Snack

Gluten-Free Pizza Bites

ByChef Maggie December 11, 2025

Let me tell you about these gluten-free pizza bites. First time I made ’em? Absolute kitchen chaos. My neighbour popped in to borrow a mug (of all things), the cat wandered across the table, I dropped a spoon—basically, it was war in my teeny kitchen. But anyway, the pizza bites turned out amazing. I know, I sound smug, but even my picky cousin went back for seconds. Plus, they’re fantastic for late night cravings when, you know, you don’t want to commit to a whole pizza but still want those gooey cheesy bites. Or when you’ve got a house full of teenagers swapping horror stories about failed TikTok recipes.

Why You’ll Love This (I Mean, I Do…)

I make these whenever my brain’s fried but my stomach’s still ambitious (which, let’s be honest, is every Friday night). My family goes a bit mad for ’em—in fact, the last batch barely made it to the table. They’re easier on my gut than delivery pizza (gluten hates me, what can I say?) and they’re bite-sized! Perfect for movie nights, study breaks, or sneakily stashing two for second breakfast. And if you’re nervous about gluten-free dough, don’t stress. I’ve tried, like, four brands, and they all worked fine—some were even better than the expensive stuff. Except one super sad attempt with some suspicious coconut flour blend—which I’ll never live down.

The Ingredients List (Swaps Welcome!)

1 1/2 cups gluten-free all-purpose flour (sometimes I just use the whatever’s cheapest. Bob’s Red Mill is my go-to, but I’m not married to it)
1 teaspoon baking powder
1/2 teaspoon salt (I just grab a big pinch, honestly)
1 teaspoon dried oregano (my aunt once subbed in Italian seasoning, worked a treat!)
1/2 teaspoon garlic powder (optional, but why wouldn’t you?)
2 eggs
3/4 cup milk (dairy-free totally okay—oat milk is surprisingly legit)
1 1/2 cups mozzarella cheese, grated (pre-shredded or hand-grated, both are fine, but pre-shredded’s just… easy)
1/2 cup mini pepperoni slices (or cooked sausage, or even little chunks of mushroom if you’re fancy)
1/3 cup pizza sauce (store-bought, or here’s a no-cook sauce I actually love)
Olive oil for greasing

How I Usually Throw These Together

First, preheat your oven to about 375°F (190°C). Or just somewhere hot—my oven runs a bit hot, so sometimes I nudge it down a smidge.
Grease a mini muffin tin with olive oil; I sometimes just use a paper towel (if you don’t have a whisk, a fork will do here).
In a big bowl, toss together the flour, baking powder, salt, oregano, and garlic powder. Don’t stress if it looks a bit lumpy. That’s normal! Stirring counts as arm day, too.
Crack your eggs in—no shells please (learned that the hard way)—and pour in the milk. Mix until it’s all wet-ish, but don’t worry about every last lump.
Add in the cheese and pepperoni slices. Now’s the point where I always steal a shred of cheese (hey, chef’s rights).
Scoop a heaping tablespoon of the mixture into each muffin cup. It’s gonna look rustic; that’s cool.
Pop in the oven for 18–20 minutes, or until puffed and golden. Sometimes I forget and they go a bit brown. Still tasty, though.
Let them hang out in the pan for, uh, 5 minutes. They’re like molten lava straight out. Trust me, I have the burned tongue stories.
Using a butter knife, gently lift out each bite. Serve with warm pizza sauce for dunking (or eat plain—no one’s judging).

A Bunch of Notes Because I’ve Messed These Up Before

If you swap the flour for almond flour, it ends up too crumbly. I did this once—would not recommend unless you like pizza gravel.
For dairy-free cheese, expect them to be a bit less melty. Actually, vegan cheese IS getting better or maybe I’ve just resigned to it.
Mix-ins are your friend—leftover veggies? Chop ’em up and throw ’em in.
For spicier bites, a tiny shake of chili flakes is smashing.

Weird and Wonderful Variations I’ve Tried

Hawaiian-ish. Pineapple tidbits and ham—some love it, others stage an intervention.
Veggie supreme. Chopped olives, onions, peppers. Stained my hands purple once, but fun.
Margarita style. Party cherry tomatoes and a handful of basil tossed in after baking. One time I tried fresh basil before baking—it just turned black and crispy; stick it on at the end.

About the Kitchen Gear (Use What You’ve Got)

I use a mini muffin tin for that perfect bite-size shape, but if all you’ve got is a regular muffin tray, just fill cups halfway—or even try a baking sheet and spoon ’em into rustic blobs. You do you.

How to Store (or, You Could Just Eat ‘Em)

They keep in an airtight container in the fridge for two days. You can freeze them if you’re organized, apparently, but honestly, a tray never makes it past breakfast in my flat. They’re even nice straight form the fridge—like pizza meets cheese scone, if that makes sense?

How I Serve ‘Em (My Family’s Way, Anyway)

We always do a little dunking station with warmed-up pizza sauce and some garlicky dip (here’s Kate’s vegan ranch if someone’s dairy-free). On movie nights, I sometimes toss ‘em in a big bowl and plop down on the sofa with a fork. Very sophisticated.

Pro Tips From Someone Who’s Messed Up A Lot

Let the bites cool a bit before prying them out or they’ll break apart (voice of experience… three batches later, I learned)
Don’t overmix the batter; I once tried being extra thorough and got tough, weirdly chewy bites
Grate cheese fresh if you can be bothered. Makes a difference—maybe just in my head, but still

FAQ—Yes, I Get Asked These a Lot!

Can I use a blender for the batter? Hmm. I tried and it got oddly dense; stick with a bowl and a spoon or whisk. Less washing up too.
I don’t have mini muffin pans—can I make them another way? Absolutely! Regular muffin tin (just fill half) or free-form on a lined baking sheet; the edges crisp up nicely that way, which is kinda a bonus.
Can I freeze these? Yes! Squish ‘em in a freezer bag once they’re totally cooled, reheat in the oven or, ya know, microwave in a pinch. Though, like I said… they usually vanish before freezing’s needed.
What’s the best gluten-free flour brand? I’m not too picky—Bob’s Red Mill or King Arthur is nice, but even the cheap store blend works. If you’ve got a favourite, stick to that.

So there we go—my hodgepodge, definitely imperfect journey to gluten-free pizza bite nirvana. And if all else fails, bake up whatever comes out, call it your signature, and act very mysterious when people ask for your secret. Happy munching!

Chef Maggie