Zesty Summer Gluten-Free Pizza Rolls

Zesty Summer Gluten-Free Pizza Rolls: A Busy Mom's Delight

Life as a working mom is a whirlwind of deadlines, school runs, and endless to-do lists. Finding time to cook healthy, delicious meals often feels impossible. But what if I told you there's a recipe that's both quick, nutritious, and satisfying enough to please even the pickiest eaters? Enter these zesty summer gluten-free pizza rolls – a lifesaver in my busy kitchen!

Forget spending hours slaving over a hot stove. These pizza rolls come together relatively quickly, making them perfect for a weeknight dinner or a fun weekend lunch. The best part? They're surprisingly easy to adapt. Feel free to experiment with different cheeses, vegetables, or meats to keep things exciting and cater to everyone's tastes. One day I made them with pepperoni for my husband, another with spinach and sundried tomatoes for myself and my older daughter. My youngest, however, loves them plain. The beauty of this recipe is its versatility!

I first discovered this recipe adapted from "Healthy Bread in 5 Minutes a Day" – a cookbook that has become my bible. The gluten-free adaptation was a revelation. I used to think that gluten-free baking was a tedious chore, but this recipe is remarkably straightforward. The cornstarch is key – it helps prevent sticking and makes the rolling process much smoother. Initially, I struggled with the sticky dough, but the generous use of cornstarch is my secret to success.

These pizza rolls aren’t just a convenient meal; they're a way to reconnect with my family. The aroma of baking bread always fills our home with warmth and comfort, and the process of making them, even if it’s quick, feels like a small act of love. It's a way to show my family I care, even on the busiest of days. We often enjoy these pizza rolls together, sharing stories and laughter while relishing the delicious taste. And the cleanup? Surprisingly easy, leaving me more time for my family.

The recipe's simplicity is a huge plus. Even my kids, aged 10 and 7, can help with some of the steps, like sprinkling the cheese and basil. This not only makes the process more fun for them, but also teaches them valuable cooking skills. And yes, they love to participate in this simple, relatively quick cooking process.

Beyond the convenience, these gluten-free pizza rolls are surprisingly healthy. I use a mix of cheeses for extra flavor and nutrition. I love using the mix of parmesan, asiago, fontina and provolone but you are free to use anything you like. Adding vegetables like spinach or sundried tomatoes boosts the nutritional value further. It's a guilt-free way to indulge in a comforting and flavorful treat. They are definitely a keeper in our family repertoire.

So, the next time you're short on time but craving a delicious and satisfying meal, give these zesty summer gluten-free pizza rolls a try. They're a game-changer for busy moms everywhere. And as a bonus, they’re perfect for meal prepping. Make a batch on the weekend and enjoy them throughout the week. No more last-minute dinner panics. The freedom from those evening stress-inducing moments is worth more than gold!

Ingredients I use: 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 (homemade or jarred), 1 1/2 cup shredded cheese of your choice (I use a mix of parmesan, asiago, fontina and provolone), handful of fresh basil leaves (chopped or chiffonade).

Tips & Variations: Don't be afraid to experiment with different toppings! Pepperoni, Italian sausage, ham, pineapple, or a variety of vegetables all work well. Just remember to dry any moisture-rich ingredients like pineapple or mushrooms before adding them to prevent soggy rolls.

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. 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.