Cooking and Serving: 37 minutes | 12 pinwheels
Ingredients
How to make gluten free pizza pinwheels
Description
Prep Time: 15 minutes | Cook Time: 22 minutes | Total Time: 37 minutes | Servings: 12 pinwheels
Ingredients
How to make gluten free pizza pinwheels
Instructions
THE GLUTEN FREE PIZZA DOUGH RECIPE I USED HERE
In the recipe below, I’ve incorporated so-called “2-ingredient” gluten free pizza dough. I want you to feel free to use.
whichever gluten free pizza dough you prefer, though.
Gluten free pizza pinwheels pictured raw in muffin tin wells.
free pizza pinwheels pictured raw in muffin tin wells.
WHICH FILLINGS ARE BEST FOR THESE GF PIZZA PINWHEELS.
When I first started making these simple pinwheels, I made them as dead simple.
as possible: tomato sauce + shredded mozzarella cheese. I found that they worked.
well, but the second round was even better when I added grated.
Parmigiano-Reggiano cheese.
Adding Parm helps to add lots of flavor without adding a lot of extra.
ingredients. Plus, since it’s a hard cheese, it helps keep all the fillings from.
leaking out of the dough during baking.
Don’t faint, but I really love using pre-shredded cheeses here, too. They have.
some anti-caking agents that help keep everything in place really well. Of.
course, you can use whatever you like. Maybe try using a thicker tomato sauce,.
or just adding some tomato paste to the sauce so it has less moisture.
I started to add little extras like adorable little miniature pepperoni (Hormel.
mini turkey pepperoni) for some more flavor and texture. They don’t change the.
moisture balance at all, but resist the urge to add too many fillings or you.
won’t be able to press the dough and fillings into a tight coil.
GF PIZZA PINWHEEL FILLING VARIATIONS
I’m so pleased with the ease and convenience of these gluten free pizza.
pinwheels that I’m already dreaming of other fillings to add. I’m definitely.
going to try a tomato-free white pizza-style garlic pinwheel, maybe with roasted.
If you’d like to add other meat (like ground beef or pancetta) or vegetables, be.
sure to cook them first. The meats won’t be in the oven long enough to cook.
through if you add them raw, and the vegetables need to be cooked down to remove.
as much moisture as possible—and to concentrate their flavors.
My next round is probably going to be a mushroom and onions variety in place of.
the pepperoni. I plan to cook down diced onions and sliced white button.
mushrooms ? until they’re soft and caramelized. Then, I’ll mix them in with the.
tomato sauce before adding the cheeses. I can smell it cooking now!
Gluten free pizza pinwheels pictured baked in muffin tin wells.
free pizza pinwheels pictured baked in muffin tin wells.
GLUTEN FREE PIZZA PINWHEELS: INGREDIENTS AND SUBSTITUTIONS.
GLUTEN FREE DAIRY FREE PIZZA PINWHEELS
There is quite a lot of dairy in this recipe, but I’m optimistic that it can all.
be replaced with good results.
To replace the Greek yogurt in the pizza dough, please see the Weight.
Watchers-style gluten free pizza dough recipe.
itself. You’ll need to use.
nondairy plain yogurt, and change the balance of other ingredients a bit, but.
it’s not difficult. Alternatively, use my basic gluten free pizza dough recipe.
which doesn’t contain.
dairy in the original recipe.
You can replace the shredded Parmigiano-Reggiano cheese and shredded mozzarella.
cheese in the rolls with vegan varieties (my favorite brand is called Violife,.
but Daiya is also really good). They don’t melt quite as well, but they still.
GLUTEN FREE EGG FREE PIZZA PINWHEELS
The only egg in this recipe is in the egg wash that’s brushed on the rolls in.
the muffin tin right before baking. It helps the rolls brown, but it’s entirely.
optional. You can also use cream (even a nondairy cream, like coconut cream), or.
try brushing with melted butter (Earth Balance buttery sticks would work if.
you’re baking dairy-free, too).
ALTERNATIVE FILLINGS TO PEPPERONI
I used miniature turkey pepperoni, since my youngest doesn’t eat any sort of.
pork products (long story). You can use any sort of miniature or chopped, smoked.
meat, nothing beyond the sauce and cheeses at all, or your choice of fillings.
