This recipe has been adapted from the gfe-gluten free easly blog. I've relied more on blog and reviews on blogs than I have on buying gluten free cook books at the book store or on Amazon. I recommend doubling this recipe for pizza night because the little bombs are far easier than making pizza crust. I will post pictures later this week because the family ate the little bombs before I could get pics.
Pizza Bombs
2 eggs, slightly beaten
1 1/4 cup tapioca starch
1 t baking powder
1/2 t pizza seasoning
2 cups mozzarella cheese
1/4 cup melted butter
1 cup mini pepperoni
Homemade pizza sauce (One 8 oz can tomato sauce with 1 T pizza seasoning mixed in)
Preheat oven to 450 degrees. Line baking sheets with parchement paper or silcone liners. Add slightly beaten eggs in mixing bowel. Add other ingredients in order shown, stir after each addition. Stir well until ingrdients are fully incorporated. Form dough into 1 1/2 to 2 inch balls. Place about 2 inches apart on sheet. Bake 8-10 minutes or until golden brown. Let cool and then serve--if you can keep people away.
Pizza Bombs
2 eggs, slightly beaten
1 1/4 cup tapioca starch
1 t baking powder
1/2 t pizza seasoning
2 cups mozzarella cheese
1/4 cup melted butter
1 cup mini pepperoni
Homemade pizza sauce (One 8 oz can tomato sauce with 1 T pizza seasoning mixed in)
Preheat oven to 450 degrees. Line baking sheets with parchement paper or silcone liners. Add slightly beaten eggs in mixing bowel. Add other ingredients in order shown, stir after each addition. Stir well until ingrdients are fully incorporated. Form dough into 1 1/2 to 2 inch balls. Place about 2 inches apart on sheet. Bake 8-10 minutes or until golden brown. Let cool and then serve--if you can keep people away.
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