Print Recipe

Pepperoni Pinwheels

Servings: 12 pinwheels


To make the dough:

  • 250 g warm water (110º F)
  • 2 tsp sugar
  • 2 tsp active dry yeast
  • 2 tbsp olive oil (plus extra)
  • 125 g white rice flour
  • 70 g quinoa flour
  • 60 g tapioca starch
  • 50 g potato starch
  • 1 tbsp ground psyllium husk
  • 1 tsp salt

To make the pinwheels:

  • 4 oz sandwich pepperoni (thinly sliced)
  • 4 oz shredded low-moisture mozzarella


  • In a small bowl, combine the warm water, sugar, and yeast. Whisk and set aside to allow the yeast to activate, about 5 minutes, until foamy.
  • Meanwhile, in a separate medium bowl, add the white rice flour, quinoa flour, tapioca starch, potato starch, psyllium husk, and salt. Whisk to combine.
  • When the yeast mixture is foamy on top, add the olive oil and stir to combine. Pour the yeast mixture into the flour mixture and stir vigorously with a spoon just until smooth.
  • Place a 15x15-inch piece of parchment on a flat surface. Lightly oil the parchment paper with olive oil.
  • Scrape the dough with a spatula onto the center of the prepared parchment. Coat your hands with olive oil and press the dough into 14x10-inch rectangle with uniform thickness.
  • Place the pepperoni in a single layer over the dough. Leave a 2-inch border of naked dough along the 14-inch-long edge farthest away from you.
  • Sprinkle the shredded cheese on top of the pepperoni.
  • Starting at the 14-inch-long edge closest to you, roll the dough into a tight roll. Use the parchment paper as a tool to lift and roll the dough, only peeling away the parchment as you go, so that you're left with a tight roll whose outside is covered in parchment.
  • Open the parchment to expose the roll, and gently cut the roll into 12 slices.
  • Place the rolls on a fresh parchment-lined baking sheet. Allow to rise in a warm location for 60 minutes.
  • While the dough is rising, preheat the oven to 450º F. (If desired, add a small amount of additional shredded mozzarella cheese to top of each roll.)
  • Bake for 15 minutes until golden brown. Serve warm.