Soft and fluffy gluten free pizza rolls that only require a single rise. You can fill the pizza dough with any filling you desire. These pizza rolls are a crowd-pleaser, and they are a pleasant way to eat pizza.
The focus of this recipe will be the pizza dough needed to create gluten free pizza rolls. I aimed for a soft, pliable gluten-free dough that won’t crack when rolled when developing this recipe. I’m so happy I was able to achieve it and share it with you.
The Perfect Pizza Dough
There are certain ingredients that make this pizza dough soft and pliable. You will need the following ingredients:
- White Rice, Tapioca Starch, and Brown Rice Flour: White rice flour is very light and provides a soft texture to the dough, while tapioca starch makes the dough chewy and provides it with structure. The brown rice flour is the whole-grain flour used in this recipe, and it gives a nutty flavor to the dough.
- Xanthan Gum: It helps the ingredients bind together and acts like gluten.
- Instant Active Yeast: It is the easiest yeast to use and provides instant rise.
- Granulated White Sugar: A small amount of sugar will be used to help the yeast activate.
- Milk: The milk provides moisture and flavor to the dough. I highly recommend the use of full-fat dairy milk.
- Apple Cider Vinegar: helps the dough rise.
- Olive Oil: The primary source of fat in this recipe. It also provides a tasty flavor to the gluten free pizza rolls.
- Salt: For flavor
- Egg: The egg provides structure to the dough and makes it more pliable.
Making Pizza Dough
Making the pizza dough is very simple.
In a cup, add the milk and heat it to 49-55°C (120-131°F) using a microwave or the stove.
Next, add the sugar and yeast and gently stir. Cover the yeast and milk mixture using a damp kitchen towel and let it rest for 10 minutes. The yeast should activate and create bubbles.
Next, combine the flours, xanthan gum, and salt in a stand-alone mixer or using a whisk. Make a well at the center and add the egg, apple cider vinegar, and yeast mixture. Combine the ingredients using a stand-alone mixer with the paddle attachment attached or using your hand. When forming the dough with your hands, apply some olive oil to your hands to prevent the dough from sticking to it.
Once the dough is formed, cover it with a damp kitchen towel and let it rise for 60-90 minutes.
Making Gluten Free Pizza Rolls
Once the pizza dough has risen, it is time to create pizza rolls.
Preheat the oven to 200°C (390°F )
Dust your working surface with flour and roll out the gluten-free pizza dough into a rectangle the size of 25 to 30 cm. The rectangle does not have to be perfect. If you are looking for a perfect rectangle, you can trim the dough. The thickness of the rectangle was around 2-3 mm.
To prevent the dough from becoming soggy, create dents in the dough using your hands. Then brush two tablespoons of olive oil onto the dough before adding the pizza sauce.
Then, add the pizza sauce and your choice of filling. I added mozzarella cheese, onions, black olives, and fresh basil. Do not overfill the dough as it can break when rolled if it is overfilled.
Then roll the pizza dough into a log. Then cut the dough into 12 equal rolls using a sharp knife.
Transfer the gluten free pizza rolls to a non-stick baking tray or casserole. Bake, the pizza rolls for about 20-25 minutes or until a thermometer inserted at the center of the pizza rolls, read 85°C (185°F )
If you tried this recipe for gluten free pizza rolls, make sure to rate and leave a comment!
Please note that the nutrition box in the recipe card is for the pizza dough only without the filling.
Frequently Asked Questions about Gluten Free Pizza Rolls
Yes, you can use this dough recipe to make pizza crust.
Yes, some mixes that work are Bob's Red Mill All-Purpose Gluten-Free Flour, and Caputo Gluten-Free Flour.
The dough can turn out to be too dry if you overmeasure the flour. Hence, I recommend measuring flours using a scale instead of volume for best results. Also, to troubleshoot a dry pizza dough, add one tablespoon of water at a time and knead the dough until you achieve the consistency you want. The gluten-free pizza dough should be slightly sticky.
More Easy and Quick Recipes
- Gluten-Free Garlic Bread
- Gluten-Free Japanese Milk Bread
- Gluten-Free Meatballs with Almond Flour
- Gluten-Free Focaccia Bread
Gluten Free Pizza Rolls
- 150 ml of Full-Fat Dairy Milk
- 7 grams of Granulated White Sugar
- 4 grams of Instant Active Yeast
- 110 grams of White Rice Flour
- 66 grams of Tapioca Starch
- 44 grams of Brown Rice Flour
- 2 teaspoon of Xanthan Gum
- ½ teaspoon of Salt
- 1 Egg
- 15 ml of Olive Oil + 2 tablespoon for brushing
- ½ teaspoon of Apple Cider Vinegar
- Your choice of Pizza filling
- In a microwave-safe bowl, add the milk and heat it to 49-55°C (120-131°F). Then add the sugar and yeast and gently combine. Cover the mixture using a damp kitchen towel and allow it to rest for 10 minutes. After the yeast has been activated and bubbles have formed, move to step 2.
- In a separate bowl, combine the flours, xanthan gum, and salt using a whisk. Then create a well at the center and add the egg, 15 ml of olive oil, apple cider vinegar, and yeast mixture.
- Using a stand-alone mixer with the paddle attachment, combine and form the pizza dough. You can also form the pizza dough with your hand. Transfer the pizza dough to a greased bowl and cover it with a damp kitchen towel. Allow the pizza dough to rise and double in size for 60-90 minutes.
- Preheat the oven to 200°C (390°F ).
- Dust your working surface with 3 to 4 tablespoon of any gluten-free flour. Then roll the dough into a rectangle, 20 x 30 cm ( 8 x 12 inches). The thickness of the rectangle should be around 4-5 mm (⅕th inch). Then create dents in the dough using your fingers. Next, brush 2 tablespoon of olive oil to the surface of the dough.
- Add your choice of pizza toppings. Make sure not to overfill the dough.
- Roll the dough into a log and cut the dough into 12 equal pizza rolls. Transfer the pizza rolls to a baking tray aligned with baking paper or a greased casserole. Bake the pizza rolls for 20-25 minutes or until a thermometer inserted at the center of the gluten-free pizza rolls, read 85°C (185°F ).
- Gluten-Free Flour: You can also use any all-purpose gluten-free flour to make this recipe. I suggest Bob's Red Mill Gluten-Free All Purpose Flour or Caputo Gluten-Free Flour.
- Dairy-Free Option: To make these gluten free pizza rolls dairy-free, substitute full-fat dairy milk, with almond or coconut milk.
- Pizza Dough Tips: Dust your working surface and rolling pin before rolling the dough. This will prevent the dough from sticking to the working surface and equipment. When rolling the dough, keep rotating it to ensure that it is not sticking to the working surface.
- Storage & Freezing Instructions: The gluten-free pizza rolls can be stored in the fridge for up to 3 days in an air-tight container. You can freeze baked pizza rolls for up to a month. Wrap the pizza rolls tightly with plastic wrap and seal them in a vacuum bag. To reheat pizza rolls, remove them from the freezer the night before and allow them to defrost in the fridge. Heat them in the oven for 10-15 minutes at 180°C (350°F).