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5 from 23 votes

Gluten Free Pizza Rolls

Soft and fluffy gluten free pizza rolls. Fill the pizza rolls with your choice of fillings and enjoy.
Prep Time10 minutes
Active Time20 minutes
Resting Time1 hour
Total Time1 hour 30 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Diet: Gluten Free, Vegetarian
Keyword: gluten-free pizza rolls, pizza dough, pizza rolls, quick
Yield: 12 Pizza Rolls
Calories: 94kcal

Ingredients

Metric - US Customary
  • 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

Instructions

  • 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 ).

Notes

  • 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).

Nutrition

Serving: 1Pizza Roll | Calories: 94kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 124mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg