Just in time for Super Bowl or pizza night these allergy free Pizza Cups can be enjoyed by everyone!
The great thing about a recipe like this is that it can be so versatile. You can make them to every one's liking by adding or taking out ingredients.
With one batch I did three different variations to fit my families likes and allergy (or not) needs!
I did one type for my youngest who has the most allergies and dislikes. I did another type for myself and a third for my husband and oldest daughter who like and can eat, real cheese.
The pizza dough is a yeast style, but don't let that differ you from making it. I'm not one for difficult bread recipes, so this is straight forward and basic. The only two things you want to be sure of is that you have good yeast and your liquid is the right temperature, as listed in the recipe. I use a instant thermometer to always check my liquid temps, which is a life saver. I've tried several time just to guesstimate by touch and have screwed up many times!
gluten free/allergy free
*can be vegan- depending on your toppings!
Pizza Cups:
2-12 cup muffin tins
1 Cup Rice Milk (or milk substitute of your choice)
1/2 Cup Water
3 TB Olive Oil
3/4 Cup + 2 TB Brown Rice Flour
3/4 Cup + 3 TB White Rice Flour
1 Cup Potato Starch
1/2 Cup + 1 TB Tapioca Starch
1 tsp. Xantham Gum
4- 6 TB Organic Granulated Sugar (or sweetener of choice)
*amount depends on how sweet you would like it to taste, but do add 3 TB at the very least to "feed" the yeast.
1/2 TB Rapid Rise Yeast
1/2 TB Fine Sea Salt
1/2 tsp. Garlic Powder
2 tsp. Dry Minced Onion
*Toppings, pizza sauce and grated "cheese"- your choice!
Preheat oven to 200 degrees. Grease 2, 12 cup muffin tins (*this recipe makes about 16 pizza cups)
In microwave safe bowl add rice milk, water and oil. Heat until 120 degrees. Set aside.
In large mixing bowl with paddle attachment add; brown rice four, white rice flour, potato starch, tapioca starch, xantham gum, sugar, yeast, salt, garlic powder and dry minced onion. Mix on low for a few seconds to blend together. Slowly drizzle in warmed liquid mixture while mixer is on low to dry mixture. Mix on medium/low for 2 minutes, scraping down as needed. Fill prepared muffin tins 1/2 full. Turn off oven and place pans in for 25 minutes to rise. Once risen, remove from oven. Preheat oven to 380 degrees. Using a spoon, press into risen dough cups to make a well. Add sauce and desired toppings. Bake for 18 minutes. Remove and enjoy!
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| Muffin cups half full and ready to rise in warmed oven |
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| The risen dough |
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| Make a well with spoon for the toppings |
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| Add your favorite allergy free toppings! |
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| We did some with Diaya mozzarella shreds and some with real mozzarella |
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| This is how my youngest daughter prefers hers, ground turkey and Daiya mozzarella shreds...plain, plain, plain! |
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Also shared at:Fat Tuesday,Tasteful Tuesday Party,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Allergy Free Wednesday,Gluten Free Fridays,Heeling With Food Friday,Whole Food Friday
thanks for sharing at Healing With Food Friday. Looks good. The only thing I would probably do differently if I made this is to use sourdough bread, homemade.
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