These soft and fluffy grain-free and Gluten Free Pizza Rolls (AIP, Paleo) are perfect as appetizers, snacks or fun dinners. They’re dairy-free, tomato free, yeast-free and delicious!
Gluten Free Pizza Rolls (AIP, Paleo)
You’ve been asking for an AIP pizza recipe and this is a fun and easy take on paleo and grain-free pizza without nuts! Made using my classic nomato sauce, these easy homemade pizza rolls make an excellent AIP snack and are the perfect finger food for game day.
Grain-free baking just got easy! This recipe uses the Heal Me Delicious reader fave grain-free dough that’s featured in my recipe for Stuffed Sweet Potato Cakes and Cinnamon Rolls. It’s made with sweet potato and is seriously delicious.
Winning features of these paleo and AIP Pizza rolls:
- They’re yeast-free and require no rise time
- This recipe is grain free and nut free
- These rolls are easily customizable with a variety of fillings – make these into vegan pizza rolls by substituting the bacon for mushrooms
- Their gluten-free dairy-free pizza dough is soft and pliable and easy to manage
- They’re tomato-free if you need them to be (for Paleo, you can use traditional tomato sauce)
- They can be frozen and reheated easily!
Here’s what you’ll need for these gluten-free pizza rolls:
For the grain-free pizza roll dough:
- Japanese sweet potato – peeled, boiled and mashed into a smooth puree. This is the base of these delicious AIP pizza rolls!
- Cassava flour – I don’t recommend any substitutions to the cassava flour in this recipe!
- Sea salt
For the pizza roll fillings:
- Nomato sauce (feel free to use tomato sauce if you’re not following the autoimmune protocol or can tolerate nightshades)
- Bacon – if you’re following the autoimmune protocol, ensure ingredients are AIP compliant
- Italian spice mix – I used dried oregano, dried basil, garlic powder, fresh basil and red pepper flakes (omit for AIP)
Tips for the best Paleo/AIP Pizza Rolls
- For full details on this easy homemade pizza dough, I recommend reading through my full Cinnamon Roll post. This will walk you through how to fold the dough and roll the pizza rolls.
- Be gentle with the dough because it’s delicate! You want to be able to use the parchment paper to help you fold it into thirds, so the dough shouldn’t stick to it.
- Don’t overfill the rolls. If you stuff them too full with nomato sauce, it will spill out and the rolls will be dry on the inside and wet on the outside.
- Customize the fillings to suit your taste, but chop them fine for easy rolling. Some great options include: pineapple, artichoke hearts, olives, ground beef, red onions, mushrooms.
FAQs
Can this gluten free pizza roll dough be used as an AIP pizza crust as well?
This dough is soft and pliable. While it works well for pizza rolls, it won’t get crispy enough for a pizza crust. If you’re looking for a more traditional Paleo Pizza crust recipe, check out The Bread Course in my online gluten free baking school, Grain Free Academy!
CAN you MAKE THESE CASSAVA FREE?
Unfortunately, no. This recipe relies on cassava flour and I don’t recommend any substitutions.
CAN you USE A DIFFERENT TYPE OF SWEET POTATO?
I recommend white-fleshed sweet potatoes here. My first choice are Murasaki Japanese sweet potatoes. Hannah sweet potatoes also work well. Orange-fleshed sweet potatoes aren’t as starchy and don’t hold together the same. I don’t recommend them in this recipe.
Where can I buy Japanese sweet potatoes or Hannah sweet potatoes?
Check your local Asian food store or grocer. In Toronto I purchase these at a neighborhood Asian market. I’ve also seen them for sale at several major grocery stores including No Frills, Loblaws and Whole Foods. In the US, readers have shared that they’ve purchased them in Sprouts, Trader Joe’s and Whole Foods
Can you make these into gluten free vegan pizza rolls?
For sure. These pizza rolls are already dairy-free, so simply substitute the bacon for something else like artichoke hearts, olives, mushrooms or anything else your heart desires!
Can you freeze these gluten free pizza rolls?
Yep! These gluten-free dairy-free pizza rolls can be cooked and frozen. I suggest bringing to room temp and then reheating in the oven and then finished on broil for the best taste and texture.
Can you make these ahead of time?
If you want to prep these in advance of serving, you can store them in the fridge overnight and then bake in the morning. I have not tried freezing them before baking them.
