Gluten Free Pizza Bites

Gluten Free Pizza Bites

These soft, flavorful gluten free pizza bites are ready for the oven in minutes. Add some pepperoni, or switch up the spices to suit your tastes. Make them your own!

These soft, flavorful gluten free pizza bites are ready for the oven in minutes. Add some pepperoni, or switch up the spices to suit your tastes. Make them your own!

Why small bites are a win for everyone

I wrote a whole cookbook of miniature foods called Gluten Free Small Bites. So it may come as no surprise that I’m partial to the small bite. There a few good reasons for this penchant of mine.

First of all, and perhaps most importantly for busy families, miniature foods make it really easy to grab them and go. Ideally, we sit down at the table together for 3 square meals a day. But hahahahahaha ūü§£ who can do that? We do the best we can, and then we give ourselves some room to be human.

Second of all, it’s a great way to get smaller kids who inevitably go through periods of pickiness, to try “just a bite or two.” It’s less of a commitment! Oh, and since these tender gluten free pizza bites are yeast-free like my yeast-free gluten free pizza dough, they’re even less of a time commitment and of course more portable.

These soft, flavorful gluten free pizza bites are ready for the oven in minutes. Add some pepperoni, or switch up the spices to suit your tastes. Make them your own!

I very much like to make them in a miniature muffin tin, but of course, they work just as well in a standard 12-cup  muffin tin. The diced cheese tends to bubble up and out of the wells during baking, but once everything cools down a bit out of the oven, the bites come up and out of the wells quite easily.

These soft, flavorful gluten free pizza bites are ready for the oven in minutes. Add some pepperoni, or switch up the spices to suit your tastes. Make them your own!

These pizza bites freeze very nicely and then defrost well in the refrigerator or on the counter, and are pretty much guaranteed to please everyone in the family. Not to mention how ridiculously easy it is to make up a big batch, with little to no advanced planning. Sometimes, you just need an all-around “win.”

I’ve also managed to make these very allergy-friendly with a few quick substitutions (please see the ingredients and substitution section just below). In fact, the photo just above is the dairy-free version that I’ve made a number of times (since my oldest is dairy-free), and they’re so so good.

I love having these on hand in the refrigerator for an after-school snack or a supplement to pretty much any dinner. Just put them in a tightly sealed container and they won’t dry out for days

These soft, flavorful gluten free pizza bites are ready for the oven in minutes. Add some pepperoni, or switch up the spices to suit your tastes. Make them your own!

Ingredients and substitutions

Dairy-free: These are surprisingly easy to make dairy free. I’ve made them myself using nondairy milk (unsweetened almond milk is my favorite nondairy milk for cooking and baking), replaced the mozzarella cheese with vegan mozzarella (my favorite brand is called Violife, but Daiya is also really good), and replaced the Parmigiano-Reggiano cheese with miniature pepperoni pieces (or chopped larger pepperoni).

Egg-free: The two eggs in this recipe should be able to be replaced with two “chia eggs,” each of which is 1 tablespoon of ground chia seeds mixed with 1 tablespoon lukewarm water, mixed and allowed to gel. I haven’t tried it myself, though, and you’ll see flecks from the ground chia in the pale bites but it shouldn’t add much if any taste.

Spices: Garlic powder, dried basil, and dried oregano are my three go-to Italian-style spices. You can replace them with whatever sounds good to you, though. I do prefer to use dried spices in baking, as they’re more potent in their dried form. Feel free to sprinkle fresh spices on top of the pizza bites before serving, though.


These soft, flavorful gluten free pizza bites are ready for the oven in minutes. Add some pepperoni, or switch up the spices to suit your tastes. Make them your own!

Like this recipe?

Prep time: Cook time: Yield: About 30 mini or 15 larger bites


2 1/4 cups (315 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 teaspoon dried basil

1 teaspoon garlic powder

1 tablespoon dried oregano

8 ounces low-moisture mozzarella cheese, diced (use vegan cheese for dairy free)

3 ounces Parmigiano-Reggiano cheese, finely grated or miniature pepperoni pieces

1 2/3 cup (13 1/3 fluid ounces) milk, at room temperature (nondairy is fine)

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1/3 cup Tomato Sauce, plus more for dipping (optional)


  • Preheat your oven to 350¬įF. Using a cooking oil spray, liberally spray the wells of a 24-cup miniature muffin tin¬†or a standard 12-cup muffin tin and set it aside.

  • In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, basil and garlic powder, and whisk to combine well. Place the dried oregano in the palm of one hand and crush with the fingers of your other hand to release the oils, then add the oregano to the dry ingredients and whisk to combine.Add the diced mozzarella cheese and 2/3 of the grated Parmigiano-Reggiano or miniature pepperoni, and toss to coat.¬†Create a well in the center of the dry ingredients and add the milk and eggs, and mix until just combined.

