These gluten-free mini pizzas come together so easily for a work-week lunch or freezer prep. They’re made with almond flour, tapioca flour, eggs and olive oil with a little salt and baking soda, and baked with jarred marinara sauce and shredded cheese.
I love them with a drizzle of hot honey and dry oregano, and always try to serve them with a fresh side salad or protein for a heartier meal. They’re one of my favorite freezer meal preps to have on hand!
This recipe is the same as my almond flour crust pizza I shared last year for Passover, but made into cute little mini pizzas. While this wont be replacing real pizza in my life anytime soon, this lightened up recipe is a delicious gluten-free alternative, and SO easy to make.
What you’ll need to make Gluten-free Mini Pizzas
- Almond flour– almond flour makes up the bulk of the base. I always choose fine almond flour for best texture
- Tapioca flour– tapioca flour adds a little extra texture to the dough
- Olive oil
- Egg– used as a binder
- Baking soda
- Salt, plus any other optional flavorings like garlic powder, onion powder or italian spice
- Pizza sauce or marinara sauce
- Shredded cheese
You can add extra herbs to the dough like garlic powder or Italian spice to add a little extra flavor, but I personally love it as is.
- Start by adding the dry ingredients to a bowl and mixing well.
- Add in the wet ingredients and knead together to form the dough. The dough may be stickier than your typical flour-based dough
- With oiled hands, scoop out a golf ball-sized piece of dough and flatten into a circle, then place onto a parchment paper lined tray. Repeat with remaining dough.
- Bake the dough before adding toppings for a little added crisp.
- Top with sauce & cheese then bake again until the cheese is melted
Flour substitutes
I have not tested any flour substitute for the almond flour, but the tapioca flour can be replaced with arrowroot starch or potato starch
Prepare a larger pizza
I made this recipe into 15 mini pizzas, but it can easily be made into one large pizza. To roll out the dough, I suggest placing it between two pieces of parchment paper and using a rolling pin to thin it out.
Pre-baking the crust
I tested this recipe with and without pre-baking the crust. If you pre-bake the crust without toppings, you’ll get a slightly crispier dough
These gluten-free mini pizzas comes together in under 30 minutes, and is one of my go-to lunches made with feel-good ingredients. I hope you guys love it as much as we do!
Other gluten-free recipes to try:
Asparagus Quinoa Salad
Mediterranean Salmon Bowls
Crispy Quinoa Chicken Salad
Gluten-free Mini Pizzas
Ingredients
- 1 1/2 cups almond flour
- 1 cup tapioca flour
- 1/4 cup warm water
- 1 egg
- 2 tbsp olive oil
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup marinara or pizza sauce
- 1 cup shredded cheese of choice
Directions
- Preheat the oven to 400 F
- In a large bowl, combine the almond flour, tapioca flour, salt and baking soda. Mix well.
- Add in the egg, oil and water and combine well using a rubber spatula, then knead with your hands for 2 minutes until the dough is well combined. The batter may feel stickier than flour-based dough.
- With oiled hands, scoop out a golf ball-sized piece of dough and flatten into a circle onto a parchment paper lined tray. Repeat with remaining dough.
- Pre-bake the crust for 7 minutes.
- Remove the crust from the oven and top with your sauce and shredded cheese. Bake again for another 7-8 minutes, until the cheese is melted. Top with your favorite pizza toppings
- The pizzas can be baked and frozen for up to 3 months, then reheated in the oven.
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