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Quick Soft Gluten free Pizza Rolls (No Yeast)

These gluten free yeast free pizza rolls are the perfect snack or last minute dinner, quick, easy to make and super soft!
Course Appetizer, Dinner, Lunch break, Snack
Cuisine American, Italian
Keyword gluten free, no yeast, pizza rolls, yeast free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 rolls

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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