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Gluten-free Mini Pizzas with Fennel and Goat Cheese

Gluten-free Mini Pizzas with Fennel and Goat Cheese

by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

Gluten-free Mini Pizzas with Fennel and Goat Cheese

Gluten-free, Sugar-free, Yeast-free, Corn-free, Nut-free

Homemade mini pizzas made from tortilla cut outs. Use shapes like stars, hearts, or your child’s favorite character for some dinner fun!

Yield: 8 mini pizzas

Servings: 2

Ingredients

Pizza crust

  • 2 (8-inch) gluten-free tortilla/wraps
  • 3-inch circle cookie cutter

Sauce

  • 1 cup (85 grams) sun-dried tomatoes, soaked in boiling water for 10 minutes
  • 1/4 cup (10 grams) fresh basil leaves
  • 2 tbsp fresh oregano
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic
  • Pinch crushed chili flakes

Toppings

 Directions

Preheat oven to 350F and line a small baking sheet with parchment paper or a silicon baking mat. Set aside.

To prepare mini pizza rounds, press a 3-inch circular cookie cutter into the side of a gluten-free tortilla or wrap to punch out a small pizza round. Repeat a total of 7 times so that you’re left with a total of 8 rounds. Set aside.

To prepare the sauce, place all sauce ingredients in a food processor or blender. Blend until a paste forms. Set aside.

To prepare toppings, heat olive oil in a medium frying pan over medium-high heat. Add sliced fennel and onion. Sauté for 3-4 minutes, until translucent.

Assemble your pizzas by placing the mini rounds on the prepared baking sheet. Press the sun-dried tomato paste into each round.

Top with sautéed fennel mixture and a sprinkle of goat cheese.

Cook in the oven for 5-8 minutes, or until corners begin to brown slightly.

Remove from the oven and serve as an appetizer, lunch, or dinner with a side salad.

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