Gluten Free Pepperoni Pizza Rolls

There is a little bakery that I use to love to visit, that is back in our gluten full days.  They make this amazing bread that has pepperoni and mozzarella rolled into it.  You don’t have to make it into a sandwich because each slice is it’s own delicious sandwich.

I decided to attempt something similar to these gluten free pizza favorites, using my favorite Gluten Free Vegan Bread Recipe as a foundation.  If you’ve made this bread recipe, then you know that it is easy to make (no kneading, YAY!) which means these flavorful rolls are easy to make as well.

My gluten eating, picky son told me the other day, that he likes these gluten free pizza rolls better than Dominoes Pizza, which is one of his Top 5 favorite foods ever!  Boy, oh boy, did he ever win some big points with Mom!

These are certainly great fresh and warm out of the oven but they are also great reheated.  The kids  like them cold in their lunch boxes too.

If you don’t already have Paula’s Gluten Free Flour Mixture on hand, make up a batch.  You should be able to make these Pizza Rolls along with a loaf of Gluten Free Vegan Bread out of the batch of flour.

Paula’s Gluten Free Flour Mix

1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder

Pepperoni Pizza Rolls 

3 c Paula’s Gluten Free Flour Mix
2 t xanthan gum
1/2  t sea salt

1 t Italian seasoning
1/4 t garlic powder
3 T sugar
1 t dry yeast
2 t coconut oil (melt before measuring)
1 1/2 c + 2 T warm water

18 Pepperoni slices (to make VEGAN: use sliced bell peppers and onions)
4 oz mozzarella, sliced into 1/4″ thick squares (For DAIRY FREE: use
Daiya’s shredded mozzarella)

Garlic Butter

4 T butter (For DAIRY FREE: use Extra Virgin Olive Oil)
1/4 t garlic powder
1/8 t salt
3/4 t dried parsley flakes 


1. Grease and dust with GF flour an 8×4 loaf pan.  Preheat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, Italian seasoning, garlic powder, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3.  In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast.  It should resemble a thicker cake batter. 

4.  Cover the mixing bowl with a tea towel, TURN OFF the oven (you don’t want to forget that) then gently place the covered bowl in the warm, off oven.  Let rise about 30 minutes.  
5.  Take the covered bowl out of the oven.  Remove tea towel.  Preheat oven to 400 degrees.
6.  On a parchment covered cookie sheet, spoon a small amount of dough onto the parchment paper, gently spread out, working from the middle out and making a slight well in the middle for the pepperoni to get placed.   It should be just a bit larger than the size of your pepperoni slice.   Space the rolls 1-2 inches apart.
7.  Place one slice of pepperoni on each dough roll, top the pepperoni with the slice of mozzarella, then top that with another slice of pepperoni.  Spoon a little more dough onto each roll and spoon dough to cover the pepperoni.  Use the spoon to gently spread the dough making sure the edges are sealed with dough (to help keep the mozzarella from melting out onto the cookie sheet while baking).  
8.  Bake rolls at 400 degrees for 25-30 minutes. 
9.  While rolls are baking, in a small glass (microwavable bowl), melt butter and stir in spices.  When rolls are finished baking, remove from oven and brush with garlic butter.  Serve warm with marinara or pizza sauce.

Makes 18 rolls.

Takes about 90 minutes to make, start to finish.

Check out these great blog party’s where I’ve shared this recipe – Slightly Indulgent TuesdaysAllergy-Free Wednesdays, Gluten Free Fridays and Allergy Friendly Fridays.

10 Comments

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  1. 1
    Gratefulfoodie

    Regarding millet, does this need to be refrigerated and does heat effect it? My pantry gets pretty hot during the summer and I worry about some of the gluten free mix products going bad.

  2. 2
    Melanie Pitts

    According to Bob's Red Mill it keeps best refrigerate or frozen. Most gluten free flours are recommended to be refrigerated or frozen. In my personal experience, I keep mine in our cupboard, but the temperature in my house doesn't ever get too warm. I hope that is helpful. 🙂

  3. 3
    Cindy Gordon

    YUM, I think I would totally pull this off! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope that your week is fantastic!

    Cindy from vegetarianmamma.com

  4. 4
    Jodi Stewart

    These look amazing! My teen daughter (one of my twins, so cool that you have twin girls too) has also gone gluten free and she's missing some of her favorites. I think we'll make these together. I found your recipe at the Gluten Free Fridays party. 🙂

  5. 5
    Melanie Pitts

    It is hard finding new favorites when going gluten free, I hope she loves them! Sounds like you found a great place to look for recipes with the blog parties!

  6. 6
    la fÊe bleue

    Hello could you tell me what is sorghum flour…i live in Friance and no one know what it is called in french…and also would it work with nathalie flour mix that you mention on your blog? thank you

  7. 7
    Laura

    I am a NIGHTMARE when it comes to baking, or doing anything that involves dough that isn't pre-made, really. With that being said, I live in a high altitude place… What would you recommend to counteract this?

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