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Pizza Pinwheel


 Prep Time | 10 minutes
 Cooking Time | 22 minutes
 Serves | 6 people
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200g Pure Classic Italian Herb Pizza Mix
8g Yeast
½ tsp sugar
180ml warm water (40°C)
Splash of milk (10ml)
1 tsp lemon juice
1 tsp Bicarbonate of Soda
200g mozzarella cheese, shredded (can also mix with cheddar too)
1 egg, beaten
200ml your favourite pizza sauce


  1. To begin making your set of Pizza Pinwheels, pre-heat the oven to 200°C and grease a standard 6-cup muffin tin and set aside.
  2. Add yeast and sugar to the warm water and mix well and set aside for 10 minutes.
  3. In a large bowl weigh out 200g of pizza base mix and add yeast mixture, lemon juice, baking soda and milk to the bowl.
  4. Stir with a wooden spoon until firm dough is formed and comes away from the side of the bowl.
  5. Dust the work surface with gluten free flour and knead the dough for a further minute.
  6. Lightly dust the dough and roll out into a rectangle (8” width and 10” length). Keep turning dough to prevent sticking.
  7. Spread the tomato sauce evenly on the dough, leaving about 1” clean all around the perimeter.
  8. Sprinkle the cheese where you placed the sauce, again making sure to leave space around the edges.
  9. Start rolling the dough into a tight coil from one long side towards the other.
  10. Pinch the ends and cut into 6 equal sections.
  11. Place into greased muffin tin and press down firmly to help fill the space.
  12. Brush tops and sides with egg wash.
  13. Bake for 22 mins, until pizza pinwheels are firm and beginning to brown on the top and sides and the cheese is bubbling.
  14. Remove muffin tin from oven and allow to cool until slightly warm and serve.
  15. Enjoy!

Pizza sauce recipe for Pizza Pinwheels

  • 500g passata
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 garlic clove, crushed
  • 1 tsp onion powder

Mix together and heat up in a sauce pan and simmer for 10 mins.

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