Pizza scrolls are a rather nostalgic treat for me. I hadn’t had one in a long, long time, before I decided to make a batch at home. I realised that I had all the ingredients on hand to both make the dough, and fill it with some delicious vegetables! It seemed a bit pointless to make the traditional pizza scrolls, which tend not to have more than a bit of tomato and a bit of olive, spread inside them. I wanted something more filling, more flavoursome. So I added some prosciutto, some roasted sweet potato, some roast capsicum, and some diced olives. Mm-mm! It ended up being an extremely delicious savoury snack!
I don’t often work with dough, so it was also a lot of fun to get into rolling the dough out. But the dough recipe I chose makes a heck of a lot of dough! It’s designed to be used for several actual pizzas. So I used the remaining dough to make a sort of cinnamon scroll-biscuit, style treat. Unfortunately we didn’t have enough ingredients left to make pizza pockets. But I think that this dough would work quite well for that sort of thing as well.
So happy FF!
Adapted from the Australian Women’s Weekly
Gluten-Free PIzza Dough
Makes: Upwards of 20 scrolls, Prep: Allow up to 2 hrs, Cook: 20 mins, and then 35-40 mins
- 3 cups/405g gluten-free plain flour
- 1 cup/135g gluten-free self-raising flour
- 1/2 cup/75g potato flour
- 1/2 cup/80g brown rice flour
- 2 tsp/7g dried yeast
- 2 tsp salt
- 1 egg
- 3 egg whites
- 3/4 cup/180ml olive oil
- 1 tsp white vinegar
- 2 cups/500ml warm water, approx
- Extra white rice flour, for dusting
- 1 sweet potato, peeled, and chopped into small chunks
- 1 red capsicum, cut into thin trips
- 4 slices prosciutto, diced
- Up to 6 tbsp tomato paste, or more depending on taste
- 1/4 black olives, sliced
- Salt or pepper, to taste
- Mixed Italian herbs, for sprinkling
- Up to 1 cup shredded cheese
NOTE: This makes a large quantity of dough. I only used about two-thirds of it, and used the remaining third for cinnamon scrolls.
- Place the sweet potato and capsicum pieces on a baking tray, drizzle with olive oil, and bake in the oven at 180C (fan-forced), until roasted. This took about 20 minutes in our oven.
- Set the vegetables aside to cool.
- Prepare the dough:
- Combine dry ingredients in a large bowl.
- Beat egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer on medium speed for 3½ minutes. Add the combined sifted dry ingredients, 1 cup at a time, beating until combined between additions. Continue adding dry ingredients until mixture just starts to come away from the side of the bowl (add remaining water only if necessary).
- Turn dough onto a surface dusted with rice flour; knead lightly until smooth.
- Divide dough into three equal portions. Roll each portion on the rice-floured surface into a long, thin rectangle.
- Now oven temperatures will vary. I kept mine on a low heat to start with, because I wanted my cheese to get really, really, crispy, but not to burn the dough. So I started mine out at 180C. But most suggest cooking theirs at 200C, fan-forced.
- Spread pizza dough with sauces and toppings as desired, adding in a little of the cheese, and then roll dough into a tight log from one long end.
- Using a piece of cheese cutting wire, or cake cutting wire, or even dental floss, cut out at least twelve scrolls from each roll. Place each scroll, cut side down, on the trays. But leave a little room between them.
- Pop in the oven for 20 mins, then sprinkle with a little extra cheese, and bake for a further 15 mins.