Can I use a different type of flour?

Yes, you can substitute the millet flour with finely milled/ground brown rice flour, and the sorghum flour with light buckwheat flour, white teff flour, or oat flour (if you're not sensitive to oats).

Can I make these buns ahead of time?

Absolutely! You can prepare the dough and shape the buns, then refrigerate them overnight. Just let them come to room temperature and proof before baking.

What other toppings can I use?

Feel free to get creative with your toppings. You can use pepperoni, mushrooms, bell peppers, or any of your favorite pizza toppings.

Stuffed Crust Pizza Buns: Best Gluten-Free Dinner

Name: Stuffed Crust Pizza Buns
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: — The Dough —; 2 ½ cups gluten-free all-purpose flour (ensure it contains xanthan gum); 1 packet (2 ¼ tsp) instant yeast; 1 tablespoon sugar (to activate yeast); 1 teaspoon salt; 1 teaspoon baking powder; 1 cup warm water (110°F/45°C); 2 tablespoons olive oil; 1 large egg, room temperature; 1 teaspoon apple cider vinegar (helps with texture); — The Filling —; 12 mozzarella string cheese sticks (cut into thirds) or 1 ½ cups cubed mozzarella; ½ cup gluten-free pepperoni slices, chopped; ½ cup thick pizza sauce (plus extra for dipping); — Garlic Butter Topping —; 3 tablespoons unsalted butter, melted; ½ teaspoon garlic powder; 1 teaspoon dried parsley or Italian seasoning; 2 tablespoons grated Parmesan cheese

Description

These Gluten-Free Stuffed Crust Pizza Buns are the ultimate comfort food dinner. Soft, fluffy gluten-free dough is wrapped around a savory core of gooey mozzarella cheese, zesty pizza sauce, and pepperoni. Baked until golden brown and brushed with garlic herb butter, they taste just like a stuffed crust pizza in a fun, handheld bun.

Ingredients

Scale

— The Dough —

2 ½ cups gluten-free all-purpose flour (ensure it contains xanthan gum)

1 packet (2 ¼ tsp) instant yeast

1 tablespoon sugar (to activate yeast)

1 teaspoon salt

1 teaspoon baking powder

1 cup warm water (110°F/45°C)

2 tablespoons olive oil

1 large egg, room temperature

1 teaspoon apple cider vinegar (helps with texture)

— The Filling —

12 mozzarella string cheese sticks (cut into thirds) or 1 ½ cups cubed mozzarella

½ cup gluten-free pepperoni slices, chopped

½ cup thick pizza sauce (plus extra for dipping)

— Garlic Butter Topping —

3 tablespoons unsalted butter, melted

½ teaspoon garlic powder

1 teaspoon dried parsley or Italian seasoning

2 tablespoons grated Parmesan cheese

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Instructions

1. Activate Yeast: In a small bowl or measuring cup, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes frothy.

2. Mix Dry Ingredients: In the bowl of a stand mixer (or a large bowl), whisk together the gluten-free flour, salt, and baking powder.

3. Make Dough: Add the yeast mixture, olive oil, egg, and vinegar to the dry ingredients. Mix on low speed, then increase to medium-high and beat for 3–5 minutes. The dough will be sticky and soft (like a thick batter)—this is normal for gluten-free yeast dough.

4. Shape Buns: Lightly oil your hands or dust them with GF flour. Divide the dough into 10–12 equal portions. Flatten each portion into a disk in your palm.

5. Stuff: Place a chunk of mozzarella (or folded string cheese pieces), a few pieces of pepperoni, and a teaspoon of pizza sauce in the center of the disk. *Be careful not to overfill or they may leak.*

6. Seal: Pull the edges of the dough up over the filling and pinch them tightly together to seal, forming a smooth ball.

7. Rise: Place the buns seam-side down in a greased baking dish or cast-iron skillet (leave a little space between them). Cover loosely with plastic wrap and let rise in a warm place for 20–30 minutes (they will puff up slightly).

8. Preheat: While the buns rise, preheat your oven to 375°F (190°C).

9. Bake: Bake for 20–25 minutes, or until the tops are golden brown and the dough is cooked through.

10. Garnish: Whisk the melted butter, garlic powder, and parsley together. Brush generously over the hot buns immediately after taking them out of the oven. Sprinkle with Parmesan cheese and serve warm with extra sauce for dipping.

Notes

Flour Blend: Use a high-quality ‘measure-for-measure’ gluten-free flour blend. If your blend does not have xanthan gum, add 1 teaspoon.

Dairy-Free: Use plant-based butter and dairy-free mozzarella shreds/sticks to make this recipe dairy-free.

Make Ahead: You can assemble the buns, cover them, and refrigerate them for up to 24 hours before baking. Let them come to room temperature while the oven preheats.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or air fryer to melt the cheese inside.

Prep Time: 20
Cook Time: 25
Category: Dinner
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 bun
Calories: 180
Sugar: 2
Sodium: 340
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 20
Fiber: 1
Protein: 6
Cholesterol: 25