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The BEST {Gluten Free} Pizza Rolls

The Best {Gluten Free} Pizza Rolls

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Ingredients Method Notes

Ingredients
  

Dough
  • 3 tbsp psyllium husk
  • 3/4 cup very warm water
  • 2 1/2 tsp active dry yeast
  • 1 tbsp sugar
  • 1/3 cup warm milk
  • 1/4 cup Cup4Cup Gluten Free Flour blend*
  • 3 1/2 tbsp sorghum flour
  • 1 1/3 cups tapioca starch/flour
  • 1 cup millet flour I use freshly ground*
  • 1/4 cup sugar
  • 1 tsp kosher sea salt
  • 1 1/2 tsp baking powder
  • 2 tsp xanthum gum
  • 1 egg large
  • 2 tbsp butter melted
Pizza Filling
  • 1 cup pizza sauce
  • 2 cups mozerella cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup chopped pepperonis

Method
 

Dough
  1. In small glass measuring cup, add together the psyllium husk powder and warm water. Whisk & set aside.
  2. In another small glass measuring cup, warm the milk in the microwave for about 25 seconds. Add the yeast and 1 tablespoon of sugar. Whisk together, cover with a plate and set aside to rise for about five minutes until bubbly.
  3. In the bowl of a stand mixer with the dough hook attached, whisk together the Cup4Cup flour blend, sorghum flour, tapioca starch, millet, 1/4 cup sugar, salt, baking powder, and xanthan gum.
  4. Once the yeast is bubbly, and psyllium husk powder has gelled, make a well in the middle of the flour mixture. Add the psyllium husk gel, yeast mixture, egg and melted butter.
  5. Turn on the stand mixer and knead the dough for 5 to 7 minutes until very smooth. The dough may be slightly sticky, but don't add extra flour as it will dry out the final rolls.
  6. Butter a 10 inch skillet (I use a 11 inch) or round baking pan and set aside. .
  7. When the dough is ready, turn out onto a lightly floured surface (I use cup4cup flour to dust the counter and my hands). Shape into a ball, and then roll into an 11 x 15" rectangle.
  8. Spread pizza sauce all the way to the edges. Sprinkle with mozzarella, pepperonis, and parmesan cheese.
  9. With a pizza cutter, cut dough lengthwise into eight equal strips so they're 15 inches long and an 1 1/2ish wide. Roll up each strip into a little pinwheel.
  10. Arrange the pizza rolls in the buttered skillet with space in between.
  11. Lightly spray the tops of the pizza rolls with coconut oil, & then gently cover them with saran wrap. Be sure it's not too tight so they have room to rise. 

Proof the pizza rolls in a warm place for about an hour and a half or until doubled in size. We live in an old drafty cold home, so I like to preheat my oven to 170° while I am making the dough and then turn the oven off with the door slightly propped open once it comes to temp. When the dough is ready I put the pizza rolls in the oven to proof along with a glass of really warm water to keep the oven humid. (Make sure the oven is turned off, but is warm when you place them inside). Close the door and let rise.
  12. Once the rolls are almost through proofing, preheat the oven to 350°. (If you don't have double ovens, if not make sure and remove the rolls from your oven if they're proofing in there before preheating your oven.)
  13. Cover the pan with aluminum foil, and bake for 20 minutes.
  14. After 20 minutes, take off the foil and bake for 15 more minutes.
  15. Remove from oven and enjoy. These are best served and enjoyed warm or within the day. We love eating ours with pizza sauce and homemade ranch. For leftovers, store in air tight container, and rewarm them in the microwave for best texture.

Notes

NOTES
Recipe has been tested using Cup4Cup Gluten Free Flour Blend.
I grind my own millet, but bought preground millet flour will work as well.