Gluten Free Pizza Rolls (Printable Version)
Soft, bite-sized gluten-free pizza rolls filled with mozzarella and pepperoni (or veggies). Ready in 45 minutes.
# What You'll Need:
→ Dough
01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 2 teaspoons baking powder
03 - 1 teaspoon kosher salt
04 - 1 teaspoon dried oregano
05 - 1 cup plain Greek yogurt
06 - 2 tablespoons olive oil
→ Filling
07 - 3/4 cup pizza sauce
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup sliced pepperoni (substitute diced bell peppers for vegetarian)
10 - 1/4 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herb blend
→ Finishing
12 - 1 tablespoon olive oil (for brushing)
13 - 1/4 teaspoon garlic powder
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, salt, and dried oregano until evenly distributed.
03 - Add the Greek yogurt and olive oil to the dry mixture. Stir until a smooth, cohesive dough forms. Knead lightly on a floured surface if needed to bring it together.
04 - Transfer the dough to a surface dusted with gluten-free flour. Roll it out into a 12 x 8-inch rectangle, maintaining an even thickness throughout.
05 - Spread the pizza sauce evenly across the dough, leaving a 1/2-inch border on all edges. Sprinkle the mozzarella, pepperoni, Parmesan, and Italian herbs over the sauce in an even layer.
06 - Starting from the long side, roll the dough up tightly into a log. Using a sharp knife or dough cutter, slice into 16 equal pieces.
07 - Place the rolls spiral-side up on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with olive oil and dust with garlic powder.
08 - Bake for 18 to 20 minutes, or until the rolls are golden brown on top and the cheese is melted and bubbly.
09 - Allow the rolls to cool on the baking sheet for 5 minutes before serving. Serve warm with additional marinara sauce for dipping if desired.
# Expert Suggestions:
01 -
- These freeze beautifully, so you can make a double batch and pull them out whenever unexpected guests arrive or the after school hunger hits hard.
- The yogurt dough comes together in minutes without any yeast or rising time, which means you get fresh, warm pizza rolls on the table in under an hour.
02 -
- Gluten free dough is more delicate than traditional dough, so roll it gently and use the parchment paper to help guide the roll if it starts to crack.
- If your dough feels too sticky to handle, refrigerate it for 10 minutes before rolling and it will firm up beautifully.
03 -
- Pat your pepperoni slices dry with a paper towel before layering them on the dough to prevent excess oil from making the rolls greasy during baking.
- For the cleanest spiral slices, chill the rolled log in the refrigerator for 15 minutes before cutting, and use a serrated knife with a gentle sawing motion.