Gluten Free Pizza Rolls – Coeliac heaven. Soft, wholesome, healthy, cheese and tomato herby pizza bread recipe that both kids and grown-ups will love. Perfect for lunch, picnics, lunch boxes and parties.
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Gluten Free Pizza Rolls – Heaven for Coeliacs
Never in my wildest dreams did I ever think Gluten Free Pizza Rolls this soft, bready and perfect would be possible. EXACTLY like I remember. There is literally NO telling that these are gluten free. They are heaven for Coeliacs (and Celiacs)… And yet… I managed to make them. Pizza bread wizardry! And SO exciting.
Even better… I am sharing my secrets so that the whole gluten free community can enjoy them too. You can thank me later, when you’ve recovered from the sheer joy of eating them…
Why these Gluten Free Pizza Rolls are the BEST Pizza Bread Rolls…
Where do I start? I don’t usually feel comfortable ‘blowing my trumpet’… But these Pizza Rolls are honestly the BEST I have tasted (gluten free or not). So, what makes them so good?
Well… Apart from being real bread (that just happens to be gluten free), they are:
- Lastingly soft, with a texture that most Coeliacs only dream of… Tender on the inside with a lightly crusty exterior.
- Made with healthy, wholesome wholemeal dough and packed with great nutrition including plenty of protein.
- They can be rolled and baked like normal bread rolls… No need to pack them into a tin just to hold them together.
- The dough is blended with a careful balance of herbs to get that perfect herby pizza taste.
- They are loaded with cheese and tomato just like the best pizza toppings.
- Are perfectly transportable, which makes them ideal for lunch boxes, picnics and parties.
- And I can (almost) guarantee that every kid will love them (and probably most grown-ups too).
Is this Pizza Roll recipe easy to make?
Like any pizza spirals recipe (gluten free or not), these pizza rolls are a little fiddly (rolling and cutting dough is always a bit messy). But the rewards of eating them is more than worth the effort.
Although the dough itself is actually really easy to make, the recipe does require blending a few specific gluten free flours together. I make no apology. The flours and the process are what makes these pizza rolls way better than any I have ever tasted. If you want seriously good gluten free bread, then you have to work a little harder for it. And since I’ve done all the base work for you, you get to enjoy the benefits of my obsessive labours.
Does the flour blend really matter?
Yes. Absolutely. The flour blend is finely balanced to make these Gluten Free Pizza Rolls what they are and for the texture to be just like real bread. Mess with it at your peril.
If you have particular dietary issues that mean you can’t eat one of the flours listed, carefully select an alternative which is comparable for protein, structure and starch. There’s guidance on my Gluten Free Flours and Flour Blending Page. And if you are still struggling to decide, leave a comment below and I will try and advise.
Unfortunately, the ground psyllium husk is crucial to the texture and structure and cannot be substituted.
The Italian Pizza Filling in Gluten Free Pizza Rolls
My recipe offered below is a simple cheese and tomato version of Gluten Free Pizza Rolls. The cheese and tomato flavours sit in harmony with the herby bread base for an authentic Italian pizza flavour. And the tomato tang is lightly intensified with the addition of chopped Mediterranean sun-dried tomatoes (although you can choose not to use them if you prefer).
You could of course add other favourite pizza toppings to the swirl. But be aware that too many fillings will make the dough harder to roll.
Why use tomato puree (paste) and Passata?
The ingredients for pizza rolls include both concentrated tomato puree (tomato paste) and also Passata (sieved tomatoes). The reason is simple… The tomato puree is very thick and intense and that makes it harder to spread and also potentially over-powering. To loosen the consistency (but keep the tomato purity), a little runny Passata has been added.
You can choose to use straight tomato paste if you can’t find Passata, but mix with a drop of cold water to help spreadability. Passata is however, available in most supermarkets.
Two cheeses…
This recipe for Gluten Free Pizza Rolls also uses two different cheeses mixed together… Cheddar and grated pizza Mozzarella. This is mainly a matter of preference, although I have a theory that as grated pizza Mozzarella (the packet variety) is quite stringy, it gives a better pizza texture. Ultimately however, the choice of cheese is yours…
Can I make Gluten Free Pizza Rolls dairy free?
Technically yes. Gluten Free Pizza Rolls could be made dairy free. The wholemeal bread dough can be easily made without dairy. And providing you can find an alternative grated dairy free cheese that melts well, then you should be good to go. As I have little experience of vegan/dairy free cheese, I will leave that one for you to decide.
