Gluten Free Pizza Rolls
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If you’ve ever tried store-bought gluten-free pizza rolls and found they taste like rubber, I have you covered with my homemade recipe. They are golden, cheesy, and I think I prefer them to regular pizza rolls.
I consider myself a pizza roll aficionado…or just pizzas in general. After trying every brand under the sun, I’ve noticed gluten-free pizza rolls just don’t cut it. They either lack the texture, or the filling just isn’t right.
So, I started making my own, and they’ve been a resounding success. The trick is to use the right kind of gluten-free flour. I’ve tested a few, and the best I’ve found are Bob’s Red Mill or King Arthur Flour. The dough is fluffy and chewy, and the cheesy center is stuffed with your favorite pizza toppings.
Table of Contents
Arman’s recipe highlights
Perfect texture and flavor. Like my air fryer pizza rolls, the crust is fluffy and chewy, and the cheesy, saucy center explodes with flavor in every bite.
Fun to customize. I think we can all agree that the best part about pizza is getting to customize it with our favorite toppings. Well, these pizza rolls are no different.
Easy to make ahead. I like to prep the rolls ahead of time and keep them refrigerated until they are ready to bake.
Key ingredients and tips
- Gluten-free pizza dough. If you have a gluten-free pizza dough recipe, use it. I’m using my 2-ingredient pizza dough with a gluten-free flour blend that includes xanthan gum (either King Arthur or Bob’s Red Mill).
- Tomato sauce. I kept it simple and made Sugo sauce, though you could use Pomodoro sauce or any pizza sauce you prefer.
- Pizza toppings. I stuck with mushrooms, peppers, and uncured pepperoni, but any toppings work. Just make sure to use no more than 1 cup; otherwise, the filling will leak out.
- Shredded cheese. I find mozzarella cheese best, as it stretches beautifully, but if you like a sharper flavor, cheddar or Monterey Jack are great options.
- Herbs. I used Italian seasoning and fresh basil.
- Milk or egg. Optional, but I like to brush the rolls with milk or egg wash to give the crust a golden brown color.
How to make
Step 1- Shape the dough. Make the pizza dough and roll it out into a rectangular shape.
Step 2- Add fillings. Layer the red sauce and toppings on the dough.
Step 3- Shape. Carefully roll the dough into a long, log-shaped roll. Use a sharp knife to slice the rolls into even-sized rectangles. Place them on the prepared baking sheet. Brush with milk if desired.
Step 4- Bake the pizza rolls until golden brown, then serve with a sprinkle of fresh herbs.
Expert tips
- Use plenty of flour to roll out the dough. My Greek yogurt dough can get pretty sticky, so add plenty of flour to the dough and your rolling pin before starting. Don’t be afraid to add more if needed.
- Use dental floss to slice. I know this sounds a little odd, but I find using dental floss to cut the dough is seamless and clean. It’s a trick I learned in culinary school and haven’t looked back.
- Adjust the baking time. In my oven, these take about 18-20 minutes to bake. If yours aren’t golden brown after that time, cook in 2-minute increments until they are.
Frequently asked questions
Gluten-free dough is prone to cracking when it’s too dry or if it hasn’t hydrated enough. If you notice this happening, add 1 to 2 teaspoons of water at a time and gently knead until it becoms pliable. You can also roll the dough between parchment paper.
This usually comes down to excess moisture or not enough heat underneath. You can either bake it on a preheated sheet or tray, or ensuring that most of the sauce remains on top. Another trick is to spray the sheet/tray to help with crisping.
Gluten-free dough relies on binders and proper ratios- without it, it falls apart. My rule of thumb is to ensure your flour blend has xanthan gum. Without it, you’ll find it hard to make it stay together.
Storing
To store: Store the pizza rolls in an airtight container in the refrigerator for 4-5 days.
To freeze: Let the rolls cool completely, then freeze them in a freezer bag for up to 6 months.
Reheating: Bake the pizza rolls at 325F for 8-10 minutes or in an air fryer at 350F for 5-6 minutes.
More gluten-free finger foods
Gluten Free Pizza Rolls
Video
Ingredients
- 1 batch 2 ingredient pizza dough
- 1 cup tomato sauce
- 1 cup pizza toppings I used mushrooms, olives, and peppers
- 1/2 cup shredded cheese
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 180C/350F. Line a large tray with parchment paper.
- Prepare your pizza dough dough. Once that has been prepared, roll out the dough into a rectangular shape, around 12 inches by 6 inches (30 cm by 15 cm).
- Spread out the tomato sauce over the dough, leaving half an inch of dough around the sides. Top with toppings of choice, cheese, and Italian seasoning.
- Pick up two corners of the longest side of the dough. Gently roll it up until it is completely rolled up. Using a sharp knife, slice 12-16 pieces. Place the pieces of pizza roll onto the lined pan. If desired, brush the tops and sides with milk, to produce a golden top and exterior.
- Bake the rolls for 15-17 minutes, or until golden brown. Remove from the oven and sprinkle with extra herbs.
I would be happy to find your recipe not tomato sauce but something like tartar sauce or similar. Do you have?
Super good! I was looking for gluten free recipes and this one worked perfect.
These are the softest tastiest pizza rolls! legit my fave
Making this tonight! It looks delicious