You might enjoy these other Paleo/AIP appetizers and snacks:
- Bacon-Wrapped Plantains
- Sticky Honey Garlic Meatballs
- Grain-free Nachos
- Balsamic-Glazed Chicken Wings
If you loved these Grain free and Gluten Free Pizza Rolls I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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Gluten Free Pizza Rolls (AIP, Paleo)
- Total Time: 1 hour 5 minutes
- Yield: 10 pizza rolls 1x
- Diet: Gluten Free
Description
These soft and fluffy grain-free, Gluten Free Pizza Rolls (AIP, Paleo) are the perfect appetizers, snacks or weeknight dinners. They’re tomato free, dairy-free and delicious!
Ingredients
Pizza Dough
- 2 cups mashed white-fleshed sweet potato (Murasaki Japanese or Hannah variety)
- 2/3 cup cassava flour*
- 3/4 tsp salt
Filling
- 1/2 cup nomato sauce (use tomato paste/sauce if you eat tomatoes)**
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1/2 cup bacon bits
- 1/4 tsp red pepper flakes (optional, omit for AIP)
- Olive oil (for brushing rolls before baking)
- Fresh basil (optional, for garnish)
Instructions
To Make the Gluten-free Pizza Roll Dough
- In a large bowl, combine sweet potato mash, cassava flour and salt until ingredients come together into a pliable ball of dough.*
- Place ball of dough between two pieces of parchment paper. Using a rolling pin, roll out the dough into a large rectangle about 8 1/2 x 11 and no less than 1/4 inch thick.
To Prepare the Pizza Rolls
- Preheat oven to 375F and line a baking dish (8×8 or larger) with parchment paper or grease with olive oil.
- Using an offset or rubber spatula, spread the nomato sauce or tomato sauce, oregano, basil, garlic powder, bacon bits and red pepper flakes (if using), over the lower 2/3 of the dough (Image 1).
- Use the parchment paper to help you fold the top 1/3 of the dough down to cover the middle 1/3 (Image 2) and fold the bottom 1/3 up to place on the middle third like a letter (Image 2)
- Starting from the short edge, use a large sharp knife or bench scraper to cut dough into 3/4-inch wide strips (See Image 4)
- Carefully roll each strip inward into a tight circle. If the dough cracks in a few places, use wet fingertips to help bring it back together.
- Brush pizza rolls lightly with olive oil to enhance browning.
- Place into a baking dish of choice and bake in the middle rack of oven for 33-35 minutes.
- If desired, place oven on broil HIGH for 2 minutes to crisp up the tops of the rolls.
- Garnish with fresh basil, if desired.
Notes
*If necessary, add more cassava flour by the TBSP to achieve this consistency. You want a soft and pliable dough that is not wet or sticky. See video for desired consistency of dough.
** If using tomato sauce or paste, season with salt according to taste
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Appetizer/Main Dish
- Method: Baked
- Cuisine: American
These turned out really well. I baked the sweet potatoes to get the 2 cups mashed rather than boiling like you would a regular potato and the dough turned out perfect with the exact measurements listed, no extra casava flour needed.
so good! loved it. we added mushroom and anchovies and then put under the broiler a few minutes to brown the edges. delicious!
can you use regular sweet potatoes?
I find them too sweet and not complementary to the flavor profile of pizza (personally!)
I spent 4 hours making these (making the dough and had to make nomato sauce) and they were so sticky and gummy. We even cooked them twice as long as the recipe said and did broil for 4 min. My family couldn’t even eat them. I wanted to cry. Did you eat them gummy like this? If not, what tips can be given please ?
Oh no! That’s not what they’re supposed to be like at all. My guess is that you didn’t add enough cassava flour to the dough. In the recipe card “notes” section, you’ll see I suggest adding more cassava flour by the TBSP if necessary to achieve the soft and pliable dough consistency that is not wet or sticky. I also note and recommend looking at the video and photos included in the blog post to see this desired consistency.
I tried these but found the dough on the inside of the roll never really cooked and turned out super gummy. But I tried again and just rolled the dough flat to use as a normal pizza crust and cooked it longer and it turned out great.
I don’t see any measurements, just ingredients. How do I find the recipe with instructions and measurements?
Hi Tammy, it’s in the recipe card at the end of the post.
Made these with regular marinara and turkey pepperoni and they were so good! Thank you for this creative way for those of us with allergies to enjoy pizza!
This is amazing! So good and easy to make.