An 8 inch “pizza” made entirely of chewy, cheesy stuffed crust. Makes a great appetizer for pizza night! Gluten and dairy free.
- Preheat oven to 450ºF and dust a large work surface and rolling pin with the starch (you’ll be rolling out dough that’s only 2 inches wide but about 3 feet long).
- Use a fork to mix together the pizza crust mix, olive oil, eggs, milk substitute, and cheddar style shreds then knead with your hands until well combined. If it’s too dry, add just a little water or additional milk substitute about a teaspoon at a time. Be careful not to add too much.
- Transfer the dough to your prepared work surface. Roll it out into a long, thin strip of dough. You need it to be about 2 inches wide in order to wrap it around the cheese sticks. You should have enough dough to roll it out to 3 feet in length. Don’t worry, it doesn’t have to be exact.
- Lay the mozzarella sticks along the length of the dough. Choose a couple thicker sticks to cut in half (lengthwise) so you can cover the dough from end to end. I recommend putting the halved ones all towards one end. Once you roll it up, the thinner end will be the middle, tightly rolled section of the pizza.
- Once the cheese is in place, gently press it partway into the dough then use a sharp paring knife to score the cheese sticks. This helps the cheese bend enough to be rolled up.
- Fold the sides of the dough around the cheese and use your hands to mold it into one long, smooth log.
- Starting at the thinner end of the log, begin rolling the crust into a spiral. As you roll, dip your fingertips in water to moisten the starchy areas and encourage the dough to stick to itself.
- Secure the end of the dough with a toothpick. Add more tooth picks anywhere the dough looks thin to prevent cracking and spreading while baking. Bake for about 15 minutes or until fully baked with a crusty outside. Don’t forget to remove the toothpicks.
- To serve, you can slice and enjoy as-is or you can add some garnishes and/or dip in pizza sauce. Basil, oregano, and red pepper flakes all make great garnishes for this recipe.