Gluten free pizza rolls, I’ll be honest with you—I never thought I’d be making such a thing in my life. But then came my sweet Leo, my grandson, with his big brown eyes and a belly that couldn’t handle gluten anymore. “Nonna,” he whispered one Sunday, “does this mean no more pizza?” Oh, my heart broke in half right there at the table. But I took his little hands, kissed them, and said, “We’ll find a way, amore mio.” And we did.
These gluten free pizza rolls are soft, cheesy, with that little tang from the sauce and a golden crust that makes the kitchen smell like Friday nights in Naples. They’re not complicated—but they do take a little care, like all good things. I make them now whenever Leo visits, and you should see his smile… mamma mia.
If you love pizza like we do, you might enjoy some of our other family favorites too — you’ll find them right here in our pizza collection.
So come. Sit with me a while. I’ll show you how to make them, just the way I do.
Table of Contents
Table of Contents
Gluten Free Pizza Rolls and a Truly Special Memory
The day the dough had to change
The first time I tried making gluten free pizza rolls, I nearly threw the bowl out the window. The dough was too sticky, it wouldn’t rise, and the whole kitchen smelled like disappointment. But when your grandson says, “No more pizza, Nonna?”—you find a way. You have to.
I tested flours for weeks. Rice, tapioca, almond… nothing felt quite right. But then I found a gluten free blend that worked—soft, but sturdy enough to roll. A little olive oil, a touch of sugar to help it brown, and boom! We had something close to magic. The first bite of those gluten free pizza rolls was like a little miracle. Warm, cheesy, full of love—and most of all, safe for Leo to eat.
He took one, then two, then three. “Nonna,” he said, mouth full, “these are better than regular ones.” I cried into my apron.
A Nonna’s rolling trick you won’t find on the box
Now if you think you can roll gluten free pizza rolls like regular dough, you’re in for a sticky mess. This dough is soft—like mashed potatoes soft. That’s why I use parchment paper. I plop the dough right in the center, smooth it out gently with wet hands, and let it rest a few minutes before adding sauce and cheese.
Then, using the paper, I roll it tight like a jelly roll. It’s delicate, but it works. The trick is not to fight the dough—just guide it. And if it rips? Patch it with your fingers and keep going. These gluten free pizza rolls aren’t about perfection. They’re about comfort, effort, and care.
Print
Gluten Free Pizza Rolls: A Wonderful Treat Made with Love
- Total Time: 45 minutes
- Yield: 8 rolls 1x
Description
These gluten free pizza rolls are soft, cheesy, and full of heart — inspired by Nonna Teresa’s promise to her grandson. Perfect for sharing with family or sneaking cold from the fridge. Comfort food, reimagined with love.
Ingredients
2 cups 1-to-1 gluten free flour blend (with xanthan gum)
1 tbsp olive oil
1 tsp sugar
1/2 tsp salt
1 tsp baking powder
3/4 cup warm water
1/2 cup pizza sauce
1 cup shredded mozzarella (or dairy-free alternative)
1 tsp dried oregano
1 clove garlic, smashed
Extra olive oil for brushing
Instructions
1. Preheat oven to 375°F (190°C). Line a 9×13 pan with parchment and lightly oil.
2. In a bowl, mix flour, baking powder, salt, and sugar.
3. Add warm water and olive oil. Stir until a soft dough forms.
4. Let dough rest 10 minutes. Prepare garlic oil by warming olive oil with garlic and oregano.
5. Spread dough onto parchment using wet hands to form a rectangle.
6. Add sauce and cheese evenly over the dough.
7. Use parchment to roll up dough like a jelly roll. Slice into 8–10 rolls.
8. Place rolls in pan, brush with garlic oil, and let rest 20 minutes.
9. Bake for 22–25 minutes or until golden and bubbling.
10. Let cool slightly before serving. Sprinkle with basil if desired.
Notes
If dough feels too wet, add a spoon of tapioca starch. Don’t skip the resting time — it helps gluten free dough rise just right.
Store leftovers in parchment in a tin or cloth-lined basket. Reheat in toaster oven with steam for best results.
Freeze individual rolls for future lunches or snacks. They’ll keep for about a month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 165
- Sugar: 1g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: gluten free pizza rolls, homemade, comfort food, dairy free option
Cheesy Gluten Free Pizza Bites with a Beautiful Backstory
Picking the right cheese makes all the difference
If you’re going to make cheesy gluten free pizza bites, don’t settle for the bagged stuff—please, I beg you. That shredded cheese from the store is tossed in powder so it won’t stick. But you know what else it won’t do? Melt like it should. And that melt, that gooey pull when you bite into the roll—that’s half the joy.
I use low-moisture mozzarella from the deli counter, and I grate it myself with my old box grater (the one with the dent from 1982, long story). Sometimes I mix in a bit of provolone or fontina if I’m feeling fancy. And for a little kick? A tiny pinch of crushed red pepper in the sauce. Not too much—just enough to make your tongue dance.
These gluten free pizza rolls don’t need a lot, but what you give them needs to be good.
