Gluten Free Pizza Dough Pinwheels
My gluten-free pizza dough (no-yeast recipe) is so easy to make, perfect for when you want to make lunchbox pinwheels or scrolls.
Why This Recipe Works
- Simple gluten-free dough recipe
- Delicious winter warming filling idea made with leeks
- Always a hit, even with the non-gluten-free members of my family.
Ingredients you will need
To make my Gluten Free Pizza Dough pinwheels you will need:
GF Pizza Dough
- Gluten-free flour
- Xanthan gum
- Baking powder
- Salt
- Greek yoghurt
Filling
- Sourcream
- Wholegrain mustard
- Leek
- Olive oil
- Cheese
Ingredients Notes & Substitutions
- Gluten-free flour: I use a pre-mixed gluten-free flour blend made up of Maize, Tapioca and rice flour, it also contains Xanthan gum. If your GF flour contains xanthan gum you do not need to add extra. However, I always add extra xanthan gum if I have it on hand as I just find it guarantees a great texture!
- Baking powder: You can skip the baking powder you are using self-raising gluten-free flour.
- Greek yogurt: I use a thick strained yogurt, you can use a non-strained yogurt but you may need to add a little extra flour if your dough ends up too sticky.
- Sour cream and Wholegrain mustard: These ingredients are optional in the filling, you can leave them out if you prefer.
- Fillings: You can of course make these gluten-free pinwheels with any fillings that you enjoy, pizza sauce and your favourite pizza toppings are yummy!
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Gluten-free Pinwheel recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 180 degrees Celsius (360 F)
Step one: Thinly slice your leek (the white and light green parts, the dark green leaves can be discarded).
Step two: heat oil in a pan (medium-low) sauté sliced leek for 10 mins, until soft and sweet
Step three: While leeks are cooking, you can start on your GF pizza dough
Gluten-Free Pizza dough
Step one: In a large mixing bowl whisk the dry ingredients (gluten-free flour, baking powder, xanthan gum and salt)
Step two: Add the yogurt, and mix together with a wooden spoon until it comes together as a clump. You can also use a stand mixer for this step.
Step three: Turn the dough out onto a lightly floured board or bench, and knead briefly until smooth. If your dough is very sticky add gf flour until it becomes smooth and workable.
Step four: Roll out until 0.5 cm to 1 cm thick, you kind of want it to be a rectangular shape.
Pinwheel Filling
Step one: (Optional) Mix the sour cream and mustard, and spread over three-quarters of the pizza dough. (The rolls will still be nice without this creamy layer)
Step two: Spread the cooked leeks over the sour cream layer.
Step three: Sprinkle the leeks with the grated cheese.
Step four: Brush one-quarter of the dough not covered in toppings with water. This will help the pinwheels hold together once rolled.
Step five: Starting at the end with the fillings, roll up the dough and fillings into a pinwheel. Try to do this so that they are rolled quite firmly.
Step six: Slice the log into scrolls (pinwheels), the slices should be 2-3 cm thick.
Step seven: Place the pinwheels on a lined baking sheet and bake for 15 minutes until golden brown.
Enjoy!
Top Tips
Here is how you can make this Gluten free pizza dough pinwheels perfectly every time!
- These gluten-free pinwheels are best enjoyed warm out of the oven, but they will store for up to 3 days in an airtight container.
- Try other flavours: Pizza, GF Vegemite and cheese, Ham and cheese, Smoked salmon and cream cheese.
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FAQs
If you have celiac disease or gluten intolerance then yes a gluten-free pizza crust recipe will be better for you.
There are many recipes for gluten-free pizza dough, this recipe is based on gluten-free flour and Greek yogurt as the main ingredients.
Gluten-Free Pizza Dough Pinwheels
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Ingredients
Gluten Free Pizza Dough
- 200 grams gluten-free flour 1 ½ cups
- ¼ teaspoon xanthan gum
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 250 grams greek yoghurt 1 ¼ cups
Leek Filling
- 2 Tablespoons Sour cream
- 1 teaspoon Wholegrain mustard
- 1 leek 400 grams
- 1-2 Tablespoons olive oil
- 1 cup grated cheese 100 grams
Instructions
Prep
- Preheat your oven to 180 degrees Celsius (360 F).
- Thinly slice your leek (the white and light green parts, the dark green leaves can be discarded).
- heat oil in pan (medium low) sauté sliced leek for 10 mins, until soft and sweet
- While the leeks are cooking, you can start on your GF pizza dough.
GF Pizza Dough
- In a mixing bowl whisk the dry ingredients (gluten free flour, baking powder, xanthan gum and salt)
- Add the yoghurt, and mix together with a wooden spoon until it comes together as a clump.
- Turn the dough out onto a lightly floured board or bench, and knead briefly until smooth. If your dough is very sticky add gf flour until it becomes smooth and workable.
- Roll out until 0.5 cm to 1 cm thick, you kind of want it to be a rectangular shape.
Filling
- (Optional) Mix together the sour cream and mustard, spread over three quarts of the pinwheel dough. (The rolls will be nice without this creamy layer)
- Spread the cooked leeks over the sour cream layer.
- Sprinkle the leeks with the grated cheese.
- Brush the one-quarter of the dough not covered in toppings with water. This will help the scrolls hold together once rolled.
- Starting at the end with the fillings, roll up the dough and fillings into a pinwheel. Try to do this so that they are rolled quite firmly.
- Slice the log into slices should be 2-3 cm thick.
- Place the pinwheels on a lined baking tray and bake for 15 minutes until golden brown.
- Enjoy!
Notes
- These gluten-free pinwheels are best enjoyed warm out of the oven, but they will store for up to 3 days in an airtight container.
- Try other flavours: Pizza, GF Vegemite and cheese, Ham and cheese, Smoked salmon and cream cheese.
Ingredient notes and Substitutes
- Gluten-free flour: I use a pre-mixed gluten-free flour blend made up of Maize, Tapioca and rice flour, it also contains Xanthan gum. If your GF flour contains xanthan gum you do not need to add extra. However, I always add extra xanthan gum if I have it on hand as I just find it guarantees a great texture!
- Baking powder: You can skip the baking powder you are using self-raising gluten-free flour.
- Greek yogurt: I use a thick strained yogurt, you can use a non-strained yogurt but you may need to add a little extra flour if your dough ends up too sticky.
- Sour cream and Wholegrain mustard: These ingredients are optional in the filling, you can leave them out if you prefer.
- Fillings: You can of course make these gluten-free scrolls with any fillings that you enjoy, pizza sauce and your favourite pizza toppings are yummy!
Nutrition
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My little one has a milk allergy as well as wheat. Can I omit the yogurt? Or what could I replace it with. Thanks
The recipe works with coconut yoghurt
Hi Stacey, I'm excited to try this recipe. My boy loves the Countdown cheese and ham pinwheels but we are trying a low-gluten diet for him. How do these pinwheels go in the freezer? Thinking of making a batch on the weekend for his lunch box.