This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
Gluten Free Pizza Pinwheels are the ultimate nostalgic treat – I can still remember eating these for school dinners 20+ years ago, and I’ve managed to recreate them to taste just like I remember! Swirls of buttery gluten free puff pastry with cheese and pizza sauce.
Glorious Gluten Free Puff Pastry Pizza Swirls
- Why choose this recipe? Not only does this recipe use my favourite ever homemade gluten free puff pastry, it’s so easy to make and perfect for a gluten free picnic or back-to-school lunchbox.
- Top Tip: You can ‘cheat’ and use ready-made gluten free puff pastry but you’ll get a much flakier puff and more buttery taste from using homemade.
- Mix It Up: Why not add some of your favourite pizza toppings to filling? Think diced pepperami, ham, chopped peppers and sweetcorn. Whatever you like!
- Need More Inspo? If you want more lunchbox inspiration that’s better than a boring sandwich, try my gluten free mini pizzas, gluten free scotch eggs, gluten free mini quiches and gluten free sausage rolls.
Ingredients and Substitutions
There’s a printable recipe card below for these easy gluten free puff pastry pizza pinwheels with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Puff Pastry: This is way easier to make than you might think, and 100% worth making your own. You can buy the JusRol gluten free puff pastry, but the homemade stuff is so much flakier and better!
- Marinara Sauce: Either make your own easy marinara sauce, use a jar of pizza topping sauce, or just substitute for passata with some oregano and basil for that pizza flavour.
- Cheese: I went for a 50:50 split of mozzarella (for stringiness) and Cheddar cheese (for flavour) but feel free to add or change for your favourite cheeses.
- Egg: For brushing. If you can’t have egg (my pastry recipe is egg-free anyway) then use a little milk to brush the edges and tops instead.
How to Make Pizza Pinwheels
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free pizza pinwheels are to make.
Recipe Tip
Don’t waste the pastry offcuts – use them to make into gluten free cheese straws! Simply lay them out on a baking sheet (don’t scrunch them up or you’ll lose the puff) and you can bake them at the same time as the pinwheels.
Storing and Freezing Instructions
TO STORE: These pizza pinwheels can be baked ahead of time – store in an airtight container and eat cold or reheat in the oven or air fryer to warm through.
TO FREEZE: You can also freeze these. Freeze before baking (cut into slices) to cook from frozen (add a few extra minutes) or freeze cooked and defrost to eat.
More Gluten Free Picnic Recipes
If you like these puff pastry pizza pinwheels then make sure you check out these other gluten free picnic recipes too…
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
Prevent your screen from going dark
Make the puff pastry as per my recipe, then leave to chill completely. Line two baking trays with baking paper.
Remove the chilled pastry from the fridge and roll out to a rectangle approx 10″ x 15″. (If using the Jusrol pastry, this will already be rolled to size).
Spread the marinara sauce over the top of then pastry, leaving a 1-2cm border along the two long edges. Brush one of the edges with the beaten egg.
Sprinkle the cheeses evenly over the top of the sauce. Then, starting from the egg-free longest edge, roll the pastry up into a whirl. You don’t want it too tight so it has some room to puff, but also not so loose that the fillings all fall out.
Use the beaten egg side to seal the end and then pop on one of the baking trays and chill for 10 minutes in the freezer or 30 minutes in the fridge. Meanwhile, preheat the oven to 200C / 180C Fan / Gas Mark 6.
When the pastry has chilled, remove from the freezer and cut into 16, even size pieces. Lay them out on a baking sheet and brush the tops with the beaten egg. If it is a hot day, place back in the freezer for 5-10 minutes to chill before baking.
Place the trays in the oven and bake for 20-25 mins until cheese is bubbling and golden. If they start to brown too much, cover with foil after around 10 minutes. Remove from the oven and leave to cool slightly before serving hot, or cool completely and serve cold in lunchboxes.
- Storage: These pizza pinwheels can be stored in an airtight container at room temperature and eaten hot or cold. You can also freeze them for later!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Variations: Feel free to add any extra fillings, such as mixed peppers, sweetcorn, ham, pepperoni or different cheeses like feta.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little review about about these Puff Pastry Pizza Pinwheels! It really helps support my blog and get my recipes out there to everyone. Thank you! xx
Serving: 1pizza scroll | Calories: 186kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
Leave feedback about this