Gluten-Free Sourdough Pizza Scrolls
Did you know sourdough dates back over 5,000 years? Once a staple in ancient Egypt, it’s now having a tasty revival—this time, with a modern twist.
These Gluten-Free Sourdough Pizza Scrolls are a delicious blend of old-world sourdough methods and new-age ingredients. The dough is naturally fermented, giving it a gentle tang and soft bite. Inside, you’ll find all the goodness of classic pizza—rich tomato sauce, melty cheese, and herbs—rolled into a warm, cozy swirl.
Nutrition
per serving (≈71g)Instructions
17 stepsPrepare the Psyllium Gel
Gather your required ingredients.
In a medium bowl, whisk together the water, honey, and olive oil.
Add the psyllium husk and mix well. Let it sit for 5–10 minutes to form a thick gel.
Make the Dough
In a large mixing bowl, combine the gluten-free bread flour mix, tapioca starch, and salt.
Add the sourdough starter and psyllium gel.
Mix thoroughly with a spoon or stand mixer until the dough is smooth and slightly sticky.
Shape the Scrolls
Dust a surface with gluten-free flour.
Roll out the dough into a large rectangle (approx. 35x45 cm).
Spread an even layer of tomato sauce and sprinkle mozzarella and herbs over the top.
Roll the dough tightly from the long edge into a log.
Cut the log into 12 even scrolls.
Place the scrolls cut-side up on a baking tray lined with parchment paper, spaced slightly apart.
Fermentation
Cover the tray loosely with a cloth or plastic wrap.
Let the scrolls ferment at room temperature for 4–5 hours, or until puffed and airy.
Bake
Preheat the oven to 200°C (390°F).
Bake for 22–25 minutes, until golden on top and the cheese is melted and bubbly.
Let the pizza scrolls cool slightly on a wire rack, then top with freshly chopped basil and serve warm for the ultimate cheesy, herby bite!
Recipe Notes
Cooling & Storage
Store in an airtight container for up to 2 days or freeze for longer storage. Reheat in a warm oven to refresh the texture.
