Gluten-Free Mini Pizzas – Easy, Customizable Crowd-Pleaser
Crispy on the outside, soft in the center, and totally satisfying—these gluten-free mini pizzas are perfect for quick dinner ideas, meal prep, or fun family dinners. Made with almond and tapioca flour, they’re naturally gluten-free, high in protein, and packed with flavor. Quick, easy, and endlessly customizable!
Ingredients
- 1½ cups almond flour
- 1 cup tapioca flour
- ¼ cup warm water
- 1 egg
- 2 tablespoons olive oil
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup marinara or pizza sauce
- 1 cup shredded cheese of choice mozzarella, cheddar, or vegan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make Dough: In a medium bowl, combine almond flour, tapioca flour, baking soda, and salt. Stir in the egg, olive oil, and warm water. Mix until a soft dough forms.
- Form Crusts: Divide the dough into 6 portions. Flatten each into a mini pizza shape (about 4 inches across) and place on the prepared baking sheet.
- Parbake Crusts: Bake for 8–10 minutes, until lightly golden.
- Add Toppings: Remove from the oven. Spread each crust with marinara or pizza sauce and sprinkle with shredded cheese.
- Finish Baking: Return to oven and bake another 5–7 minutes, until cheese is melted and bubbly.
- Serve: Let cool slightly before serving. Enjoy warm!
Notes
- Toppings: Add pepperoni, veggies, herbs, or cooked meats to customize.
- Vegan option: Use a flax egg and dairy-free cheese.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.
- Freeze: Parbake crusts ahead of time and freeze. Add toppings and finish baking when ready to eat.