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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Gluten-Free Pizza Bombs Recipe

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This recipe for Gluten-Free Pizza Bombs is from Gluten Free Secrets from the Courtyard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
• 2 eggs
. 1 1/4 cup tapioca starch
• 1 tsp baking powder
• 1/4 to ½ tsp Italian seasoning (or to taste)
• 2 cups mozzarella cheese (or favorite gluten-free pizza
cheese or blend)
. 1/4 cup melted butter
• 1 cup of favorite pizza toppings, pre-cooked, drained,
and cut into small pieces (e.g., pepperoni, mushrooms,
green peppers, onions)
• 1 cup Pizza sauce
Directions:
Directions:
1. Preheat oven to 400º F. Line large-baking sheet with parchment paper.
2. Add eggs to bowl. Beat slightly. Add other ingredients in order shown,
stirring some after each addition. (Stir gently when adding tapioca flour as it tends to
"jump" out of the bowl.) Once all ingredients have been added, stir well until ingredients
are fully incorporated, adding more pizza sauce if more moisture is needed. I like to use a wooden spoon.
3. Using a large spoon scoop dough and drop onto the baking sheet about 2 inches apart. At this point, you can flatten the dough with your hands some if you wish, but I usually just leave mine "as is" to get more of the "bomb" effect (than roll effect). I also think that the centers turn out chewier this way.
4. Bake for about 8 to 10 minutes until golden brown.
 

 

 

 

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