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