Enjoy homemade gluten-free pizza rolls with this easy, foolproof recipe ready in about one hour! A soft, doughy pepperoni pinwheels wrap around a cheesy, saucy center, perfect for pizza night or a snack. My recipe uses simple ingredients, like gluten-free all-purpose flour, so the dough is easy to work with – and the results? Uber fluffy and tender, just as good as you remember.

overhead shot of pizza rolls close together.

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Family-Favorite Gluten-Free Pizza Rolls with Pepperoni

If you loved pepperoni bread, pizza bites, or even Totino’s pizza rolls, then get ready to enjoy another recipe you thought had to disappear with a gluten-free diet!

My gluten-free pizza roll recipe is made totally from scratch, but easy enough for an effortless weeknight gluten dinner idea. Even a novice GF baker can pull these off. We nosh on pepperoni pinwheels similar to how we indulge in pizza slices – served with a dinner salad, as an after-school snack for kids, weekend pizza nights, or even a game-day treat.

The dough comes together in one bowl, just dump and mix. Then I use an easy shaping method, borrowed from my copycat Cinnabon gluten-free cinnamon rolls. Just pat the dough into a large rectangle, spread on pizza sauce, cheese, pepperoni slices (or any preferred topping), and roll. Either slice for traditional rolls or shape into pockets, like pepperoni bread.

To get an extra soft, yet rollable dough, I developed the recipe using two essential GF dough ingredients. A little potato starch, along with GF flour, structures the dough without drying it out.

Also, adding a touch of psyllium husk powder helps absorb moisture, something GF starches have a hard time doing. Once I discovered the magic of it, I started working it in loads of homemade gluten-free bread recipes. It keeps the dough soft and pliable, without having to add extra GF flour.

These are the best pizza rolls I have made, gluten free or not! They are so easy to make and so delicious! My husband (who is not gluten free) asks for these at least three times a month.

—Suzie

Ingredient Tid Bits

  • Gluten-free flour – Using a quality gluten free flour really helps the softness. My preferred brand is Cup4Cup gluten-free flour because the cornstarch in the blend softens the crumb.
  • Potato Starch (not flour) – Instead of relying on extra flour to make the dough stiff enough for rolling, potato starch absorbs liquid without drying out. If you need a substitute, replace with an equal amount of GF flour or tapioca starch.
  • Psyllium Husk Powder – I use this brand because the color is light enough to not change the color of the pepperoni bread. Darker brands have a tendency to turn the rolls purplish after baking.
  • Pepperoni or other toppings – Sliced pepperoni is easy to roll, but you can use other pizza toppings, such as mushrooms, bell peppers, olives, sausage, or just cheese and sauce. Just be careful with how much you fill the pinwheels or they will be harder to roll and slice.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Easy peasy dough

I recommend using a stand mixer for this recipe because it uses a lot of flour and will be hard to work with a hand mixer. Use a paddle attachment to combine all the dry ingredients. Add in the egg, water, and oil. Mix on low speed for about 4 minutes and you are ready to roll!

the dough after it is mixed together.
The dough will be sticky, yet stiff after mixing.

Pat out dough and toppings

Line a baking sheet (half sheet pan) with a piece of parchment and grease the parchment. I usually just rub it with olive oil and use that on my hands as well for shaping. Pat the dough out in an even layer until it fills the pan.

Spread pizza sauce on, leaving a border around the edge. Top with cheese, Italian seasoning, and pepperoni slices.

dough patted out onto a baking sheet.
Pat the dough to fill up a baking sheet lined with greased parchment.
pepperoni roll on top of the cheese.
Top the cheese with pepperoni or any other preferred pizza toppings.

Let’s roll!

So, yes, you could just add extra GF flour to make the dough stiffer, but then your rolls won’t be pillowy soft after baking. A little greased parchment paper does the trick. To start off, lift the farthest long edge parchment and start to roll towards you. Once the entire length of dough is rolled toward you, peel off the parchment and continue to roll the dough.

Stop when you have about 3-4 inches of dough left closest to you. Take the parchment closest to you and lift it up to meet the roll. Roll the whole log, with the parchment, away so the seam is now against the baking sheet. Peel away the parchment.

log being rolled on a baking sheet with a little left unrolled.
Roll the log from the farthest long end towards you until about 3 inches is left.
log rolled up all the way with parchment.
Bring up the closest edge, with the parchment, until the seam is face down. Peel the paper away.

Slice, rise, and bake

Use a long sharp knife to score 12 slices first. Then go back and gently saw all the way through. Move it to a 9X13 greased baking dish in 3 X 4 rows.

Let rise for about 30 minutes while the oven preheats to 375℉. Bake for 25-28 minutes, or until the cheese is bubbly and the internal temp of the bread (just the bread part, not the filling) reaches 190℉. Serve warm with extra pizza sauce.

roll cut into slices.
Score the log into 12 slices before cutting all the way through.

Can I Make Pepperoni Bread With This?

