This is a great, easy recipe you can use to give you that pizza taste without all the pizza crust. I developed this recipe more as a happy accident than anything else. My husband’s favorite food group is pizza and when I found out I had Celiac’s Disease, he had less and less pizza. I mean, what am I going to do in a pizza parlor? Eat the salad bar. It wasn’t too much fun for either of us and we usually ended up at a second dinner because the salad didn’t fill me up.
Gluten Free Pizza Biscuits
These savory pizza biscuits are easy to make and taste so good. And you can add in your own favorite pizza ingredients like mushrooms, olives, canadian bacon (chopped), pineapple, etc. Enjoy!
Ingredients
- 2 1/4 cups King Arthur Flour Gluten Free All Purpose Baking Mix
- 2 eggs
- 1 cup heavy whipping cream
- 2 cups grated Italian blend cheese half will go in the bread mix and half on top of the biscuits
- 1 cup cooked browned sausage
- 1 1/4 cups marinara sauce or pizza sauce
- 1/2 cups pepperoni sliced into small pieces
Instructions
Preheat oven to 375 degrees. With this recipe you’re bringing ingredients from all over and timing it. I start by browning the sausage in a pan. I stop to stir this occasionally, and while that is cooking, I mix up the biscuit dough.- Mix 2 1/4 cups of King Arthur Gluten Free all purpose baking mix with one cup of grated Italian blend cheese.
- In a separate bowl, I beat the two eggs and then add the heavy whipping cream and stir until well mixed. Then I add this liquid to my flour and cheese blend and stir, stir, stir until it is mixed up and looking like biscuit dough.
- By this time, the sausage should be just about browned. I generally drain the oil from the pan and rinse the sausage. I lower the heat on the stove top and mix the sausage with the marinara and the pepperoni. I warm these up together so they are all bubbly and happy in the pan. While this is warming, I take a spoonful of the biscuit dough and start filling a muffin pan. Mine makes 12.
- Spray a muffin pan with a little gluten free spray oil, or use a good cooking oil like coconut oil and spread it in each of the muffin holes. I just place the spoonful of dough in the pan and once I’ve used up all the dough, I start pressing my fingers into the muffin tin and forming the dough to the edges. I’ve tried using a little shot glass, a small measuring spoon, etc., but my fingers work the best. When you are done they will look like tiny pie tins.
Now you are ready to mix it all together. Let you marina meat mix cool for about five minutes and then pour a spoonful into each of the tiny pies. Once you have all of them filled, and they won’t all be even, go back over them with the rest of the marina meat sauce and make sure each is as full as possible. The final touch is a finger full of the Italian cheese blend on the top of each mini pie. Don’t worry if the cheese gets all over, you’ve oiled the pan so it won’t stick.- Once you are done, put the muffin pan in the oven and cook for 15-18 minutes. The cheese will be melted and it will smell so good. When it’s done, remove the pan from the oven and let stand for 5-10 minutes before eating.
- Yum!
Notes
You can add in chopped mushrooms, chopped olives, pineapple, Canadian bacon, linguica, hamburger, and really just about any pizza ingredient you want. Just remember, whatever you add in has to fit in that biscuit tin. Oh and I always drop a little cheese on the outside of the biscuit to make that nice cheese skirt.