Udi's Gluten Free Foods contacted me to create a unique recipe using one of their products, I immediately thought of something that would work well on an appetizer table.I love mini foods, bite-size appetizers, anything that alludes to having some sort of portion control. Plus, they are usually cuter versions of their larger counterparts. So when
These gluten-free pizza bites evolved a bit after I realized the grocery store I was shopping at didn't carry Udi's gluten-free pizza crust. I had my heart set on pizza, mostly because I have been craving it the past few days and also because my cart already contained fresh mozzarella, basil and a can of tomatoes.
I thought to myself, can I still make pizza but just use bread instead? And then I remembered my mom always made english muffin pizzas when I was growing up, so would bread be much different?
Turns out, bread is a great substitute for pizza crust. And now this recipe is one that can be made with the ingredients that can likely be found in your pantry. Easy!
I usually don't eat gluten-free, but I know plenty of people who do and it's nice that gluten-free products like Udi's can be easily obtained at major grocery stores. I found this bread at my local Rainbow.
Gluten-free pizza bites
Udi's gluten-free bread
1 28 oz can whole peeled tomatoes
2 tablespoons of olive oil
3 cloves of garlic, minced
1/4 teaspoon of red pepper flakes
1/4 teaspoon dried basil
8 oz ball of fresh mozzarella, sliced
Container of cherry tomatoes, sliced thinly
3-4 basil leaves, chiffonade or thinly sliced
1 teaspoon kosher salt
Pepper to taste
Preheat oven to 400 degrees.
Toast 4-8 slices (depending on how many mini pizzas you would like to make) of Udi's gluten free bread. If desired, cut into circular shapes using a biscuit cutter or cookie cutter.
To make the sauce, in a medium saucepan, heat 2 tablespoons of olive oil over medium-high. Add 3 minced garlic cloves; stirring for about 2 minutes. Add 1/4 teaspoon red-pepper flakes, dried basil and can of whole peeled tomatoes, breaking them up as stir. Season with salt and ground pepper. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, until the sauce is thickened.
Place the toasted bread on top of a baking sheet. Top each piece of bread with a small spoonful of pizza sauce, add a few small pieces of fresh mozzarella and 3-4 slices of cherry tomatoes.
Bake for about 5 minutes (just until cheese is melted), carefully monitoring so the bread doesn't burn and cheese doesn't begin to brown. Remove from oven and top with basil.
Disclaimer: Udi's Gluten-Free Foods contacted me to create a recipe. They compensated me for the cost of ingredients. All the opinions and the recipe are my own.