Cheesy Golden Pizza Puffs

Gluten-Free Pizza Parlor Appetizers Please!

Dear Friends,

Recently I taught a cooking class for an organization of kids who are medically gluten-free - a sticky chocolate cake, who could resist? For the first time my 6 year old son was my “assistant” - he stirred, whipped and paused several times to give Taikwondo demonstrations and Sonic the Hedgehog impressions to the class. (He might not be ready to be my regular assistant, but hey it’s a tight labor market no?) The other kids and parents “zoomed” toward us from their own kitchens and I found myself struck on how intentional, engaged, and fun this group was. They really wanted to learn the ins and outs of gluten free baking and it did my heart so much good to know at the end of this class they would leave with some tips and tricks that would hopefully make their life a little more delicious. Hopefully you will get the same from the recipes here.

These puffs of cheesy pizza goodness are everything you want to order at a pizza parlor as an appetizer. They are golden on the outside and stretchy cheesy on the inside, with that oregano garlic hit that brings red and white checkered table cloths immediately to mind. Perfect as a tear and share appetizer with friends, paired with a zesty marinara, or as a game day snack in front of the tube. Since they are yeast free they are a snap to whip up and can be an easy addition to your munchy rotation.

Gluten-Free Cheesy Golden Pizza Puffs

*See note below about substituting 1 to 1 gluten free flour blend if desired
yield: 10-12

2 Tb Olive oil
1 garlic clove, minced
½ tsp (2g) dried oregano
1 cup (130g) sweet white rice flour (mochi flour or mochiko)
1/2 cup (60g) sorghum flour
1 cup (160g) tapioca flour
1 tsp (1g) xanthan gum
4 tsp (16g) baking powder
1 ½  (11g) tsp salt
360g Greek yogurt (or coconut yogurt)
3 oz (85g) low moisture mozzarella cheese or nondairy cheese grated,
3 oz (85g) parmesan (or a little nutritional yeast) to sprinkle on top
Fresh parsley or oregano, optional, to garnish

Preheat the oven to 425 degrees.  Mix olive oil, garlic clove and dried oregano and prepare a 9-inch round pan by lightly greasing with some of the oil, reserve the remainder to brush on top.

Mix together yogurt, dry ingredients and mozzarella cheese. Scoop your dough into balls with an ice cream scoop or spoon and roll them so they’re smooth.  Set them in the pan, so that they are just touching.  Brush with the rest of the garlic oil and sprinkle with parmesan.

Bake in the oven for about 20 minutes until they are golden and fully cooked (205 degrees) - cover with foil if it starts to get too brown.

Brush with a little extra garlic oil and sprinkle with the fresh herbs if desired.  This is best served warm either on its own or dipped in a zesty marinara sauce!

*I’ve also tested these with 250g of Bob’s Red Mill 1 to 1 blend instead of the individual flours, and it worked really well, so give that a whirl if you’d like!