Mini Pizzas

Mini Pizzas

Ingredients:

Pizza Dough

• 1 cup warm water

• 1 Tbsp + 2 tsp active dry yeast

• 2 Tbsp granulated sugar

• 2 ¼ cups (306g) Bob’s Red Mill Gluten Free All Purpose Flour

• 2 Tbsp psyllium husk

• 2 tsp xanthan gum

• 2 tsp baking powder

• 2 tsp kosher salt

• 2 Tbsp extra virgin olive oil

Pizza Toppings

• ½ cup tomato sauce

• 2 cups mozzarella cheese, grated

• Pepperoni, if desired

Yields 4 mini pizzas

Prep Time: 120 minutes

Cook Time: 15 minutes

Measure out one cup of warm water (not too hot), and whisk in the sugar and yeast. Let this rest and bloom for a minimum of 10 minutes. In a large bowl or standing mixer with a dough hook, combine the flour, psyllium husk, xanthan gum, baking powder, and kosher salt until homogenous. Once the yeast has bloomed and is very aromatic, pour into the dry ingredients with the olive oil, and knead on medium speed for 5 minutes. This will give the dough an ample amount of time for all the ingredients to get acclimated and start working together to create a supple and pliable dough. Cover with a clean dish towel and proof for 60 minutes. Lightly dust a clean surface and portion the dough into four evenly sized spheres. Cover them once again and proof for an extra 30 minutes. 

Preheat the oven to 450F. Roll out each sphere into 6-8” discs, about ⅛” thick. Place them on  aluminum foil lined baking sheets, and prick the centers with a fork. Parbake for 5 minutes, remove, and top to your liking. Bake one more time for 10 minutes until the cheese is fully melted and the crusts browned. Slice and serve warm. Enjoy!