Gluten-Free Pesto Pizza Rolls (Vegan Option)

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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
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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

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

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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!
4.75 from 8 votes
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.
Also see: A Pint is How Many Cups + Free Printable Chart.
Also see: Air Fryer Pizza Rolls.
You might like: Pizza Bowls Recipe.


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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4.75 from 8 votes (7 ratings without comment)

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Recipe Rating



  1. 4 stars
    Exactly the recipe I was looking for! My phone won’t let me click on the 5th star (oddly). Question: I’d like to prep this early in the day before baking, can I assemble the rolled log and then freeze? If so, how long would I allow to thaw before cutting up? Or should I just refrigerate the cut up portion in an airtight container?

    1. Hi! Thank you for visiting. I would slice it and then freeze (or refrigerate) the individual portions. Though I haven’t tested it, I do think they would bake just fine frozen, without thawing. I hope this helps!