Wow! These gluten free pizza pinwheels were phenomenal! The dough turns out much fluffier when baked in a baking pan versus a pizza stone as I usually use. The cheese is oozing out of them as they come out of the oven. Add sauce when serving. They’re just wonderful, something for all pizza lovers to enjoy!
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Gluten Free Pizza Pinwheels
Prep Time: 30 minutes
Cook Time: 9 minutes
Total Time: 1 hour, 39 minutes
Yield: Makes 5 - 8 rolls depending upon thickness
Just like you favorite cinnamon rolls, these gluten free pizza pinwheels are fluffy. Fill with your favorite pizza toppings, roll, rise, and bake!
Make the dough as described in the above link, but only make half of the recipe (unless you wish to make more.) After the dough rises, wrap in plastic wrap and store in the freezer. The day you are ready to make the gluten free pinwheels, remove the dough from the freezer and allow to thaw at room temperature for about 3 hours.
Lay out two connecting sheets of plastic wrap and dust lightly with rice flour. Spread the flour out with your fingers. Remove dough from refrigerator and discard plastic wrap. Place the dough in the middle of the plastic wrap, dust rolling pin with rice flour as well as the top of the dough, and roll out as thin as a nickel.
Spread pizza sauce on top, top with cheeses and salami slices as desired.
Lift the plastic wrap up, the portion closest to you and roll up like cinnamon roll dough.
Using a serrated knife, slice into 2-inch wide slices, or as desired.
Lightly oil an 8 x 8 or 9 x 9-inch baking pan and transfer the pinwheels into the prepared pan. Set aside in an 80 degree F environment to rise for until puffy, about 1 hour or more.
Preheat the oven to 450ºF with a rack on the center shelf.
Bake for 9 minutes or until slightly golden brown on some areas.
Remove from oven and set aside to cool for 5 minutes prior to serving. Serve with additional pizza sauce.