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