Appetizers / Entrées / Savory Baked

Gluten-Free Pesto Pizza Rolls (Vegan Option)

pesto pinwheels in a cast iron skillet
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Super easy and comforting Gluten-Free Pesto Pizza Rolls in twisty bread form makes for one scrumptious and satisfying appetizer or meal. These GF Pinwheels can easily be made vegan to boot!

a hand holding a split open pesto roll

If my oldest had his way, he would eat pesto pizza for breakfast, lunch and dinner everyday! So, I figured it high time I come up with another variation on the matter. I’m super pleased with the results! These are easy for little hands to hold, travel well, freeze well and taste AMAZING!

a close up shot of pesto pizza rolls

The Pesto

When we make these we use my Vegan Cashew Pesto. But any homemade or store-bought pesto works well. Even beet pesto or any fun variation you are fond of goes!

a hand holding a pizza roll with a bite taken out of it

The Dough

While yeast is in this dough, it is there for flavor more than anything else, so don’t sweat any proofing or rising time! I offer an option for letting the dough rise before baking if it is your preference, but it is completely unnecessary and both options taste the same!

a cast iron skillet filled with gluten free pizza rolls

How-to Make

What you'll need
Gluten-Free All Purpose Flour
Combine dry ingredients.
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Mix to combine.
Add oil…
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..maple syrup..
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..and warm water.
Stir well…
..until a dough forms.
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Knead with your hands..
..until you can form a smooth ball of dough.
Place your dough onto a cutting board or countertop.
Roll into a large rectangle about 1/2” thick.
Get help if needed! 😉
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Work until smooth and even.
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(Like this.)
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Add your pesto.
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Smooth into an even layer..
..like so.
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Sprinkle with cheese (omit for vegan or replace with vegan cheese).
Grab one short end of the dough and fold over..
..and continue rolling…
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..until you have a nice uniform cyclinder of dough.
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Grab your greased skillet or cake pan.
And begin slicing…
..until you have 8 rolls.
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Place the rolls into the greased skillet.
(Like so.)
Aren’t they pretty?
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Completely optionally, cover and let rise for 30 minutes.
Bake in a 400 degree oven for 20-25 minutes.
Dig in!
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Tips, Tricks and Variations

  • Vegan Option: This entire recipe minus the cheese is vegan, so if you’re vegan simply omit the cheese or swap out for your favorite vegan variety. We are quite fond of Seed Cheese in this recipe.
  • Gluten-Free Flour: I do not recommend replacing the flour with single blend flours such as almond or cassava. A gluten-free all-purpose blend works best. I am fond of Namaste and Bob’s Red Mill’s Cup 1-to-1 Blend in this recipe.
  • Variations: This is a good base recipe to have on hand. Swap the pesto for pizza sauce or any condiment you like, or throw in any pizza toppings you are fond of.
  • Freezing: After cooking these and letting them cool, you can place them in freezer-proof bags or containers and store them for up to 4 months. To re-heat, place the frozen pizza rolls in a 375°F oven and heat until warmed throughout.
  • Storage: These are best enjoyed straight away but maintain form at room temperature for about 24 hours. For any longer, refrigerate for up to 5 days and simply re-heat in a 375°F oven until warmed throughout.
a close up shot of a hand holding a pesto pizza pinwheel

More Fun Recipes

The Best Gluten-Free Pizza Crust Recipe

Quinoa Flatbread Pizza Crust (Gluten-Free, Vegan)

Pesto Risotto (Stovetop + Instant Pot)

Cheesy Vegan Walnut Pesto Recipe

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

lime blackberry chia seed parfait 31 of 42

Gluten Free Pesto Pizza Rolls

Super easy and comforting Gluten-Free Pesto Pizza in twisty roll form makes for one scrumptious and satisfying appetizer or meal. These GF Pinwheels can easily be made vegan to boot!
5 from 1 vote
Print Pin Rate
Course: Appetizers, Entrées, Savory Baked, Snacks
Cuisine: Gluten-Free
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Kristen Wood


The Dough

  • 2 1/4 cups gluten-free all purpose flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup or any sweetener of choice
  • 1 cup warm water

The Filling

  • 3/4 cup pesto homemade or store-bought
  • 1 cup shredded mozzarella cheese omit for vegan or replace with vegan cheese


  • In a large bowl combine flour, yeast, garlic powder, and salt. Stir to combine.
  • To the same bowl oil, maple syrup and water. Mix until it all starts to come together then knead the dough with your hands until you can easily form a smooth ball of dough (about 2 minutes). If the dough is too wet, add a touch more flour. If the dough is too dry, add a touch of water until just right.
  • Preheat the oven to 400°F (200°C).
  • On a cutting board or countertop dusted with flour place the dough ball. Using your hands and/or a rolling pin, flatten the dough into a large rectangle about 1/2" thick.
  • Slather the dough with pesto and then sprinkle evenly with mozzarella cheese (if using).
  • Starting at one short end of the rectangle, fold the edge inward and continue rolling until you have one long cylinder.
  • Slice the log of dough in half, then slice each half in half, followed by slicing each quarter in two until you have 8 rolls.
  • Place each roll into a greased oven-proof skillet or cake pan (around 9"), allowing the rolls to touch each other (it should be a nice snug fit). Optionally, cover and let rise in a warm and dark place for 30 minutes before baking.
  • Bake for 20-25 minutes or until the rolls are firm, turning golden on bottoms and sides and the filling is bubbling and browning.
  • Enjoy!


Please refer to the TIPS section above in the post for valuable information.
You might also like The Best Gluten-Free Pizza Crust.


Serving: 2rolls | Calories: 617kcal | Carbohydrates: 60g | Protein: 18g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 26mg | Sodium: 908mg | Potassium: 99mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1127IU | Calcium: 267mg | Iron: 3mg


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Cast Iron Skillet
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Gluten-Free All Purpose Flour
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Active Dry Yeast
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About Author

Hi! I'm Kristen -- a mama, photographer, and recipe developer who calls Arizona home. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian dishes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health. XO.

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