Gluten-free Mini Pizzas with Fennel and Goat Cheese
Mediterranean Veggie Dip
Gluten-free, Sugar-free, Yeast-free, Corn-free, Nut-free
Homemade mini pizzas made from tortilla cut outs. Use shapes like stars, hearts, or your child’s favorite character for some dinner fun!
Ingredients
- Pizza crust
- 2 (8-inch) gluten-free tortilla/wraps
- 3-inch circle cookie cutter
- Sauce
- 1 cup (85 grams) sun-dried tomatoes, soaked in boiling water for 10 minutes
- 1/4 cup (10 grams) fresh basil leaves
- 2 tbsp fresh oregano
- 1 tbsp extra-virgin olive oil
- 1 clove garlic
- Pinch crushed chili flakes
- Toppings
- 1 tsp extra-virgin olive oil
- 1/2 fennel bulb, sliced
- 1/2 yellow onion, sliced
- 1/4 cup Happy Days Shredded Goat Milk Mozzarella Cheese
Directions
Preheat oven to 350F and line a small baking sheet with parchment paper or a silicon baking mat. Set aside.
To prepare mini pizza rounds, press a 3-inch circular cookie cutter into the side of a gluten-free tortilla or wrap to punch out a small pizza round. Repeat a total of 7 times so that you’re left with a total of 8 rounds. Set aside.
To prepare the sauce, place all sauce ingredients in a food processor or blender. Blend until a paste forms. Set aside.
To prepare toppings, heat olive oil in a medium frying pan over medium-high heat. Add sliced fennel and onion. Sauté for 3-4 minutes, until translucent.
Assemble your pizzas by placing the mini rounds on the prepared baking sheet. Press the sun-dried tomato paste into each round.
Top with sautéed fennel mixture and a sprinkle of goat cheese.
Cook in the oven for 5-8 minutes, or until corners begin to brown slightly.
Remove from the oven and serve as an appetizer, lunch, or dinner with a side salad.