Gluten Free Pizza Rolls
These homemade gluten free pizza rolls are my most nostalgic recipe yet. They’re so fun to make with my homemade gluten free pizza dough and can be filled with a variety of toppings. These pizza pinwheels are perfect for dinner or an after school snack.
Pizza rolls were always my after school snack of choice growing up. Obviously not the gluten free variety (I don’t think that even existed back then) but since getting diagnosed with Celiac disease 6 years ago I’ve missed my afternoon pizza rolls!!
These gluten free pizza rolls are more of a pinwheel because I found it much easier (and honestly prettier) than trying to neatly fold everything into a pocket. The base here is my popular gluten free pizza dough which is soft, chewy but still gets crisp edges and is the perfect base for this recipe.
I have tried the Feel Good Foods gluten free pizza rolls which I will say are very good, but this homemade version is so much better and you can add in any additional toppings like pepperoni or sausage that you like. If you love this recipe, try my vegan gluten free pizza crust next!
Quick tips
- Once the dough is prepared, this recipe is very quick and easy to assemble! Making the dough and letting it rise is what takes the most time, if you can find some gluten free store bought dough you are totally welcome to use that instead.
- Careful not to over bake here. You want the pinwheels a bit puffed up and slightly golden on the edges but we want to maintain a soft interior.
How to make gluten free pizza rolls
First, prep the pizza dough according to these instructions. Follow through step 8, but instead of rolling into a 12 inch circle, roll into a roughly 10×14 rectangle. Preheat the oven to 425 Fahrenheit.
Evenly spread the pizza sauce on top of the dough, leaving a 1 inch border on one of the long ends to ensure the dough seals when we roll.
Evenly top with the mozzarella and parmesan, then basil. Feel free to add any other toppings at this stage as well such as mini pepperoni, red pepper flakes etc.
There’s two options for slicing. One, working from the long end, tightly roll up the dough like you would a cinnamon roll. The tighter the better. Use a very sharp knife to slice into 10-12 pieces. Place on a baking sheet lined with parchment paper.
Option two, use a pizza cutter to slice the finished dough into 12 strips, then roll each up. I usually find this option to be the easier/neater option as a knife can often smush the dough a bit. Place on a baking sheet lined with parchment paper.
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Bake for 18-22 minutes or until golden brown. Remove from the oven and let cool for about 10 minutes before serving. Garnish with more fresh basil or parsley and red pepper flakes. I love to dip in warmed up pizza sauce as well. Enjoy and try my gluten free vodka pasta next!
Ingredient swaps and additions
Dairy. Since the pizza dough is already dairy free, all you have to do is swap the cheese for your favorite dairy free alternative! There is one egg in the dough which I don’t recommend leaving out.
Herbs. I stuck with basil here, but you can also add in some fresh parsley, chives or whatever else you like. Red pepper flakes are great for a bit of spice.
Sauce. I kept things classic by using a traditional pizza sauce, but to mix up the flavor profile a bit, you can try pesto sauce or even vodka sauce.
Meat. I kept this version meat free, but I do love adding in mini pepperonis or crumbed up sausage to add a bit more protein.
How to store
Unfortunately, I think these gluten free pizza rolls are best served fresh (most yeasted gluten free baked goods are!), but any leftovers will keep in the fridge for up to 3 days. I like to reheat them in the oven or air fryer to warm them up and then dip in extra sauce! The texture won’t be exactly the same but they will still be delicious.
To freeze, just let them cool completely, then either wrap in plastic wrap or place in a freezer safe bag and freeze for up to 2 months. Reheat in the air fryer or oven at 300 until warm through the center. Freezing helps preserve both the flavor and texture.
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Gluten Free Pizza Rolls
by: claire cary
Ingredients
- 1 batch gluten free pizza dough click for recipe
- 1 cup pizza sauce
- 1 ¼ cups shredded mozzarella cheese or more, to taste
- ½ cup freshly grated parmesan
- ⅓ cup freshly chopped basil
Instructions
- First, prep the pizza dough according to these instructions. Follow through step 8, but instead of rolling into a 12 inch circle, roll into a roughly 10×14 rectangle.
- Preheat the oven to 425 Fahrenheit.
- Evenly spread the pizza sauce on top of the dough, leaving a 1 inch border on one of the long ends to ensure the dough seals when we roll.
- Evenly top with the mozzarella and parmesan, then basil. Feel free to add any other toppings at this stage as well such as mini pepperoni, red pepper flakes etc.
- There’s two options for slicing. One, working from the long end, tightly roll up the dough like you would a cinnamon roll. The tighter the better. Use a very sharp knife to slice into 12 pieces. Place on a baking sheet lined with parchment paper.
- Option two, use a pizza cutter to slice the finished dough into 12 strips, then roll each up. I usually find this option to be the easier/neater option as a knife can often smush the dough a bit. Place on a baking sheet lined with parchment paper.
- Bake for 18-22 minutes or until golden brown. Remove from the oven and let cool for about 10 minutes before serving. Garnish with more fresh basil or parsley and red pepper flakes. I love to dip in warmed up pizza sauce as well. Enjoy!
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