Preheat oven to 375˚F.

Put the self-rising flour and plain, fat-free Greek yogurt in the bowl of a stand mixer with the dough hook attachment.

NOTE: Using other kinds of flour and Greek yogurt will alter your results. The recipe will still work but you'll have to make adjustments in measurements, kneading time, and baking time.

Mix at a low speed until combined. Then, knead at low speed for about 3 minutes. At this point, a ball of dough should be formed in the mixing bowl. Add more flour if the dough is too sticky.

Turn the dough out onto a floured surface. Sprinkle the top with flour, knead a couple of times, and form the dough into a ball. Cut the dough in half.

Roll one half of the dough out into a large rectangle.

Use a brush dipped in water to moisten the dough between the filling.

Roll out the second half of the dough into roughly the same size as the first and place it over the first half and press in place.

Press the straight handle of a spoon between the pizza rolls to seal the dough.

Use a pizza cutter to cut out the pizza rolls, reserving the excess dough, and place them on a parchment-covered baking sheet.

Using the dough scraps, repeat the process to make more pizza rolls.

Brush the pizza rolls with beaten egg whites.

Bake at 375˚F for 18-22 minutes or until golden brown. Optional step: remove from the oven halfway through, flip the pizza rolls over, and brush the tops with the beaten egg whites.