These gluten free pizza bites are my way of bringing fall to the table. I cut the dough into little leaves and pumpkins, spread on a creamy pizza sauce, add mushrooms, ham and gouda, and bake them for just 15 minutes. There is no yeast, so there is no waiting for the dough to rise.
After two years of eating gluten free, I know how nice it is to have an easy gluten free pizza base you can mix in minutes. This dough is exactly that. It makes an easy mini pizza that works for Halloween, kids’ birthdays and school lunch boxes. If you love gluten free homemade pizza but want something faster and more fun, these mini pizzas are for you.
Why You’ll Love These Gluten Free Pizza Bites
- Quick: Prep takes 15 to 20 minutes and the oven time is only 15 minutes.
- No yeast: It is a gluten free yeast free pizza base, so there is no rising time at all.
- Fun fall shapes: Leaves and pumpkins turn a simple mini pizza into real party food.
- Great for sharing: One batch gives you about 30 tiny pizzas.
- Kid friendly: Every bite size pizza is easy to grab with small hands.
- Busy day hero: Honestly the best mini pizza for days when you have no time.
Ingredients for Mini Pizza
For the dough:
- 300 g (2 cups) gluten free flour mix
- 200 ml (just under 1 cup) thick Greek yogurt
- 1 tbsp olive oil
- 2 tsp baking powder
- 1 tsp salt
- Extra gluten free flour for dusting
For the filling:
- 100 g (3.5 oz) cream cheese
- 3 tsp ketchup
- 1 tsp tomato puree
- 100 g (3.5 oz) mushrooms
- 100 g (3.5 oz) ham
- 100 g (3.5 oz) gouda cheese
- Dried oregano for sprinkling
I use Schär Mix B for this homemade gluten free pizza base. Other gluten free flour mixes work too, but they soak up liquid differently. You may need a little more or less yogurt.
How to Make Gluten Free Pizza Bites
Prep the Toppings
Grate the mushrooms, ham and gouda. Set them aside so everything is ready when the dough is.
Make the Pizza Spread
In a small bowl, mix the cream cheese, ketchup and tomato puree until smooth. This creamy spread goes on every one of the little mini pizzas.
Mix the Dough
Mix the flour, baking powder and salt in a large bowl. Add the Greek yogurt and olive oil. Knead by hand, or use a stand mixer if you have one. It is easier. The dough should be soft but not sticky, and it should come together in one compact ball. If it feels dry, add a little more yogurt.
This is a simple pizza dough for mini pizzas. Because there is no yeast, you do not need to let it rest or rise. Start rolling right away.
Roll Out the Dough
Dust your work surface well with flour. Roll the dough to about 5 mm (1/4 inch) thick, not too thin and not too thick. Dust the top with flour too, so the dough does not stick to the rolling pin.
Cut the Fall Shapes
Cut out leaves, pumpkins or any shapes you like. No cutters? A small drinking glass works great. Place the shapes on trays lined with parchment paper. You will need at least 2 batches, since they will not all fit on one tray.
Pro tip: Dip the rim of your cutter or glass in flour before each cut. This keeps the shapes clean and stops the dough from sticking.
Top and Bake
Preheat the oven to 200°C (400°F). Spread each bite with the cream cheese mix. Add the mushrooms, ham and gouda, then sprinkle with oregano. Bake for about 15 minutes. The baking powder makes the dough puff up a little, but the shapes keep their form.
Gluten Free Pizza Bites for Fall
Ingredients
Equipment
Method
- Grate the mushrooms, ham and gouda. Set them aside.
- Mix the cream cheese, ketchup and tomato puree in a small bowl until smooth. This is your pizza spread.
- Preheat the oven to 200°C (400°F) and line baking trays with parchment paper.
- In a large bowl, mix the flour, baking powder and salt. Add the Greek yogurt and olive oil.
- Knead by hand, or use a stand mixer for an easier job. The dough should be soft but not sticky and come together in one compact ball. If it feels dry, add a little more yogurt. Different gluten free flours absorb differently, so you may need to adjust.
- Dust your work surface well with flour. Roll out the dough to about 5 mm (1/4 inch) thick. Dust the top with flour too so it does not stick to the rolling pin.
- Cut out your shapes with fall cookie cutters. No cutters? Use a small drinking glass, and dip its rim in flour first so it does not stick.
- Place the shapes on the lined trays. You will need at least 2 batches, as they will not all fit on one tray.
- Spread each bite with the cream cheese mix. Top with mushrooms, ham and gouda, then sprinkle with oregano.
- Bake for about 15 minutes. The dough puffs up a little from the baking powder but keeps its shape.
Video
Notes
- I used Schär Mix B.
- The dough needs no resting and no rising time.
- The number of bites depends on your cutters, since leaf shapes are smaller than pumpkins (in my case).
Perfect for Halloween, Birthdays and Lunch Boxes
Mini pizzas for party tables are always a hit, and these look extra cute in fall shapes. Each one fits in one hand. A mini pizza like this is usually the first thing to disappear, and it’s just the right size for little hands.
- Halloween: Pumpkin shapes fit right in next to your other Halloween snacks.
- Kids’ birthdays: Skip store bought and serve home made mini pizzas instead.
- School breakfast: A savory option for mornings when sweet is not the plan. Serve them next to a green muffin with spinach and feta for a full plate.
- Lunch boxes: Pack a few with cheese cubes and a crunchy cucumber side for a homemade lunchable. Add a few sweet date bites for dessert.
- Fall get-togethers: Put a tray on the snack table and watch it disappear.
Substitutions and Variations
- Toppings: Try other gluten free pizza toppings like bell peppers, olives, corn or sliced turkey. Always check the labels on ham and ketchup to make sure they are gluten free.
- Vegetarian: Skip the ham and use 200 g (7 oz) of mushrooms.
- Cheese: Use mozzarella or cheddar instead of gouda.
- Yogurt: I tested this with thick Greek yogurt. A thinner yogurt can make the dough sticky.
- Shapes: Any cutter works. Think of it as a gf pizza base you can cut into stars, hearts or simple rounds.
Storage and Reheating
These stay delicious the next day too! But trust me, they probably won’t make it until tomorrow, unless you hide them!
You can use a airfryer to reheat them.
FAQ
Yes. The baking powder lifts the dough, so you do not need yeast or any rising time. That is what makes this such a quick mini pizza bite.
Gluten free flour mixes absorb liquid differently. If the dough is sticky, add a little flour. If it is dry and crumbly, add a spoonful of yogurt at a time until it comes together.
I use Schar Mix B. Any good gluten free flour mix should work, just adjust the yogurt as needed.
