Gluten Free Pizza Rolls

If you’ve been looking for a good gluten free snack that actually feels like a treat, these pizza rolls are it. They’re simple to put together and taste amazing fresh out of the oven.

I made these for the first time on a whim and they quickly became a regular in my kitchen. The dough is soft and easy to roll, and the filling is classic pizza flavors that everyone loves.

What I really like about this recipe is that it doesn’t require any weird or hard to find ingredients. The dough uses gluten free flour, greek yogurt, and a few pantry staples.

Once baked, the outside gets golden and slightly crispy while the inside stays cheesy and saucy. They’re perfect for dipping in marinara sauce.

Whether you’re making these for yourself, your family, or for a party, they always disappear fast. Let’s get into the recipe.

Why You’ll Love This Recipe

The Greek Yogurt Dough Is a Game Changer – Greek yogurt makes this dough soft and pliable instead of dry and crumbly like most gluten free doughs.

They Taste Like Real Pizza Rolls – These taste just like the pizza rolls you miss but without any gluten so you never feel like you are settling.

Great for Parties and Game Day – These are the perfect finger food to share and everyone can enjoy them whether they eat gluten free or not.

Ingredients

For the Dough

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1 tsp Xanthan Gum
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Plain Greek Yogurt
• 1 Large Egg
• 1 tbsp Olive Oil

For the Filling

• 1/2 cup Pizza Sauce
• 1 1/2 cups Shredded Mozzarella Cheese
• 24 Gluten Free Pepperoni Slices, chopped
• 1/2 tsp Italian Seasoning
• 1 Large Egg, beaten (for egg wash)
• 1 tbsp Grated Parmesan Cheese
• Marinara Sauce, for dipping

How to Make

Step 1

Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Add the greek yogurt, egg, and olive oil. Stir until a soft dough forms, then turn it out onto a surface dusted with gluten free flour and knead gently for about 1 minute until smooth.

Step 3

Roll the dough out into a large rectangle, roughly 12 by 16 inches and about 1/4-inch thick. Spread the pizza sauce evenly over the entire surface, leaving a thin border along one long edge.

Step 4

Scatter the mozzarella, chopped pepperoni, and italian seasoning evenly over the sauce. Starting from the long edge opposite the bare border, roll the dough up tightly into a log. Pinch the seam to seal.

Step 5

Using a piece of dental floss or a bench scraper, cut the log into 12 to 14 equal rounds, each about 1 to 1.5 inches thick. Place them cut-side up on the prepared baking sheet, spacing them about 2 inches apart.

Step 6

Brush the tops and sides of each roll with beaten egg and sprinkle with grated parmesan.

Step 7

Bake for 20 to 24 minutes, until the rolls are golden brown and the cheese is bubbly. Let them cool on the pan for 5 minutes, then serve warm with marinara sauce for dipping.

My Tips

Don’t Overwork the Dough

Gluten free dough doesn’t need a lot of kneading. One minute is really all it takes to bring it together into a smooth ball. If you keep going past that, the dough gets dense and gummy instead of soft.

If the dough feels sticky when you turn it out, just dust your hands and the surface with a little more gluten free flour. A light touch goes a long way here.

Use Dental Floss to Cut the Rolls

A regular knife will squish and flatten these rolls because the dough is soft and the filling is slippery. Slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull tight. It slices through cleanly without ruining the shape.

If you don’t have dental floss, a bench scraper works too. Just press straight down in one quick motion instead of sawing back and forth.

Chill the Log Before Cutting

After you roll the dough into a log, pop it in the fridge for about 15 minutes. This firms everything up and makes it way easier to cut clean, even rounds.

If you try to cut it right away, the filling tends to squeeze out and the rolls lose their shape. A short rest in the fridge fixes that completely.

More Tasty Recipes

• Gluten Free Crispy Pizza Crust
• Gluten Free Spinach & Cheese Calzones
• Gluten Free Smash Burger Pizza
• Gluten Free Fried Mozzarella Sticks
• Gluten Free Cheesy Breadsticks

FAQ

Can I skip the xanthan gum if my gluten free flour blend already has it?

Yes, if your gluten free flour blend already contains xanthan gum, you should skip the extra teaspoon called for in this recipe. Adding too much xanthan gum can make the dough gummy and overly dense.

Just check the ingredients list on your flour bag. If xanthan gum is listed, leave it out and the dough will still hold together perfectly.