GLUTEN-FREE MINI PIZZAS

5 from 1 vote

If you don’t already know, gluten-free pizza “dough” has a spreadable consistency (think: batter) and is unlike wheat pizza dough in that regard. What I LOVE about this recipe is that it requires yeast, so it will remind you of regular pizza dough. For best results, I recommend a few fundamentals: keep the crust ultra thin, top sparsely, and cook until nice and crisp–all on top of parchment paper!

Prep Time15

Cook Time30

Resting Time45

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: gluten free, pizza

Servings: mini pizzas (about 3-inches wide)

Calories: 151kcal

Author: Chef Sara Furcini

Ingredients

2 tablespoons extra virgin olive oil for greasing sheet trays
1 teaspoon coconut sugar or honey
1 cup lukewarm water 105F
2 ¼ teaspoons (1 packet) active dry yeast
1 ½ cups gluten-free flour favorite brand: Namaste 1:1 Perfect Flour Blend
1 ½ teaspoons xanthan gum optional but I like to leave it in because it makes the dough slightly more elastic and easier to spread
1 teaspoon fennel seed optional
½ teaspoon salt
*1 egg optional–makes for a softer pizza crust–note: I prefer a crispier crust and leave the egg out
3 tablespoons olive oil divided
Toppings:
Canned san Marzano peeled tomatoes
Italian seasoning
Mozzarella cheese low moisture part-skim shredded
Salami thin sliced such as Genoa, cut into small squares
1 can mushroom slices drained
Fresh basil leaves thinly sliced
Red chile flakes for serving

Instructions

Lightly coat 2 half-sheet trays with olive oil and line with parchment paper*.
In a small bowl, dissolve the sweetener of choice in water and add yeast. Wait until you see bubbles, about 5 to 10 minutes.
In a separate bowl, whisk together gluten-free flour, xanthan gum, fennel, and salt. Combine flour mixture with bubbly yeast mixture. Stir briefly to combine. Add egg (if using) along with 1 tablespoon of oil. Stir to form a thick, creamy paste.
Spoon batter onto cookie sheet lined with parchment paper to form 6, 3-inch pizzas: With circular motion, spread each circle out with back of spoon to about 3 inches in diameter. Thinner cooks better so get that crust as thin as you can.
Cover with inverted baking pan and let rise 40-45 minutes. Note: You can skip this step and cook right away but I think the flavor and texture of the dough is lighter, airier, crisper, and more flavorful if you wait.
Preheat oven to 375° F.
Top each mini pizza with a thin layer of tomato sauce from the can (as in the sauce and any whole tomatoes that you sort of smash or tear up real small), a pinch of Italian seasoning, mozzarella cheese spread all the way to the outer edges (I love the way it crisps on the outside), salami, and mushroom slices.
Dribble remaining oil over each mini pizza.
Bake for 25 to 30 minutes or until slightly browned. Best served warm with fresh basil and red chile flakes.

Video

Notes

Note: With gluten-free pizzas, it’s necessary to spread the batter using the back of a spoon. You really need to do this on top of parchment paper or the dough will stick and be difficult to remove.

Testing Note: If you would like to cook the pizza on the parchment paper directly on the oven’s rack, so no sheet tray, you can. I recommend sliding the parchment using a pizza peel or cutting board onto the rack. When opting to do this, I typically do one larger pizza at a time on parchment paper because otherwise the toppings tend to fall off.

Nutrition