Gluten free pizza rolls are the perfect finger food are they're surprisingly easy to make. They even reheat well for an after-school snack!
WANT TO SAVE THIS RECIPE?
Remember pizza rolls?
I remember seeing commercials for Totino's pizza rolls, where a hungry crowd of teenage boys found total happiness in a box of heat-and-eat snacks. I never really thought I'd have kids (go figure), but if I did, I thought it sounded awesome that they could feed themselves a warm, satisfying snack.
Well, my teenage son has been gluten free since he was barely a toddler, and my house has been completely gluten free ever since then. So we're not buying a box of Totino's—and even though there are frozen gluten free pizza rolls for sale in grocery stores now, those gluten free frozen prepared foods are crazy expensive!
Plus, my children like real food that doesn't come from a box. I've tried and failed to slip some frozen snacks into the mix, but I end up eating them just so they don't go to waste.
Tips for making these pizza rolls
This recipe is as easy as can be. The only real labor is in rolling out the dough and cutting it into rectangles, then filling each separately.
We do have a recipe for muffin-style gluten free pizza bites here on the blog, which is made in a muffin tin. That's the recipe to choose if you're not interested in rolling out dough. No shame in that game!
Resist the urge to overfill the rolls. If you stuff them too full with sauce, it will leak everywhere. If you put in too much cheese, the same thing with happen. The leaked cheese is still delicious as it bakes on the pan, but the rolls will be empty!
You can use shredded cheese instead of diced cheese, but I find that shredded cheese is harder to keep in place during filling and shaping. You get more density of cheese in the center of the roll when it's diced.
Be sure you slice those two vents in the top of each roll before baking. The rolls puff up nicely in the oven, and the steam will find a place to escape on its own if you don't provide an exit.
How to make the gluten free pizza dough
I've used many different types of pizza dough over the years to make these pizza rolls. Some were recipes for actual pizza dough, and we'll talk about the best recipes to use. Others have been less traditional wraps, like won ton wrappers and empanada dough.
My current favorite way to make these pizza rolls is with our “2-ingredient” type pizza dough, made in the Weight Watchers style. I have used that style of dough so many times in so many different ways ever since modifying the original recipe to make a version of the 2-ingredient gluten free bagels.
That dough is often referred to as “miracle dough” since a single recipe (made primarily with self-rising flour and Greek-style plain yogurt) can be used to make everything from bagels to rolls to pizza and nearly everything in between. I've found, though, that the recipe needs to be modified slightly (sometimes adding an egg white, sometimes using less yogurt, sometimes adding some water) for the best bread of each type.
The Weight Watchers-style gluten free pizza dough recipe
I've only incorporated the pizza dough recipe below by reference, using a link to the dough recipe here on the blog. It helps keep the recipe looking as simple as it really is.
But I thought it might be useful to have the dough recipe right here on this post, so here it is:
- 1 cup (140 g) all purpose gluten free flour, plus more for sprinkling
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (170 g) nonfat Greek-style plain yogurt
- 2 to 3 tablespoons lukewarm water
In a large bowl, place the flour blend, xanthan gum, baking powder, and salt, and whisk to combine. Add the yogurt and 2 tablespoons of water, and mix until the dough holds together well.
If necessary for the dough to clump and hold together easily, without feeling stiff to the touch, add another tablespoon of water and mix to combine. The dough can also be made in a stand mixer fitted with the paddle attachment, but it's not necessary. I only break out the stand mixer if I'm doubling or tripling the recipe.
Ingredients and substitutions
Dairy-free: This is the rare recipe that is simple enough that it doesn't contain more than one additional common allergen. There are a few different types of dairy in this recipe, but they can all be replaced.
First, for help replacing the dairy-containing Greek yogurt in the pizza dough, please see the Weight Watchers-style gluten free pizza dough recipe itself. It's all there.
You can also use a gluten free pizza dough that doesn't contain dairy in the original recipe. My basic gluten free pizza dough recipe works perfectly every time, every which way you might like to use it.
