Ingredients
Scale
Dough
- 2 ½ cups gluten-free all-purpose (we like using namaste) flour (top 9 allergen-free blend)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 cup warm water (about 110°F)
- 2 tbsp olive oil
Filling
- 3 tablespoons vegan soy-free butter, melted
- 2 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 8 ounces allergen-free deli meat like ham, turkey, pepperoni (check labels)
- 8 ounces vegan soy-free mozzarella, shredded
Topping
- 2–4 oz mozzarella, for sprinkling
Instructions
- In a bowl, mix warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
- Add gluten-free flour, salt, and olive oil. Mix until a soft dough forms.
- Knead for 3–5 minutes until smooth. The dough will be slightly sticky.
- Cover and let rise in a warm spot for 45–60 minutes until slightly puffed.
- In a small bowl, mix melted butter, garlic, and parsley.
- Place dough on parchment paper and roll into a 10×14-inch rectangle.
- Brush garlic butter and sprinkle some extra mozzarella cheese over the dough.
- Layer deli meat and shredded cheese evenly, leaving a small border around edges.
- Roll the dough into a log using the parchment to help. Pinch seams closed and tuck ends under.
- Place seam-side down on a baking sheet. Brush top with remaining garlic butter and cut a few small slits.
- Bake at 375°F for 22–25 minutes until golden.
- Let cool for 5–10 minutes before slicing and serving.