Mini Almond & Flaxseed Pepperoni Pizza

Mini Almond & Flaxseed Pepperoni Pizza

These high fibre mini pizzas made with Bob’s Red Mill Flaxseed Meal are the perfect midday snack! They are easy to make, and loved by all! Not to mention they are totally customizable, just add any or all of your favourite toppings!

 

 

Gluten-Free
Makes 6-8 mini pizzas

 

Ingredients

1 cup Bob’s Red Mill Flaxseed Meal
½ cup almond flour
3 tablespoons psyllium husk
1 teaspoon baking powder
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon salt
2 tablespoons extra virgin olive oil
3 room temperature eggs
⅓ cup warm water

Toppings

¾ cup pizza sauce
1 cups shredded cheese
½ cup mini gluten-free pepperoni slices

 

Instructions

1. In a large bowl, mix the flaxseed meal, almond flour, psyllium husk, baking powder, oregano, basil, garlic powder, and salt together.

2. In a separate bowl, whisk the oil, eggs, and warm water together.

3. All the wet ingredients to the dry, and mix very well to form a dough. Cover, and let the dough sit for 5-6 minutes to thicken.

4. Preheat the oven to 425℉, and prepare two baking sheets with parchment paper.

5. Evenly divide the dough into 6-8 individual serving sizes. Roll into dough balls, and flatten into mini pizza crusts using your fingertips, 3-4 per baking sheet. Bake for 6 minutes, remove from the oven and flip.

6.Carefully add pizza sauce, cheese, and pepperoni slices (any desired toppings). Place the pizza’s back in the oven for an additional 8-10 minutes, until the cheese is bubbly and edges are lightly browned and crisp.

 

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