These gluten-free mini pizzas are made with natural flours and without industrial mixes, perfect for those who love simple and wholesome homemade doughs.
Making homemade gluten-free mini pizzas using natural flours is much easier than you might imagine. With a few ingredients and without using industrial mixes you can obtain soft, light and very tasty mini pizzas.
This recipe was created with the idea of making gluten-free and lactose-free mini pizzas perfect for the whole family, using a blend of natural flours that gives structure and softness to the dough. The result is mini pizzas ideal as an appetizer, a savory snack or to enrich a buffet.
The dough is made with rice flour, sorghum flour, potato starch and tapioca, a combination that allows you to obtain a balanced texture: soft inside but slightly crispy on the edges after baking.
Thanks to the presence of xanthan gum, the dough becomes more elastic and easier to work with, a fundamental characteristic when making gluten-free leavened products.
The leavening is simple and natural: the dough rests in a bowl for about 2 hours, the time needed for the yeast to act and make the dough softer and lighter.
Once risen, the dough is divided into balls, shaped directly with well-oiled hands and turned into small mini pizzas. Topping with seasoned tomatoes and extra-virgin olive oil makes these mini pizzas simple but irresistible.
They are also perfect for those who are lactose intolerant, because the recipe contains no milk or dairy derivatives.
If you like making gluten-free bread and pizza at home using simple and natural ingredients, this recipe will surely become one of your favorites.
Why you will love these gluten-free mini pizzas? This recipe has many advantages: it is made with natural gluten-free flours, contains no lactose, does not use industrial mixes, the dough is easy to work with and the mini pizzas remain soft even the next day.
Moreover the recipe is very versatile and can be easily customized with other ingredients or toppings.
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Also discover other gluten-free leavened recipes
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups gluten-free rice flour
- 1/3 cup sorghum flour (gluten-free)
- 2/3 cup potato starch (gluten-free)
- 1/2 cup tapioca starch (gluten-free starch)
- 1 teaspoon xanthan gum (gluten-free)
- 1 packet (about 2 1/4 tsp) active dry yeast (gluten-free)
- 1 1/4 cups water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 1/4 cups peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- salt
Tools
- 1 Bowl
- 1 Baking sheet
- 1 Dough scraper
Steps
In a large bowl combine rice flour, sorghum flour, potato starch, tapioca and xanthan gum.
Mix all the flours well to obtain a uniform mixture.
Add the active dry yeast and mix again.
Slowly pour in the water while you begin to work the dough with a spoon or a spatula. When the ingredients begin to come together add the extra-virgin olive oil.
Continue to stir until you obtain a soft and slightly sticky dough.This type of consistency is normal in gluten-free doughs.
Cover the bowl with plastic wrap or a clean kitchen cloth.
Let the dough rise for about 2 hours in a warm place.During this time the dough will increase in volume and become softer.
Oil your hands well with a little extra-virgin olive oil.
Take a small portion of dough and shape it into a ball, then flatten it slightly.
Place the balls on a previously oiled baking sheet.
With slightly oiled fingers gently press each ball until you get a mini pizza about 4 in in diameter.Season crushed peeled tomatoes with a pinch of salt and a drizzle of extra-virgin olive oil.
If you like, you can also add a little oregano.Top each mini pizza, spreading the sauce evenly to the edges.
Bake the mini pizzas in a preheated static oven at 392°F for about 15-18 minutes.
The time may vary slightly depending on the oven.
The mini pizzas are ready when the edges begin to turn lightly golden.
Tips for perfect gluten-free mini pizzas
Tips for perfect gluten-free mini pizzas
Grease your hands well; gluten-free dough tends to be softer. Oiling your hands helps to work it better.
Do not add more flour, the dough consistency should remain soft. Adding more flour could make the mini pizzas drier.
Bake in a very hot oven; a hot oven helps obtain softer and well-cooked mini pizzas.
Variations of the gluten-free mini pizzas
This recipe can be customized in many ways.
Gluten-free mini pizzas with lactose-free mozzarella
Add lactose-free mozzarella in the last minutes of baking.
Red mini pizzas with olives
Top with black or green olives for a stronger flavor.
Mini pizzas with vegetables
You can add grilled zucchini, eggplant or bell peppers.
How to store gluten-free mini pizzas
Mini pizzas keep very well.
In the refrigerator you can store them in an airtight container for 2 days.
In the freezer, they can be frozen already baked.
When you want to eat them, just reheat them in the oven for a few minutes.
FAQ (Questions and Answers)
Can I prepare the dough in advance?
Yes, you can prepare it and keep it in the refrigerator for a few hours before shaping the mini pizzas.
Can I substitute sorghum flour?
You can replace it with buckwheat flour or with another rice flour.
Do the mini pizzas stay soft?
Yes, thanks to the presence of potato starch and tapioca the interior remains soft even after baking.
Making gluten-free mini pizzas with natural flours at home is a simple way to bring something wholesome and made with chosen ingredients to the table.
This recipe proves that it is not necessary to use industrial mixes to obtain an excellent result: just combine the flours well and respect the rising times.
The result is soft, fragrant and light mini pizzas, perfect to share with friends and family or to prepare for a party or buffet.
A simple recipe that highlights naturally gluten-free flours and allows you to enjoy truly delicious mini pizzas.