Please see the full discussion of fillings above, though, before making your.
HOW TO MAKE GLUTEN FREE PIZZA PINWHEELS
GLUTEN FREE PIZZA PINWHEELS
Prep Time: 15 minutes mins.
Cook Time: 22 minutes mins.
Time to prepare gf pizza dough: 15 minutes mins.
These gluten free pizza pinwheels are made from the simplest “2-ingredient” gf.
pizza crust filled with your favorite savory fillings like tomato sauce and.
cheese. Ready super fast, they make the perfect finger food!
FOR THE PIZZA DOUGH
2 cups (280 g) all purpose gluten free flour blend.
(please click thru for full info on appropriate flour blends) plus more for.
1 teaspoon xanthan gum, omit if your blend already contains it.
2 teaspoons baking powder.
1 teaspoon kosher salt.
1 ½ cups (340 g) nonfat plain Greek-style yogurt.
¼ cup (2 fluid ounces) lukewarm water, plus more as necessary.
FOR THE FILLING
¾ cup (6 fluid ounces) Simple Tomato Sauce.
favorite tomato sauce), plus more for serving.
2 ounces miniature pepperoni pieces, optional.
6 ounces low-moisture mozzarella cheese, shredded.
2 ounces Parmigiano-Reggiano cheese, shredded.
Egg wash, 1 egg + 1 tablespoon water, beaten, for brushing.
Preheat your oven to 400°F. Grease a standard 12-cup muffin tin and set it.
MAKE THE PIZZA DOUGH
In a large bowl, place the flour blend, xanthan gum, baking powder, and salt,.
and whisk to combine.
Add the yogurt and 2 tablespoons of water, and mix until the dough holds.
If necessary for the dough to clump and hold together easily, without feeling.
stiff to the touch, add another tablespoon of water and mix to combine.
Divide the dough into two equal portions. Work with one at a time, and cover.
the other with plastic wrap so it doesn’t dry out.
SHAPE THE PIZZA DOUGH
Sprinkle a flat work surface lightly with gluten free flour, place the first.
piece of dough on top of it, and sprinkle it again lightly with more flour.
Using a rolling pin, roll out the dough into a rectangle that’s about.
1/4-inch thick. Fold it over on itself at least once then roll it again, to.
ensure you’re working with a smooth dough.
Roll out the dough again into a rectangle that’s about 10-inches long x.
8-inches wide, sprinkling lightly with extra flour as necessary if it becomes.
Spread about half of the tomato sauce on top of the rolled-out dough, leaving.
about 1-inch clean all around the perimeter.
Sprinkle with half of the pepperoni slices, then half of the shredded.
Parmigiano-Reggiano cheese, and finally the shredded mozzarella cheese, still.
leaving that edge clean. Press the fillings down with your palm to help them.
Working from one short end, roll the dough tightly into a coil, pinching the.
ends and seams as you go. With the seam on the bottom and using a sharp.
knife, slice the roll * Lift each of the pinwheels carefully and place in its own well in the.
prepared muffin tin, cut side up. Press each of the pinwheels carefully but.
firmly into its well to help it fill the space.
Repeat with the second half of the dough, and the remaining filling.
Brush the tops and sides of each pinwheel in its well with the egg wash.
BAKE THE PINWHEELS
Place the muffin tin in the center of the preheated oven and bake until.
pinwheels are firm and beginning to brown on the top and sides, and the.
cheese is bubbling (about 22 minutes).
Remove the pan from the oven and allow the pinwheels to cool slightly before.
Leftovers can be cooled to room temperature, then refrigerated for up to 3.
days. Refresh in the microwave before serving, or sprinkle lightly with water.
and refresh in a 350°F toaster oven until the bread is soft and warm, and the.
BAKE THE PINWHEELS
Place the muffin tin in the center of the preheated oven and bake until.
pinwheels are firm and beginning to brown on the top and sides, and the.
cheese is bubbling (about 22 minutes).
Remove the pan from the oven and allow the pinwheels to cool slightly before.
Leftovers can be cooled to room temperature, then refrigerated for up to 3.
days. Refresh in the microwave before serving, or sprinkle lightly with water.
and refresh in a 350°F toaster oven until the bread is soft and warm, and the.