When I was 11, I was allowed to go home at lunchtime on Fridays and make mini pizzas for my school friends and me.
I was in Year 6, we lived across the road from my primary school, and I thought this was awesome – the pizza part, that is. Living so close to school also meant I never had the excuse of leaving homework at home!
Mum would preheat the oven for me and I’d get all my toppings ready in the morning.
I’d cut a circle out of puff pastry, smear it with tomato paste, and add sliced ham, a sprinkle of dried herbs, and a good handful of cheese.
They’d bake until golden and bubbling, then I’d whisk them back across the road – wrapped in aluminium foil to keep them warm – to my awaiting friends.
My gluten-free pizza scrolls are an updated version of these.
They’re perfect for little lunchboxes and eating with one hand for the kids more interested in playing than fiddling around with something to eat.
Millet and buckwheat flours, and yoghurt all add protein to keep tummies fuller for longer, and making the dough is a great sensory experience for kids to enjoy.
Makes: 16 – Prep time: 20-minutes – Cook time: 30-minutes
Ingredients:
• 2 cups gluten-free flour (I use equal parts millet, buckwheat, and arrowroot flours)
• 2 tsp baking powder
• 2 Tbsp psyllium husk
• 1 cup whole milk yoghurt
• 1 tsp sea salt
• Tomato passata
• 1 cup shredded mozzarella
• 1 cup shredded tasty cheese
Instructions:
1. Preheat oven to 200’C. Lightly grease a muffin tray with olive oil and place in the oven.
2. In a medium-sized bowl, combine flour, yoghurt, psyllium husk, baking powder, and salt and mix with a wooden spoon until everything is well combined. If the dough is too wet, wait a few minutes and allow the psyllium husk to absorb some of the moisture. You may need to add another tablespoon of flour until it’s no longer sticky.
3. Divide the dough into two.
4. Sprinkle a little flour over a sheet of baking paper and use your hands and fingers to shape one piece of dough into a rectangle about 20x25cm and 5mm thick.
5. Smear the dough with a small amount of tomato passata then sprinkle with grated cheese.
6. Working from the short edge, gently – this is a gluten-free dough so it will be much less forgiving – begin to roll your dough until you have a long sausage, pinching closed the edges and any areas that may split. Then slice into eight pieces. Repeat with the second piece of dough.
7. Place pizza scrolls, cut side up, in your pre-heated muffin tray, and cook for 25 to 30 minutes or until golden.
8. Remove from the tray and allow to cool before serving.
9. Store in an air-tight container in the fridge for up to three days.
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