Gluten Free Pizza Rolls (Printer-friendly)
Bite-sized gluten-free pizza rolls with yogurt dough, melty cheese and savory fillings — oven-baked and party-ready.
# 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)
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.
02 - In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, salt, and dried oregano until evenly combined.
03 - Add the Greek yogurt and olive oil to the dry mixture. Stir until a smooth dough forms, kneading lightly on a floured surface if necessary to bring it together.
04 - Transfer the dough to a surface dusted with gluten-free flour. Roll it out into a rectangle measuring approximately 12 by 8 inches.
05 - Spread the pizza sauce evenly across the surface of the dough, leaving a 1/2-inch border along all edges. Sprinkle the mozzarella, pepperoni or bell peppers, Parmesan, and Italian herbs evenly over the sauce.
06 - Starting from the long side, carefully roll the dough into a tight log. Using a sharp knife or dough cutter, slice the log into 16 even pieces.
07 - Place the rolls spiral-side up on the prepared baking sheet. Brush the tops lightly with olive oil and sprinkle with garlic powder.
08 - Bake for 18 to 20 minutes, until the rolls are golden brown on top and the cheese is melted and bubbly.
09 - Allow the rolls to cool for 5 minutes on the baking sheet before serving. Best enjoyed warm.
# Expert Advice:
01 -
- The dough comes together with Greek yogurt instead of yeast, so there is no waiting around for it to rise and you can go from mixing bowl to oven in under thirty minutes.
- Each roll is a self-contained pizza bite, which means no messy slices and no arguments about toppings because you can customize half the tray however you like.
- They reheat beautifully the next day, making them an honest option for school lunches or a quick snack between activities.
02 -
- Gluten free dough is less elastic than traditional dough, so roll it gently and if small cracks appear just pinch them closed with damp fingers before adding the filling.
- Do not overfill the dough or the rolls will unravel in the oven, and a thinner layer of sauce actually produces a better result than a thick one.
03 -
- A pizza stone preheated in the oven gives the bottoms an irresistible crispness that a regular baking sheet cannot quite match.
- If your gluten free flour blend does not already contain xanthan gum, add half a teaspoon on your own or the dough will fall apart when you try to roll it.