Who doesn’t love a warm, gooey pizza roll straight out of the oven? These quick and soft gluten free pizza rolls are made without yeast, they come together in a flash, delivering all the cheesy, saucy goodness you crave without the long wait.
These gluten free yeast free pizza rolls are the perfect bite-sized snack for parties, game nights, or just a cozy evening at home. But also perfect as a beach snack or to bring to a picnic!
In this one I used lactose free mozzarella, but they can easily be vegan using dairy free cheese alternatives.
Ingredients
The ingredients to make pizza rolls gluten free and without yeast are simple:
- psyllium husk mixed with water to obtain a gelatinous mixture that will help the dough to keep the roll shape
- white rice flour, brown rice flour and potato starch for the gluten free flour blend base
- a touch of xanthan gum to add extra strength to the dough
- baking powder as the rising agent, in place of yeast: this also allows to have your pizza rolls ready in less than one hour!
- the staples, table salt and olive oil
- tomato sauce, (vegan) mozzarella and dried oregano for the filling and topping!
Instructions
Here's how to make pizza rolls:
- In a bowl mix the psyllium husk with water and let rest until it becomes gelatinous
- In a large bowl mix white rice flour, brown rice flour, potato starch, baking powder, xanthan gum and salt
- Create a well at the center and pour the psyllium mix, water and olive oil in it
- Using a fork mix all the ingredients, trying to incorporate as much liquid to the dry ingredients, until you obtain a crumbly dough
- Move the mixture to a worktop and work the dough with your hands until it's uniform and smooth
- Place the dough on a piece of parchment paper dusted with white rice flour
- Flour the surface of the dough ball, place another piece of parchment paper and roll the dough out with a rolling pin
- Remove the top parchment paper and keep rolling until you obtain an half inch thick rectangle
- Mix tomato sauce, oregano and table salt for the filling (save some for the topping)
- Spread the tomato sauce on the dough, add the (vegan) mozzarella and roll the dough along the long side (save some cheese for the topping)
- Slice the dough roll into 8 rolls and place it in a baking pan previosly greased with olive oil
- Cover the pizza rolls with more sauce, mozzarella and oregano
- Bake in preheated oven and enjoy still warm!
- Store in the fridge and reheat in the microwave for a couple minutes to enjoy them as freshly baked
- If you bring them to a picnic, keep them in an airtight container to prevent them from drying up
More gluten free pizza recipes
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Quick Soft Gluten free Pizza Rolls (No Yeast)
Equipment
- kitchen scale
- small bowl
- large bowl
- parchment paper
- Rolling Pin
- baking dish/pan
Ingredients
For the dough
- 5 teaspoons psyllium husk
- 200 grams water to mix with the psyllium husk
- 200 grams gluten free brown rice flour
- 200 grams gluten free potato starch
- 100 grams gluten free white rice flour
- ½ teaspoon xanthan gum
- 1 teaspoon table salt
- 3 teaspoons baking powder (can be replaced with 1 teaspoon baking soda and 2 teaspoons of cream of tartar OR vinegar)
- 100 grams water (for the dough)
- 2 tablespoons olive oil
For the filling
- 2 cups tomato sauce
- ½ teaspoon table salt
- 2 teaspoons dried oregano
- 1 tablespoon olive oil (to grease the baking pan)
- 2 (vegan) mozzarella, diced
Instructions
- Pre-heat oven at 400F/200C
- In a bowl mix the psyllium husk with water and let rest until it becomes gelatinous
- In a large bowl mix white rice flour, brown rice flour, potato starch, baking powder, xanthan gum and salt
- Create a well at the center and pour the psyllium gel, water and olive oil in it
- Using a fork mix all the ingredients, trying to incorporate as much liquid to the dry ingredients, until you obtain a crumbly dough
- Move the mixture to a worktop and work the dough with your hands, kneading until it's uniform and smooth
- Place the dough on a piece of parchment paper dusted with white rice flour
- Flour the surface of the dough ball, place another piece of parchment paper on top and roll the dough out with a rolling pin
- Remove the top parchment paper and keep rolling until you obtain a half inch thick rectangle
- Mix tomato sauce, oregano and table salt for the filling (save some for the topping)
- Spread the tomato sauce on the dough, add the (vegan) mozzarella and roll the dough along the long side (save some cheese for the topping)
- Slice the dough roll into 8 rolls and place them in a baking pan, previously greased with olive oil
- Cover the pizza rolls with more sauce, mozzarella and oregano
- Bake in preheated oven and enjoy still warm!
- Store in the fridge and reheat in the microwave for a couple minutes to enjoy them as freshly baked
- If you bring them to a picnic, keep them in an airtight container to prevent them from drying up
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