How to make Gluten Free Pizza Rolls
Making Pizza Rolls is split into two parts… a) Making and proving the wholemeal gluten free bread dough and… b) Filling and rolling into spirals and baking the rolls.
Making gluten free wholemeal dough
As the base dough recipe for gluten free pizza rolls is from my Wholemeal Artisan Gluten Free Rolls recipe, all the advice on how to make the dough (including helpful photographs of each dough stage) can be found in that post.
Rolling the gluten free dough into pizza rolls
Rolling the dough into pizza spirals is probably the trickiest bit of making Gluten Free Pizza Rolls. Not because it is particularly hard, but because it is fiddly. The recipe card instructions are deliberately detailed to help guide you through the process. However here are a few key tips to help you get ready…
Equipment tips
- When ready to roll, place a large sheet of good quality baking paper on the work surface. This will ensure the dough doesn’t stick to the work surface and make it possible to roll with support. I thoroughly recommend Lakeland Baking Parchment… No other parchment has ever worked as well for me (regardless of what I’m baking or making).
- Be sure to lightly oil the rolling pin before use so that it doesn’t stick to the dough. You will have a favourite rolling pin to work with, but for me, a traditional wooden rolling pin still works the best.
- Wear lightly oiled vinyl gloves when working, kneading and rolling the dough. I can’t emphasise this enough. The difference it makes to handling without stickiness and ease of working will make the job 100% easier. Just make sure the gloves used are food safe… Sainsbury’s usually have them (the only UK supermarket I’ve found that does). And failing that, you can get them from Amazon.
- If cutting the dough into individual rolls with a knife (see options below), oil the knife first for a cleaner cut (rub it with oiled kitchen paper).
Tips for the rolling and cutting process
There are two options to cutting the rolled dough into individual rolls… A sharp knife or kitchen string. Both methods have advantages and disadvantages.
The string method (placing string under the dough sausage and pulling the opposite ends across themselves over the top of the dough to cut through) gives a cleaner slice with no squashing. But it’s fiddly getting the string under the filled sausage. Cutting with a knife is straight forward, but will squash the dough more.
Whichever method you use, you may want to tighten the rolls slightly after cutting and before proving. To do this, carefully ‘undo’ the roll and gently loosen… Then re-roll tighter, pushing any loose filling into the sides as you go and sealing the join when happy.
A third option is to cut the dough into strips after it has been rolled with a rolling pin and before filling. The downside to this however, is that the rolls are less likely to have filling at the edges. And filling which ‘spills’ out is actually a good thing, because it bakes to a particularly delicious caramelised cheesiness and gives a beautiful red hue.
Baking pizza rolls
Just like real bread, these pizza rolls can be baked either as individual rolls (they are robust enough to hold together well) or as a tear and share round. Either use baking trays or round baking tins dependent on the result you want to achieve.
Either way… Make sure to add steam in the oven by either placing an oven-proof dish of boiling water at the bottom of the oven… Or (if your oven has one) setting the steam function at three bursts 5 minutes apart.
Can I eat Gluten Free Pizza Bread as soon as it is baked?
As my gluten free wholemeal bread is just like normal bread when baked, there is no need to wait until the rolls go cold to eat them. In fact, they are utterly delicious eaten as soon as they are baked… The edges are a little crusty… the crumb is soft, airy and appropriately doughy. The cheese is melty and the tomatoes rich.
Equally… They can be left to cool a little and eaten warm. And even when cold, will stay fresh enough to be eaten as they are for a couple of days.
Ready to make Gluten Free Pizza Rolls?
So here you are… The most amazing Gluten Free Pizza Rolls recipe shared with my love. I’ve had lots of fun developing this one and I hope you enjoy it as much as we do. If you make them, let me know and be sure to tag me with your photos on social media so that I can see how they turned out… Facebook, Instagram, Pinterest and Twitter. You could even try our Pesto Rolls too!
For lots of other bread inspiration, be sure to check out our Gluten Free Bread Index… And for everything else our full Gluten Free Recipe Index is sure to inspire. We also have an incredible New York Style Gluten Free Pizza recipe which is to die for (if you are craving the real deal).
