This is quickly becoming a go to meal for me. Perhaps the fact that I had stayed away from pizza for nearly two years is part of the reason. I have made a couple tweaks since I first posted. The first is I now make all mini pizzas using my new King Arthur Flour Individual Pie and Burger Bun Pan, plus 2 to 4 old mini pie plates.
Secondly, I have switched up a few of the ingredients:
- instead of 1 ounce fresh chives I now substitute 2 TBs of freeze-dried chives — because it is milder this way and because I have a lifetime supply on hand from when I once ordered them from Penzeys having no idea how large a bag I would receive
- I have reduced the 1 + 1/3 cups Bisquick Gluten Free mix to just 1 cup, and have added 1/3 cup of King Arthur Flour’s Gluten Free Ancient Grains Blend – made of 30% each amaranth**, millet, and sorghum flours and 10% quinoa flour. This makes the crust less puffy, gives it a more golden color and adds a little more protein & fiber.
- I use mostly dried oregano in the crust for the same reason that I use the freeze-dried chives.
- I have reduced the 1/3 cup oil called for in the crust to 4 TBs which saves about 10 calories per mini pizza
Update — May 7, 2016 The Ancient Grains Flour Blend from King Arthur Flour does contain 30% Amaranth flour, which Ash Jones, an Accredited Practicing Dietitian, of Off-Duty Dietitian, has on her list of high FODMAP flours to avoid. I am going to finish off the bag I purchased and will probably not buy it in the future.
Low FODMAP friendly Bisquick Gluten Free Margherita Pizza
- ½ ounce fresh basil
- ½ ounce fresh spinach leaves
- 1 ounce fresh chives
- 2 TBs grated Parmesan cheese
- 1 TB olive oil
other topping ingredients
- 1 Roma tomato
- shredded mozzarella cheese, to taste / or use fresh mozzarella slices
crust (modified from the recipe found on side of box)
- 1 cup Bisquick Gluten Free mix
- 1/3 cup King Arthur Flour’s Gluten Free Ancient Grains Blend
- ½ to 2 tsps Italian seasoning, dried oregano, or other dried herbs
- ½ cup water
- 4 TBs cup oil
- 2 eggs, beaten
- Prepare ‘pesto’ by de-stemming and coarsely hand shredding basil and spinach leaves, then placing them into the bowl of a food processor, along with the chives. Pulse briefly. Add Parmesan cheese, pulse again. Add olive oil and pulse to reach desired consistency. (Yields about 6 TBs)
- Halve slice and dice tomato.
- Heat oven to 425 F. Line pans with parchment paper.
- Stir dry mix with dried herbs. Add liquids and keep stirring until well combined. Spread crusts in prepared pans.
- Bake for 15 minutes. Remove from oven. Crusts may appear cracked.
- Spread ‘pesto’ over hot crusts, arrange tomato pieces, and top with cheese, then return pans to oven. Bake for 10 to 15 minutes longer or until cheese is melted.
I tend to eat 2 mini pizzas, fresh out of the oven, wrap 2 more to put in the fridge for a second meal, then wrap and freeze the remaining. I have a nicely stocked freezer with homemade gluten-free options. This wonderful for “flare up” days or anytime one is rushed.