Gluten Free Pesto Pizza Rolls
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.75 out of 5 stars
(8)
Ingredients
4 servings
- 2 1/4 cups gluten-free all purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 3 tablespoons olive oil
- 1 tablespoon maple syrup (or any sweetener of choice)
- 1 cup warm water
- 3/4 cup pesto (homemade or store-bought)
- 1 cup shredded mozzarella cheese (omit for vegan or replace with vegan cheese)
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Preparation
Step 1
Prove yeast
Step 2
In a large bowl combine flour, yeast, garlic powder, and salt. Stir to combine.
Step 3
Combine
Step 4
To the same bowl oil, maple syrup and water. Mix until it all starts to come together then knead the dough with your hands until you can easily form a smooth ball of dough (about 2 minutes). If the dough is too wet, add a touch more flour. If the dough is too dry, add a touch of water until just right.
Step 5
Preheat the oven to 400°F (200°C).
Step 6
Roll the dough
Step 7
On a cutting board or countertop dusted with flour place the dough ball. Using your hands and/or a rolling pin, flatten the dough into a large rectangle about 1/2" thick.
Step 8
Slather pesto and cheese on the dough
Step 9
Slather the dough with pesto and then sprinkle evenly with mozzarella cheese (if using).
Step 10
Roll the dough
Step 11
Starting at one short end of the rectangle, fold the edge inward and continue rolling until you have one long cylinder.
Step 12
Slice the dough
Step 13
Slice the log of dough in half, then slice each half in half, followed by slicing each quarter in two until you have 8 rolls.
Step 14
Place each roll into a greased oven-proof skillet or cake pan (around 9"), allowing the rolls to touch each other (it should be a nice snug fit). Optionally, cover and let rise in a warm and dark place for 30 minutes before baking.
Step 15
Bake for 20-25 minutes or until the rolls are firm, turning golden on bottoms and sides and the filling is bubbling and browning.
Step 16
Enjoy!
Step 17
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