This recipe was actually inspired by a reader longing for old school gluten-free pepperoni bread recipe! Fortunately this dough can also be used to replicate a classic recipe. Alternatively, I also use it to make pizzeria-style GF calzones.

Prepare the dough and roll the log as in the recipe. Slice in half and position the two logs on the baking sheet about 6-inches apart. Cover and rise as directed.

Before baking, gently brush the dough with an egg wash (1 egg beaten with 1 tbsp water). Slice the top for steam to escape. Bake as directed, being sure to check the internal temperature of the bread. It should be 190ºF.

a piece of cheesy bread being pulled off.

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overhead shot of pizza rolls close together.
5 stars (8 ratings)

Soft, Doughy Gluten-Free Pizza Rolls (So Easy)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 9
Prep Time: 20 minutes
Cook Time: 25 minutes
rise: 30 minutes
Total Time: 1 hour 15 minutes
Enjoy homemade gluten-free pizza rolls with this easy, foolproof recipe ready in about one hour! A soft, doughy pepperoni pinwheels wrap around a cheesy, saucy center, perfect for pizza night or a snack. My recipe uses simple ingredients, like gluten-free all-purpose flour, so the dough is easy to work with – and the results? Uber fluffy and tender, just as good as you remember.
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Ingredients
 

Instructions
 

  • Before you begin making the dough, turn the oven to 200ºF. Start to make the dough, but turn the oven off once it reaches temperature. This will serve as an extra warm place for the pizza rolls to initially rise. Grease a 9X13-inch baking pan with nonstick cooking spray. Line a 18X13 half sheet pan with parchment paper and grease with cooking spray. Set aside.
  • In a large mixing bowl of a stand mixer using a paddle attachment, combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt on low speed.
    3 cups gluten free all purpose flour, ½ cup potato starch, 2 tablespoons granulated sugar, 1 packet (2 ¼ tsp) instant rapid rise yeast, 1 ½ tablespoons psyllium husk powder, 1 teaspoon baking powder, 1 ½ teaspoon salt
  • Add the warm water, egg, and oil. Combine on low speed until blended. Continue to beat on low speed and beat for 4-5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, yet slightly sticky.
    1 ½ cups warm water (110°F), 1 large egg, 3 tablespoons olive oil
  • Use a spatula to scrape the dough onto the parchment-lined and greased baking sheet. Spray your hands with nonstick cooking spray (or rub with a little olive oil) and evenly pat down the dough to fill the entire half sheet pan. Try to the get the dough as evenly dispersed as possible.
  • Spread with the marinara sauce, leaving about ½-inch gap around the edges. Distribute the cheese over the marinara and then sprinkle with the Italian seasoning. Cover the cheese with pepperoni slices.
    ⅔ cup marinara or pizza sauce, 2-3 cups freshly grated mozzarella, Italian seasoning, 54-60 slices pepperoni
  • To roll, start with farthest long edge and roll towards you. To start off, lift the parchment with the dough and start to roll as tight as possible. Once the entire length of dough is rolled toward you, peel off the parchment and continue to roll the dough. Stop when you have about 3-4 inches of dough left closest to you. (See photos in post.)
    • The dough will be slightly sticky to work with, but this is what gives it its softness. Using greased hands, along with the parchment paper, helps rolling.
  • Take the parchment closest to you and lift it up to meet the roll. Roll the whole log, with the parchment, away so the seam is now pressed against the baking sheet. Peel away the parchment.
  • Use a long sharp knife to score the log into 12 even slices. Then, go back and slice through the scores, using a gently sawing motion. Once a slice has been cut through, move it to the 9X13-inch pan in 3 X 4 rows.
  • Cover the pan with plastic wrap and place it in the turned off, still warm, oven. Let rise for 15 minutes. Remove the pan from the oven and set in a draft-free place to rise for 12-20 minutes more while the oven preheats to 375℉.
  • Remove the plastic wrap and bake for 25-28 minutes, or until the internal temperature of the bread reaches 190℉. I use an instant read thermometer to check, which is perfect for GF breads because they can be tricky to know when they are done. Cool about 5 minutes before serving with additional pizza sauce for dipping.
    • When you are checking the internal temp of the bread, make sure you are probing only the bread part, not the cheese and sauce, for an accurate reading.

Notes

 
Storing, Freezing, and Rewarming
Since gluten-free baked goods have a tendency to dry out and lose moisture quickly, homemade pizza rolls with pepperoni are best enjoyed the day they are made. I recommend freezing and rewarming as directed below.
Freezing: Cool completely before storing. Wrap the cooled rolls individually in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 2 months.
Rewarming: Thaw at room temperature for 1 hour if reheating in the microwave. Wrap in a slightly damp paper towel and warm for 30-60 seconds at 50% power.
Calories: 368kcal, Carbohydrates: 42g, Protein: 13g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 834mg, Potassium: 246mg, Fiber: 6g, Sugar: 5g, Vitamin A: 273IU, Vitamin C: 2mg, Calcium: 186mg, Iron: 2mg
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