If you have read my post on Pizza Base then you will be familiar with this recipe, as pizza base = pizza scrolls. I find pizza scrolls easier to transport to parties for Bella as she generally takes her own gluten free food. But, also for picnics and lunchboxes. My husband, Glenn, and my girls love eating cold pizza scrolls the next day.
For school I usually make non-meat fillings so that I don’t have to worry about meat spoiling in their lunch boxes. For Glenn I don’t worry so much, as he has access to a fridge at work.
My kids love their scrolls with tomato base, gluten free ham and cheese. However, other fillings we also make and have tried include:
- Tomato base and cheese;
- Gluten free vegemite and cheese;
- Tomato base, chopped olives and cheese;
- Tomato base, a smear of my chilli jam and cheese (this is for Glenn!);
- Pumpkin (steamed and diced or even pureed) with cheese with or without tomato base;
- Tomato base, mushrooms and cheese;
- Shredded chicken (usually leftovers), gluten free nut, peanut or sun butter and cheese (aka satay!);
- Tomato base, gluten free salami and cheese (we buy the Lewis and Son natural beef salami);
- Tomato base, bacon and cheese.
I think you get the picture. Anything you like really. You can even sweet fill it for them. In particular, any type and flavour jam. Firstly brush the scroll base with a little melted butter, or carefully use a knife with room temperature butter, add your jam, roll then brush the cut scroll top with a little more butter, or a small amount of room temperature butter. We call these ones sweet pizza scrolls and my kids think it’s hilarious.
|Prep time||Cook time||Total time|
|30 mins||15 mins||45 mins|
Author: Tracey Francis of Essential Olie
- 1 cup gluten free flour* (plus approximately ¼ cup extra for kneading and rolling)
- ¾ cup plain yogurt**
- 1 teaspoon gluten free baking powder
- 1 teaspoon gluten free baking soda
- In a large mixing bowl, sift flour with baking powder and baking soda.
- Mix in plain yogurt with a spoon.
- Cover bowl with plastic wrap and place in the refrigerator for 15 minutes.
- After the dough has cooled for 15 minutes, knead on a floured surface (I use flour on baking paper)
- Roll out with a rolling pin into a rectangle shape (as best as you can) til its approximately 1-2cm thick.
- Cover the entire top with your desired toppings.
- Gently roll as tight as you can (the long edge) until it’s fully rolled.
- Gently move onto a board (leave baking paper around the roll) and refrigerate for 10 minutes.
- Preheat oven to 180°C (fan forced).
- After the roll has cooled for 10 minutes, use a serrated knife to carefully (it’s very soft) cut the roll into even size scrolls.
- Place scrolls on their side onto a greased or baking paper lined tray leaving enough room for spreading between each scroll. If you are using cheese add a little grated cheese to the top of each scroll.
- Bake for 15 minutes until crunchy and golden.
* I like using my sweet sorghum flour mix.
Pictured: Tomato base, ham and cheese scrolls.
Rolled, cooled and being cut into scrolls…