Pizza Bites – GF Finger Food!

Gluten-free Pizza Bites – perfect finger food for the Super Bowl, or for your super hungry family! more »

Gluten Free Pizza Bites Finger Food

I’m not saying that you have to watch the Super Bowl. I’m not even saying that you have to watch the commercials during the Super Bowl. I am saying this, though: You gotta eat. And as long as other people in your life may perhaps enjoy a Super Bowl or two (right?), it might make sense to talk about some gluten-free finger food. You in?

Gluten Free Pizza Bites Finger Food

I really never intentionally keep anything from you. Okay, except when I’m writing a new cookbook and I have to stay mum because, well, it’s not done yet. Or all that stuff about my truly dysfunctional family (not the lovely-husband-&-kids one, but the other one) since that’s just not at all funny or delicious. But sometimes I get on a kick and want to make something over and over again in my kitchen, & just … never tell you about it. This is one of those times. I’m in love with this dough, and I barely ever even mention it to you. So let’s talk dough.

Gluten Free Pizza Bites Finger Food

There are all kinds of wraps we can use to make finger food. We can use pizza dough. Or won ton wrappers/skins. Or even Parmigiano Pie Crust (oh man that would be fab). But my favorite for pizza bites? Empanada dough. I love this easy-to-roll-out dough, and I use it a whole lot. Not to mention that it comes together very quickly, and really shines in simple recipes like this one since the dough itself has such nice depth of flavor.

Gluten Free Pizza Bites Finger Food

These pizza bites are really simple to put together. Please do read the recipe instructions all the way through quite carefully before you begin, though. I switched up the rolling-out directions so that it is easier than ever to roll the dough out thinly without much worry or swearing (not that you would ever do that, but better safe than sorry).

By the way, I’d totally be into watching football on TV if you could see their faces! If I can’t see your face, I can’t really root for your success. So if you need me, totally check the kitchen. I’ll just stick to the snacks. Where will you be during the Super Bowl? I want to be sure I can find you.

Prep time: 20 minutes       Cook time: 17 minutes       Yield: 36 pizza bites

1 recipe The Best Gluten-Free Empanada Dough

4 ounces asiago (or other semi-soft) cheese, diced

1/2 cup Simple Tomato Sauce (or your favorite tomato sauce)

  • Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • Prepare the empanada dough according to the recipe directions through Step 3. After the dough rests at room temperature for an hour, roll it out into a large rectangle that is about 1/4-inch thick. You may find that it useful to roll out the dough between two sheets of unbleached parchment paper, or you may find that the parchment paper simply gets in the way. With a pastry wheel (a pizza wheel or sharp knife will do, too) cut the rolled-out dough into 36 rectangles about 3-inches long x 1 1/2-inches wide. Gather and reroll scraps as necessary. Next, on a clean surface, roll each rectangle out again along its length until it is the size of a standard 3-inch x 5-inch index card. This is the quickest & easiest way to achieve a thin and pliable dough.

  • Place the rectangles of dough on the prepared baking sheet. Place about 1 teaspoon of tomato sauce on one half of each rectangle, leaving at least a 3 cm of the edge of the dough bare. Place 3 to 4 pieces of chopped cheese (less if the cheese is cut into a larger dice) on top of the sauce. Do not overfill. Fold the clean half of the rectangle over the sauce and cheese, and press the edges together firmly to seal.

  • Place the baking sheet in the center of the preheated oven and bake for 10 minutes. Remove the baking sheet from the oven, then quickly and carefully turn over each of the pizza bites. Return the baking sheet to the oven, and bake for another 7 minutes, or until  the cheese is bubbling and the pizza bites are uniformly golden brown all over. Serve warm.

  • This recipe can be easily doubled for a crowd. The bites can also be wrapped tightly in freezer-safe wrap, and frozen until ready to use. Defrost in the microwave or in a 250°F oven until warmed throughout.



P.S. Don’t forget your copy of Gluten-Free on a Shoestring Quick & Easy! With your help, I can keep the blog going and going and going….

  • Anneke

    I love the empanada dough!  I have used it before, but not lately.  In fact, I was just thinking about it the other day — great minds think alike, I guess!  I think I’ll be needing to try these soon.  I’ll be watching the Super Bowl some of the time, but I am in charge of the food, too, so I’ll manage to miss a bunch of it!

    • gfshoestring

      I know you love this dough, Anneke! I remember that from when I first posted it. :) Good to know I can find you in the kitchen, in front of the TV, or somewhere in between!
      xoxo Nicole

  • Sarah

    I don’t know why not but could these be made ahead of time and frozen? Would you make,freeze and than bake or make,bake,freeze?

    • gfshoestring

      Yes, definitely, Sarah. There are directions in the recipe.

  • Ooroche

    This sounds wonderful-I miss pizza rolls!  What else would be good with this dough?!  Would this dough be good to make Pierogi’s?

