In preparation for Super Bowl Sunday, I wanted to test my favorite pizza crust recipe out (see textures video) to make mini gluten free pizza appetizers. They turned out amazing! The dough is soft inside and a little chewy on the outside, or firmer if desired. I couldn’t ask for any better gluten free pizza crust! Even my gluten eating husband loves it, and he’s tested out many!
Please note that the baking time on the mini version is shorter than the 10 – 12-inch version.
24 thinly sliced gluten free pepperoni or sausage, sliced in half
1 pound Mozzarella cheese, shredded
12 cherry tomatoes, sliced and cut into pieces (or sauteed onion and bell pepper) (or small diced pineapple chunks)
1 (15-ounce) can sliced olives (optional)
Instructions:
Make the gluten free pizza dough as instructed in the above link.
Once the dough rises, divide the dough in half (about 15.5 ounces each). Wrap one half in plastic wrap and place in the refrigerator, or freezer if you want to save it for another day. Oil a 1/4 cup measuring cup or spring-action scooper. Scoop 1/4 cup of dough onto small sheets of aluminum foil. (Parchment may catch on fire when heated to 400ºF or 450ºF for unbleached parchment. So, if you use a pizza stone, use foil. If you use a baking sheet, you may use unbleached parchment paper.) Shape into little pizzas with slightly risen edges about 1/-4-inch wide.
Baste the bottom of the crust with olive oil and the edges with egg wash. Parbake the pizzas on the bottom shelf of the oven for 4 minutes.
Remove from the oven, baste with sauce or olive oil and add toppings.
Return to the oven and bake for an additional 2 - 4 minutes and until crust is golden brown or as desired.
Allow to cool for 4 minutes prior to serving.
Repeat with other half of dough.
To use frozen dough, thaw at room temperature.
Tips
Note: For potato allergies, replace the potato starch with cornstarch; and vice versa for corn allergies. If you are allergic to both, try replacing one with tapioca flour and the other with half rice flour and half arrowroot flour.