Gluten-Free Pizza Rolls
Published
I’ve put a gluten-free spin on one of the best snack foods out there—pizza rolls! These gluten-free pizza rolls are soft, cheesy, and packed with all your favorite toppings. The gluten-free dough comes together easily with pantry staples, and each bite has that perfect pull of melty cheese and rich tomato sauce. Whether you’re making them for a game-day crowd or just need a fun, kid-friendly snack, this recipe’s a total win.
These are the kind of snacks I come back to again and again—they’re easy to make and seriously satisfying. The dough is a little different from my usual gluten-free pizza dough since we’re going for soft and chewy, not puffy. Fill them with classic pepperoni and mozzarella, or switch it up with sausage, veggies, or even a swipe of pesto. They’re perfect for parties, game days, or quick after-school bites—and they freeze beautifully. I like to keep a stash in the freezer for those last-minute cravings.
Gluten-Free Pizza Rolls
Ingredients
Dough
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon xanthan gum, omit if your flour blend contains it
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
Filling
- 1/3 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup chopped pepperoni, or any topping of choice
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
For Brushing
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, xanthan gum (if using), baking powder, and salt.
- Add warm water, olive oil, and apple cider vinegar. Mix until a dough forms.
- Roll the dough between two sheets of parchment paper into a 10×12-inch rectangle.
- Spread pizza sauce evenly over the dough, leaving a 1/2-inch border.
- Sprinkle mozzarella, pepperoni, basil, and garlic powder on top.
- Carefully roll the dough into a log (like cinnamon rolls), using the parchment to help lift the edges.
- Slice into 8 rolls and place on the baking sheet.
- Brush the tops with olive oil and sprinkle with dried oregano.
- Bake for 20–25 minutes until golden and bubbly.
- Let cool slightly before serving. Serve with extra pizza sauce for dipping, if desired.
Notes
- Gluten-free dough can be delicate. Roll it between two sheets of parchment paper, and if it cracks, pinch it back together gently.
- If you have a favorite gluten-free dough you want to use, roll it out and follow the same filling and baking steps.
- Don’t overfill the dough, and make sure to leave a clean border when spreading the sauce and toppings. Roll tightly but gently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Pizza Rolls Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 375°F and line a baking sheet with parchment paper.
Mix the dry ingredients: In a mixing bowl, whisk together 1 ½ cups gluten-free all-purpose flour, 1 tsp xanthan gum (omit if your flour blend contains it), 1 tsp baking powder, and ½ tsp salt.
Form the dough: Add ½ cup warm water, 2 tbsp olive oil, and 1 tsp apple cider vinegar. Mix into the dry ingredients until a dough forms.
Roll out the dough: Place the dough between two sheets of parchment paper and roll it into a 10×12-inch rectangle.
Make the pizza: Spread ⅓ cup pizza sauce evenly over the dough, leaving a ½ inch border.
Add the toppings: Sprinkle ¾ cup shredded mozzarella, ¼ cup chopped pepperoni, 1 tsp dried basil, and ¼ tsp garlic powder on top of the sauce.
Roll it up: Carefully roll the dough into a tight log, starting from one of the long edges. Use the parchment paper to help lift and guide the dough as you go, just like you would with cinnamon rolls.
Slice the log: Slice the log into 8 equal rolls.
Bake the rolls: Place the 8 rolls onto the lined baking sheet and brush the tops with the remaining 1 tbsp of olive oil. Sprinkle ½ tsp dried oregano evenly over each roll. Place the rolls in the oven and bake for 20-25 minutes until they’re golden and bubbly.
Serve and enjoy: Let the pizza rolls cool slightly before serving (we’ve all burned our mouth on a pizza roll before). Serve with a side of pizza sauce for dipping and enjoy!
Serving Suggestions
I love serving these with warm marinara or a little ranch dressing on the side for dipping—honestly, that’s half the fun. They make a great appetizer for parties, a fun lunchbox treat, or an easy snack to have on hand for game day. If I’m turning them into a meal, I’ll add a simple side salad or some roasted veggies. And don’t be afraid to get creative with the fillings—mushrooms, olives, cooked sausage, or even dairy-free cheese all work great.
Storage Instructions
If you happen to have leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat them in the oven at 350°F for about 10 minutes to crisp them up again.
If you’re like me and want a freezer stash, I like to freeze them unbaked on a tray and then transfer them to a bag. Cooked or uncooked pizza rolls will stay good in the freezer for 2-3 months. Add a few extra minutes to the cooking time to reheat them– there’s no need to thaw.
