Mini Veggie Delight Pizza
A scrumptious gluten-free mini pizza recipe packed with vibrant veggies and flavorful herbs. These tiny pizzas are perfect for little hands to enjoy without any worry of allergens. The crispy crust and tasty toppings will make this dish a favorite for your 7-month-old!
ingredients
- 1 cup rice flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1/4 cup grated zucchini
- 1/4 cup grated carrot
- 1/4 cup finely chopped bell peppers (any color)
- 1/4 cup dairy-free cheese alternative, shredded
- Fresh basil leaves, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2.
In a mixing bowl, whisk together rice flour, tapioca flour, baking powder, oregano, garlic powder, onion powder, and salt.
- 3.
Add almond milk and olive oil to the dry mixture, and stir until well combined and a dough forms.
- 4.
Divide the dough into 8 equal portions and shape them into small pizza crusts, placing them on the prepared baking sheet.
- 5.
In a separate bowl, mix together the grated zucchini, carrot, and bell peppers.
- 6.
Spoon the vegetable mixture evenly onto each pizza crust, then sprinkle with dairy-free cheese.
- 7.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted.
- 8.
Allow the pizzas to cool slightly before serving. Garnish with fresh basil leaves.
- 9.
Cut each mini pizza into small bite-sized pieces suitable for a 7-month-old.
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