Pizza Bombs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 eggs
1 ¼ cup tapioca flour/starch
1 tsp baking powder
¼ to ½ tsp pizza seasoning or Italian seasoning (or to taste)
2 cups mozzarella cheese (or favorite gluten-free pizza cheese or blend)
¼ cup melted butter
1 cup of favorite pizza toppings, pre-cooked, drained, and cut into small pieces (e.g., pepperoni, mushrooms, green peppers, onions)
Pizza sauce for dipping
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Directions: |
Directions:1. Preheat oven to 450 degrees. Line large baking sheet with parchment paper.
2. Add eggs to large mixing 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. I like to use a wooden spoon.
3. With lightly greased hands, form dough into balls about 1 ½ to 2 inches in diameter and place on the baking sheet about 2 inches apart. At this point, you can flatten the dough balls 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.
5. Let cool just a bit and then remove from baking sheet. Add to individual platter or plates and serve with pizza sauce (or sauce of choice) for dipping. |
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Number Of
Servings: |
Number Of
Servings:about 15 “bombs,” about 2 ½ to 3 inches in diameter. |
Personal
Notes: |
Personal
Notes: Use kitchen shears to cut cooked pepperoni into smaller pieces before adding to dough. Mary Anne uses Bob's Red Mill Tapioca Flour.
This is a Gluten-free recipe.
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