Gluten free Halloween pizza skulls for the ultimate party snack. These tasty pockets are filled with spicy buffalo chicken and mozzarella. A pizza pocket perfect for any Halloween party or just for a fun snack. Not only are they easy to make but they are also amazing to look at. The dough rolls out easily and you just drop each piece into this skull cake pan but you can also use a large muffin pan as well.
HOW TO MAKE GLUTEN FREE HALLOWEEN PIZZA SKULLS
Grease a skull baking tray or a 6 cavity muffin pan very well.
Roll out the pizza dough on a lightly floured surface into a rectangle, about 1/4 inch thick and 12×14-inches. Make two cuts along the width and one cut along the length for 6 rectangles that are 4 inches wide and 7 inches long. Adjust the size of each piece if you are using a muffin pan.
Lay the pieces of dough into each cavity, with some of the dough hanging over each end of the cavity for the top layer.
Fill each cavity with a layer of the sauce and chicken, then top with mozzarella cheese. Next, fold the dough over the filling and pinch the dough together to seal the edges.
Preheat the oven to 400°F/200°C and bake.
Bake the pizza skulls in the preheated oven for 15 minutes, reduce the heat to 375℉/ 190℃ and bake for another 10 to 15 minutes or until the dough is golden brown..
Remove the pan from the oven and let the pizza skulls cool slightly before serving.
A FEW TIPS
Feed the starter first thing in the morning, make the levain and mix the dough by mid afternoon. To make life simpler, this can be an easy overnight dough as well. Cover the pizza dough and place it in the fridge for a day or two, which makes very little work the day of baking. Just remember that it is necessary to give the dough enough time to rise after being in the fridge.
The rising time of the dough is dependent upon the temperature in your house. On a warm sunny day the dough will easily rise enough in an hour. The dough will take longer to rise if the temperature in your house is a lot cooler.
My preferred sourdough crust has just a light tanginess to it. If you prefer to add to the tanginess of your dough, just feed the starter with warmer water. Around 82-89 °F(28-32 °C) and feed the starter after it has peaked.
THE FLOURS NEEDED TO MAKE THESE HALLOWEEN PIZZA SKULLS AND HOW TO MEASURE THEM!
In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe and here’s the link to the scale that I use. There are 3 gluten free flours in this recipe, and psyllium husk is needed as a binder.
DO I NEED A GLUTEN FREE SOURDOUGH STARTER TO MAKE THIS RECIPE?
Yes! You do need a sourdough starter to make this recipe. The use of a gluten free starter, provides exceptional binding properties, to mimic glutinous flour as much as possible. There are many amazing gluten free bread recipes for Sourdough. The recipe for my Gluten Free Sourdough Starter is HERE
Gluten Free Halloween Pizza Skulls
Ingredients
- 150 g active sourdough starter
- 250 g water
- 10 g olive oil
- 14 g whole psyllium husk or 8 g powder
- 120 g sorghum flour
- 45 g potato starch
- 60 g oat flour or quinoa flour
- 1/2 tsp garlic and onion powder
- 1/4 tsp salt
For the Filling
- 1/4 cup spicy mayonnaise
- 1/4 cup pizza sauce
- 1 cup Mozzarella cheese, grated
- 1 cup chicken cooked and shredded
Instructions
- Feed the starter in the morning the day before baking. Make sure to have enough starter to refresh and feed your starter for future use, as well as 150 grams for the dough.
- Add starter, water and olive oil to a large bowl and vigorously mix in the psyllium husk.
- Add the dry ingredients and mix well.
- Let the dough rest on the counter for about 30 minutes and then place it in the fridge overnight in a covered dish.
- Remove the dough from the fridge and let it it warm on the counter for 30 minutes
- Grease a skull baking tray first with oil and then a little butter. Alternatively, use a muffin pan.
- Roll out the pizza dough on a lightly floured surface into a rectangle, about 1/4 inch thick and 12×14-inches. Make two cuts along the width and one cut along the length for 6 rectangles that are 4 inches wide and 7 inches long. Adjust the size of each piece if you are using a muffin pan.
- Lay the pieces of dough into each cavity, with some of the dough hanging over each end of the cavity for the top layer.
- Fill each cavity with a layer of the sauce and chicken, then top with mozzarella cheese or use your favourite ingredients.
- Fold the dough over the filling and pinch the dough together to seal the edges.
- Leave the dough to rise for about 30 minutes to an hour preheat the oven to 400°F/200°C
- Bake the pizza skulls in the preheated oven for 10 minutes, reduce the heat to 375℉/ 190℃ or until the rolls are golden brown and the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving. Enjoy your delicious pizza skulls!
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