Gluten Free Frozen Mini Pizzas

Today we are crafting gluten free frozen mini pizzas—the holy grail of lazy lunchboxes, last-minute kid dinners, and late-night snacking. They’re small, mighty, and just waiting in your freezer like a snack-version of Batman. Ready to rescue. Ready to reheat.

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Gluten Free Mini Pizzas

Built on our favorite Fioreglut gluten free dough (yes, it’s that flour—accept no substitutes), these bite-sized beauties can be baked once, frozen, and reheated to cheesy perfection in minutes. Ideal for anyone who’s tired of “snack bars” pretending to be food.

Yield: 16 mini pizzas (a week's worth of good decisions)

Prep Time: 1 hour (including dough’s beauty sleep)

Cook Time: 15 minutes

Dietary Info: 100% gluten free, 0% crusty sadness

Ingredients

For the Dough (You Can’t Rush Greatness)

• 3 cups (420 g) Caputo Fioreglut Gluten Free Flour

• 1 ½ teaspoons (6 g) salt

• 1 tablespoon (12 g) sugar

• 2 teaspoons (7 g) instant yeast

• 1 ⅓ cups (320 ml) warm water

• 1 tablespoon (15 ml) olive oil

For Toppings

• Rao’s Marinara (or your favorite high-quality gluten free sauce—yes, the good stuff)

• Shredded mozzarella

• Toppings of choice: pepperoni, roasted veg, olives, crumbled sausage, whatever's clinging to life in your fridge drawer

• Optional: oregano, crushed red pepper, leftover rage

Let’s Get Into It

Step 1: Make the Dough

1. In a large bowl, whisk together the Fioreglut flour, salt, sugar, and yeast.

2. Add warm water and olive oil. Stir until a sticky, goopy dough forms. This will not behave like wheat dough. Accept it.

3. Cover the bowl with plastic wrap or a silicone lid. You can mist the dough with oil first so it doesn’t bond with the wrap like a stage-five clinger.

Step 2: Let It Rise (a.k.a. The Waiting Is the Hardest Part)

• Proofing drawer? Lucky you—set to 85 °F (29 °C) and let the dough puff up for 30–45 minutes.

• No drawer?

  • Oven trick: Preheat your oven to 200 °F (93 °C) for one minute, then turn it off. Stick the covered dough inside with the door ajar and a mug of hot water. Boom: instant proofing spa.

  • Microwave sauna: Place a mug of boiling water and the dough (covered!) in your microwave. Close the door, don’t turn it on, and let the steam do its sexy work.

  • Top of fridge: Slow, reliable, slightly grandma-core.

  • Heating pad: Wrap in a towel and set the bowl on low heat. Like a baby chick. Don’t cook it, just warm it.

Note: Gluten free dough won’t rise like wheat—it’ll just puff a bit and loosen. It’s subtle, like a slow clap.

Step 3: Shape, Par-Bake & Top the Gluten Free Mini Pizzas

1. Preheat your oven to 400 °F (200 °C) and line two baking sheets with parchment paper. Lightly oil them.

2. Divide the dough into 16 blobs. Oil your hands like you're about to commit a delicious crime, and press each blob into a 4-inch (10 cm) round. These don’t need to be perfect circles. Rustic is chic.

3. Now grab a fork and gently dock (poke) each dough circle—just a few holes to prevent rogue crust bubbles from rising like gluten free poltergeists during the par- bake.

4. Par-bake the naked crusts (yes, no toppings yet) at 400 °F (200 °C) for 6–8 minutes, just until the surface is dry and barely golden. You want them firm enough to hold toppings, not fully baked.

5. Let the crusts cool completely before topping. That means room temp. No cheating. Warm crust = soggy freezer heartbreak.

6. Once cool, add 1 tablespoon of Rao’s Marinara to each crust. Spread it around like you’re in a pizza-themed ASMR video. Then pile on the mozzarella (2–3 tablespoons is the sweet spot) and your favorite toppings—pepperoni, veggies, or whatever needs to be dealt with in your fridge.

Then follow the freezing instructions in Step 4 to make sure they’re ready for snack heroics when the craving hits.

Freeze Your Gluten Free Frozen Mini Pizzas Like You’ve Got Plans

1. Place cooled mini pizzas in a single layer on a baking sheet. Freeze for 1 hour until solid.

2. Transfer into gallon-sized ziplock bags.

3. Freeze for up to 2 months. Or until you're drunk enough to forget you made them.

Reheating Your Tiny Masterpieces

Oven (best for crunch):

• 400 °F (200 °C) for 12-15 minutes straight from frozen.

Air Fryer (for crispy little kings and queens):

• 370 °F (188 °C) for 6-8 minutes. Crunch level: divine.

Make It a Mini Pizza Party

Let kids build their own! Set out toppings and let them Picasso their way to pizza greatness. Warning: your kitchen will look like a food fight hosted by squirrels, but you’ll get 15 minutes of peace. Maybe.

FAQs

Can I make these gluten free mini pizzas dairy free too?

Yes! Just swap the mozzarella for your favorite dairy free cheese (like Violife or Miyoko’s), and double-check your toppings and marinara are dairy free. The crust is already dairy free thanks to Fioreglut, which is basically culinary witchcraft.

Can I use a different gluten free flour instead of Fioreglut?

You can, but then you should consider another recipe. Fioreglut is the gluten free flour that other blends write poetry about. Using anything else will result in a sadder, stiffer crust. If you must experiment, make peace with disappointment first.

Do I need to bake the pizzas before freezing them?

Just the crusts! This recipe uses a par-bake method, which means you bake the dough until just set before topping and freezing. The final bake happens when you're ready to eat, for peak crispiness and cheese-melt magic.

How long can I freeze these mini pizzas?

Up to 2 months in a well-sealed gallon ziplock bag. If you forget them in the back of your freezer for longer, they’ll still probably be edible, but don’t expect peak performance.

Can I reheat these gluten free mini pizzas in the microwave?

Yes—but they’ll be softer and less crispy. Great in a pinch or a lunchbox, but if you want crisp edges, use the oven or air fryer. Your mouth deserves texture.

Final Thoughts: Pizza as a Lifestyle Choice

These gluten free frozen mini pizzas are a love letter to your most exhausted self. They say, “Hey, I know you forgot to meal prep, but I’ve got your back. I’m cheesy. I’m crispy. I’m here for you.”

Make them. Freeze them. Love them. Then smugly reheat them while everyone else eats sad granola bars and frozen peas.