    • gfshoestring

      This really isn’t pierogi dough, Ooroche. I promise I will post a pierogie recipe. It is one of the most-requested recipes, and I have just never gotten around to photographing and posting my recipe!
      xoxo Nicole

      • PhoenixSnow

         Just a quick note here, I’ve made fantastic perogy dough using just better batter and sour cream.  I find the full fat cream tastes and holds together better, but low/non-fat works as well.  (1 cup of flour to 1/2 small container of sour cream) – SO Simple!  :)

        Also – I prefer yam and cheese instead of potato and cheese filling, with a bit of red pepper flakes for seasoning.

  • Donia

    I feel like this dough is finally laying some questions to rest.  If you’re 13 and craving nudity, the Super Bowl is the perfect thing to watch!  Lots of skin shown on the commercials, and if you (the 13-year-old) gets lucky, maybe even a wardrobe malfunction (planned or not).  So I think we’ve solved a major mystery here.

    On a serious note, I can’t believe you’ve been holding out on us.  This recipe looks fabulous!  I feel like we don’t even know you anymore.  ;)

    P.S.  I’ll be in the kitchen, for sure!

    • gfshoestring

      Okay, L.O.L., Donia. And I never ever say that if I don’t, in fact, laugh audibly. And I did. You know that horny 13 year old (who is now most likely 14, at least) is totally hoping for another Janet Jackson moment. (That’s Miss Jackson if you’re nasty.)
      xoxo Nicole

      • Donia

         I hope it’s ok that in my mind, you’re pretty much my BBF (Best Blogger Friend?).  It took my daughter being diagnosed with celiac disease a year ago to bring me to your site, but though I’m forced to be in the GF world, I CHOOSE to be in the GF on a Shoestring world.  I felt very sorry for her and for myself for a long time, but your humor and your seriousness about this cause resonate with me.  I think the balance you strike is encouraging, yet real.

        BTW, does anyone else watch cooking shows and want to wash their hands after watching someone use wheat flour?

  • Tonihiner

    I just bestowed my first ever TWO smiley face review on the Quick Rising Cornmeal Sandwich Bread recipe in “Quick and Easy”. DELICIOUS toast. : )

    • gfshoestring

      So glad you liked it, Tonihiner! And thank you so much for your support in buying Quick & Easy!
      xoxo Nicole

  • Sara Ray

    In the recipe for the Empanadas it says to use 1/2 cup white, it also says  the wine is used for flavor – my question is,  do I need the wine flavor if I am making the Pizza Bites? If so, I will have to run out and get a small bottle but if it isn’t really required for the Pizza Bite recipe as it it for the Empanada recipe is there something else I can sub? Sorry, hope you can understand my ramblings!

    • gfshoestring

      Yes, Sara Ray, you still need it. :)

    • Anneke

      Sara Ray — I never use wine for cooking, and made the empanada dough the first time with the non-alcoholic suggestion that is in the comments on the original post (white grape juice and wine vinegar, I think).  The dough was fine, but the second (and other times) I made it, I bought the wine, and I have to say, it is so much better using the wine.  Get the wine, you won’t be sorry!


  • Heather H

    OMG I love you!!! Thank you for this! :)

  • Lisa

    Do you think this dough could be used as a regular pizza crust? Thank you for everything you do…I could never enjoy eating if it wasn’t for your recipes! I love your cookbooks and can’t wait for the next one!!!

    • gfshoestring

      It doesn’t have any leavener, Lisa, so I wouldn’t use it as a straight-up pizza crust, no. I’d use, well, pizza dough for that. :)
      xoxo Nicole

  • Carole

    The picture is so great I swear I can smell them fresh from the oven.
    Can’t wait for the pierogi recipe!!!!!

  • Anna Carlson

    For the empanada dough it says to use shortening but I hate to use it, can I substitute butter?

  • Goofygrandmamary

    Got your book! Love love love it! Can’t wait to try these. Keep up good work

  • Michelle

    Yum! These could be a dinner food, right? Tomatoes are vegetables (okay, fruits if you are a scientist) and the other ingredients complete the other food groups, so they are really health food, if you think about it…. 

    • gfshoestring

      I’m not scientist, and I like the way you think, Michelle! 
      xoxo Nicole

  • Leanne @ Healthful Pursuit

    I’m with you – don’t watch football but I do like to eat, so why not eat good food while I’m pretending to watch?

  • Katelyn Bronson

    I’ve made these several times with the GF Fake Croissant dough recipe, but I will have to try these out when we watch the Puppy Bowl on Animal Planet :)

  • Mare

    Allergic to wine, which your Empanada Dough calls for, and which you say
    really is needed.  Are you sure it is needed?  Can it be made without
    the wine? 

    Mare ([email protected])

  • Apa

    These look fantastic! I can’t wait to make them. I wonder if you’d have to change anything if you were to add a slice of pepperoni in each… mmmm, pepperoni…

  • Echozard

    Cannot wait to try this! I found 3 recipes on your site after a few years of gf, then immediately bought both cookbooks at full price. Didn’t even want to wait for shipping from amazon! I made the wonton wrappers with our special filling and some hints from your cookbook and my potsticker crazy family says they are as good as the Chinese resturant we have gone to for 15 years. The Chinese resturant imported their potsticker maker from china and barely speaks English, we are usually the only Caucasians there, says a lot. Support this blog, I have no vested interest other than making sure you keep posting! I want to make corn dogs…think your cornbread recipe will work?

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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