Soft, Doughy Gluten-Free Pizza Rolls (Extra Easy)

Updated at: Mon, 25 Nov 2024 22:34:02 GMT

Step 1

Before you begin making the dough, turn the oven to 200ºF. Start to make the dough, but turn the oven off once it reaches temperature. This will serve as an extra warm place for the pizza rolls to initially rise. Grease a 9X13-inch baking pan with nonstick cooking spray. Line a 18X13 half sheet pan with parchment paper and grease with cooking spray. Set aside.

Step 2

In a large mixing bowl of a stand mixer using a paddle attachment, combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt on low speed.

Step 3

Add the warm water, egg, and oil. Combine on low speed until blended. Increase to medium low speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be very stiff.

Step 4

Use a spatula to scrape the dough onto the prepared baking sheet with greased parchment. Spray your hands with nonstick cooking spray (or rub with a little olive oil) and evenly pat down the dough to fill the entire sheet pan. Try to the get the dough as evenly dispersed as possible.

Step 5

Spread with the marinara sauce, leaving about ½-inch gap around the edges. Distribute the cheese over the marinara and then sprinkle with the Italian seasoning. Cover the cheese with pepperoni slices.

Step 6

To roll, start with farthest long edge and roll towards you. To start off, lift the parchment with the dough and start to roll. Once the entire length of dough is rolled toward you, peel off the parchment and continue to roll the dough. Stop when you have about 3-4 inches of dough left closest to you. (See photos in post.)

Step 7

Take the parchment closest to you and lift it up to meet the roll. Roll the whole log, with the parchment, away so the seam is now against the baking sheet. Peel away the parchment.

Step 8

Use a long sharp knife to score the log into 12 even slices. Then, go back and slice through the scores, using a gently sawing motion. Once a slice has been cut through, move it to the 9X13-inch pan positioned in 3 X 4 rows.

Step 9

Cover the pan with plastic wrap and place it in the turned off oven. Let rise for 15 minutes. Remove the pan from the oven and set in a draft-free place to continue to rise while the oven preheats to 375℉.

Step 10

Remove the plastic wrap and bake for 20-25 minutes, or until the internal temperature of the bread reaches 190℉. I use an instant read thermometer to check, which is perfect for GF breads because they can be tricky to know when they are done. Cool about 5 minutes before serving with additional pizza sauce for dipping.

Step 11

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