These Gluten Free Pizza Mummy’s have the best homemade pastry and they are quick and easy to scare up. This pastry is very light and crispy. The best part is that this gluten free dough is fantastic to roll out and bake.
You will love all the pizza flavours packed into this tasty little package and it is the perfect savoury hand pie. Plus how can you go wrong with pizza for snacks or for dinner or for those school lunches. Add the pizza ingredients inside that you love, and these are such fun for all, to make their own little pizza mummy’s.
You may feel like you don’t have much time to make these gluten free pizza mummy’s. Surprisingly, they are way quicker than you may think. Double the recipe if you need more than 5 mini pizzas.
FLOURS NEEDED TO MAKE THE PASTRY FOR THESE GLUTEN FREE PIZZA MUMMY’S
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 they are very cheap and affordable. There are 3 types of gluten free flours in the blend, with psyllium husk and flax seed for a binder. You must know that there is no advantage in chilling this dough before or after rolling it out.
HOW TO MAKE GLUTEN FREE PIZZA MUMMY’S
Preheat the oven to 425°F and cut out some parchment paper for a large cookie sheet.
Weigh out the flours, baking powder, sugar, salt and pepper.
Whisk together the psyllium husk, flax seed, water, butter and oil.
Mix the dough and roll it out on parchment paper, into a large rectangle shape.
Cut the dough into rectangles and cut strips of dough for the bandages
Spread on the pizza sauce, cheese and any other favourite pizza toppings
Carefully lift and lay the bandage strips on top of the filling, followed by the olive eyes.
Brush the pastry with melted butter or an egg wash. Season the top of the mummy’s with extra salt and pepper, before baking them for 25 minutes, or until the top of is golden brown and crispy.
Here are two other gluten free dough’s to try http://Potato Gnocchi – gluten free – https://acoupleofceliacs.com/potato-gnocchi-gluten-free/
Gluten Free Pizza Mummy’s
For the Dough
- 80 g sorghum flour
- 80 g potato starch
- 35 g Buckwheat flour
- 1/2 tsp baking powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 g whole psyllium husk
- 5 g finely ground flax seed
- 125 g cold water
- 50 g melted butter
- 8 g olive oil
- white rice flour for shaping
- egg wash or extra melted butter for browning the pastry
For the Filling – approximate amounts
- 1 tbsp pitted ripe, sliced black olives for the eyes
- 1/2 cup Pizza sauce
- 1/2 cup Grated cheese
- any favourite pizza fillings
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl weigh out the flours, baking powder, sugar, salt and pepper.
- In a medium bowl whisk together the psyllium husk, flax seed, water, butter and oil.
- Mix the wet ingredients into the dry ingredients and mix well with a spoon and your hands, until the dough forms into a ball.
- Roll out all of the dough on to parchment paper. Use a rectangular cookie cutter or a knife to cut 5 rectangles. The dough should be about ¼ inch thick and easy to handle.
- With the remaining dough, use a pizza cutter to cut thin strips for the bandages to give a total of 25 strips.
- Place the pastry rectangles onto the baking sheet. Spread about 1 tablespoon of pizza sauce on each pastry rectangle. Add about 1 tablespoon of cheese and sprinkle the tops with salt and pepper.
- Arrange 5 pastry strips on each pastry rectangle … on top of the cheese and the pizza sauce. Have fun with decorating them to resemble a mummy's bandages. Then add 2 olive slices for the eyes.
- Brush the dough with extra butter or an egg wash.
- Bake for 20 to 25 minutes until the pastries are golden brown and crispy. Let the pastries cool on the baking sheet for about 10 minutes.
- Serve warm and enjoy!