Zesty Summer Gluten-Free Pizza Rolls

Zesty Summer Gluten-Free Pizza Rolls on http://www.theculinarylife.com– Behold, the gluten-free pizza roll! –

I’ve got a love/hate relationship with gluten free pizza. Living in the Bay Area, there are plenty of options around here for pizza sans-gluten, but out of the 10 or so places I know that serve gluten free pizza, only two are actually worth eating. It’s really a bummer.

And if I can’t find decent gluten free pizza, then imagine how hard it is to find anything else even remotely pizza-related that I can eat. There’s no pizza-flavored hot pockets, no deep-fried pizza rolls, no cheesey pizza-bread. Grrrr. (And yes, I can hear those of you living in areas without any gluten free options telling me to shaddup and quit my squawking.)

Zesty Summer Gluten-Free Pizza Rolls on http://www.theculinarylife.com

I’ve been playing with a gluten free brioche recipe lately, which you’ve seen in my gluten free chocolate things and my gluten free cinnamon rolls. The original brioche recipe, developed by the authors of Healthy Bread in Five Minutes a Day, has shown itself to be versatile – but could it be wrangled into a savory recipe?

So I rolled and mixed, buttered and baked. As luck would have it, the recipe could indeed be taken in a savory direction. And guess what I made?

Gluten Free Pizza Rolls

I rolled out my dough, filled it with cheese, tomato sauce and fresh basil, then baked the whole thing in a square pan. The resulting rolls were delightfully herby and cheesy with just a touch of sweetness, making for one of the best lunches I’ve had in a long time.

Zesty Summer Gluten-Free Pizza Rolls on http://www.theculinarylife.com

These little gluten free pizzas could be baked up and taken on road trips, packed in school lunches, or stuffed in a bag for a healthy dinner on the go. Since the dough has very little fat in it, the only thing you’d need to worry about is the cheese. And there’s not a ton of cheese in each roll, so you won’t have to sacrifice the Weight Watchers points you set aside for dessert.

Zesty Summer Gluten-Free Pizza Rolls on http://www.theculinarylife.com

Zesty Summer Gluten-Free Pizza Rolls
Recipe type: Entree
Cuisine: Gluten-Free
These gluten free pizza rolls are perfect for a zesty, hearty on-the-go lunch or dinner. Super tart and tender, these snacks are a savory dream come true! Based on a recipe from “Healthy Bread in 5 Minutes a Day” by Zoe François and Jeff Hertzberg. This recipe makes 6 gluten free pizza rolls
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch (tapioca flour)
  • 2 cups minus 2 tablespoons cornstarch
  • 1 tablespoon granulated yeast
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon xanthan gum
  • 1 1/4 cups milk
  • 2 tablespoons honey
  • 2 large eggs + 1 additional large egg white, beaten
  • 1/2 cup vegetable oil
  • Several more cups of cornstarch for rolling and dusting
  • 1 1/2 cups pizza sauce, ideally homemade (though a jar sauce will do)
  • 1 1/2 cup shredded cheese of your choice (I used a mix of Parmesan, asiago, fontina and provolone)
  • A handful of fresh basil leaves, chopped (or chiffonade if you know how)
  1. Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
  2. Combine the liquid ingredients and gradually mix them into the dry ingredients using one of the following: a spoon, a food processor (with dough attachment) or a stand mixer with a paddle attachment. Mix just until there are no dry bits of flour. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine.
  3. Cover (not airtight!) and allow the dough to rest at room temperature for 2 hours.
  4. Coat your hands and a flat surface liberally with corn starch, and I mean liberally. Trust me – this dough sticks to everything, even parchment paper. Anything surface not covered in cornstarch will wind up sticking and causing drama.
  5. Turn the dough out onto your starched surface, then spread and press with your hands until it is about 1 inch thick and roughly square shaped. Coat a rolling pin with cornstarch and sprinkle a little more starch on the surface of your dough. Roll the dough until it is 1/2 inch thick.
  6. Using a knife dipped in cornstarch, cut the edges of the dough so it’s relatively close to square-shaped. With a spoon, spread pizza sauce evenly around the dough, leaving a 1″ sauce-free border around the edges to allow for easier rolling. Sprinkle grated cheese around the dough square, giving it a good coating. Sprinkle chopped basil leaves around on top of the cheese, layering evenly.
  7. As tightly as you can without breaking it, roll the dough into a thick log. Cut into 6 equal-sized rolls with a very sharp knife. Coat your hands with a little more cornstarch and gently form the rolls into rough ball shapes.
  8. Line a 8″ square baking dish with a piece of parchment (don’t worry – with the amount of cornstarch you used by now, nothing should stick at this point) and pack the pizza rolls snuggly together. Cover loosely and allow dough to rest for 60 minutes. Preheat oven to 350°F (176°C) while you’re waiting, allowing at least 30 minutes for the oven to heat properly.
  9. Bake in the center of the oven for about 45 minutes. The pizza rolls are done once they start to brown nicely and the tops are firm to the touch.
  10. Once out of the oven, sprinkle the rolls with Parmesan cheese, allowing it to melt on the surface of the bread. If you like, you can pop the dish back in the oven for two minutes to crisp the cheese topping.
  11. Let pizza rolls cool somewhat before eating. Eat warm, right out of the baking dish, or allow them to cool fully before storing them in the refrigerator for up to three days. Don’t seal them up for cover them in plastic wrap while they’re warm or they will get soggy.

