Gluten-free pizza bombs

In a large bowl bloom yeast with warm water and sugar (about 5 mins)

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

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.

Line a baking sheet with parchment paper & brush with evoo.

With an ice cream scooper, scoop balls of dough and place on baking sheet

Brush butter topping before putting in a 425 degree oven

Cook for 20 mins, brushing the bombs with butter topping halfway through.

Brush with remaining topping.

Shave Parmesan cheese all over when they’re fresh out of the oven and serve with your favorite marinara.

So easy!