  • Fill the prepared wells of the muffin tin about 3/4 of the way full with the batter, and smooth the tops with wet fingers. As an optional step, spoon about 1 teaspoon of tomato sauce on top of the batter in each well, and smooth the top a bit. Sprinkle the tops of each with a pinch of grated Parmigiano-Reggiano cheese or a few miniature pepperoni rounds, pressing down gently to help it adhere. Place the tin in the center of the preheated oven and bake until puffed and very pale golden, and a toothpick inserted in the center comes out clean, except for melted cheese (about 25 minutes). Allow the bites to cool in the muffin tin for 10 minutes before removing and serving warm, with tomato sauce for dipping. Repeat with the remaining batter, tomato sauce, and Parmigiano-Reggiano cheese or pepperoni.

  • Adapted from Rachael Ray.¬†Recipe originally published on the blog in 2015. Recipe tweaked slightly, some photos and video new.


Comments are closed.

  • Jojo
    April 10, 2018 at 9:40 PM

    These look great! Since I love olives on my pizza, do you think they could be added on top or used instead of the Parmesan?

    • Nicole Hunn
      April 11, 2018 at 8:01 AM

      Hi, Jojo, great question! I would add them to the top, not inside, just because olives contain moisture that they’ll release during baking. If you add them inside the batter, they could upset the moisture balance. :)

  • Beth
    April 2, 2018 at 8:00 PM

    These were so easy and so delicious! Definitely a new favorite in our house. My nine-year-old son and I baked them together. Very easy recipe if you have a child that likes to help out in the kitchen.

    • Nicole Hunn
      April 3, 2018 at 8:08 AM

      I’m so glad, Beth! Thanks for letting us know.

  • Margaret Greene
    April 1, 2018 at 8:09 AM

    Once baked, can these be heated up in a Microwave? Or maybe a Toaster oven?

    Heating up my oven takes time and uses up a lot of electricity!

    • Nicole Hunn
      April 2, 2018 at 5:01 PM

      They sure can, Margaret! I actually mentioned in a subscriber email about these bites that I often do just that! Both a microwave and a toaster oven work great to reheat them.

  • Heather Ross
    March 28, 2018 at 11:21 PM

    Please help I am really struggling with your bread (and loaf) recipes. Yes I measure by weight and use your recommended flour. They turn out too wet and even doughy on the bottom. The only other trouble shooting I can think of is the volume measurements of the wet ingredients. I’m in Canada so a cup is 250 ml, I’ve heard the us cup is 240 ml, which cup size do you use?

    • Nicole Hunn
      March 29, 2018 at 7:51 AM

      Hi, Heather, I recommend that you read my Bread FAQs. There’s a lot to help you in there, including the recommendation to weigh water! If you’re making any other substitutions, or your oven temperature is off, that will also affect outcomes. Good luck!

  • Jenn
    May 24, 2015 at 10:41 AM

    These sound yummy! Wondering if I could add some meat to them?

    • Victoria Donaldson
      May 25, 2015 at 1:53 AM

      I added bacon to mine, some in the mix with the cheese and some on top. Gave it a nice salty touch too

  • Victoria Donaldson
    May 20, 2015 at 12:09 AM

    These sound delicious for a grab and go brekky for my Husband. mmmmmm…… delicious ideas for insides are coming already. Thank you

  • Heather
    May 19, 2015 at 1:59 PM

    Ooh yum these look really good! Great for picnics.

  • Lucy
    May 19, 2015 at 9:08 AM

    These are fantastic! I have made a similar recipe and they are great lunch box treats :)

  • Mare Masterson
    May 18, 2015 at 4:43 PM

    Thank you, yet again, for another winner! I have to confess, I’ve yet to make the GF pizza from Bakes Bread. I must get that proofing to have this weekend! I cannot put it off any longer! I now have the pizza tiles and the peel. I have no excuses, except exhaustion!

  • Anneke
    May 18, 2015 at 12:58 PM

    Just put out the milk and eggs to warm up to room temp so I can make this for dinner. Track season requires a lot of grab and go, or at least grab and eat by yourself because no one else is home for dinner! Thanks!

  • Laura
    May 18, 2015 at 10:35 AM

    These sound awesome! I’m bookmarking these for school lunches in the fall. I think they would work great in a lunch box :)

    • May 18, 2015 at 12:20 PM

      I’ve already packed them for lunches, Laura, and they work amazingly well. :)

  • Carole
    May 18, 2015 at 10:26 AM

    Oh, these sound heavenly!!!! We may have them for lunch for a week !!!!! It comes in so handy now with trimming back the azaleas and cleaning up the yard.

    • May 18, 2015 at 12:20 PM

      Perfect for spring cleaning, Carole.

  • May 18, 2015 at 9:33 AM

    The rest of my crew will be eating leftover pizza (that I can’t eat) tonight. I was debating what to fix for myself and then this recipe landed in my inbox! I’ll definitely be making these for me! :) Yum!!

    • May 18, 2015 at 9:43 AM

      Cheers to their being jealous of your dinner, Cyndee. :)

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