No-fuss Gluten-Free Pizza bites are the perfect appetizer for your Super Bowl party!
Anyone else already gearing up for the big game already?!?!?
You know, the SUPER BOWL. 🏈
Ok: it’s true. I could care less about the actual GAME – especially since my Jets and Steelers aren’t contenders this year – but the Super Bowl FOOD? That alone is cause for celebration my friends.
Please tell me I’m not the only one who likes to throw Super Bowl parties just to have an excuse to make adorable bite-sized snacks and rock out to the half time show?
Knew you guys were with me 😉
Speaking of adorable snacks: GLUTEN-FREE PIZZA BITES. 🍕
In addition to being the cutest ever, they are a celiac’s BFF. I mean, I can’t be alone in having really random 11pm bagel bite cravings, right? Gluten-free pizza bites to the rescue!
Seriously, where have these been my whole gluten-free life? I know this is going out on a limb, but: they might be even better than their gluten-filled mini bagel counterparts. A bold statement, I know, but TRUE!
They satisfy every pizza craving without the fuss of having to make gluten-free pizza dough (such a pain!) plus, they’re mini. And we’ve talked about how much we loooooove mini (even if it doesn’t stop me from eating a whole batch by myself.)
As far as gluten-free pizza things go, these little beauties are pretty easy to pull together. The “crust” does take a little bit of work, but thanks to our Canyon Bakehouse friends for making such delicious bread that is so versatile, there is no stress over flours, yeast, proofing, and baking. Hallelujah!
The crust is made by cutting the crusts off a few slices of pliable gluten-free white bread (I highly recommend Canyon’s Mountain White for this), flattening the bread with a rolling pin, cutting it into a circle (Don’t have a cookie cutter? Be resourceful like me and use a glass!) and then gently pressing it into the a mini muffin tin.
Viola! Crust DONE. Wasn’t that easy?
Next up comes the good stuff: mini pepperonis as the bottom layer on the crust (make sure they are gluten-free!) to keep the bread from getting soggy, then pizza sauce, cheese, and a few more pepperonis on top for good luck. Of course, if you’re more of a loaded pizza guy or gal, feel free to add in some very finely chopped green peppers, olives, or sausage, too!
Then it’s off to the oven, and your Super Bowl snacks are ready to be devoured. On nom.
I love serving these with a small bowl of extra pizza sauce for dipping, because, in my opinion, you can never, ever have too much sauce.
Can I get an Amen?
I never thought I’d say this, but, can the Super Bowl be every weekend? I need any and every excuse I can get to make these cuties weekendly ( ← is that even a thing? It is now 😉 )🍕❤️🍕
Q: Who are you rooting for this year? The Broncos or the Panthers?
I’m a huge Peyton Manning fan, so I’ll be cheering for the Broncos this year… that is, if I can rip myself away from these gluten-free bizza bites for long enough to actually watch the game…. 😁
- 12 slices Gluten-Free Canyon Bakehouse Mountain White Bread
- 2 oz. mini pepperoni
- ½ cup pizza sauce, plus more for serving
- ¾ cup shredded cheese, pizza blend
- Preheat oven to 350℉. Very lightly spray a 12 cup mini-muffin tin.
- Cut the crusts off of the bread, and using a rolling pin, flatten each piece. Once flattened, use a 3 inch biscuit cutter or the rim of a glass, and cut a circle out of each piece of bread. Gently place the cut outs in the muffin tin, pressing down into place.
- On top of the bread crust, layer 3-4 mini pepperonis, followed by a dollop of pizza sauce, a pinch of cheese, and then top with a couple of extra mini pepperonis.
- Once all of the mini bites are assembled, bake the bites for 15-18 minutes, or until the cheese is melted and bubbly.
- Gently remove the bites from the baking tin, and enjoy!
This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!
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