These gluten free pizza rolls come together with my quick 2-ingredient pizza dough and taste incredible. Loaded with your favorite pizza toppings and bursting with melted cheese, they’re the ultimate gluten-free snack!
1cuppizza toppings of choiceI used mushrooms, olives, and peppers
1/2cupshredded cheesedairy-free, if needed
1tablespoonHerbsbasil, oregano, etc.
Instructions
Preheat the oven to 180C/350F. Line a large tray with parchment paper.
Prepare your 2 ingredient dough. Once that has been prepared, roll out the dough into a rectangular shape, around 12 inches by 6 inches (30 cms by 15 cms).
Spread out the tomato sauce over the dough, leaving half an inch of dough around the sides. Top with toppings of choice, cheese, and spices/herbs.
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.
Notes
TO STORE: Leftover pizza rolls can be stored in the refrigerator in an airtight container. They will keep well for up to 1 week. TO FREEZE: Place the cooled pizza rolls in a freezer bag and store in the freezer for up to 6 months. TO REHEAT: Transfer leftover pizza rolls to an oven set to 325F and bake for 8-10 minutes or until fully reheated. Alternatively, they can be reheated in an air fryer set to 350F for 5-6 minutes or in a toaster oven.