You can replace the diced mozzarella cheese in the rolls with vegan mozzarella (my favorite brand is called Violife, but Daiya is also really good). I've done that, and although it doesn't melt quite as well, it still makes a great pizza roll.
The cream can be replaced with an egg wash, which is just 1 egg beaten with a splash of nondairy milk (any kind). The point of the cream is simply to help the outside of the dough brown, and an egg wash does that just fine.
Gluten Free Pizza Rolls | the perfect party food or snack
Ingredients
For the pizza dough (See Recipe Notes)
- 1 cup (140 g) all purpose gluten free flour blend (I recommend Better Batter; please click thru for full info on appropriate blends) plus more for sprinkling
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup (170 g) nonfat Greek-style plain yogurt
- 2 tablespoons lukewarm water plus more as necessary
- 4 ounces low-moisture mozzarella cheese diced
- ½ cup (4 fluid ounces) Simple Tomato Sauce (or your favorite tomato sauce) plus more for serving
- Heavy whipping cream for brushing
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Prepare the pizza dough.
- In a large bowl, place the flour blend, xanthan gum, baking powder, and salt, and whisk to combine.
- Add the yogurt and 2 tablespoons of water, and mix until the dough holds together well.
- If necessary for the dough to clump and hold together easily, without feeling stiff to the touch, add another tablespoon of water and mix to combine.
- Turn the dough out onto a very lightly floured surface and knead it with clean hands until it’s a bit smoother.
Shape the pizza dough.
- Sprinkle a flat work surface lightly with gluten free flour, place the dough on top of it, and sprinkle it again lightly.
- Roll out the dough into a large rectangle that is about 1/4-inch thick.
- Fold the dough over on itself at least once and roll it again, to ensure you’re working with a smooth dough.
- With a pastry wheel, pizza wheel or sharp knife, slice the rolled-out dough into rectangles about 2 1/2-inches long x 1 1/2-inches wide.
- Gather and reroll scraps as necessary.
- Working with each miniature rectangle at a time, roll it out again along its length until it’s a bit thinner.
Fill the dough.
- Place about 1 teaspoon of tomato sauce on one half of each rectangle, leaving at least a 3 cm of the edge of the dough bare.
- Place 3 to 4 pieces of chopped cheese (less if the cheese is cut into a larger dice) on top of the sauce. Do not overfill.
- Fold the clean half of the rectangle over the sauce and cheese, and press the edges together firmly to seal.
- Place the filled and shaped dough on the prepared baking sheet about 1-inch apart.
- Using the same pastry wheel, pizza wheel or sharp knife, slice two vents through the top layer of dough in each pizza roll.
- Using a pastry brush, brush each roll generously with the cream.
Bake the pizza rolls.
- Place the baking sheet in the center of the preheated oven and bake for about 15 minutes, or until the cheese is bubbling and the pizza rolls are uniformly golden brown all over. Serve warm.
Notes
Defrost in the microwave or in a toaster oven until warmed throughout.
WANT TO SAVE THIS RECIPE?
Gluten Free Pizza Rolls | the perfect party food or snack
Ingredients
For the pizza dough (See Recipe Notes)
- 1 cup (140 g) all purpose gluten free flour blend (I recommend Better Batter; please click thru for full info on appropriate blends) plus more for sprinkling
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup (170 g) nonfat Greek-style plain yogurt
- 2 tablespoons lukewarm water plus more as necessary
- 4 ounces low-moisture mozzarella cheese diced
- ½ cup (4 fluid ounces) Simple Tomato Sauce (or your favorite tomato sauce) plus more for serving
- Heavy whipping cream for brushing
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Prepare the pizza dough.
- In a large bowl, place the flour blend, xanthan gum, baking powder, and salt, and whisk to combine.
- Add the yogurt and 2 tablespoons of water, and mix until the dough holds together well.
- If necessary for the dough to clump and hold together easily, without feeling stiff to the touch, add another tablespoon of water and mix to combine.