A roll of comfort with roots in Sunday supper
You know, when I was a girl in Calabria, we didn’t have “pizza rolls.” We had leftover dough from bread baking, and we’d smear on sauce and cheese and roll them into little spirals for the children. We called them rotolini—little wheels. They weren’t fancy, but they made us feel rich.
Now here we are, years later, and I’m making gluten free pizza rolls for my American grandchildren. Different dough, same heart. It’s still about using what you have, feeding who you love, and making ordinary moments feel like a feast.
The past and the present—rolled together in a bite.
Gluten Free Pizza Rolls with a Joyful Little Secret
The pan that makes all the difference
When you bake gluten free pizza rolls, you want them soft, golden, and standing proud—not slouching flat on a baking sheet like they gave up halfway through. That’s why I always use a deep metal pan, like my old 9×13. I line it with parchment, brush a little olive oil, and place the rolls close together. Not too tight, but just enough so they support each other as they rise.
That closeness helps the gluten free pizza rolls bake up tall and tender, and the edges get just the right crisp. Before the oven, I sprinkle a bit more cheese on top—because who ever said no to more cheese?
It’s a small thing, but trust me—it makes a world of difference.
The mistake most people make (and how I fix it with love)
I’ve seen so many folks try to bake gluten free pizza rolls like regular ones. Same timing, same spacing, no rest. But this dough—it needs a moment. It’s like me before my morning espresso: delicate, unpredictable, and a little grumpy if rushed.
So here’s what I do. After slicing the rolls, I let them rest in the pan for 20 minutes under a towel. They relax, they puff up just enough, and when they go into the oven, they thank you by baking perfectly.
And if your gluten free pizza rolls don’t look like the ones in a cookbook photo? Who cares. They’re made by your hands, in your kitchen, for someone you love. That’s what makes them beautiful.
Gluten Free Pizza Rolls and a Truly Beautiful Bonus
A little something extra we always add
You know what makes gluten free pizza rolls even more special? A little garlic oil on top. That’s what I do, every time. Just olive oil warmed with a smashed clove of garlic, maybe a pinch of oregano if I have it. I brush it on right before baking, and oh—the smell! It fills the whole house. My husband comes wandering into the kitchen asking if it’s Sunday already.
Sometimes, I sneak in a slice of salami or a little cooked spinach inside each roll. You don’t have to, but if you’ve got bits and pieces in the fridge, use them. These gluten free pizza rolls welcome whatever you give them—as long as it comes from the heart.
And when they come out of the oven, hot and golden, I tear one open just to peek inside. Still makes me smile, every single time.
What I do with leftovers (if there are any)
If you’re lucky enough to have leftover gluten free pizza rolls—and I say “if” because they go fast in my house—here’s what I do. Let them cool all the way, then wrap them in parchment, nice and snug. Into the fridge they go.
Next day, I reheat them in the toaster oven. Just a few minutes, and they’re warm and soft like they just came out of the oven. Sometimes I freeze a few too, wrapped tight. They’re a lifesaver when the week gets busy or someone drops by.
And if I find one all by itself in the fridge? I eat it cold, standing at the counter, smiling to myself. These gluten free pizza rolls… they don’t need a plate. Just a hungry heart.
FAQs
Can I really make gluten free pizza rolls the day before?
Of course you can, cara. I do it when I know we’ll be busy the next day. I shape the rolls, cover them gently with a towel, and leave them in the fridge. The dough rests, and the flavor gets even better. Just let them sit on the counter while the oven heats. That’s enough time for them to wake up.
What flour feels closest to the real thing?
Ah, that’s a good question. I’ve tried many. For gluten free pizza rolls, I go with a mix that says “1-to-1” or “cup for cup.” That tells me it’ll behave like the flour I grew up using. Still, sometimes I add a little starch or warm water if the dough feels shy. It’s all in the feel, not the box.
Can I leave out the cheese?
You can, especially if someone at the table can’t have dairy. I’ve done that for my cousin’s daughter—just used more sauce and a few sautéed veggies. The gluten free pizza rolls still turned out warm and full of flavor. No one even noticed the cheese was missing.
What’s the best way to save leftovers?
Once they’re cool—not hot, not warm—I wrap the gluten free pizza rolls in parchment and put them in a bread tin or box. The next day, I reheat them in the oven with a little water in a tray below. Not too long. Or, if it’s just me, I eat one cold with my morning coffee. No shame in that.
Conclusion
These gluten free pizza rolls started as a promise to my grandson — but they’ve become a little tradition in our kitchen. A reminder that love doesn’t follow labels, and comfort doesn’t need gluten. What matters is the hands that make the dough, the sauce that simmers slow, and the people waiting at the table.
Food is memory. And these rolls? They hold a hundred Sunday stories, a few quiet tears, and so much laughter. I hope you make them. I hope you share them. And I hope someone smiles after the first bite and says, “You made this?”
Because that’s the moment. That’s everything.
And if you make it, don’t forget to tag us on Facebook or Pinterest — we’d love to see your version!
Now go feed someone you love —
and save a little for yourself, too.
Con amore,
Nonna Maria
