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Gluten free Weet-Bix™ pizza scrolls

Serves: 16
Prep: 15
Cook: 15

    Loaded with the goodness of Gluten Free Weet-Bix™, your little ones will just love these pizza scrolls!


    For the quick-dough
    • 3 Weet-Bix™ Gluten Free, finely crushed
    • 1 cup unsweetened Greek yoghurt
    • 1 tbs olive oil
    • 2 tbs water
    • 1 3⁄4 cups gluten free, self- raising flour, plus extra for dusting
    • Pinch salt
    For the scrolls
    • 1⁄4 cup tomato puree or pasta sauce
    • 1 cup baby spinach leaves
    • 4 button mushrooms
    • 1⁄2 tsp dried Italian herbs thinly sliced
    • 1⁄2 cup grated mozzarella


    1. Preheat oven to 190°C (370°F). Line an oven tray with baking paper.
    2. To make the dough, combine wet ingredients in a bowl and stir well. Add flour, gluten free Weet-Bix, salt, and stir again. Use your hands to knead mixture in the bowl for about a minute, incorporating any extra flour, to create a soft and pliable dough.
    3. Lightly dust bench and top of dough with
    4. a bit of extra flour. Roll dough into a 24 x 48cm rectangle. With a long edge closest to you, spread puree over the dough, leaving 2cm of dough clear on the opposite long edge.
    5. Layer spinach and mushrooms over the sauce, sprinkle with cheese and herbs. Roll the topped dough away from you to enclose filling, pinch the seam to seal.
    6. Slice roll into 3cm thick rounds, place cut side down on the prepared tray. Bake for 15–18 minutes, until golden and cooked through. Cool on tray for 5 minutes then move to a rack to cool completely, serve warm or at room temperature.


    • Remember to always check the label of each ingredient to ensure it is gluten free.

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