- Turn the dough out onto a very lightly floured surface and knead it with clean hands until it’s a bit smoother.
Shape the pizza dough.
- Sprinkle a flat work surface lightly with gluten free flour, place the dough on top of it, and sprinkle it again lightly.
- Roll out the dough into a large rectangle that is about 1/4-inch thick.
- Fold the dough over on itself at least once and roll it again, to ensure you’re working with a smooth dough.
- With a pastry wheel, pizza wheel or sharp knife, slice the rolled-out dough into rectangles about 2 1/2-inches long x 1 1/2-inches wide.
- Gather and reroll scraps as necessary.
- Working with each miniature rectangle at a time, roll it out again along its length until it’s a bit thinner.
Fill the dough.
- Place about 1 teaspoon of tomato sauce on one half of each rectangle, leaving at least a 3 cm of the edge of the dough bare.
- Place 3 to 4 pieces of chopped cheese (less if the cheese is cut into a larger dice) on top of the sauce. Do not overfill.
- Fold the clean half of the rectangle over the sauce and cheese, and press the edges together firmly to seal.
- Place the filled and shaped dough on the prepared baking sheet about 1-inch apart.
- Using the same pastry wheel, pizza wheel or sharp knife, slice two vents through the top layer of dough in each pizza roll.
- Using a pastry brush, brush each roll generously with the cream.
Bake the pizza rolls.
- Place the baking sheet in the center of the preheated oven and bake for about 15 minutes, or until the cheese is bubbling and the pizza rolls are uniformly golden brown all over. Serve warm.
Notes
Defrost in the microwave or in a toaster oven until warmed throughout.
WANT TO SAVE THIS RECIPE?
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Julie L says
Have I ever told you that you’re my favorite, Nicole? Well you are. So favorite. My children have never had a true pizza roll and their father owns a pizzaria. They are going to call me a super-chef!
Oh, and the freezing tip on the paleo chocolate cake is super-helpful, thank you!
Nicole Hunn says
Aw, Julie, that’s so bittersweet! I’m so glad they’ll be able to partake, but sad they had to miss out until now. Onward! :)
Echozard says
Cannot wait to try this! I found 3 recipes on your site after a few years of gf, then immediately bought both cookbooks at full price. Didn’t even want to wait for shipping from amazon! I made the wonton wrappers with our special filling and some hints from your cookbook and my potsticker crazy family says they are as good as the Chinese resturant we have gone to for 15 years. The Chinese resturant imported their potsticker maker from china and barely speaks English, we are usually the only Caucasians there, says a lot. Support this blog, I have no vested interest other than making sure you keep posting! I want to make corn dogs…think your cornbread recipe will work?
Apa says
These look fantastic! I can’t wait to make them. I wonder if you’d have to change anything if you were to add a slice of pepperoni in each… mmmm, pepperoni…
Nicole Hunn says
Okay, L.O.L., Donia. And I never ever say that if I don’t, in fact, laugh audibly. And I did. You know that horny 13 year old (who is now most likely 14, at least) is totally hoping for another Janet Jackson moment. (That’s Miss Jackson if you’re nasty.)
xoxo Nicole
gfshoestring says
It doesn’t have any leavener, Lisa, so I wouldn’t use it as a straight-up pizza crust, no. I’d use, well, pizza dough for that. :)
xoxo Nicole
Leanne @ Healthful Pursuit says
I’m with you – don’t watch football but I do like to eat, so why not eat good food while I’m pretending to watch?
Michelle says
Yum! These could be a dinner food, right? Tomatoes are vegetables (okay, fruits if you are a scientist) and the other ingredients complete the other food groups, so they are really health food, if you think about it….
gfshoestring says
I’m not scientist, and I like the way you think, Michelle!
xoxo Nicole
Goofygrandmamary says
Got your book! Love love love it! Can’t wait to try these. Keep up good work
Carole says
The picture is so great I swear I can smell them fresh from the oven.
Can’t wait for the pierogi recipe!!!!!
Heather H says
OMG I love you!!! Thank you for this! :)