low fodmap ✓ | lactose-free ✓ | gluten-free ✓| nut-free✓ | soy-free ✓ | dairy-free (option) ✓
This recipe was inspired by the classic comfort food, cinnamon rolls. Lately, I was thinking of making some sort of savory version of cinnamon rolls. And being such a pizza lover, I immediately thought of making pizza rolls! And I know that pizza rolls aren’t news, they’ve been around for years, but in all honesty, I’ve never tried them. So that explains why ever since I made this gluten-free pizza rolls, I’ve been obsessed with them. I’ve been having them every day for breakfast, lunch, midday snack, and dinner. (I know, I know, not the healthiest choice of food menu for the week). But guys they are that good! I’m totally obsessed. Since I’ve started with the gluten-free diet I’ve had countless disappointing experiences with baked goods like (buns, pizza, and bread). So when I tried this gluten-free pizza rolls I felt so excited and happy, like I have discovered a new plant! 🙂
Gluten-Free Pizza Rolls Recipe
These gluten-free pizza rolls are so fluffy, soft and tender. Their texture is so similar to the ones made with wheat flour, you won’t be able to tell that they are actually gluten-free ;). They are super cheesy and so flavorful, the pizza flavor is literally bursting out of them. You can enjoy them as breakfast or if you are like me even lunch or dinner. These rolls are the ultimate comfort food, make a batch, cozy up on the sofa, put on Netflix and dig in!
How to make this gluten-free pizza rolls.
They are super simple. You only need to make the dough, let it rise from the yeast for an hour or hour and a half. Then prepare the filling, roll out the dough, put on the toppings, roll it up, cut the roll and put it to bake. Easy as 1,2,3. The recipe only asks for 13 simple ingredients, (but that’s included the slat, sugar, and oil, without them is 10), and about two and a half hours. Don’t get scared away because you need to make a gluten-free dough, it’s easy, trust me you can do it! 😉
For the detailed step-by-step instructions scroll at the end of this page.
What flour to use to make the Gluten-Free Pizza Rolls
I like to use my homemade universal gluten-free flour mix. If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum, because of that’s the binding agent in the gluten-free flour).
The final result of the recipe using different flour mix might vary slightly, depending on what flours your mix contains.
How to make this Gluten-Free Pizza Rolls completely dairy-free or vegan?
You can replace the butter with vegan butter or sunflower oil, the lactose-free milk with dairy-free milk (like unsweetened almond milk) or water and the egg you can omit. To make the toppings dairy-free or vegan replace the cheese with vegan cheese and omit the ham.
These gluten-free pizza rolls freeze well, so you can them ahead of time and then reheat when you want to have them.
To freeze: Place the pizza rolls in freezer bags or containers.
To reheat it: Bake the frozen rolls at 180°C for 15 to 20 minutes or until heated through.
1.To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
2.Use lactose-free cheese, or cheeses that naturally have lower amounts of lactose and are low fodmap (some examples, cheddar cheese (40g per serving), Swiss cheese (40g per serving) to find more cheeses and learn about their fodmap contents check the Monash University FODMAP app.
3.Use canned champignon mushrooms. The mannitol & fructans in the champignon mushrooms leach into the brine, lowering the overall FODMAP content of the mushrooms themselves. Just remember to buy champignon mushrooms in brine (NOT sauce) and rinse them well before using.
4.As a general tip always read and check the labels, as there can be sneaky FODMAPs in any product.
Gluten Free Pizza Rolls
- 400 gr Gluten Free Flour
- 2 tsp Instant Yeast
- 1 Tbsp Sugar
- 1 tsp salt
- 60 gr butter (softened)
- 2 Tbsp Sunflower oil
- 320 to 350 ml warm milk (full fat lactose free)
- 1 egg
For the Filling
- 5 Tbsp Tomato Passata
- 200 gr grated cheddar cheese (lactose free)
- 200 gr ham (grated or finely sliced)
- 100 gr canned champignon mushrooms
- Italian herbs mix
- 1 tsp olive oil
- In a big mixing bowl add the gluten free flour, yeast, butter, egg. Sugar, salt, oil and warm milk. Mix to combine all the ingredients, and then transfer the dough on lightly floured surface and kneed for 5 to 6 minutes. The dough should be a little sticky. *Tip: After the dough rises, before rolling it out you can add a bit more flour if it is too sticky to be rolled out. (i’ve noticed that with gluten free flours the dough rises better, if it is a bit more loose and sticky, if your dough is too hard it may not rise very good)
- Place the dough in a oven friendly dish, cover it with a towel, and place it in the oven on 30C degrees. Let the dough rise for 1hour or until doubled in size.
- Meanwhile, make the filling. Cut the ham and mushrooms in very small pieces, grate the cheese, and make the tomato sauce by mixing the tomato passata with the oregano and a little bit( a teaspoon) of olive oil.
- Once the dough rises, take it out from the oven.
- Preheat the oven to 180C line a 9×13 inch baking dish with baking paper.
- Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the tomato sauce evenly over the dough. Sprinkle the cheddar, ham and mushrooms evenly over the tomato sauce. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place the rolls in the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
- Bake the rolls for 20-25 minutes, or until the cheese is bubbling. Serve warm and enjoy.