Gluten-Free Pizza Roll Recipe (Lactose-Free Too!)

Gluten-Free Pizza Roll Recipe (Lactose-Free Too!)

Because sometimes, all you need is a warm, cheesy swirl of joy.

There are days when all I want is pizza—like, real comfort food. But not the kind that leaves me feeling heavy or bloated afterward. Just a simple, warm, satisfying bite that’s made just for me. That’s how I came up with this single-serve gluten-free, lactose-free pizza roll. Inspired by my love of cinnamon rolls (yes, I’m obsessed with anything rolled up and baked), this version swaps sugar for cheese and icing for creamy tomato sauce. The result? A deliciously personal pizza spiral that’s both cozy and gut-friendly.

Gluten-Free Pizza Roll Recipe

Whether you're dealing with dietary restrictions or just want to whip up something quick without the hassle of delivery, this one’s a keeper. And trust me, I’ve made it more than a few times when the craving hit late at night!

Ingredients – What You’ll Need

Let’s break this into two parts: the dough and the filling. Don’t worry—no yeast required, no waiting hours for proofing. Just simple, clean ingredients that come together fast.

For the Dough:

  • 50g gluten-free flour (I use a mix of rice flour and almond flour, but any good GF blend works!)
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • 65g cottage cheese (I go for lactose-free cottage cheese—it gives the dough a creamy texture and subtle tang)
  • A pinch of herb salt (or a mix of oregano, garlic powder, and sea salt)

For the Filling:

  • 1 tbsp tomato paste
  • 25g lactose-free cream cheese
  • 25g grated lactose-free cheese (mozzarella-style works beautifully)
  • 1 spring onion, finely chopped
  • A sprinkle of tomato salt (or just your favorite seasoned salt blend)

Note: Feel free to get creative with the filling—some days I’ll throw in sliced olives or chopped spinach. Totally up to your mood.

Step-by-Step Instructions:

I’ve included tips from my own kitchen experience, like what to watch for while kneading the dough and how not to overbake the roll.

1. Make the Dough

In a medium bowl, mix together the gluten-free flour and baking powder. Add olive oil, cottage cheese, and your herb salt. Use your hands or a silicone spatula to bring everything together into a soft dough. It should be slightly sticky but manageable.

💡 Tip: If your dough feels too dry (which can happen depending on your flour blend), add a tiny splash of water or more cottage cheese. If it’s too wet, sprinkle in a little more flour.

Knead gently for about 2-3 minutes until you have a smooth, pliable dough.

2. Roll It Out

On a lightly floured surface (I dust with rice flour), roll out the dough into a rectangle. Aim for about 5x10 inches—thin enough to roll but thick enough to hold the filling.

This is where it starts getting exciting—the blank canvas before the magic happens!

3. Spread the Filling

First, spread your tomato paste evenly across the surface. Next, dollop on the cream cheese and use a spoon or butter knife to gently swirl it across. Then sprinkle your grated cheese and spring onions on top. Finish it off with tomato salt or seasoning of choice.

Your rectangle should now look like a mini pizza before baking, but hold tight, we’re not done.

4. Shape the Roll

Now the fun part—cut the dough lengthwise into two long strips.

Start by rolling one strip tightly from one end. When you reach the end of the first strip, line it up with the beginning of the second strip and keep rolling. This creates a beautiful, thick spiral that looks stunning once baked.

Place your roll into a small ovenproof dish or ramekin. If you have extra cheese, sprinkle a little on top for that golden crust.

Bake Time!

  1. Preheat your oven to 180°C (350°F), top-bottom heat.
  2. Bake your pizza roll for 15–20 minutes. The top should be lightly golden and the cheese bubbly. Keep an eye on it around the 15-minute mark—every oven is a little different.
  3. Once out of the oven, let it sit for about 3 minutes (if you can wait!). This helps the filling settle and keeps the roll from falling apart when you dig in.
Gluten-Free Pizza Roll Recipe

Why I Love This Recipe

Let’s be honest—eating gluten-free and lactose-free can sometimes feel restrictive. And while there are plenty of store-bought options, many of them are either too expensive or packed with ingredients I can’t pronounce.

This little pizza roll? It’s honest food. It makes me feel like I’m treating myself without compromising how I want to feel afterward.

Plus, it’s versatile. I’ve tried:

  • A pesto + goat cheese variation (AMAZING)
  • A breakfast roll with scrambled eggs and turkey bacon
  • A sweet twist with cinnamon, honey, and coconut cream (don’t knock it till you try it)

Tips for Customization

  • Here are a few of my favorite swaps and add-ins:
  • Swap cottage cheese with Greek yogurt (lactose-free version) if that’s what you have.
  • Add chopped spinach or basil to the filling for a boost of greens.
  • Mix Italian seasoning into the dough for extra flavor.
  • Want more protein? Add thinly sliced cooked chicken before rolling.
  • For a spicy version, mix a touch of chili flakes into the tomato paste.

Storage & Reheat

This recipe is single-serve, but you can double or triple it and keep the rolls in the fridge for up to 2 days. Reheat in the oven at 150°C (300°F) for 10 minutes or in the air fryer for 5 minutes. Avoid microwaving—they tend to get soggy!

Final Thoughts

I’ve made this pizza roll so many times now, I’ve stopped measuring. It’s become one of those cozy recipes I turn to after a long day or when I just need something warm and satisfying that feels like a hug in food form.

Gluten-Free Pizza Roll Recipe

It’s also perfect for solo-living—no leftovers, no waste. Just one perfect portion of indulgence that still aligns with my health needs.

So the next time your pizza craving hits, skip the greasy box. Roll up something that’s just as comforting but infinitely more wholesome. I promise—it’s worth every swirl.

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