The iconic, bite-sized, pizza pillows that are a favorite snack and party food for kids (and adults!), now as a healthy homemade recipe! These Gluten-Free Copycat Totino’s Pizza Rolls are vegan, top 8 allergy-free, baked, easy to make, and 100% freezer-friendly!
It’s a pizza dream come true! The bite-sized, poppable, exploding, little handheld pizza pockets (aka: pillows) that have been providing microwave comfort to teenage boys’ insatiable appetite, college students’ all-night study sessions, and boisterous game day sports fans for decades. For some reason pizza and celiac disease/ food allergies never tend to go together. From actual pizza parlors to all the frozen and processed pizza goodies on the market. But, are we restricted eaters really going to take the neglect?
Come on! Everyone needs some pizza rolls every now and again! I for one, am very familiar with the “pizza roll” need. Yes, I ate Totino’s pizza rolls growing up, but my brother was the one who needed them in his life (scratch that…he STILL needs them). They are the perfect greasy after school snack for all tween, teen, and college age boys alike. Unfortunately, my brother never grew out of the “just pop them in the microwave and dinner is served” habit.
Now, my brother isn’t gluten-free, nor is he dairy-free, so he can eat Totino’s pizza rolls to his hearts content. Except, I’m the one doing the grocery shopping and seeing that $4-5 price tag on a single bag of rolls is not going to fly with me (I also secretly wanted to relive the childhood nostalgia myself)! They couldn’t be that hard to make homemade. They’re just pizza dough, pizza sauce, and cheese (if you go with the “classic” version!).
I’m no beginner is gluten-free, dairy-free, egg-free, soy-free, everything-free pizza. But I wanted to get that real, authentic, pizza dough feel for these soon-to-be pizza rolls. I’m talking legit pizza dough; stretchy buoyant, and easily foldable for bite-sized rolls. Here comes the “hack”….Bob’s Red Mill gluten-free pizza crust mix! The mix actually comes with a yeast packet to use, right inside the bag. The only problem was the “directions” on making the crust are not vegan friendly, so I modified that by using ironically enough, Bob’s Red Mill egg replacer (the best commercial egg replacer on the market that I’ve used!)
With the dough problem solved, next is the pizza sauce. That’s simple! We’re making our own here (the best, healthiest way to enjoy sauce! Skip the jarred stuff and just buy a can of plain tomato sauce and add your own seasonings!) You’ll be making enough sauce to also have some for a great “pizza sauce” dip for your pizza rolls. And then the finally thing…the cheese (or shall I say, “cheeze”). No nuts, no soy, and no nooch, so I went with store-bought (I recommend either Daiya or So Delicious) vegan mozzarella shreds (no shame, we’re keeping these rolls easy to make-ahead, freeze, and have on hand for hungry bellies!)
It’s rather simple from there. Once you have all your ingredients you just need to set up a few stations. You have your dough all made and proofed, rolled out and ready to be sliced. Then you have the sauce heated up on the stove and transferred to a bowl which you’ll be adding the cheese into. Then you’re cutting 2 inch wide strips to place a small 1 teaspoon size amount of sauce filling and then folding over the dough strip. Brush the finished rolls with some olive oil and bake. Of course, feel free to add in anything you’d like to the filling! Vegan bacon bits as pepperoni? Different seasonings? Go for it!
Homemade Gluten-Free Copycat Totino’s Pizza Rolls
- Pizza Dough:
- 2 Cups Bob's Red Mill Gluten-Free Pizza Mix
- 1½ Tsp Active Dry Yeast + ½ Cup Warm Water (yeast comes in the pizza mix bag)
- 1 Prepared Bob's Red Mill Egg Replacer
- ½ Cup Water
- 1 Tsp Extra Virgin Olive Oil
- Pizza Sauce:
- 1 15oz Can Plain Unsalted Tomato Sauce
- ½ Tsp Dried Oregano
- ½ Tsp Dried Basil
- ¼ Tsp Onion Powder
- ¼ Tsp Garlic Powder
- ¼ Tsp Black Pepper
- 1 Cup Vegan Soy-Free Mozzarella Shreds
- Extra Virgin Olive Oil (for brushing the rolls)
- Preheat the oven to 375°F.
- In a small bowl, allow the yeast to activate in the warm water.
- In another small bowl, prepare the egg replacer according to package directions
- In a large mixing bowl, add the pizza mix flour, the activated yeast, the prepared egg replacer, additional ½ cup water, and olive oil.
- Mix and knead with your hands (it should be sticky!) Form a mound and let the dough sit, covered with a cloth for about 15 minutes.
- In the meantime, prepare your pizza sauce by simply heating the sauce and seasonings on the stove for 5 minutes (reserve about 1 cup for dipping, if desired).
- Add in the shredded cheese to the heated sauce, mix well, and remove from heat.
- On a (dusted with the un-used pizza mix flour) Silpat or parchment paper, roll out the proofed dough to ¼ inch thickness and cut long 2 inch wide strips (using a pizza cutter works great here!)
- Place 1 teaspoon of the sauce/cheese filling toward the top center of each strip, then fold the strip in half, and pinch the 3 open side closed to form a sealed roll.
- Brush the tops of the rolls with olive oil before transferring the Silpat or parchment to a baking sheet and baking the rolls for 15-18 minutes, until slightly golden brown.
- Eat right away with the reserved dipping sauce or allow the rolls to completely cool before freezing.
Here are some process shots so you can see what I mean! The amount of pizza rolls you get will depend on your cutting size accuracy. You can make them smaller or larger if you want, or just wing it like I did. Either way, as long as you create long strips to fold and make “pizza pillows” out of, you’ll be fine! Pro Tip: Do not over stuff them with the filling! Yes, real Totino’s Pizza rolls always have filling “exploding” out of the seams on some of the rolls when heated, but we can reduce that by not over-stuffing ours and making sure to really seal the roll sides!
So tell me:
+ Did you grow up eating or do your kids still (or want to) eat Totino’s Pizza Rolls?
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell