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These pizza pancake roll ups are so easy to make. Perfect for you’re next Sunday brunch or a late night snack!
The base is quickly made from a simple pancake batter of flour, eggs, olive oil, and milk. Mixed together and then poured onto a hot pan to cook until golden and pliable much like making crepes or thin pancakes. This creates a soft, foldable canvas that’s ready to be transformed into a savory delight.
Easy to make meal or snack that’s perfect for a quick dinner or a party appetizer. They are far less time consuming than traditional pizza. Making them an excellent choice when you’re craving that comforting pizza flavor without the fuss of kneading and proofing yeast dough.
Once the flat “pizza dough” is cooked, the fun begins with the toppings. These roll ups are designed for speed and ease. Utilizing classic ingredients such as creamy mozzarella cheese, spicy pepperoni, briny black olives, fresh tomatoes, and earthy mushrooms.
You can make this recipe Gluten Free by using gluten free all purpose flour. To make this Vegetarian, make sure you leave out the pepperoni. Finish them off with some chili pepper flakes, fresh chopped basil. You can also roll them up and dip them into some marinara or ranch!
If you like this recipe, you will also love my Easy Puff Pastry Pizza or my Broccoli Chicken Crust Pizza.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Sheet Pan Pizza Pancake Roll Ups
Ingredients
- 3 eggs, lightly beaten
- 2 tbs olive oil
- 1½ cups (0.35 l) milk
- 1⅓ cups (166.67 g) flour
- 2 tsp Italian herb blend
- 1 tsp salt
Toppings:
- 5 oz (0.14 kg) mushrooms, sliced
- 10 slices pepperoni, halved
- 1/2 cup (74.5 g) cherry tomatoes, sliced
- 1 cup (112 g) shredded mozzarella cheese
- 1/4 cup (33.75 g) black olives, halved
- Garnish: chili pepper flakes + fresh basil
Instructions
- Preheat oven to 350℉. Line a 12×17 inch rimmed baking sheet with parchment paper overlapping the sides.
- In a large bowl, whisk together the eggs, olive oil and milk. Next, add in the flour, Italian herb blend, salt and mix together until combined. Batter will be runny. Pour the mixture on to the baking sheet. Top with mushrooms, pepperoni, tomatoes, mozzarella and olives. Bake for 20-25 minutes or until golden brown on top. Allow to cool slightly and then slice like a granny pie. We also enjoyed rolling up our individual slices like roll ups!
Notes
- Store leftovers in an airtight container in your fridge up to 4 days.
- Use any toppings you prefer.
- Make it Gluten Free by using all purpose gluten free flour.
- Make it Vegetarian by skipping the pepperoni topping.
Love your page! Recipes are great! Thank you for sharing. You are a pleasure to see.
Hi Terry! I appreciate your kindness – you brightened my day!
This is very good. I added garlic powder and Mrs. Dash seasoning to the crust. I didn’t have pepperoni so I used some ground chicken, also sun-dried tomatoes in place of the fresh tomatoes. Very good. Thank you for this recipe.
Hi Susane, I’m glad you tried it and liked it! Thanks for sharing your feedback with us too!
look so easy👌😋 thank you for the recipe
I hOpe you enjoy!
Could I use almond flour here as a swap?
Hi Anne, I haven’t tried it, so i cannot say for sure it would work or not
Hi Stella, Help on the Pizza Pancake recipe. Information says to bake the pancake bottom part first, then add toppings. This appears in the pictures to be baked again.
The recipe seems to be missing part of these directions, saying to add toppings into the runny dough. Please clarify as I would like to try this recipe. Thanks. Sara
Hi Sara, I’m sorry that was unclear.
You bake it all together. You are to add the toppings you use into the runny batter!