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  • Liz Hoobchaak

Mini Focaccia Pizza

Updated: Nov 6, 2022

When my family switched to a gluten and grain free diet, pizza was the one food that I had the hardest time trying to recreate. There are many options on the market now, but unfortunately for us, they still contained too much starch and other additive ingredients.


I set out on a mission for a homemade pizza crust that resembled anything close to the real thing. After two years and trying about twenty different ingredient combinations, I have finally hit the jackpot! My husband even remarked that it is the first pizza recipe I tried that he actually enjoyed!


This crust can be made into mini pizzas using a 4 inch round disk silicone baking tray. Or you can make a larger hand shaped pizza by rolling out the dough between two pieces of parchment paper. It freezes well so I make these in large batches so I can be ready on a night the kids are craving pizza.



Ingredients for crust:

2 eggs

1 tsp honey

2 tbsp olive oil

1 tbsp butter

1 cup shredded cheddar cheese, melted

2 cups almond flour

1 tbsp oregano

1 tsp garlic powder


Toppings I used included tomato sauce, sliced provolone cheese, basil and dried oregano.


Directions:

  1. Preheat oven to 350ºF and place a silicone baking tray on on a metal baking tray for easy transfer.

  2. In a saucepan on low heat, melt butter. Once melted, add shredded cheese and stir until fully melted.

  3. In a mixing bowl, add the rest of the ingredients then add melted cheese and mix until fully incorporated.

  4. Fill each round hole on the baking tray to the top with the dough, using your fingers to help even it out.

  5. Bake for 12-15 minutes until it is just slightly golden brown on top. When you remove them, turn your oven up to 400ºF on convection mode.

  6. Let the crust cool, remove from silicone mold and transfer them to a baking tray lined with parchment paper.

  7. Top pizzas with sauce, cheese and any other toppings you desire and pop back in the oven for 8-10 min until the cheese is bubbling brown on top.

Recipe yields approximately 6-8 mini pizza crusts.





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