1. Preheat the oven to 390°F.

2. Combine the almond flour, salt, and garlic powder in a bowl. In a separate (microwave-friendly) bowl, add the mozzarella and cream cheese. Place the bowl of cheese into the microwave and heat on high for 1 minute.

3. Immediately combine the almond flour mixture into the melted cheese and use a wooden spoon to combine well. Allow to cool for a minute before mixing in the egg to form a sticky ‘dough.’

4. Tip the sticky dough out onto a sheet of baking parchment. Place a second sheet of parchment on top and use a rolling pin to roll the dough out large and flat.

5. Remove the top sheet of parchment and lay the pepperoni onto the dough.

6. Starting from the bottom, with the help of a silicon spatula or pastry scraper, gently roll the sticky dough over until you are left with one long cylinder.

7. Use a sharp knife to slice small 1-inch pieces. Place the pieces sliced-side up into a small, greased baking dish.

8. In the meantime, heat the passata and dried oregano in a small pan on the stovetop. Once hot and slightly reduced, spoon the sauce in and around the little pizza rolls. Scatter over the additional mozzarella and bake in the oven for 12-15 minutes.

9. Season with freshly ground black pepper and garnish with basil leaves.