Gluten-free pizza bombs

Gluten-free pizza bombs

I was craving pizza, but decided it wasn’t going to help me achieve my summer bod


6 servings

  1. 1 packet active dry yeast

  2. 1 teaspoon sugar

  3. 1 1/2 cup warm water

  4. 2 eggs

  5. 1 teaspoon evoo

  6. 1 bag Bobs Red Mill GF all-purpose flour

  7. 4 teaspoon xanthan gum

  8. 2 teaspoon salt (divided)

  9. 3 tablespoons butter

  10. 3/4 cup evoo

  11. 1 tablespoon parsley

  12. 3 cloves minced garlic

  13. 1 teaspoon granulated garlic

  14. 1 teaspoon red pepper flakes (optional)

  15. Parmesan cheese

  16. Marinara (don’t be lazy, make your own)


  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!

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