Gluten Free Mini Pizza
If you’ve ever been in the predicament of inviting over a guest who has to stick to a gluten free diet, this gluten free mini pizza recipe is one to reach for. It will satisfy gluten and non-gluten eaters alike! Turn it into a fun interactive family night by setting up a ‘pizza station’ with toppings so everyone can customize their own mini pizzas!This is the best gluten free pizza I’ve made. No one would ever guess it’s gluten free; it’s that good!
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This recipe makes 6 individual servings of pizza which are pre-baked first before adding toppings and finishing off in the oven. So it’s ideal if you have kids that are picky eaters (or if you have meat eaters and vegans in the family): everyone can choose their own personalized toppings.Install a paddle blade in the stand mixer. Add the first 7 ingredients to the bowl; Blend on low speed until combined. I weigh my ingredients for this recipe because baking is a science and you get more accurate results that way.
Let the dough rest,
Use an oiled spatula to separate the dough into six equal portions and transfer it to the mini pizza pans.
Spray the middle of the piece of plastic with a light misting of oil. Lay the plastic, oil side down, over the first portion of dough. Use your hands to flatten the dough and spread it out to the edges.
It will be about 1/4″ thick or so. At the outer edge, raise the dough around the lip of the mini pizza pan so it’s thicker than the centre.
Then it's just a matter or pre-baking the crusts. You can freeze the crusts for later or add your toppings and bake again.
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Gluten Free Mini Pizza
- 1 3/4 cups Bob's Red Mill Gluten-Free 1 to 1 Baking Flour the total of first two ingredients should weigh 16 ounces
- 1/4 cup Skim milk powder
- 1 ½ tablespoons Bob's Red Mill powdered gluten-free psyllium husk* * With the exception of Bob's Red Mill Gluten-Free 1 to 1 Baking Flour you can substitute any other gluten-free brands in this recipe (although I can't guarantee the recipe will taste the same).
- 2 ½ ounces Bob's Red Mill gluten-free almond flour* (roughly equal to 1/2 cup plus 1 tablespoon if you don't have a scale), you can finely grind almonds if you don't have flour
- 2 ½ teaspoons Bob's Red Mill gluten-free baking powder*
- 2 teaspoons salt
- 1 teaspoon gluten-free instant or rapid-rise yeast
- 2 ½ cups warm water 100 degrees
- ¼ cup oil I use grape seed oil
- Stand mixer
- 6 Mini pizza pans ** ** You can substitute two 12" pizza pans
- Vegetable/grape seed oil to oil pans/spatula
- Oil mister filled with vegetable or grape seed oil optional
- Rubber spatula
- Plastic wrap
- Electronic food scale
- Kitchen timer
- Preheat oven to 325.
- Measure out dry ingredients as indicated. Combine in mixer bowl and mix on low.
- Slowly add 2 1/2 cups warm water and 1/4 cup oil. Mix 6 minutes on medium speed. Remove paddle, scrape sides of bowl. Cover with plastic for 1 1/2 hours.
- Mist spatula and mini pizza pans with oil. Portion dough evenly amongst pans.
- Mist a piece of plastic wrap, place face down onto dough and spread dough evenly to edge of pan. Repeat with all pans. You can reused the same piece of plastic.
- Bake 40 minutes at 325 (after first 20 minutes, rotate pans). Remove from oven to cool. Bottom should be brown.
- Add toppings or freeze shells for later use.
- If you plan on using crusts the same day, they can sit out for up to four hours. If making more than one, line a sheet tray with foil and add whatever topping you desire on the crust. Add your choice of toppings (i.e. tomato sauce, herbs/spices, meat/veggies, cheese etc.). Bake 450 for 7 - 10 minutes until bubbly.
- * Carefully read labels to make sure you are getting a gluten-free product: many brands make both gluten-free as well as regular products too.