Pizza rolls are delicious two-biters that borrow the presentation of a cinnamon roll but uses pizza ingredients. You know these are good!
These are actually rolled dough, held in place in a cupcake pan, which makes the process incredibly easy; the rest is just like making pizza. You need tomato sauce, mozzarella cheese and pepperoni slices or any other pizza topping.
Where things get tricky is when you want your pizza rolls to be gluten-free — this is more than a trend; some people can get sick by eating gluten. That’s why we’re putting together our own gluten-free flour and using it to knead a pizza dough to for the crust.
Wheat flour might have gluten, but it’s an incredibly noble ingredient. We must use three different flours to substitute it: white rice flour, brown rice flour (it has more protein), and tapioca flour, also known as tapioca starch.
Together with a pinch of xanthan gum, an all-natural thickener and a binding agent, you end with a nice dough that rises just enough for a soft, beautiful pizza crust you can roll.
Don’t expect your gluten-free pizza dough to be as flexible as the real thing; you can’t toss this one in the air. It will make for a pretty decent pizza, though, so try it!
In a mixing bowl, combine the white rice flour, brown rice flour, tapioca flour and xanthan gum. That’s your gluten-free flour.
In a small bowl, combine the yeast with 3/4 cup of warm water, mix and let it rest for five minutes. Add a teaspoon of sugar, dissolve and reserve.
In another mixing bowl, add the gluten-free flour, salt, baking powder and one teaspoon of sugar. Combine well.
Make a well in the center of the dry mixture and pour in the hydrated yeast, a splash of extra water and one teaspoon of olive oil. Slowly combine the ingredients to form a dough.
Preheat the oven to 350°F.
Flour a surface with rice flour and roll the dough into a large rectangle.
Spread the pizza sauce over the dough, place the pepperoni, and cover everything with cheese.
Carefully roll the dough until you get a large pizza roll.
Cut the roll into three-inch slices and place them in a cupcake pan.
Bake for 20 minutes or until the dough is golden and the cheese bubbly.
Unmold and enjoy!