Step 1

Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

Step 2

In a large bowl, place the flour blend, xanthan gum, baking powder, and salt, and whisk to combine.

Step 3

Add the yogurt and 2 tablespoons of water, and mix until the dough holds together well.

Step 4

If necessary for the dough to clump and hold together easily, without feeling stiff to the touch, add another tablespoon of water and mix to combine.

Step 5

Turn the dough out onto a very lightly floured surface and knead it with clean hands until it’s a bit smoother.

Step 6

Sprinkle a flat work surface lightly with gluten free flour, place the dough on top of it, and sprinkle it again lightly.

Step 7

Roll out the dough into a large rectangle that is about 1/4-inch thick.

Step 8

Fold the dough over on itself at least once and roll it again, to ensure you’re working with a smooth dough.

Step 9

With a pastry wheel, pizza wheel or sharp knife, slice the rolled-out dough into rectangles about 2 1/2-inches long x 1 1/2-inches wide.

Step 10

Gather and reroll scraps as necessary.

Step 11

Working with each miniature rectangle at a time, roll it out again along its length until it’s a bit thinner.

Step 12

Place about 1 teaspoon of tomato sauce on one half of each rectangle, leaving at least a 3 cm of the edge of the dough bare.

Step 13

Place 3 to 4 pieces of chopped cheese (less if the cheese is cut into a larger dice) on top of the sauce. Do not overfill.

Step 14

Fold the clean half of the rectangle over the sauce and cheese, and press the edges together firmly to seal.

Step 15

Place the filled and shaped dough on the prepared baking sheet about 1-inch apart.

Step 16

Using the same pastry wheel, pizza wheel or sharp knife, slice two vents through the top layer of dough in each pizza roll.

Step 17

Using a pastry brush, brush each roll generously with the cream.

Step 18

Place the baking sheet in the center of the preheated oven and bake for about 15 minutes, or until the cheese is bubbling and the pizza rolls are uniformly golden brown all over. Serve warm.