In a small bowl, add the yeast, inulin, and water. Mix well and set aside in a warm place to proof.
In a large mixing bowl, add the almond flour and xanthan gum, mix well and set aside.
In a nonstick saucepan, add the butter and mozzarella. Place over medium-low heat, until the cheese has fully melted to a pouring consistency, be sure to keep stirring to ensure it doesn’t start browning.
Add the melted cheese to the almond flour, along with the proofed yeast, and egg. Mix until a sticky dough has formed. I recommend popping on a foodsafe glove and mixing by hand.
Cover the dough with a clean cloth and place in a warm spot to proof for 1 hour.
Divide the dough into 16 evenly sized balls.
Roll each ball out, between 2 piece of parchment paper, into a round disc about 6mm/.025in thick.
Layer slices of pepperoni in the center, around 4-8 depending how large your slices are, and roll up like a scroll, tuck the sides in as you go. Repeat with all the dough balls.
Place the rolls, seam side down onto a cookie sheet lined with parchment paper, and place in a warm place to rise for 30 minutes.
Preheat your oven to 190C/375F.
Bake the rolls for 15-20 minutes until they are golden brown and puffed up.