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Looking for a fun and delicious twist on pizza night? These GLUTEN FREE PIZZA ROLL-UPS are the perfect solution! Packed with cheesy goodness and your favorite pizza flavors, they’re sure to be a hit with the whole family.
I remember the first time I tried making GLUTEN FREE PIZZA ROLL-UPS. It was a game-changer for our family pizza nights. The kids loved helping roll out the dough and add their favorite toppings. Plus, knowing they could enjoy a gluten-free version of a classic favorite made it even more special.
Get ready to cook up a storm with this easy and delicious recipe!
What to Expect
- Time: Approximately 2 hours (including rise time)
- Difficulty: Moderate
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. This will make the process much smoother. Also, ensure your yeast is fresh and active for the best results.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Gluten free flour blend | 3 ½ cups |
| Olive oil | ¼ cup |
| Warm water | 1 cup |
| Active dry yeast | 2 ½ teaspoons |
| Cane sugar or honey | 1 teaspoon |
| Salt | ½ teaspoon |
| Large eggs | 2 |
| Pizza sauce | 14 ounces |
| Mozzarella cheese | 2 cups |
Step-by-Step Guide
- Add 105º F purified 1 cup warm water, 1 teaspoon cane sugar, and 2 1/2 teaspoons active dry yeast to a bowl. Stir and let it sit for 5 minutes until the yeast is bubbly.
- Add 1/4 cup olive oil and 2 large eggs. Whisk to blend.
- Add the 3 cups of the flour and 1/2 teaspoon salt to a bowl and whisk to blend it together. Pour the wet ingredients into the dry ingredients. Mix together into a soft dough.
- Cover the bowl with plastic wrap or a clean towel and allow it to rise for 1 hour.
- Add the 1/2 cup remaining gluten free flour and mix into a dough. Let it sit for 10 minutes.
- Dust a piece of parchment paper or the counter with gluten free flour. Place the dough onto the paper.
- Use a rolling pin or your hands to flatten the dough to 1/3 to 1/2 inch thickness. Try to make it into a rectangle shape.
- Spread 14 ounces pizza sauce over the crust. Add 2 cups mozzarella cheese and toppings!
- Very carefully roll your dough lengthwise to make a big roll. Use a string to cut the rolls as you would cutting cinnamon rolls.
- Place the rolls onto a baking sheet. Bake at 400º F for 15-20 minutes.
Notes
Use a certified GF brand (like Hormel or Applegate). If using deli meat, ask them to clean the slicer, or buy pre-packaged to be safe.
- Technique: Brush the inside with Garlic Butter and Cheese only. Bake the rolls, then dip them in the tomato sauce when eating. This ensures the dough cooks through.
- Label: Check sauce for “Modified Food Starch.”
You must roll the dough out between two sheets of parchment paper. When rolling it up into a log, use the bottom paper to lift and guide the dough (like a sushi mat), so your hands don’t break it.
Use Red Star Quick Rise (the plain packet) or Fleischmann’s. Avoid “Platinum” or “Dough Improver” versions.
Pointers for Perfection & How to Store
For the best results, make sure your dough is the right consistency. If it’s too sticky, add a bit more flour. If it’s too dry, add a bit more water. Also, ensure your yeast is fresh and active for the best rise.
These GLUTEN FREE PIZZA ROLL-UPS will keep up to 3 days in the refrigerator, or for up to 4 months in the freezer. To reheat, simply pop them in the oven at 350º F for about 10 minutes.
For more delicious ideas, check out this Apple Pie Rice Paper Rolls Recipe.
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Gluten Free Pizza Roll-Ups: Best Party Appetizer
- Total Time: 80
- Yield: 12 rolls 1x
- Diet: Gluten Free
Description
These Gluten-Free Pizza Roll-Ups are like savory cinnamon rolls, packed with all your favorite pizza flavors. Soft, fluffy gluten-free dough is rolled around marinara sauce, gooey mozzarella, and pepperoni, then baked until golden. They are perfect for school lunches, game day appetizers, or a fun family dinner.
