Gluten Free Pizza Rolls

It’s been a while since we actually made these, but they were sooooo good – just like Totino’s {only these were handcrafted with love!} I imagine that you would be able to make these with any gf all purpose baking flour, but we have not tried it… yet 🙂

***UPDATE: This recipe has been updated from the original posting to correct the ratio between the dough and the filling. Enjoy!

Homemade Pizza Rolls
Serves 4
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
772 calories
66 g
96 g
40 g
34 g
15 g
323 g
3156 g
3 g
1 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 772
Calories from Fat 359
% Daily Value *
Total Fat 40g
Saturated Fat 15g
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 96mg
Sodium 3156mg
Total Carbohydrates 66g
Dietary Fiber 4g
Sugars 3g
Protein 34g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough Ingredients
  1. 2 cups Gluten Free Flour {Pamela's "Bread Mix" or "Artisan Blend" and "Better Batter" are good options)
  2. 1/4 - 1 cup very hot water*
  3. 1 tbsp. salt
Filling Ingredients
  1. 1 1/2 cups of finely shredded mozzarella cheese
  2. 8 oz pepperoni bits {or "mini" pepperonis}
  3. 1/2 green pepper, finely minced
  4. 1/4 cup fresh sliced mushrooms, finely minced
  5. 1/4 cup green onions, finely minced
  6. 14 oz jar of pizza sauce
Will also need
  1. extra flour for rolling out dough
  2. oil, to coat rolls
  1. Preheat oven to 400 degrees.
  2. Blend the flour and salt in a medium bowl. Add water slowly until dough is only slightly sticky {different gluten free flours will take varying amounts of water.}
  3. Allow the dough to rest for at least 10 minutes.
  4. After adding flour to surface of counter, knead enough extra flour into the dough to make it smooth and non-sticky.
  5. Roll dough out to a thickness of 1/8 inch, then use a pizza cutter to cut a grid of 1.5"x3" {approx.} rectangles.
  6. Next, combine the filling ingredients.
  7. Place a teaspoon of filling in center of each egg roll and moisten all sides with a little water. {Though it might seem tempting, don't over-stuff!}
  8. Fold the wrapper in half, lengthwise, so that you have formed a filled rectangle. Press edges lightly to seal.
  9. Add rolls to baking sheet then use a basting brush to coat with a small amount of oil.
  10. Bake at 400 degrees for 10-15 minutes or until browned and crispy.
  1. These can be frozen and reheated at a later time!
Adapted from Better Batter
Adapted from Better Batter
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Gluten Free Homemade Pizza Rolls Recipe

Kate Alyse

Kate Alyse

Kate is a proud mama to four amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
  • kati

    Going to try making this tomorrow, I have a different type of GF flour (Pamela)…will that work ok? Different amount needed? I'm Very new to the GF thing

  • Megan

    HOLY MOLY this recipe makes about 500 times the filling for the amount of dough. I made about 30 2inch pizza bites with the amount of dough and I have a full quart of filling left over.

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