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Gluten-Free Grain-Free Mini Pizzas
This gluten-free, grain-free crust is heartier than the typical pizza crust. These are a fun way to get kids to eat their vegetables either at snack time or for dinner. Be creative and make faces or animal shapes with the pizza for more fun.
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 6 mini pizzas
Ingredients
Gluten-Free Grain-Free Pizza Dough
- 3/4 cup warm water
- 1 1/4 teaspoon active dry yeast
- 1 cup almond flour
- 1 cup chickpea flour plus extra for rolling out dough
- 1/2 cup ground flaxseed
- 2 tablespoons olive oil
Toppings
- 1 1/2 cup marinara sauce
- lightly steamed broccoli florets
- chopped tomatoes
- olives
- thinly sliced uncured salami
- sliced bell pepper
- onion slivers
- minced garlic
- shredded low-moisture mozzarella cheese or Feta cheese
Instructions
Pizza Dough
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Place water and yeast in a small bowl, mix well, and let sit for 10 minutes.
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Place almond flour, chickpea flour, flaxseed meal and salt in a mixing bowl and mix together. Add oil and yeast mixture and mix until blended. Add more almond flour, chickpea flour or flaxseed meal as needed to make a soft ball of dough.
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Cover with plastic wrap and let sit for an hour.
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Preheat oven to 350 degrees.
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Divide dough into 6 round pieces. Sprinkle some flour (almond, chickpea or flaxseed meal) inside a large ziploc bag. Place one of the dough pieces inside the bag and pat on each side with flour. Use a rolling pin on the outside of the bag to roll the dough into a 4" diameter circle.
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Place on a parchment paper lined baking sheet. Bake for 20 minutes. Use crust immediately or freeze for later.
Mini Pizzas
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Spread a little marinara sauce on top of baked pizza crust. Top with your favorite toppings, using a nice variety of vegetables.
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Bake about 10 minutes, until toppings are warmed through.
Recipe Notes
Adapted from Prevention Magazine.