Step 1

In a small bowl, combine the warm water, sugar, and yeast. Whisk and set aside to allow the yeast to activate, about 5 minutes, until foamy.

Step 2

Meanwhile, in a separate medium bowl, add the white rice flour, quinoa flour, tapioca starch, potato starch, psyllium husk, and salt. Whisk to combine.

Step 3

When the yeast mixture is foamy on top, add the olive oil and stir to combine. Pour the yeast mixture into the flour mixture and stir vigorously with a spoon just until smooth.

Step 4

Place a 15x15-inch piece of parchment on a flat surface. Lightly oil the parchment paper with olive oil.

Step 5

Scrape the dough with a spatula onto the center of the prepared parchment. Coat your hands with olive oil and press the dough into 14x10-inch rectangle with uniform thickness.

Step 6

Place the pepperoni in a single layer over the dough. Leave a 2-inch border of naked dough along the 14-inch-long edge farthest away from you.

Step 7

Sprinkle the shredded cheese on top of the pepperoni.

Step 8

Starting at the 14-inch-long edge closest to you, roll the dough into a tight roll. Use the parchment paper as a tool to lift and roll the dough, only peeling away the parchment as you go, so that you're left with a tight roll whose outside is covered in parchment.

Step 9

Open the parchment to expose the roll, and gently cut the roll into 12 slices.

Step 10

Place the rolls on a fresh parchment-lined baking sheet. Allow to rise in a warm location for 60 minutes.

Step 11

While the dough is rising, preheat the oven to 450º F. (If desired, add a small amount of additional shredded mozzarella cheese to top of each roll.)

Step 12

Bake for 15 minutes until golden brown. Serve warm.