Other amazing gluten free dough makes at Gluten Free Alchemist
Wholemeal Pizza Rolls – Recipe 1 (No Oat No Corn)
Key equipment
- airtight container (to mix dry ingredients)
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- vinyl gloves (to make handling dough easier)
- sharp knife or baking string
- Oven
Ingredients
Dry Ingredients for herby bread dough
- 100 g sorghum flour
- 100 g teff flour (I use white teff flour)
- 160 g tapioca starch
- 40 g buckwheat flour
- 40 g potato starch
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk grind into a powder in a blender
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 3 tsp dried mixed herbs
- 2 to 3 tsp dried oregano
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower oil or alternative such as olive
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER
Cheese and Tomato Filling
- 5 to 6 tbsp concentrated tomato puree tomato paste
- 5 to 6 tbsp passata sieved tomatoes
- 160 g mature cheddar cheese grated
- 120 g grated mozzarella pizza cheese the pre-grated packet variety
- 7 to 9 sun-dried tomatoes chopped (or to taste)
To shape and decorate
- olive oil to oil hands
- 1 egg + a little milk for egg wash
Instructions
To make the gluten free bread dough
- Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder, herbs and yeast) in an airtight container and shake vigorously to blend.
- Line a couple of baking trays with good non-stick baking paper (or if you want to make as a 'round', base-line two 9 inch round baking tins).
- In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam well on the top as it is whisked.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like a runny porridge when done.
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
Prepare the pizza ingredients
- While the dough is hydrating, prepare the filling ingredients.
- In a small bowl, mix together the tomato puree and Passata. The recipe includes both as on their own, the puree is too thick and the passata is too thin. Add the passata to the puree a little at a time and mix between each addition until you have a consistency which is easily spreadable, but not too liquid.
- Grate the cheddar and mix with the grated mozzarella. Set aside.
- Drain and chop the sun-dried tomatoes.
Re-beat the dough thoroughly
- After the dough has hydrated, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge and will hold its shape. Set aside.
Rolling and filling the dough
- Lay a large piece of good quality non-stick baking paper on the counter-top to work on.
- Lightly oil the surface of a large rolling pin.
- Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil.
- Divide the dough into two halves. Take the first half and gently work and knead in your hands until it becomes a smooth dough.
- Place the kneaded piece of dough on the baking paper and flatten into a rough rectangle shape.
- Using the rolling pin, roll the dough into a rectangle approximately 35 cm x 25 cm (14 inches x 10 inches). If the pin starts to stick, rub a drop more oil into the pin's surface.
- Using the back of a spoon, spread half the tomato puree mix across the whole surface of the rolled dough.
- Next, sprinkle half the cheese across the top, leaving a 2 cm (1 inch) border clear of extra toppings down the straightest long side. (See photo in main blog post)
- Sprinkle half of the chopped sun-dried tomato on top of the cheese.
Roll the filled dough into a spiral
- Turn the rectangle on the baking paper so that the long 'un-topped' edge is closest to you.
- Turn the opposite side of the dough over on itself by about 1½ cm (½ inch) all the way along. Support the turn by pulling up the back of the baking paper to hold it in place.
- With the help of the baking paper, continue to roll the dough over into a spiral as tightly as possible towards you, pulling the baking paper to help you as you go. Push the last edge into the dough roll to hold it together, but don't smooth as you may wish to further tighten each roll after cutting.
Cutting the dough into rolls
- Next, cut the spiralled dough sausage into 8 equal pieces. If the ends are particularly uneven, these can be trimmed off first as preferred.
- To cut, use a very sharp knife that has been lightly rubbed with oil, or a piece of baker's twine/string. Mark out eight even pieces by scoring the top before you start. Then cut through one by one.
- If having cut the dough, the spirals look like they need to be tighter, take each in turn and (while on the baking paper), carefully loosen the join and unroll, re-rolling more tightly. Use hands to hold the filling into the sides as you roll, so that it doesn't get lost.
- Carefully transfer the dough pizza rolls to a prepared baking sheet. Leave a reasonable gap (a couple of cm) between each for expansion when they rise. Arrange in rows to bake on a baking sheet or in a round tin, place one roll centrally and the others evenly round the sides.
- Lightly drape a large piece of clingfilm over the dough rolls (be sure the rolls are not restricted) and set to one side.
Repeat the process for the second half of the dough and fillings
- Repeat the kneading, rolling and filling process with the remaining dough and filling ingredients. When transferred to the baking sheet/tin, cover with clingfilm as instructed above.
Proving the pizza rolls
- Place the trays in a warm place to prove for about 45 minutes to an hour (dependent on room temperature), until the dough rolls are nearly double in size. (If the room temperature is very cold, you can speed the process by placing the tray over a bowl of steaming (but not boiling) water.
Egg-wash and decoration
- While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the rolls with egg-wash.
Bake the rolls
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough buns into the oven.
- Bake for between 20 to 25 minutes (approx)… possibly more depending on the size of rolls, until golden.
- Remove from the oven and transfer the rolls to a wire rack to cool.
- Can be eaten warm or cold.
- Store in an airtight bag at room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Wholemeal Pizza Rolls Recipe 2 (with oat flour)
Key equipment
- airtight container (to mix dry ingredients)
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- vinyl gloves (to make handling dough easier)
- sharp knife or baking string
- Oven
Ingredients
Dry Ingredients for herby bread dough
- 250 g Gluten Free Alchemist Rice Free Blend B see NOTES for B blend and flour ratios
- 60 g tapioca starch (additional to above)
- 130 g gluten free oat flour To make at home : grind GF oats in a blender
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk grind into a powder in a blender
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 3 tsp dried mixed herbs
- 2 to 3 tsp dried oregano
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower oil or alternative such as olive
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER
Cheese and Tomato Filling
- 5 to 6 tbsp concentrated tomato puree tomato paste
- 5 to 6 tbsp passata sieved tomatoes
- 160 g mature cheddar cheese grated
- 120 g grated mozzarella pizza cheese the pre-grated packet variety
- 7 to 9 sun-dried tomatoes chopped (or to taste)
To shape and decorate
- olive oil to oil hands
- 1 egg + a little milk for egg wash
Instructions
To make the gluten free bread dough
- Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder, herbs and yeast) in an airtight container and shake vigorously to blend.
- Line a couple of baking trays with good non-stick baking paper (or if you want to make as a 'round', base-line two 9 inch round baking tins).
- In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam well on the top as it is whisked.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like a runny porridge when done.
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
Prepare the pizza ingredients
- While the dough is hydrating, prepare the filling ingredients.
- In a small bowl, mix together the tomato puree and Passata. The recipe includes both as on their own, the puree is too thick and the passata is too thin. Add the passata to the puree a little at a time and mix between each addition until you have a consistency which is easily spreadable, but not too liquid.
- Grate the cheddar and mix with the grated mozzarella. Set aside.
- Drain and chop the sun-dried tomatoes.
Re-beat the dough thoroughly
- After the dough has hydrated, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge and will hold its shape. Set aside.
Rolling and filling the dough
- Lay a large piece of good quality non-stick baking paper on the counter-top to work on.
- Lightly oil the surface of a large rolling pin.
- Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil.
- Divide the dough into two halves. Take the first half and gently work and knead in your hands until it becomes a smooth dough.
- Place the kneaded piece of dough on the baking paper and flatten into a rough rectangle shape.
- Using the rolling pin, roll the dough into a rectangle approximately 35 cm x 25 cm (14 inches x 10 inches). If the pin starts to stick, rub a drop more oil into the pin's surface.
- Using the back of a spoon, spread half the tomato puree mix across the whole surface of the rolled dough.
- Next, sprinkle half the cheese across the top, leaving a 2 cm (1 inch) border clear of extra toppings down the straightest long side. (See photo in main blog post)
- Sprinkle half of the chopped sun-dried tomato on top of the cheese.
Roll the filled dough into a spiral
- Turn the rectangle on the baking paper so that the long 'un-topped' edge is closest to you.
- Turn the opposite side of the dough over on itself by about 1½ cm (½ inch) all the way along. Support the turn by pulling up the back of the baking paper to hold it in place.
- With the help of the baking paper, continue to roll the dough over into a spiral as tightly as possible towards you, pulling the baking paper to help you as you go. Push the last edge into the dough roll to hold it together, but don't smooth as you may wish to further tighten each roll after cutting.
Cutting the dough into rolls
- Next, cut the spiralled dough sausage into 8 equal pieces. If the ends are particularly uneven, these can be trimmed off first as preferred.
- To cut, use a very sharp knife that has been lightly rubbed with oil, or a piece of baker's twine/string. Mark out eight even pieces by scoring the top before you start. Then cut through one by one.
- If having cut the dough, the spirals look like they need to be tighter, take each in turn and (while on the baking paper), carefully loosen the join and unroll, re-rolling more tightly. Use hands to hold the filling into the sides as you roll, so that it doesn't get lost.
- Carefully transfer the dough pizza rolls to a prepared baking sheet. Leave a reasonable gap (a couple of cm) between each for expansion when they rise. Arrange in rows to bake on a baking sheet or in a round tin, place one roll centrally and the others evenly round the sides.
- Lightly drape a large piece of clingfilm over the dough rolls (be sure the rolls are not restricted) and set to one side.
Repeat the process for the second half of the dough and fillings
- Repeat the kneading, rolling and filling process with the remaining dough and filling ingredients. When transferred to the baking sheet/tin, cover with clingfilm as instructed above.
Proving the pizza rolls
- Place the trays in a warm place to prove for about 45 minutes to an hour (dependent on room temperature), until the dough rolls are nearly double in size. (If the room temperature is very cold, you can speed the process by placing the tray over a bowl of steaming (but not boiling) water.
Egg-wash and decoration
- While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the rolls with egg-wash.
Bake the rolls
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough buns into the oven.
- Bake for between 20 to 25 minutes (approx)… possibly more depending on the size of rolls, until golden.
- Remove from the oven and transfer the rolls to a wire rack to cool.
- Can be eaten warm or cold.
- Store in an airtight bag at room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Pizza Rolls shared with
- Cook Blog Share 2021 week 16 with Gluten Free Alchemist
- Creative Muster #432 with Fluster Buster
- Fiesta Friday #378 with Angie
- Blogger’s Pit Stop #267
- Full Plate Thursday #534 with Miz Helen’s Country Cottage
- What’s For Dinner #313 with The Lazy Gastronome
- Unlimited Link Party #24 with Grammy’s Grid
- Cook Well Eat Well Live Well with Confessions of a Mother Runner
OMG these are amazing! We ate 4 before they even cooled. You would never know they were gluten free. Can’t wait to try the oat version as well.
Yay! So glad you love them. They are pretty epic aren’t they? And they are perfect cold too… Lunch boxes and picnics definitely deserve Pizza Rolls xxx
Beautiful post thank you so much for putting up this great recipe. Today I tried making these pizza rolls and it turned out to be super delicious. My kids enjoyed it a lot and have requested me to make it another time.
Excellent! So glad you all enjoyed them x
Making these right now! Can’t wait to try them. I loved your pesto scrolls. I found them great for hiking trips. I froze them and would take one out with me. By the time we stopped for lunch it was defrosted and perfect to eat. A real saviour when so often these portable, easy snacks contain gluten.
Fabulous! I do hope they worked out well. I absolutely love this recipe.
And thank you so much for letting me know xxx
Kate, I want to be eating one of these right this minute! I can see my gluten-free Pinterest board will soon be mostly your recipes!
Ha ha! Thanks Jean. I know what you mean… and they are very dangerous…. Once you eat one, you NEED another xxx
CONGRATS! Your post is FEATURED at my Unlimited Link Party 25!
Thank you SO much. That’s great news. I’ll pop over very soon xx
Oh my – these look and sound AMAZING!
Thanks Eb. They have been a long road of development. But I am so pleased with the result. xx
I like the combination of the different flours you have chosen. I am always up for a healthier pizza!
Thanks Deborah. I’m super happy with them. xx
These look beautiful and so delicious. Thanks for sharing!
You’re welcome Marcia. They have been a delicious game-changer here. I’m so happy with them x
What a great idea, perfect for picnics or kids parties – they look delicious and your herby bread dough sounds wonderful.
Thanks Kate. They would go down a storm at parties for sure! And yes… the herby dough is delicious. Now I’ve cracked the dough, the possibilities are endless xx
Fantastically mouth-watering recipe Kate, and so clever of you to create a GF Oat free version too, so many people struggle with GF oats these days. I know my lot are going to love these Pizza Rolls.
Thanks lovely. I was so excited to get these right. They are SO good and a seriously special tick off the wish list. Not only super-yummy but healthy too xx
Ooh, what a very splendid idea. I make cheesy pesto rolls in a similar way, but now I want pizza ones.
Thanks Choclette. They are so good… Funnily enough, I have a cheesy pesto version all ready to go! The possibilities are now endless xxx
Pizza rolls are my happy place. They are so much fun for a treat and lovely for a party too!
Thank you Sisley and absolutely! Managing to make them this good gluten free was a huge tick on my gluten free wish list xx
Goodness, these look so delicious! I love this type of filled bread and your dedication to the gluten-free recipe options is very confidence inspiring.
Thank you so much Janice. I can be a little like a dog with a bone! But these were well worth the effort xx
I love the flavours in these! They would be perfect for summer picnics I think and I’m sure we’ll be having a lot of those soon!
Thank you Corina. I am really looking forward to summer now. It feels like it has been a long winter… But the prospect of warmer weather and social eating is definitely something to look forward to xx
Yum, looks tasty!! Thanks so much for linking up with me at the Unlimited Link Party 24. Pinned!
Thank you Dee. You’re welcome. They were a great GF recipe to crack! xx