A Speedy
Stuffed Pizza Idea

Gluten-free dough is rolled out and filled with your favorite pizza toppings. Rolled up and baked, this easy stromboli recipe is perfect for those with gluten sensitivities.

Easy gluten-free stromboli

Everyone loves pizza but instead of making a gluten-free pizza we made a stromboli. Stromboli is basically a big pizza roll with all the ingredients hiding inside. These are super easy to prepare and you can create any combination you desire. You can even make these dairy free by using Daiya vegan cheese or any other dairy-free type cheese. Let the kids help you prepare this fun dinner idea.

Easy gluten-free stromboli recipe

Serves 4

Ingredients:

For the stromboli

  • 1 (16 ounce) package Bob's Red Mill gluten-free pizza mix
  • 2 eggs (listed on pizza mix)
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons dried Italian seasonings
  • Extra pizza sauce for dipping

For the toppings
(or use any combination you like)

  • Pineapple
  • Peppers
  • Onions
  • Olives
  • Tomatoes
  • Pepperoni
  • Sausage
  • Mushrooms
  • Extra cheese

Easy gluten-free stromboli

Directions:

  1. Prepare the pizza mix as directed on the back of the package. Once your dough is made, place it in an oiled bowl and let it rest for 20 minutes.
  2. Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  3. After the dough has rested for 20 minutes, turn it out onto a lightly floured surface. Roll the dough out into a large rectangle and, with a knife, carefully make several cuts down the sides of dough, still leaving the center intact.
  4. Spoon the pizza sauce down the center (lengthwise). Top with mozzarella cheese and begin to fold in each piece of dough as if braiding it.
  5. Place on the baking sheet and bake for 15-20 minutes or until golden brown. Remove from the oven and slice. Best served warm with extra pizza sauce.

More twists on pizza

Homemade gluten-free cauliflower pizza crust
Sausage pizza tacos
Cheeseburger pizza

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Comments

Comments on "Easy gluten-free stromboli"

Wendy February 11, 2014 | 3:48 PM

I have not tried to make this yet, but I have used Bob's Red Mill Gluten Free pizza crust mix many times. This dough is extremely sticky and can only be handled with wet hands. I haven't tried rolling it, but I would suggest if you are going to try you might roll it between floured sheets of parchment paper (any GF flour will do). Good luck! I usually press it into a parchment lined and oiled sheet pan with wet hands. This recipe seems to be written for wheat based flour as you need to pre-bake the Bob's crust before you can top it.

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