Gluten free bite sized pizzas
Prep
20 min
Cook
15 min
Serves
12
Skill
Vegetarian
Prep
20 min
Cook
15 min
Serves
12
Skill
The cute mini GF pizzas are perfect for bringing along to any type of get together.
Ingredients
- ½ cup warm water
- 3 Weet-Bix™ Gluten Free
- 1 cup self-raising gluten free flour
- 1 tsp pure maple syrup
- 2 tsp yeast
- ½ teaspoon salt
- 2 tbs extra-virgin olive oil
Toppings:
- 100g tomato puree/ sauce
- Sliced mushrooms
- Spinach
- Olives
- Sliced onion
- Vegan cheese, grated
- Basil and/or oregano to top!
Nutrition per serving
472 kJ
energy kj
1 g
protein
2 g
saturated fat
1.3 g
dietary fibre
14 g
carbohydrate
1 g
sugars
183 mg
sodium
Method
- In a small bowl, mix the water, maple syrup, and yeast. Set aside for 5-10 minutes, until the yeast has activated.
- Add Weet-Bix™, flour and salt in together and pour in the yeast mix. Add olive oil. Mix until a dough forms. Knead well for 5 minutes on a lightly floured bench.
- Roll out dough and cut out mini bases using the top of a glass. Spread each with tomato puree/ your choice of tomato-based sauce and top with spinach, sliced mushrooms, onion and olives. Sprinkle with vegan cheese.
- Bake for 15 mins in a 180C oven, until golden and cheese has melted. Top with dried or fresh basil leaves and/or oregano and serve!
- ½ cup warm water
- 3 Weet-Bix™ Gluten Free
- 1 cup self-raising gluten free flour
- 1 tsp pure maple syrup
- 2 tsp yeast
- ½ teaspoon salt
- 2 tbs extra-virgin olive oil
Toppings:
- 100g tomato puree/ sauce
- Sliced mushrooms
- Spinach
- Olives
- Sliced onion
- Vegan cheese, grated
- Basil and/or oregano to top!
Nutrition per serving
472 kJ
energy kj
1 g
protein
2 g
saturated fat
1.3 g
dietary fibre
14 g
carbohydrate
1 g
sugars
183 mg
sodium
- In a small bowl, mix the water, maple syrup, and yeast. Set aside for 5-10 minutes, until the yeast has activated.
- Add Weet-Bix™, flour and salt in together and pour in the yeast mix. Add olive oil. Mix until a dough forms. Knead well for 5 minutes on a lightly floured bench.
- Roll out dough and cut out mini bases using the top of a glass. Spread each with tomato puree/ your choice of tomato-based sauce and top with spinach, sliced mushrooms, onion and olives. Sprinkle with vegan cheese.
- Bake for 15 mins in a 180C oven, until golden and cheese has melted. Top with dried or fresh basil leaves and/or oregano and serve!