Gluten Free Pizza Rolls
These gluten free pizza rolls are a fun, snackable twist on pizza night that everyone will love. Perfect for parties or anytime cravings hit.
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Equipment
- bench scraper
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
Instructions
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Brush the tops and sides of each roll with beaten egg and sprinkle with grated parmesan.
- 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.
Servings: 13 pieces
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 18g | Protein: 8g | Fat: 7g
Calories: 167kcal
Cost: $10