Variations on this gluten free pizza rolls recipe:

  • Cook up some diced pepperoni or other Italian sausage until it’s nice and crunchy, then sprinkle heartily onto the dough with the pizza sauce.
  • If you’re not feeling a melty kind of cheese, feel free to use fresh mozzarella or a generous sprinkling of parmesan instead of the four-cheese mixture.
  • Love hawaiian pizza? Try adding diced ham and pineapple chunks (dry the pineapple first on paper towels to avoid gooshy, soggy rolls).
  • Add a variety of veggies to up the health-quotient, making sure to dry them first. I recommend diced spinach, sundried tomato, or onions. Mushrooms go great as well if you slice them and leave them on the counter for an hour to give up some of their moisture.

Zesty Summer Gluten-Free Pizza Rolls on http://www.theculinarylife.comIf you like this pizza rolls recipe, here are some other posts you might like:

  • Gluten Free Chocolate Buns Recipe
  • Zoë & Jeff’s Gluten Free Brioche Recipe
  • Prosciutto, Havarti and Tomato Gluten Free Panini Sandwich Recipe
  • Gluten-Free Baguettes Bread Recipe


Zesty Summer Gluten-Free Pizza Rolls on http://www.theculinarylife.com

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Comments from other ninjas:

  1. Dennis LeGear says

    Those pics make me want to try the recipe especially the last one all opened up. I can imagine the steam, savory pizza smells, warmness to touch and taste those delicious flavors.

  2. Chris says

    I haven’t done much with gluten free…but this looks irresistible! I shouldn’t have read this so close to lunch time. 😉

  3. Susan says

    I hear that pizza is one of the foods that people with gluten intolerance miss the most! In fact, I did a piece on how pizzerias cater to customers with food sensitivities for Pizza Today last year.

  4. Frugal Kiwi says

    Hell Pizza in NZ (yes, I know the name wouldn’t fly in the US Deep South) make a very respectable GF pizza. Sadly, the closest one to us is now an hour away. Sigh. This looks good, but I know darn well I’d be too frustrated with the stickiness to deal with it. I HATE sticky.

  5. Renee says

    Wow! These look amazing! I have made the brioche before and you are right – incredibly sticky dough. I laughed when I saw “cups of cornstarch for dusting” in the ingredient list. I wish my waistline could handle more bread around the house… going to have to wait a little while to make these but they are on the list. I can’t show this recipe to my husband or he would be requesting these for our hike this weekend.

    When you say form into ‘rough ball shapes” above, are the balls large, and then your pictures show the balls cut into slices after baking? Just curious as I was going through this recipe in my head this afternoon. I am not the most graceful and so I was thinking through how this all would work. I usually end up with a mess of dough everywhere.

    Thanks again for the awesome recipe!

  6. Sheryl says

    These photos are amazing (again). I might have to go gluten-free just to be able to eat everything you post here. It all looks so yummy!

  7. Melanie Haiken says

    Thrilled to see you include gluten-free options. I’m trying not to eat wheat and it’s so hard because I love baked goods of all kinds. Gluten-free pizza; amazing!!

  8. Jennifer Margulis says

    We have NO gluten free pizza options where I live (try getting pizza with whole wheat crust and that’s already so far outside the box that most places roll their eyes at you). That said, if the options aren’t tasty, why bother? These rolls look amazing though. I’m wondering if you are liking cooking in your new kitchen? You must be liking it, given all these new posts about food.

  9. Edmund says

    I have to agree with everyone about how delicious those photos look! I’m not even gluten intolerant and I’m thinking of trying it.

    It seems to me lately, though, that gluten free pizza is a booming business. I know there’s a couple pizzerias in DC that do the gluten free thing, e.g. Pete’s, and in general the quality is improving, according to a gluten intolerant friend.

    What gluten free pizzas do you recommend in the Bay Area? I’d like to give them a shot and then maybe go through your recipe to see how it compares.

  10. alisa joy says

    i just love that the bread recipe is so simple. it means that i only need a *few* flours instead of 7 different flours. so many gluten-free recipes use a bunch of different flours which is a turn-off for someone who only wants to *dabble* in gluten-free baking.

  11. Cindy B says

    I have been working with GF doughs for a few years and when I tried this recipe I LOVED IT!! To save you from the sticky roll-out step using lots of extra cornstarch, try using a SILPAT sheet underneath. You’ll still need cornstarch on the top and rolling pin, but not as much underneath. AND you can pop the whole thing in the oven (on a baking sheet). I think fondly of the gal pal who let me talk her into GIVING me her Silpat sheet every time I use it. Also great for rolling out pastry dough. Bette Hagman’s is my fave. Look for Kringle dough.

  12. Loni says

    I just made these today and OMG they are so good – light and fluffy!! I forgot to roll them into balls so the ended up more like pizza cinnamon buns – but they are still delicious. Thanks for the great recipe!

  13. Rhonda says

    I’m making these now and using almond milk (original) so I omitted the honey. My daughter has dairy allergies. Hoping they turn out :) I’m sure they will.

    • Stephanie Stiavetti says

      Awesome, Rhonda! Please report back and let me know how they turn out. Almond milk sounds really good. :)


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