Gluten Free Pizza Rolls

In a medium bowl add the flour, salt, and sugar and whisk to combine well. Add the yeast and whisk one more time. Add the yogurt, melted butter, and water, either with your hands or with a stand mixer fitted with the paddle attachment mix on medium speed for about 3 minutes.
Press the dough into a ball, cover it and place it in a warm spot to rise until it doubles in volume (for about 40 minutes)

While the dough is rising to prepare the ingredients that you will use to fill the rolls.
Once the dough has finished rising, it’s time to roll it out. Dust your work surface with flour, this will prevent the dough from sticking when you try to roll the dough. Next, dust the dough with some more flour, and using a rolling pin, roll the dough into a rectangular shape.
Spread the pizza sauce on top of the dough rectangle.
Sprinkle the shredded mozzarella evenly over sauce, then top with pepperoni slices.
Carefully roll the dough rectangle into a tight log. If your surface is dusted with enough flour, the dough won’t stick to it when you are rolling it into a log.
Place the log onto a prepared baking sheet or baking dish, seam side down and place them in the refrigerator to chill for at least 20 minutes. Chilling prevents the rolls from falling apart as you slice.
In the meantime preheat the oven to 400°F (or 200°C)
Cut the log into 9 1-inch rolls. Sprinkle the top od the rolls with extra cheese if desired.
Bake for 20-25 minutes or until the sides are lightly browned.
Serve with fresh basil on top and extra pizza sauce for dipping.