Homemade Gluten-Free Copycat Totino's Pizza Rolls (Vegan, Allergy-Free)
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!
- Prep Time: 20 mins
- Cook Time: 18 mins
- Total Time: 38 mins
- Yield: 10-12 1x
- Category: Main, Snack, Appetizer
- Cuisine: American
Ingredients
Scale
- Pizza Dough:
- 2 Cups Bob's Red Mill Gluten-Free Pizza Mix
- 1 1/2 Tsp Active Dry Yeast + 1/2 Cup Warm Water (yeast comes in the pizza mix bag)
- 1 Prepared Bob's Red Mill Egg Replacer
- 1/2 Cup Water
- 1 Tsp Extra Virgin Olive Oil
- Pizza Sauce:
- 1 15oz Can Plain Unsalted Tomato Sauce
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Dried Basil
- 1/4 Tsp Onion Powder
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Black Pepper
- 1 Cup Vegan Soy-Free Mozzarella Shreds
- Extra Virgin Olive Oil (for brushing the rolls)
Instructions
- 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 1/2 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 1/4 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.
Nutrition
- Serving Size: 3-4