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Don’t Lose This Recipe… Pin it for Later
Perfect Gluten Free Puff Pastry Pizza Pinwheels that everyone will love
I had every intention of getting my recipe for Puff Pastry Pizza Pinwheels out before January. But I was exhausted by Christmas and really needed to give myself permission to stop for a few days. Better late than never, here they are anyway… Made with the BEST gluten free puff pastry recipe… just look 👀 at that puff! It’s incredible. And makes Pizza Scrolls that are indiscernible from any wheat version. THAT (in my world) is a complete win. Because if we can sneak gluten free pastry (particularly puff pastry) past gluten-eaters, then we have an AMAZING recipe.
And yes… that is a fact… Tried and tested! So when you make these particular Pastry Pinwheels, be sure to grab your personal stash before sharing!!
Pizza scrolls, rolls, swirls, wheels or pastry pinwheels… What’s the difference?
I’m endlessly fascinated by the different names given to the same foods. Sometimes it’s about geographical variation (eg biscuits vs cookies). And sometimes it’s descriptive alternatives. If you search for Pizza Pinwheels on the internet, it’s like a thesaurus of spiralled food variants… But is there an actual difference?
When it comes to Pizza Pinwheels, the answer is yes and no.
The name variants are many: From pizza scrolls, rolls, wheels and pinwheels to pizza and pastry swirls. Some are made (like this recipe) with pastry (most usually puff)… While others are bread-based for a quite different eating experience.
The recipe shared at the bottom of this post is my gluten free Pizza Pastry Swirl offering. But if it’s a yummy bread dough version you’re after, then we have that too in the form of my very popular Wholemeal Gluten Free Pizza Rolls.
What is the best Gluten Free Puff Pastry for making Pizza Pinwheels?
I’ll cut to the chase on this one… I’ve tried many gluten free puff pastry recipes over the years both from GF cookbooks and the internet AS WELL AS every commercial brand I can find in the UK. Endlessly disappointed, I gave up searching and created my own. After like a million tweaks and recipe trials (I swear my body was 89% ‘Lurpak’ by the end), my recipe finally made me happy on flavour, texture and puff.
It’s easy to make, versatile, buttery-flaky delicious and totally the real deal. And yes! It’s the best gluten free puff pastry for making Pizza Pinwheels. The list of recipes I’ve made with it and shared on the blog is growing, with many more in the pipeline…
- The most INCREDIBLE Gluten Free Puff Pastry Sausage Rolls
- Sundried Tomato, Walnut & Parmesan Puff Pastry Swirls
- Gluten Free Vol Au Vent
- Gluten Free Portuguese Custard Tarts (Pastéis de Nata)
Head over to my separate post for Gluten Free Puff Pastry (Rough Puff Method) with a photo ‘how to make’ guide and all the tips.
Can I use shop-bought pastry?
Sure. You can make Pastry Pinwheels using commercial gluten free puff pastry. But they won’t have either the same buttery flavour or the same lightness and puff. I absolutely recommend you make your own… Commercial gluten free pastry honestly doesn’t come close to the pastry you’re craving. And once you’ve made it once, you won’t look back. It’s that easy!
Can I make Pizza Scrolls using standard wheat puff pastry?
Simply grab a packet of standard ready-rolled puff pastry sheets and whip them up anyway. It would be a shame to miss out just because you can eat gluten. 😘
How to make Gluten Free Pizza Pinwheels – Tips for success
Rule number 1… KEEP IT COLD until the Pizza Pinwheels reach the oven!
- It’s really important that the pizza filling is quite thick (no excess liquid) and completely cold before it is spiralled into the pastry. Thus it should be prepared ahead and allowed to cool (preferably chilled).
- The pastry must also be made with enough time to allow it to chill properly in the fridge so the butter doesn’t melt into the dough.
Rolling out puff pastry to make Pastry Scrolls
- Let the pastry soften very slightly before rolling to help avoid cracking and to make it more pliable.
- Dust with enough flour to prevent sticking both underneath and on top of the pastry. And ‘lift’ frequently to check it stays unstuck.
- Work quickly to keep the pastry from getting too warm. If the butter melts into the dough, it won’t puff.
- Don’t roll the pastry too thin.
- Once rolled into a rectangle, remove excess flour from the top with a clean, dry pastry brush before spiralling.
Filling and spiralling Pizza Pinwheels
- Cool the pizza filling before spreading it on the pastry. Anything warm will melt the butter in the dough.
- Be generous, but don’t ‘overload’ the pastry with filling.
- Leave one long side of the rolled pastry rectangle un-topped to about 2 to 3 cm so the pastry scroll can be stuck securely when rolled up. Use a little egg wash (or milk) to help it stick.
- Spiral the pastry snuggly but not too tight, to allow room for the pastry to puff.
- If the underside of the pastry has excess flour attached, brush it off one section at a time as you roll the pinwheel.
Tips to cut and bake Pizza Pinwheels
- Chill the rolled-up pastry sausage for about half an hour before cutting it into slices. Firming it up makes it much easier to cut cleanly.
- Use a sharp knife to cut the pastry sausage into pinwheel rounds about 2 to 3 cm thick.
- Place the unbaked Pizza Pinwheels (flat side down) on a large lined baking sheet and chill again before baking for the best puff.
- Make sure the oven is properly preheated before baking.
- If after baking there is any leaked oil on the tray (common with shop-bought or under-chilled pastry), transfer each Pizza Pinwheel to some kitchen paper for a few seconds. Do this as soon as they come out of the oven (use tongs if you have them).
