These quick and easy Gluten-Free Pizza Rolls are so delicious! Swirls of gooey mozzarella, pepperoni, and ready-made gluten-free pizza dough. They make a fabulous appetizer, game day snack, or kid-friendly dinner.

Thanks to Trader Joe's Gluten-Free Pizza Dough, these rolls are also incredibly affordable, making them a great option for feeding a crowd. Keep those trays of pizza rolls coming and watch them disappear!

A pile of gluten-free pizza rolls and partly visible white round ramekin of tomato sauce on a wooden cutting board

Ingredient Information & Substitutions

Note, always check your specific brands and ingredients to verify they are gluten-free.

Some of the links on this post are affiliate links. To learn more, visit our Disclosures.

Gluten-Free Pizza Dough

I have only tested this recipe with Trader Joe's Gluten-Free Pizza Dough. Using ready-made dough is what makes this such a quick and simple recipe, and the Trader Joe's brand is the most affordable I have found. As the mom of teenagers, I see tremendous value in quickly rolling out piles of inexpensive gluten-free pizza spirals for a group of hungry teens.

A little straight talk about the dough. It is dense. Rolling it out is the only hard thing about this recipe. Make sure the dough is thoroughly thawed before starting. The package says to thaw for 30 minutes, but I highly recommend at least one hour.

If you can't get your hands on the Trader Joe's dough, use another brand of ready-made gluten-free pizza dough or homemade pizza dough. Since I have not tested other pizza doughs in this particular recipe, I recommend following the directions for your specific dough regarding temperature and bake time as a starting point. Keep an eye on the time in the oven to avoid burnt or undercooked dough.

Cheese & Pepperoni Quarters

Birds Eye view: a stack of pepperoni slices, cut into four quarters

Cutting the pepperoni into quarters guarantees that each pizza roll has plenty of pepperoni and makes the rolls easier to slice. If you are a pepperoni lover, double the amount of pepperoni!

Do not double the mozzarella, as the added moisture can make the center of the pizza roll undercooked and doughy.

For the parmesan cheese topping, I use a sprinkle of shredded parmesan for that perfect burnt cheese finish. You can substitute grated parmesan in a pinch.

Substitute your favorite pizza toppings, diced into small pieces: peppers, onions, olives, bacon, sausage, pancetta, prosciutto, and your favorite cheese.

Olive Oil & Sauce

In addition to its authentic flavor essential in good pizza, the olive oil in this recipe prevents the dough from absorbing too much sauce. On a related note, you will use only minimal sauce inside the rolls but can serve plenty on the side for dipping.

Feel free to substitute your favorite sauce. If using pesto sauce, skip the layer of olive oil.

Step-by-Step Instructions

Preheat the oven and pizza stone to 425°F. If you don't have a pizza stone, use a baking sheet.

Place the gluten-free pizza dough on parchment paper or a silicone mat. If using Trader Joe's Gluten-Free Pizza Dough make sure it has fully thawed to room temperature, for about one hour. Roll the dough into a thin 10x12-inch rectangle.

Brush with olive oil and sprinkle oregano over the dough.

Spread ¼ cup pizza sauce in a thin layer, leaving a 1-inch bare edge along one of the long sides.

Sprinkle mozzarella cheese and pepperoni quarters evenly over the sauce.

rectangle of rolled out pizza dough, topped with olive oil and oregano

rectangle of rolled out pizza dough, topped with tomato sauce, pepperoni, and herbs

Starting from the long side with sauce and toppings to the edge, carefully roll the dough into a 12-inch log. If you have made cinnamon rolls, it's the same process.

a hand rolling up a log of pizza dough, half way rolled with visible sauce, pepperoni pieces and shredded white cheese and a strip of dough without toppings along the edge

If the dough is sticking, use the parchment paper or baking mat to carefully lift the dough edge a little at a time, gently peeling back as you roll.

I highly recommend using dental floss or thread method to slice the pizza rolls. Use a sharp knife to score the log marking the 12 rolls, approximately 1-inch thick. Using thread or dental floss, place it under the log at the first mark, cross the ends over the top, and pull the ends to cleanly slice a roll. Repeat until you have 12 pizza rolls.

Birds Eye view: a log of pizza dough and fillings, with dental floss wrapped in a circle about an inch from the end of the log, hands pulling the floss ends to slice off a roll, and an already sliced roll next to the log being sliced

Some of the pepperoni and cheese will likely fall out when slicing the rolls. Simply stuff the little pieces back in when the rolls are flat on your work surface.

Place the rolls about one inch apart onto the pizza stone or parchment-lined baking sheet. Sprinkle with parmesan cheese.

Slices of unbaked pizza rolls topped with parmesan cheese, on a black pizza stone

Bake at 425°F for approximately 14-16 minutes, or until the rolls are golden and fully cooked. Watch closely to prevent over-browning.

The edges of the swirls may unroll slightly as the dough puffs up during baking. If this bothers you, use toothpicks to reshape and hold the ends in place while cooling.

Let the rolls cool for 5 minutes. Meanwhile, warm up the remaining pizza sauce.

Serve and watch these disappear! Enjoy!

Freezing & Reheating

Individually wrap baked pizza rolls and store them in an airtight container in the freezer for up to two months. Reheat directly from frozen at 350℉ until the cheese is melted and the rolls are hot, approximately 10-12 mins.