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Gluten-Free Stuffed Crust Pizza Buns Recipe

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★★★★★

4.1 from 66 reviews

These gluten free stuffed crust pizza buns feature a soft, pillowy brioche-style dough filled with a blend of mozzarella and cheddar cheese. Topped with tomato sauce, olives, and extra cheese, they bake to golden perfection with a gooey, stretchy center. Perfect as a snack or meal, these buns are easy to make and delightfully cheese-filled, all while being gluten free.

Ingredients

Scale

Gluten Free Brioche Dough

  • 10 g (2 tbsp) whole psyllium husk (or 9 g psyllium husk powder)
  • 140 g (½ cup + 1½ tbsp) lukewarm water
  • 115 g (1 cup) tapioca starch (or cornstarch/potato starch/arrowroot)
  • 65 g (½ cup) millet flour (or finely ground brown rice flour), plus extra for flouring
  • 30 g (4 tbsp) sorghum flour (or buckwheat, white teff, or oat flour)
  • 10 g (1 tbsp) caster/superfine or granulated sugar
  • 4 g (1¼ tsp) instant yeast (or 5 g active dry yeast)
  • 4 g (1 tsp) baking powder
  • 4 g (1½ tsp) xanthan gum
  • 4 g (¾ tsp) salt
  • 60 g (¼ cup) whole milk, lukewarm
  • 1 large egg (US large/UK medium), room temperature
  • 25 g (2 tbsp) olive oil

Stuffed Crust Filling

  • 100 g (about 1 cup) coarsely grated/shredded low-moisture mozzarella cheese
  • 100 g (about 1 cup) coarsely grated/shredded cheddar cheese

Toppings

  • 1 large egg (US large/UK medium), whisked (for egg wash on edges)
  • 6 tbsp tomato sauce
  • 75 g (about ¾ cup) coarsely grated/shredded low-moisture mozzarella cheese
  • 75 g (about ¾ cup) coarsely grated/shredded cheddar cheese
  • 60 g (about ½ cup) olives, sliced (green, black, or mixed)

Instructions

  1. Make Psyllium Gel: In a bowl, combine the psyllium husk and lukewarm water. Stir and let sit for 30-45 seconds until a gel forms.
  2. Mix Dry Ingredients: In a large bowl or stand mixer bowl, whisk together tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt. If using active dry yeast, activate it in lukewarm milk with sugar for 5-10 minutes until frothy, then add to dry ingredients.
  3. Combine Wet Ingredients: Add milk, egg, and olive oil to the psyllium gel and mix well.
  4. Make Dough: Create a well in the dry ingredients and pour in the wet psyllium mixture. Knead with a dough hook for 4-5 minutes or by hand for 6-8 minutes until smooth and evenly combined. Use a rubber spatula to scrape sides and bottom to avoid dry patches. The dough will be very soft and sticky; avoid adding extra flour.
  5. Chill Dough (Optional): If the dough is too sticky to handle, chill in the fridge for about 1 hour to reduce stickiness.
  6. Shape Dough Balls: On a generously floured surface with floured hands, turn out the dough and dust top with flour. Gently knead and form into a ball, then divide into six equal pieces (about 86 g each). Shape each into a smooth ball, keeping others covered to prevent drying.
  7. Roll Out Dough Circles: Roll each dough ball into an approximately 7-inch (18 cm) circle.
  8. Prepare Stuffed Crust: Mix grated cheddar and mozzarella cheese together. Arrange a ¾-inch (2 cm) border of this cheese mixture around the edge of each dough circle. Pinch cheese gently to compact.
  9. Seal Cheese Into Dough: Fold edges of dough over the cheese border, overlapping as needed, and press down to seal tightly with no gaps.
  10. Arrange for Proofing: Place shaped buns on a lined large baking sheet, spaced apart to allow expansion.
  11. Proof Buns: Lightly cover with plastic wrap and proof in a warm spot for 1 to 1 hour 15 minutes until slightly puffed. The buns won’t double in size but will develop a good crumb.
  12. Preheat Oven: About 20 minutes before proofing finishes, preheat the oven to 375ºF (190ºC) and adjust the rack to the middle position.
  13. Prepare Toppings: Brush the edges of each bun with whisked egg. Spoon about 1 tablespoon tomato sauce into the center well of each bun, spreading evenly.
  14. Add Cheese and Olives: Sprinkle grated mozzarella and cheddar cheese generously on top of tomato sauce and add sliced olives or other toppings.
  15. Bake: Bake at 375ºF (190ºC) for 18-20 minutes, or until the dough is deep golden brown and cheese is gooey and bubbling with browned spots.
  16. Cool and Serve: Let buns cool for 5-10 minutes before serving. Optionally, garnish with fresh chopped basil for extra flavor.

Notes

  • The dough is very sticky; use plenty of flour on surface and hands instead of adding extra flour to dough to keep buns tender.
  • Chilling dough before shaping helps manage stickiness if needed.
  • You can substitute several gluten free flours as noted in the ingredients for taste and texture preferences.
  • Active dry yeast requires activation in warm milk before mixing with dry ingredients.
  • Stuffing the crust with cheese gives these pizza buns an irresistible gooey center.
  • The buns won’t fully double in size during proofing due to their shape but will have a soft crumb.
  • Serve warm for best flavor and texture experience.

Keywords: gluten free pizza buns, stuffed crust pizza buns, gluten free baking, cheesy pizza buns, gluten free snacks, easy gluten free recipe

Find it online: https://foodiecara.com/gluten-free-stuffed-crust-pizza-buns-recipe/