Can I make Pastry Scrolls ahead of time?
Yes. One of the joys of making Pizza Pinwheels or Pastry Scrolls of any type is that they can be made ahead of time. You have several options on this…
- Make them, cut them and keep them chilled and uncooked ready to bake when you want them. They will last for 3 to 4 days in the fridge in an airtight container, layered with baking paper (to prevent them from sticking together). When ready, bake as normal.
- Freeze them uncooked ready to bake when you want them. Again, store in an airtight container layered with baking paper. And pop in the fridge for a couple of hours to semi-defrost for the best puff.
- Pastry Pinwheels can be eaten hot or cold, so can be made ahead and served cold… or baked fresh and served hot.
- Although at their best freshly baked… if necessary you can also reheat them. Wrap in foil and pop in the oven (or air fryer) until piping hot.
Alternative fillings… Make Pizza Pinwheels YOUR way
The recipe for my Pizza Pinwheels is a simple Italian-seasoned tomato, onion and mushroom filling which is cooked ahead before spiralling with a little cheese. However, they are super-versatile to other add-ins or ingredient switches. Ideas?
- Add different vegetables (chopped peppers, chilli, olives, etc) to the sauce mix. But be sure to simmer down until thick.
- Add some chopped meat or fish (ham, pepperoni, chicken, tuna etc).
- Use different cheese. Although I use Cheddar for strength of flavour, other grated cheeses are equally usable (Parmesan, grated Mozzarella, Red Leicester, Manchego, etc).
- Use a Pesto base instead of tomato. But remember to thoroughly drain off any excess Pesto oil before spreading on the pastry. My 10 minute Basil Pesto recipe is perfect for Pizza Pinwheels.
Ready to make gluten free puff pastry Pizza Pinwheels?
Thank you for visiting Gluten Free Alchemist. The recipe for my puff pastry Pizza Pinwheels is just below (scroll a little further). I hope you love them. Don’t forget to let me know if you make them, star rate the recipe (⭐️⭐️⭐️⭐️⭐️) and share on social media. Tag me on Facebook, Instagram and Pinterest.
If you have any questions, let me know by comment, email or social media messaging and I’ll do my best to help.
And don’t forget to check out my incredible Gluten Free Recipe Index for a guide to ALL the recipes shared on the blog. If there’s anything you can’t find or miss, let me know!
With my love
Pizza Pinwheels with Puff Pastry
- chopping board
- sharp knife
- oven + hob
- kitchen paper
- tongs (optional)
- 400 g gluten free puff pastry (approx) ready-made OR homemade (see NOTES)
- 1 egg – lightly beaten (to brush pastry and glaze) OR use milk
- 1 tbsp olive oil
- 2 medium onions chopped
- 120 g closed cup mushrooms chopped
- 1 tsp Italian-style herb blend or herbs of choice
- 3 tbsp concentrated tomato puree
- 100 ml tomato Passata
- salt & pepper to taste
- 100 g cheddar cheese grated (approx weight)
Tomato Pizza Filling – make ahead (and cool completely)
- Heat the oil in a saucepan over medium heat on the hob and fry the onions until starting to soften.
- Add the mushrooms and stir well. Continue to fry until the onions are just starting to caramelise and the mushrooms are soft and golden.
- Add the tomato puree and herbs to the pan, stir through and cook for a couple of minutes before adding the passata and seasoning to taste.
- Simmer for a few minutes until the mixture is rich and thickened, before taking off the heat and allowing to cool COMPLETELY.
Preparing the Pinwheels
- If the pastry has been in the fridge, soften slightly at room temperature before starting.
- If using pastry that needs to be rolled, roll (on a well-floured work-surface/baking paper and with a dusting of flour on top) into a large rectangle shape about 5 mm thick. Lift frequently to prevent sticking and re-flour as necessary.
- OR… Unroll the ready-rolled puff pastry sheet. Leave on the baking paper that it was packed with.
- Brush off any dusted flour from the surface using a clean, dry pastry brush and lightly coat with beaten egg.
- Leaving an un-topped gap of 2 to 3 cm along one long edge, spread tomato filling evenly across the surface and sprinkle cheese over the top.
- If necessary re-brush the un-topped edge with egg to re-dampen.
- Carefully roll up the pastry sheet, starting from the filling-topped long-edge. Brush off any excess flour from the underside of the pastry as you go (if necessary). Roll snuggly, but not over-tight to allow room to puff.
- Finish the roll at the dampened long edge, sticking the pastry onto itself. Turn the sausage over so the join is underneath.
- Chill for about 30 minutes to firm up (this will make cutting easier).
- Once chilled, use a very sharp knife to cut the pastry roll into rounds about 2 to 3 cm thick.
- Place the pinwheels on a baking sheet lined with baking paper, flat side down. Chill until ready to bake.
- Preheat the oven to 200 C/400 F/Gas 6.
- Optionally brush with egg wash/milk and bake for about 20 minutes until puffed and golden (turn down a notch after 15 minutes if browning too much).
- Remove from the oven and (if necessary) transfer the pinwheels onto kitchen roll for a few seconds to soak up any excess oil. It's easiest to do this with tongs.
- Enjoy hot and fresh or cold.
© 2019-2024 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 Pinwheels shared with
- Fiesta Friday with Angie
- Full Plate Thursday with Miz Helen’s Country Cottage
- What’s for Dinner #676 with the Lazy Gastronome