Gluten-Free Pizza Dough Pinwheels
Filling and hearty these gluten-free pinwheels are based on an easy gluten-free pizza dough recipe. My kids love them in their lunch boxes.
Servings: 8 pinwheels
Calories: 254kcal
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
Serving: 1pinwheel | Calories: 254kcal | Carbohydrates: 35g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 466mg | Potassium: 128mg | Fiber: 4g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 252mg | Iron: 2mg