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PIZZA BOMB - GLUTEN-FREE
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About the Author Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools. — Ed |
PIZZA BOMB - GLUTEN-FREE
Rated 5.0 stars by 1 users
Category
Gluten-free
Servings
5
Prep Time
20 minutes
Cook Time
55 minutes
Calories
653
Indulge in a sensational explosion of flavor with our mouthwatering gluten-free pizza bombs recipe! These delectable bite-sized treats are the perfect fusion of classic pizza goodness and a delightful burst of excitement. Say goodbye to the gluten, but not to the taste, as we've crafted these bomb pizzas to cater to all dietary needs. The secret to their perfect texture lies in the clever use of xanthan gum, ensuring a satisfyingly chewy crust that rivals its wheat-based counterparts. Whether you're hosting a party or seeking a savory snack, these pizza bombs are sure to be a hit among both gluten-free and non-gluten-free guests alike. Get ready to ignite your taste buds with this irresistibly savory twist on everyone's favorite comfort foodenjoy pizza gain!
Chef Marvel Cook
Ingredients
-
1 packet active dry yeast
-
1 tsp. sugar
-
1 1/2 cups warm water
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2 eggs
-
1 tsp. extra virgin olive oi
-
1-lb. bag gluten-free all-purpose fl our
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4 tsp. Cape Crystal xanthan gum
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2 tsp. salt (divided)
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3 tbs. butter
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3/4 cup extra virgin olive oil
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1 tbs. parsley
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3 cloves minced garlic
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1 tsp. granulated garlic
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1 tsp. red pepper fl akes (optional)
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Parmesan cheese
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Marinara (don’t be lazy, make your own)
Directions
STEP 1: In a large bowl, bloom yeast with warm water and sugar (about 5 mins).
STEP 2: Make Dough: Combine dry ingredients in separate bowl. Then add eggs and 1 tsp. olive oil to wet mixture. Add dry ingredients (xanthan gum, etc.). Mix until combined (I used a hand mixer for about 1 minute.) DON’T OVER-MIX. Cover with cloth or plastic wrap in bowl and let sit for 30 minutes.
STEP 3: In a small saucepan, sauté garlic in olive oil over medium-low heat. Add butter, salt, red pepper flakes, and granulated garlic. Let simmer for 5 minutes.
STEP 4: Line a baking sheet with parchment paper and brush with olive oil. With an ice cream scooper, scoop balls of dough and place on baking sheet.
STEP 5: Brush butter topping before putting in a 425° oven. Cook for 20 minutes, brushing the bombs with butter topping halfway through.
STEP 6: Brush with remaining topping. Shave Parmesan cheese all over when they’re fresh out of the oven, and serve with your favorite marinara sauce.
Nutrition
Nutrition
- Serving Size
- 1 serving (100g)
- per serving
- Calories
- 653
- Carbs
- 65 grams
- 24%
- Cholesterol
- 84 milligrams
- 28%
- Fat
- 41 grams
- 52%
- Fiber
- 9 grams
- 31%
- Protein
- 11 grams
- Saturated Fat
- 9 grams
- 46%
- Sodium
- 1005 milligrams
- 44%
- Sugar
- 1.1 grams
- Vitamin D
- 11 grams
- 55%
- Calcium
- 17 milligrams
- 1%
- Iron
- 0 milligrams
- 2%
- Potassium
- 43 milligrams
- 1%
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