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

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.

Prep Time 20

Cook Time 25

rise 30

Total Time 1 15

Servings

Author Melissa Erdelac

Ingredients

3 cups (441 g) gluten free all purpose flour Cup4Cup GF flour highly recommended
½ cup (88 g) potato starch not potato flour
2 tablespoons (26 g) granulated sugar
1 packet (9 g) (2 ¼ tsp) instant rapid rise yeast
1 ½ tablespoons (15 g) psyllium husk powder What is psyllium husk?
1 teaspoon baking powder
1 ½ teaspoon salt
1 ½ cups (350 g) warm water (110°F)
1 large egg room temperature
3 tablespoons (40 g) olive oil
⅔ cup (151 g) marinara or pizza sauce plus more for dipping
2-3 cups (450 g) freshly grated mozzarella
Italian seasoning
54-60 slices pepperoni

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.

Nutrition