I love mini foods, bite-size appetizers, anything that alludes to having some sort of portion control. Plus, they are usually cuter versions of their larger counterparts.  So when Udi’s Gluten Free Foods contacted me to create a unique recipe using one of their products, I immediately thought of something that would work well on an appetizer table.

These gluten-free pizza bites evolved a bit after I realized the grocery store I was shopping at didn’t carry Udi’s gluten-free pizza crust. I had my heart set on pizza, mostly because I have been craving it the past few days and also because my cart already contained fresh mozzarella, basil and a can of tomatoes.

I thought to myself, can I still make pizza but just use bread instead? And then I remembered my mom always made english muffin pizzas when I was growing up, so would bread be much different?

Turns out, bread is a great substitute for pizza crust. And now this recipe is one that can be made with the ingredients that can likely be found in your pantry. Easy!

I usually don’t eat gluten-free, but I know plenty of people who do and it’s nice that gluten-free products like Udi’s can be easily obtained at major grocery stores. I found this bread at my local Rainbow.

Gluten-free pizza bites

Ingredients

Udi’s gluten-free bread
1 28 oz can whole peeled tomatoes
2 tablespoons of olive oil
3 cloves of garlic, minced
1/4 teaspoon of red pepper flakes
1/4 teaspoon dried basil
8 oz ball of fresh mozzarella, sliced
Container of cherry tomatoes, sliced thinly
3-4 basil leaves, chiffonade or thinly sliced
1 teaspoon kosher salt
Pepper to taste

Preparation

Preheat oven to 400 degrees.

Toast 4-8 slices (depending on how many mini pizzas you would like to make) of Udi’s gluten free bread. If desired, cut into circular shapes using a biscuit cutter or cookie cutter.

To make the sauce, in a medium saucepan, heat 2 tablespoons of olive oil over medium-high. Add 3 minced garlic cloves; stirring for about 2 minutes. Add 1/4 teaspoon red-pepper flakes, dried basil and can of whole peeled tomatoes, breaking them up as stir. Season with salt and ground pepper. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, until the sauce is thickened.

Place the toasted bread on top of a baking sheet. Top each piece of bread with a small spoonful of pizza sauce, add a few small pieces of fresh mozzarella and 3-4 slices of cherry tomatoes. 

Bake for about 5 minutes (just until cheese is melted), carefully monitoring so the bread doesn’t burn and cheese doesn’t begin to brown.  Remove from oven and top with basil. 

Disclaimer: Udi’s Gluten-Free Foods contacted me to create a recipe. They compensated me for the cost of ingredients.  All the opinions and the recipe are my own.