I got the inspiration to make the mini pizzas from a mini mexican chili bites recipe.
Gluten free pizza bases – I used Old Time Bakery gluten free pizza bases
Organic passata (thick tomato puree/paste)
Can of champignons pieces & stems
Shredded mozzarella cheese
1) Preheat the oven to 200C. Use a cookie cutter to cut circles out of the gluten free pizza bases. Place the circles onto a lightly greased pizza tray. If you don’t have one, a normal tray will be okay.
2) Spoon and spread the passata onto the mini bases.
3) Sprinkle some oregano over the bases.
4) This is when the fun starts – the topping. You can use whatever ingredients or leftovers you have on hand. Why not experiment and go gourmet. Chop the mushroom pieces and layer on top of the sauce.
5) Chop the olives and add to the mushroom layer. Place the tray in the oven for about 8-10 minutes.
6) Take the tray out and add the next layers of chopped ham and shredded cheese.
7) Place the tray back in the oven until the cheese is melted.
Easy to make (especially when you may be pressed for time) and delicious to eat. You can change the toppings to suit whomever you are making them for.
(When I find what I think is the best recipe for gluten free pizza dough I will make these mini pizzas from scratch.)
I made a few plain mini pizzas (just the passata and oregano) and a few with just the mushroom layer – for my brothers who do not like ham, cheese or olives. And they call themselves Italian!
The mini pizzas are good as snacks or light lunches. Even better is that they’d be great finger food at parties.
“My love is pizza shaped. Won’t you have a slice? It’s circular, so there’s enough to go around. ” ~ Dora J Arod, Love quotes for the ages. And the ageless sages.