Description
These Gluten-Free Mini Pizzas are the ultimate quick dinner or lunchbox savior. Made with a simple, rapid-rise dough that doesn’t require hours of proving, they bake up with crispy edges and a soft, chewy center. Customizable, kid-friendly, and ready in under 45 minutes from start to finish.
Ingredients
— The Quick Dough —
2 ½ cups gluten-free all-purpose flour blend (bread-friendly blend like Caputo Fioreglut or King Arthur is best)
1 packet (2 ¼ teaspoons) instant rapid-rise yeast (crucial for speed)
1 teaspoon sugar or honey (to feed the yeast)
1 cup warm water (110°F/45°C)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon xanthan gum (omit if your flour blend already contains it)
— The Toppings —
¾ cup pizza sauce or marinara
1 ½ cups shredded mozzarella cheese
½ cup mini pepperoni slices (optional)
Dried oregano or Italian seasoning (for sprinkling)
Instructions
1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
2. Activate the Yeast: In a small measuring cup, stir the warm water and sugar together. Sprinkle the yeast on top and let it sit for 5 minutes until frothy. (If using instant yeast, you can skip this, but it ensures a better rise).
3. Make the Dough: In a large mixing bowl (or stand mixer), combine the gluten-free flour, xanthan gum, and salt. Pour in the yeast mixture and the olive oil.
4. Mix on medium speed for 2-3 minutes. The dough will be sticky and softer than traditional wheat dough—more like a thick batter. Do not add extra flour.
5. Shape the Pizzas: Lightly oil your hands or use a spoon dipped in water. Scoop about ¼ cup of dough at a time onto the parchment paper.
6. Using wet fingers or the back of a spoon, press and flatten each mound into a 4-inch circle. Create a slightly thicker rim around the edges to hold the sauce.
7. Par-Bake (The Secret Step): Bake the plain crusts for 8–10 minutes, or until they are set and just starting to turn pale gold. This prevents them from getting soggy when you add the sauce.
8. Top the Pizzas: Remove from the oven. Spread about 1 tablespoon of pizza sauce on each crust. Sprinkle generously with mozzarella cheese and add your favorite toppings (pepperoni, veggies, etc.).
9. Final Bake: Return the pizzas to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly and the crust edges are golden brown.
10. Cool slightly before serving (the cheese will be like molten lava!).
Notes
Flour Choice: For the chewiest, most ‘real pizza’ texture, Caputo Fioreglut (gluten-free wheat starch based) is the gold standard. For a wheat-free option, King Arthur Measure for Measure works well.
Storage: These freeze amazingly well. Bake them fully, let them cool, then freeze in a ziplock bag. Reheat in a toaster oven or air fryer from frozen for a quick snack.
Topping Ideas: Keep it fun! Try BBQ chicken, ham and pineapple, or just extra cheesy garlic butter.
Muffin Tin Method: For deeper ‘deep dish’ bites, you can press the dough into the bottom of a greased muffin tin instead of a baking sheet.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 mini pizza
- Calories: 180
- Sugar: 2
- Sodium: 320
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 6
- Cholesterol: 15