combine topping ingredients in a small bowl
2. 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.
3. 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.