top of page

Soft Pizza Rolls


It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.  1 C Mix weighs approx. 125g.


1 1/4 C MULTI-USE PIZZA MIX (156g)

2 t Baking Powder or 1/4 t Baking Soda

Garlic Powder and/or Italian Seasoning (optional)


4 Egg Whites (120g) use fresh or carton

1/2 C Milk (120g)

2 t Apple Cider Vinegar (10g)


1/4 C Soft Butter or Pizza Sauce (60g)

Garlic Powder and/or Italian Seasoning to taste

1/4 Grated Parmesan Cheese

1 C Grated Mozzarella Cheese

Pepperoni or other sliced meat (optional)

Black olives, cooked, chopped mushrooms, peppers or onions (optional)


Pre-heat your oven to 375°F. Butter an 8" or 9" square or round pan or use a muffin tin or sheet pan.

1. In a medium-size bowl, whisk together the milk and vinegar. Whisk in the egg whites.

2. Whisk in the dry mix, baking powder and seasoning, if using and let the batter rest 15 minutes.

3. Use a spatula to press and turn the dough several times to firm up. The dough is soft and sticky so it's best handled with wet hands.

4. Use the spatula to transfer to your work surface and onto a piece of cling wrap.

5. Wet your hands and sprinkle a little water over the dough and cling wrap. Use your hands to roll into a log-shape and cover with more cling wrap.

6. Press or use a rolling pin to shape into a rectangle about 7 x 13 inches. Remove the top piece of cling wrap and spread the dough with the butter or pizza sauce and herbs.

7. Sprinkle with the cheeses and top with the pepperoni or other goodies.

8. Use the edge of the bottom piece of cling wrap to help you roll the dough into a log. Cut into 9 sections. (To make the minis pictured above, divide dough in half and roll into smaller rolls and adjust bake time).

9. Bake for about 30-35 minutes, until golden brown. Note that metal pans may have a shorter bake time.

To print this recipe look for 'printer' button in the social bar below.


Commenting has been turned off.
bottom of page