Preheat the oven to 400 degrees
Using: Recipe for “My Kid’s Favorite” pizza dough is on page 141
2 Tbsp of brown rice flour
4 Tbsp of Expandex Tapioca (if you have it, or regular tapioca flour if that is what you have)
Ingredients I used this time for filling:
1-Egg, beaten + 1 Tbsp water to brush on top of the roll
Granulated garlic (optional)
Roll out the dough until around ¼ - ½ inch thick and layer your filling from top to bottom leaving 1-2 inches on the end.
Roll the length of the dough vertically, folding in the goodies that will make the swirl when you cut it. I recommend you place the cheese in the middle because as I have noticed the cheese will ooze out and being on the end, you can lose precious cheese from the stromboli.
Brush with egg wash.
Sprinkle the top with granulated garlic (optional)
Bake for 20 minutes until golden brown. Slice and enjoy with a pizza or marinara sauce!
I used brown rice flour and cassava flour to knead and roll out the dough. The dough remained fluffy and light!
Play around and try
Ground beef with cheedar cheese
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!