Gluten-free pizza bombs
Gluten-free pizza bombs

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, gluten-free pizza bombs. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Gluten-free pizza bombs is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Gluten-free pizza bombs is something which I have loved my whole life. They’re fine and they look wonderful.

How Gluten-Free Pizza Bombs Came To Be. A little background … I've been making Kate Chan's (Gluten Free Gobsmacked) Pao de queijo Rolls, aka Brazilian Cheese Bread, aka Chebe rolls, for a few years now. They were part of my inspiration for my Brazilian Un-Cheese Rolls—my beloved vegan biscuits that are a very popular gfe recipe.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook gluten-free pizza bombs using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Gluten-free pizza bombs:
  1. Prepare active dry yeast
  2. Get sugar
  3. Get warm water
  4. Make ready eggs
  5. Prepare evoo
  6. Take Bobs Red Mill GF all-purpose flour
  7. Take xanthan gum
  8. Prepare salt (divided)
  9. Take butter
  10. Get evoo
  11. Make ready parsley
  12. Get minced garlic
  13. Take granulated garlic
  14. Prepare red pepper flakes (optional)
  15. Make ready Parmesan cheese
  16. Take Marinara (don't be lazy, make your own)

I was craving pizza, but decided it wasn't going to help me achieve my summer bod 😉. Shave Parmesan cheese all over when they're fresh out of the oven and serve with your favorite marinara. Do not make the crust too thin. Otherwise, the bombs will explode in the oven.

Instructions to make Gluten-free pizza bombs:
  1. In a large bowl bloom yeast with warm water and sugar (about 5 mins)
  2. Make dough: - Combine dry ingredients in separate bowl. - Add eggs and 1 teaspoon evoo to wet mixture. - Add dry ingredients. - Mix until combined (I used a hand mixer for about 1 min) DON'T OVER MIX - - Cover with plastic crap in bowl and - Let sit for 30 mins
  3. Make topping: - In a small saucepan sauté garlic in evoo - Over med-low heat. Add butter, salt, red pepper flakes, and granulated garlic. - - Let simmer for 5 mins.
  4. Line a baking sheet with parchment paper & brush with evoo. - - With an ice cream scooper, scoop balls of dough and place on baking sheet
  5. Brush butter topping before putting in a 425 degree oven - - Cook for 20 mins, brushing the bombs with butter topping halfway through.
  6. Brush with remaining topping. - - Shave Parmesan cheese all over when they're fresh out of the oven and serve with your favorite marinara.
  7. So easy! 😀

Place the crusts in mini muffin tin holes. Fill with tomato pulp, cheese and ham. Pinch the edges of the crust in the middle gently to close the bomb. This makes a great after school snack or hors d'oeuvres. Just add water, butter, hot dogs, pepperoni, and your favorite pizza toppings!

So that’s going to wrap it up for this exceptional food gluten-free pizza bombs recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!