I took a bunch of new pictures. These turned out so much prettier.
How did I not think of this sooner?
You know how grocery store bakeries do pastries that are like pizza buns and cheese buns and stuff? When we lived in Vernon there was a store out on Westside Road called Little Kingdom and we’d take a drive out and have a treat every once in a while. They were these pizza buns. A spiral bun type thing with pizza sauce and cheese melted on top.
So, obviously for a couple of reasons we don’t eat those things anymore. First, because it’s not gluten free or vegan and second because we don’t live near there anymore.
I made this vegan and gluten-free version of pizza buns using my recipe for Basic Marinara Sauce and Daiya cheese shreds.
The dough is a basic bread recipe that is super simple to whip up, but it’s not super easy to work with. Consider this fair warning. You’ll want to really make sure to flour your work surface really, really well.
I was hesitant about posting the recipe as-is because I wanted to really work on the dough a bit more so it’s not so sticky. I think using the tapioca and corn starches is what makes the dough stickier than I’d like. But, it also makes the dough light and airy. So in the end, the recipe is here. As I keep on making these every now and then, I’ll likely make changes and post about those. For now, check it out below.
Update March 25, 2012:
I have updated this recipe to include an additional 1/4 cup brown rice flour to the dough. I’ve also added a video to show the technique for rolling and slicing these buns. I’m much happier with the results and I am sure you will be happy too!
- 1 cup chana (chickpea) flour
- 1 cup cornstarch
- 1 cup tapioca starch
- ¼ cup brown rice flour
- 1 teaspoon salt
- 2½ teaspoons xanthan gum
- 1½ tablespoons sugar
- 2¼ teaspoons yeast
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 2 flax eggs*
- 4 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 cup water
- 1 – 1½ cup(s) prepared pizza sauce or marinara sauce**
- 1 – 1½ cup(s) Daiya cheese shreds
- In the work bowl of your mixer, combine flours, xanthan gum, salt, sugar, yeast, Italian seasoning and garlic powder.
- Add flax egg, olive oil, vinegar, and water. Mix thoroughly.
- Lay out plastic wrap on work surface. Generously flour the plastic wrap with brown rice flour.
- Scrape batter onto plastic wrap. Generously flour the dough with brown rice flour then place another layer of plastic wrap over top.
- Lightly roll out dough with a rolling pin until it’s about ¼” thick.
- Remove the top layer of plastic wrap. Gently spread pizza sauce over the entire rolled out surface. Sprinkle with Daiya cheese shreds.
- Using the plastic wrap to assist you, gently roll up like a cinnamon bun, trying to roll it as tightly as possible.
- Slice into 1″ buns. (See my handy tip below.)
- Carefully move on to a parchment lined baking sheet with lots of room left between buns for rising.
- Let rise for about 30 minutes in a warm place.
- Preheat oven to 400°F.
- Bake for 15-20 minutes until lightly golden brown.
- Dust off excess brown rice flour before serving.
These turned out so good for something that I just figured out in my little head.
Like I mentioned above about the sticky dough, because I didn’t flour my surface nearly enough I had a messy looking bun. So, that’s why they’re not necessarily uniform looking here. But, I know that flouring the surfaces will do wonders to improve your results. So, don’t skimp on the brown rice flour. You can dust it off the finished buns when they come out of the oven.
You could spread more pizza sauce and/or sprinkle more Daiya cheese shreds on top as the buns are baking. I don’t think it needed it.
A handy tip to slice the buns nice and easily is to use unflavored dental floss. Slide the floss under the rolled up dough and measure 1″, then by pulling each end in opposite directions, use the floss to slice through the dough cleanly. (I hope I explained this clearly enough.)
Edited to add this handy video of the technique: