When I was 11, I was allowed to go home on a Friday lunchtime and make mini pizzas for my friends. I was in year 6, we lived across the road from my primary school and I thought this was positively awesome – the pizza part that is, living so close to school also meant I never had the excuse of leaving homework at home.
Mum would preheat the oven for me and I’d get all my toppings ready in the morning. The assembly then consisted of a circle cut out of puff pasty, smeared with a little tomato paste, a sprinkle of dried herbs, sliced ham and of course a good handful of cheese – I’m known for being heavy-handed with cheese (bubble bath too)… always too much, just how I like it.
They’d bake until golden and bubbling, then I’d whisk them back across the road – wrapped in aluminium foil to keep them warm of course, even then I hated seeing food go cold before it got eaten – to my awaiting my friends.
The gluten-free “pizza blobs” that I’ve been testing out and sharing on Instagram stories are now much less blobby, and finally ready to be shared it with you. These are perfect for little lunchboxes and eating with one hand – something I find particularly helpful when it comes to boys, who are usually more interested in playing than fiddling around with something to eat.
Gluten Free Pizza Scrolls
Makes: 16 – Prep time: 10-minutes – Cook time: 20-minutes
- 1 + 3/4 cups gluten free flour (I use equal parts millet, buckwheat & arrowroot flour + 3 tsp baking powder)
- 1 cup whole milk yoghurt *preferably organic
- 1 tsp sea salt
- Tomato sauce, dried herbs & cheese to top
- Preheat oven to 180’C.
- In a medium sized bowl, combine flour, yoghurt, coconut flour and salt and mix together with a wooden spoon until everything is well combined. If the dough is too wet, wait a few minutes and allow the coconut flour to absorb some of the moisture.
- Divide the dough in to 2.
- Drizzle olive oil over baking paper and using your hands and fingers, shape the dough in to a round, approx. 5mm thick.
- Smear the dough with a small amount of pasta sauce (I make one in the Thermomix with diced tinned tomatoes, garlic & onion) or tomato paste, then sprinkle with grated cheese and dried herbs.
- Working for the far edge, gently – this is a gluten free dough, so it will be much less forgiving – begin to roll your dough until you have a long sausage, then slice in to 8 pieces. Repat with the second piece of dough.
- Place pizza scrolls, cut side up on a baking tray, reusing the baking paper you just rolled your scrolls on and cook for 20-minutes or until golden.