Gluten Free Pizza Pops

Gluten Free Pizza Pops

There is nothing that gives me more pleasure than re-creating a food industry product in my own kitchen and making it even better.  TAKE THIS PILSBURY!  I made these yesterday after I found this simple dough recipe off of officiallyglutenfree.com.  Flour and sour cream!  That’s it!  The fat from the sour cream makes the pizza pops, crispy, flaky and tender….plus the dough isn’t sticky and impossible to work with like normal.  A pleasant surprise!

What’s in an actual Pizza Pop?

Enriched wheat flour, water, pizza topping (water, palm oil, rennet casein, modified potato starch, flavour, salt, sodium aluminum phosphate, sodium phosphate, lactic acid, colour, may contain corn starch, milk ingredient, sodium citrate, potassium chloride, modified coconut oil, sorbic acid), canola oil, cooked pepperoni, tomato paste, sugar, green sweet peppers, mushrooms, salt, modified corn starch, baking soda, sodium aluminum phosphate, sodium stearoyl-2-lactylate, methlycellulose, spices, monocalcium phosphate, hydrogenated soybean oil, citric acid, malic acid, potassium sorbate, garlic extract, onion extract, corn starch.

Ew.

Ingredients (Makes 12 pizza pops)

3 cups gluten free flour mixture (or 2 cup rice flour and 1 cup corn starch)

1 cup sour cream (14%)

1/2 can tomato paste + 1/2 can water

1 tsp each basil and oregano

1 cup shredded cheese

1/2 cup diced pepperoni

1 cup shredded bell peppers

Directions

1. Mix together flour and sour cream in a bowl.  You may have to use your hands to combine it well, add another tbsp or two of sour cream (or water) if needed.  The dough should be like a dry play dough consistency.  Cover and let it rest/hydrate in the fridge for about 30 minutes while you prep the remaining ingredients.

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2. In a small bowl, blend together tomato paste, water and spices until smooth. Shred cheese and peppers.  Dice or thinly slice pepperoni or whatever ingredients you want to include in the pizza pops.

3. Take about 1/3 of the dough and work it a few times in your hands. Roll it out between two sheets of parchment paper with a rolling pin until very thin. Using a large rimmed cup, cut out circles.

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4. Place about 1 teaspoon of sauce in the middle of one circle.  Add toppings in the middle making sure about 1 cm of the edges remain clear.  Place another circle on top of the toppings and press edges together to seal them.

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5. Repeat with remaining dough and filling.  Place on parchment paper and pierce each pizza pop with a fork to allow steam to escape.

6. Preheat oven to 425F.  Bake for about 10 minutes or until golden brown.

I haven’t had a chance to see if they will do well in the freezer and reheated (that would imply leftovers).  I would guess if you heat them from frozen in the oven they would be delicious!

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