A long time customer requested a gluten free pizza roll recipe. Challenge accepted! We will admit, this recipe was a struggle to make. We started with gluten free pizza dough recipe’s that were already popular, but they all failed the Hook Ya taste test. So we set out to make our own! This crust is airy with a chewiness and a crisp bite that will make you wonder, is it really gluten free? One our pickiest taste testers even approved! Due to being gluten free, the dough is a bit of a challenge for those accustomed to making traditional pizza dough. Do not compare traditional dough techniques with gluten free techniques (part of our mistake). In general gluten free takes a little longer to cook, lacks the elasticity, and is a little sticker when kneading. If you stick close to the recipe, you should get a very tasty Supreme pizza roll! The sauce recipe is a larger serving than the dough and there will be a lot leftover. When we reduced the size of the sauce, the flavor in the sauce was not there. But that is okay, you can increase the dough recipe or save the sauce for later. This makes enough dough to Serves 6. Scale up the dough for more people.

280z can Crushed Tomato

1 green Bell pepper

1 medium yellow Onion

8oz fresh ground mild Italian sausage

1 tbsp Italian seasoning

3 cloves Garlic

1 cup Dat’l Hook Ya sauce

2 tsp Sugar

2 tsp Nutritional yeast

1 tsp Instant yeast

1 tbsp non-fat Dry Milk

1 tsp Xanthum

1 cup King Arthur Gluten free All Purpose flour ( DO NOT use any other brand or variety)

5/8 tsp Baking powder ( 1/2 tsp plus a 1/8 tsp :-) )

1/2 cup filtered or bottle water (no tap water)

1.5 tbsp Avocado oil

It is important to start the dough first. Gluten free dough needs to rest in order to absorb moisture so it is not grainy in texture. In a large cup, warm the water to
105 degrees and dissolve the sugar and instant yeast (do not add the nutritional yeast). Set aside and let it sit at least 5 min. It will start to froth. While
yeast is proofing, in a large bowl add the sugar, nutritional yeast, gluten free flour, xanthum gum, non-fat dry dairy milk, and baking powder then mix. Once the yeast has set 5 min in the cup, add in 1/4 cup of the flour mix into the large cup and let it sit 30 min. Do not add to the big bowl of flour yet!

While the yeast is doing its thing, time to make the sauce. Dice the green pepper and onion into 1/4 inch pieces. Bring a medium sized pot to high heat and add
the Italian sausage. Brown the meat and break up while cooking. Once the meat is cooked add in the diced green pepper, onion, and Italian seasoning. Cook
until the onions start to turn clear, about 4 min. Stir frequently. Mince the garlic and add in. Cook 1 min. Add in the crushed tomato and Dat’l Hook Ya sauce
and mix everything. Keep the pot on a medium heat uncovered with frequent stirring. You will cook for a minimum of 30min to thicken the sauce. You do not
want it watery as it will flow out of the pizza roll. So aim for a very thick sauce.

Once the 30 min has passed on the yeast in the cup, add the avocado oil to the cup and pour into the bowl with the remaining flour mix. Mix thoroughly. This next part is critical. Knead the dough for 10 minutes. Do not add too much flour to reduce stickiness as this will make the dough grainy. It takes practices, but use a little less pressure with your palm than with a traditional dough. Its almost like a roll from one hand to the other on the countertop. Once its a smooth consistency, place back into the bowl, cover with a cloth and let it set 30 minutes.

Preheat an oven to 375 degrees. Once the dough is set, remove around a 2.5 inch ball size piece of dough. Lightly dust your board with flour, and roll the dough until thin, 10 inches long and at least 3/4 wider than your sliced cheese. Cut into a perfect rectangle shape for easier rolling.  Spray a cooking sheet with non stick cooking spray, transfer the flattened dough to the cookie sheet, lightly spray the top with non-stick cooking oil and bake 4 min. Remove from oven and cookie sheet and lets start to layer the ingredients. Place a layer of Mozzarella 3/4 inch from the top and bottom and centered on the dough. Next place a layer of Provolone and top with a evenly spread layer of the sauce. Next place two layers of pepperoni. Roll carefully, not too tight, until you have a log.  Cap both sides with aluminum foil to prevent the sauce and cheese from oozing out while baking. Only allow the foil to have about a 1/4 inch lip at the ends so that the crust gets crispy. Place back on the cookie sheet and spray with non-stick oil and bake for 25 min. Remove when cooked and let it rest 3-5 minutes and then slice 1/2 inch thick and serve! Such a delicious appetizer.