Ingredients
— The Dough —
2 ½ cups gluten-free all-purpose flour blend (bread-friendly blend recommended, like Cup4Cup or King Arthur)
1 packet (2 ¼ tsp) instant yeast
1 tablespoon sugar (to feed the yeast)
1 cup warm water (110°F/45°C)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon baking powder (adds extra fluffiness)
1 large egg, room temperature
1 teaspoon apple cider vinegar
— The Filling —
½ cup pizza sauce or thick marinara (plus extra for dipping)
1 ½ cups shredded mozzarella cheese
½ cup mini pepperoni slices (or chopped regular pepperoni)
2 tablespoons grated Parmesan cheese
— Garlic Butter Topping —
2 tablespoons butter, melted
½ teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning
Instructions
1. Activate Yeast: In a small bowl, mix the warm water and sugar. Sprinkle the yeast on top and let sit for 5 minutes until frothy.
2. Mix Dough: In the bowl of a stand mixer, whisk together the gluten-free flour, salt, and baking powder. Add the frothy yeast mixture, olive oil, egg, and vinegar.
3. Beat on medium speed for 3–4 minutes. The dough will be sticky and thick (more like a stiff batter than traditional bread dough). Do not add extra flour.
4. Roll Out: Place a large sheet of parchment paper on your counter and dust it generously with gluten-free flour. Scrape the dough onto the paper. Dust the top of the dough with more flour.
5. Gently roll the dough out into a large rectangle, about 10×14 inches and ¼-inch thick. If it sticks to the rolling pin, place another sheet of parchment paper on top while rolling.
6. Fill: Spread the pizza sauce evenly over the dough, leaving a 1-inch border at the top edge. Sprinkle with mozzarella, pepperoni, and Parmesan.
7. Roll Up: Using the bottom sheet of parchment paper to help lift the dough, tightly roll the dough up from the long edge (closest to you) into a log. Pinch the seam to seal.
8. Cut: Use a sharp serrated knife or (pro tip!) a piece of unflavored dental floss to cut the log into 12 equal rolls. (Dental floss prevents squishing the dough).
9. Rise: Place the rolls in a greased 9×13 inch baking dish. Cover lightly with plastic wrap and let rise in a warm spot for 30 minutes. They will puff up slightly.
10. Preheat oven to 375°F (190°C) while they rise.
11. Bake: Remove plastic wrap. Bake for 20–25 minutes, until the cheese is bubbly and the dough is golden brown.
12. Finish: Mix the melted butter, garlic powder, and oregano. Brush immediately over the hot rolls.
13. Serve warm with extra marinara sauce for dipping.
Notes
Dough Handling: Gluten-free yeast dough is stickier than wheat dough. Using oiled hands or parchment paper is essential to prevent frustration.
Make Ahead: You can assemble the rolls, cover them tightly, and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking the next day.
Freezing: These freeze perfectly! Bake them fully, cool, and freeze. Reheat in the microwave or oven for a quick snack.
Vegetarian: Simply omit the pepperoni or replace it with diced bell peppers and mushrooms.
- Prep Time: 25
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 3
- Sodium: 310
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 6
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use a different flour blend?
- While I used Cup4Cup for this recipe, you can try other gluten-free flour blends. Just be aware that the results may vary.
- Can I make these dairy-free?
- Yes! Use a dairy-free cheese like VioLife or Daiya, and ensure your flour blend is dairy-free.
How do I know when the rolls are done?
The rolls are done when they’re golden brown and the cheese is melted and bubbly.
Dig In & Enjoy!
These GLUTEN FREE PIZZA ROLL-UPS are a fun and delicious twist on pizza night. They’re perfect for parties, snacks, or even a quick dinner. So, roll up your sleeves and get ready to enjoy a gluten-free treat that everyone will love!
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