Gluten Free Pizza Pinwheels
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5 from 1 vote

Gluten Free Pizza Pinwheels

Author: Renee - Raising Generation Nourished

Ingredients

Instructions

  • Preheat the oven to 400 degrees, and spray a 12-cup muffin pan with avocado oil spray or olive oil spray.
  • Measure 1 cup of coconut milk into a liquid measuring cup, and pour it into a small sauce pan to warm up until it is warm to touch – not hot. If it is too hot it will kill the yeast. While the coconut milk warms, put the yeast and coconut sugar into the liquid measuring cup. Pour the warm coconut milk over the yeast and sugar, and stir with a spatula until frothy and combined. Let this sit to bloom the yeast while you prepare the rest of the dough ingredients.
  • Put the flour, egg, oil, baking powder, and seasonings into a medium mixing bowl. Once the yeast has made the coconut milk bubble (see above picture), it is bloomed, and you can pour this into the rest of the dough ingredients. Stir the dough with your spatula until the dough comes together. I start with my spatula and end kneading it with my hands.
  • Roll the dough into a ball, and cut the dough in half. You’ll be making 2 rolls of pizza pinwheels. It is easier to work with the dough this way.
  • Flour your counter and roll out one half of the dough into a rectangle, as thin as you can make it without it tearing or being to hard to roll up (about 1/8 to 1/4 inch). Spread 3-4 tablespoons of pizza sauce on the dough, sprinkle about ¼ cup of chopped pepperoni, and finally about ½ cup of shredded cheese.
  • Starting at one end of the rectangle, tightly roll the dough to make a log. Slice off the un-even ends and then make about 5-6 pinwheels (about 2 inches wide each). Place the pinwheels inside your sprayed muffin pan, cut side up.
  • Repeat steps 5 and 6 with the other half of the pizza dough, making another log of 5-6 pinwheels. Place these into the pan, and then spray the tops of all of the pinwheels with the avocado oil spray.
  • Bake the pizza pinwheels in a 400 degree oven for 20 minutes, until the tops are golden brown. Let the pizza pinwheels cool 10 minutes in the pan before turning out onto a cooling rack. They will keep up to 3 days in the refrigerator. If you are freezing your pizza pinwheels, cool them completely and then store them in freezer bags in the freezer up to 3 months.