Gluten Free Pizza Rolls (Printable version)
Soft gluten-free pizza rolls stuffed with sauce, mozzarella and pepperoni; bake until golden and serve with marinara.
# 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 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 (or diced bell peppers for vegetarian option)
10 - 1/4 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
→ Finishing
12 - 1 tablespoon olive oil (for brushing)
13 - 1/4 teaspoon garlic powder
# Directions:
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 dough forms, kneading lightly with your hands if necessary to bring it together.
04 - Transfer the dough to a surface lightly dusted with gluten-free flour. Roll out into a 12x8-inch rectangle, maintaining an even thickness throughout.
05 - Spread the pizza sauce evenly across the dough, leaving a 1/2-inch border along all edges. Sprinkle the mozzarella, pepperoni, Parmesan, and Italian herbs over the sauce in an even layer.
06 - Starting from the long side, carefully roll the dough into a tight log. Using a sharp knife or dough cutter, slice into 16 even pieces.
07 - Place each roll spiral-side up on the prepared baking sheet. Lightly brush the tops with olive oil and sprinkle with garlic powder.
08 - Bake for 18 to 20 minutes until the rolls are golden brown and the cheese is bubbly and melted.
09 - Allow the rolls to cool for 5 minutes on the baking sheet before serving warm.
# Expert Advice:
01 -
- The yogurt dough comes together in minutes with no yeast and no waiting for a rise, which makes this genuinely doable on a weeknight.
- Everything curls up into perfect spirals that look way more impressive than the effort they take.
02 -
- Gluten free dough is more delicate than traditional dough, so roll it up slowly and use both hands when transferring slices to the pan.
- Do not overload the sauce or the centers will stay wet and the spirals will unravel while baking.
03 -
- Wet the knife blade lightly between cuts for perfectly clean slices that do not squish the filling out.
- Let the assembled log rest for 2 minutes in the fridge before slicing and the dough firms up just enough to make the job easier.