An Italian Pizza Bite! (GF, Vegan)

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Before my celiac diagnosis, I worked in a pizza shop. Ironic, right? Those of you who follow my blog know I can be a complete Amelia Bedelia in the kitchen. Plus, I used to hate cooking. So the better question is how did I end up making pizzas until one in the morning? And, why would anyone trust me in the kitchen?

I wasn’t amazing at making pizzas, nor was I a pizza enthusiast. Instead, I simply made fool-proof personal pizzas at an à-la-carte location on my college campus. The hours were great, and the pay was good too. Along the way, I might have learned some popular topping combinations, but nothing about how to actually make a pizza!

So, when my favorite party, The Novice Gardener’s Fiesta Friday, proposed its first friendly challenge to create a recipe using yeast and herbs, I didn’t know the first thing about yeast or pizza dough. But after awhile of pondering, influence from the Minimalist Baker’s Best Gluten Free Pizza Crust, multiple trials, and some brainstorming with my mom, I present Italian pizza bites.

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Gone in three bites, these mini pizzas brought me back to my days of enjoying Italian food! The herbs add a lot of flavor, and bring the traditional Italian feel. And, who can resist fresh vegetables?!  While my Italian Pizza Bites are free of my allergens, you could always adjust the herbs to include rosemary or add some cheese on top!

So let’s start cooking!

Italian Pizza Bites Recipe

Allergens: Free of Gluten and the Big 8!

Ingredients

  • 1 cup of Superfine White Rice Flour
  • 1 cup of Sorghum Flour
  • ½ cup of Corn Flour
  • ½ tsp. Fresh Oregano, finely chopped
  • ½ tsp. Fresh Thyme, finely chopped
  • 2 tsp. Fresh Basil, finely chopped
  • 1 tsp. Salt
  • ½ tsp. Baking Powder
  • 3 Tbsp. Sugar, divided
  • 1 Tbsp. Yeast (Bob’s Red Mill’s Active Dry Yeast)
  • 1¼ cup Warm Water, divided
  • 1 Tbsp. Olive Oil & Extra for coating
  • Marinara Sauce
  • Vegetables
    • Grape Tomatoes, sliced
    • Mushrooms, thinly sliced
    • Yellow and Orange Peppers, chopped
    • Scallions, chopped
  • Optional: Shredded Cheese for the dairy consuming folk, and any other pizza toppings of your choosing.

Procedure

  1. Preheat the oven to 350.
  2. Lightly coat a (large) muffin tin with olive oil. (Or 3, you can make up to 18 pizza bites!)
  3. Whisk the three flours, finely chopped herbs, salt, baking powder, and 2 Tbsp. of sugar until consistent. Screen Shot 2014-05-22 at 10.18.21 AM
  4. Combine yeast and ¾ cup of water in warm water (not too hot!). When you run the warm water over your wrist, it should feel slightly warmer than your body temperature. Let sit for 5 minutes. Add in 1 Tbsp. of warm water after 3 minutes. Screen Shot 2014-05-22 at 10.25.39 AM
  5. Make a well in the the dry mixture. Add, yeast mixture, 1 Tbsp. olive oil, and ½ cup of warm water. Mix with a wooden spoon.IMG_0038
  6. Line the bottom of each hole of the muffin tin with a thin layer of dough (≈¼ in thick). Cook for 5 minutes. IMG_0047
  7. Remove tin from the oven. Add marinara sauce to the center of each pizza bite. Then top with sliced vegetables. Sprinkle olive oil, salt, and pepper on top.Screen Shot 2014-05-22 at 11.13.15 AM
  8. Cook for another 17-20 minutes. Remove from oven.
  9. Garnish with fresh herbs, serve warm, and enjoy!

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”Fiesta
That concludes my entry for the first Fiesta Friday Challenge! And since I’ll be enjoying these all day on Friday, I’m bringing them to this week’s fiesta as well. I cannot wait to see what everyone else brings to the party this week. 🙂

Have an Awesome Weekend!

P.S.: If you follow my journey you’d know I’m much less of an Amelia Bedelia in the kitchen now, although I can still be a goofball. But, to be safe my family & friends test out my recipes before I post them too, so feel free to give them a try. And, let me know any suggestions you may have! My current favorites are Chocolate Chip Banana Bread and Cozy Gingerbread Cookies. 🙂

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