Zesty Summer Gluten-Free Pizza Rolls
These gluten free pizza rolls are perfect for a zesty, hearty on-the-go lunch or dinner. Super tart and tender, these snacks are a savory dream come true. Based on a recipe from Healthy Bread in 5 Minutes a Day by Zoe Francois and Jeff Hertzberg. This recipe makes 6 gluten free pizza rolls.
These gluten free pizza rolls are perfect for a zesty, hearty on-the-go lunch or dinner. Super tart and tender, these snacks are a savory dream come true. Based on a recipe from Healthy Bread in 5 Minutes a Day by Zoe Francois and Jeff Hertzberg. This recipe makes 6 gluten free pizza rolls.
- 1/2 cup vegetable oil
- 1 1/2 teaspoons kosher salt
- 2 tablespoons honey
- 1 1/4 cups milk
- 1/2 cup brown rice flour
- 1/2 cup tapioca starch tapioca flour
- 2 cups cornstarch minus 2 tablespoons
- 1 tablespoon granulated yeast
- 1 tablespoon xanthan gum
- 2 large eggs + 1 additional large egg white, beaten
- several more cups cornstarch for rolling and dusting
- 1 1/2 cups pizza sauce ideally homemade (though a jar sauce will do)
- 1 1/2 cup shredded cheese of your choice i used a mix of parmesan, asiago, fontina and provolone
- handful fresh basil leaves chopped or chiffonade if you know how
- Carbohydrate 248.582850174734 g
- Cholesterol 878.835000027757 mg
- Fat 116.288350113408 g
- Fiber 11.1763748663861 g
- Protein 50.7360625103589 g
- Saturated Fat 18.9672475127837 g
- Serving Size 1 1 Recipe (956g)
- Sodium 2417.02690026427 mg
- Sugar 237.406475308348 g
- Trans Fat 6.03164750233016 g
- Calories 2240 calories
Step-by-step
- Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
- Combine the liquid ingredients and gradually mix them into the dry ingredients using one of the following: a spoon, a food processor (with dough attachment) or a stand mixer with a paddle attachment. Mix just until there are no dry bits of flour. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine.
- Cover (not airtight!) and allow the dough to rest at room temperature for 2 hours.
- Coat your hands and a flat surface liberally with corn starch, and I mean liberally. Trust me – this dough sticks to everything, even parchment paper. Anything surface not covered in cornstarch will wind up sticking and causing drama.
- Turn the dough out onto your starched surface, then spread and press with your hands until it is about 1 inch thick and roughly square shaped. Coat a rolling pin with cornstarch and sprinkle a little more starch on the surface of your dough. Roll the dough until it is ½ inch thick.
- Using a knife dipped in cornstarch, cut the edges of the dough so it’s relatively close to square-shaped. With a spoon, spread pizza sauce evenly around the dough, leaving a 1? sauce-free border around the edges to allow for easier rolling. Sprinkle grated cheese around the dough square, giving it a good coating. Sprinkle chopped basil leaves around on top of the cheese, layering evenly.
- As tightly as you can without breaking it, roll the dough into a thick log. Cut into 6 equal-sized rolls with a very sharp knife. Coat your hands with a little more cornstarch and gently form the rolls into rough ball shapes.
- Line a 8? square baking dish with a piece of parchment (don’t worry – with the amount of cornstarch you used by now, nothing should stick at this point) and pack the pizza rolls snuggly together. Cover loosely and allow dough to rest for 60 minutes. Preheat oven to 350°F while you’re waiting, allowing at least 30 minutes for the oven to heat properly.
- Bake in the center of the oven for about 45 minutes. The pizza rolls are done once they start to brown nicely and the tops are firm to the touch.
- Once out of the oven, sprinkle the rolls with parmesan cheese, allowing it to melt on the surface of the bread. If you like, you can pop the dish back in the oven for two minutes to crisp the cheese topping.
- Let pizza rolls cool somewhat before eating. Eat warm, right out of the baking dish, or allow them to cool fully before storing them in the refrigerator for up to three days. Don’t seal them up for cover them in plastic wrap while they’re warm or they will get soggy.
Can gluten-free bread dough ever truly behave like wheat dough under a rolling pin, or is heavy tackiness simply the price of admission? Working with a high-starch matrix of brown rice flour, tapioca, and cornstarch requires accepting that the unbaked mass clings stubbornly to counters, parchment, and fingers alike. Brushing equipment liberally with dry cornstarch prevents tearing, while a sharp knife coated in that same starch creates clean edges during division. Because xanthan gum provides the structural elasticity usually supplied by gluten networks, mixing the wet and dry components just until uniform avoids overworking the starches.
Melting characteristics dictate cheese selection when building the filling layers inside this 8-square baking dish. Combining aged cheeses like asiago and parmesan with high-moisture melting blocks such as fontina balances rich fat content with sharp flavor notes, though fresh mozzarella requires prior draining to prevent excess liquid from ruining the crumb. Preheating the oven to 350 degrees Fahrenheit for a full thirty minutes ensures stable thermal transfer once the pan goes inside the center rack. Baking proceeds until the tops firm up and reach a golden brown exterior, typically taking forty-five minutes. Storing leftovers safely means avoiding airtight containers while the bread remains warm, which preserves crust integrity for up to three days in the refrigerator.
Scaling quantities upward for larger gatherings involves doubling the dry starches and liquid components proportionally while maintaining the exact two-hour room temperature bulk ferment. Doubled batches should be divided into multiple baking dishes rather than crowding a single pan, because packing too many rolls together prevents the center pieces from browning correctly. Adjusting ingredient ratios down for smaller households requires precision with the eggs, which can be beaten and weighed on a digital scale to divide fractions accurately.
