These mini pizzas are incredibly versatile, easy to prep ahead, and completely gluten-free. You can make them with homemade dough, store-bought gluten-free bases, or even use alternatives like gluten-free pita or tortillas. They’re ideal for picky eaters, fun to make with kids, and allow for endless topping combinations. Plus, they bake quickly and make portion control a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Gluten-free pizza dough or mini gluten-free pizza crusts
Pizza sauce or marinara
Shredded mozzarella cheese
Olive oil (for brushing)
Dried oregano or Italian seasoning
Salt and pepper (optional)
Toppings of choice: pepperoni, mushrooms, bell peppers, olives, onions, fresh basil, etc.
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
If using dough, divide it into small portions and shape each into a mini round crust. If using pre-made bases, place them directly on the baking sheet.
Lightly brush each crust with olive oil.
Spoon a layer of pizza sauce onto each base, leaving a small border around the edge.
Sprinkle with mozzarella cheese and add your desired toppings.
Finish with a pinch of dried oregano or Italian seasoning.
Bake for 10–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Let cool slightly before serving.
Servings and timing
This recipe makes 6 mini pizzas. Prep time: 15 minutes Cook time: 12 minutes Total time: 27 minutes
Variations
Cheese lovers: Mix in cheddar, provolone, or parmesan for a richer flavor.
Veggie delight: Top with zucchini, spinach, roasted red peppers, or artichokes.
Meat feast: Add cooked sausage, or grilled chicken.
Vegan: Use dairy-free cheese and load up on vegetables.
Sweet and savory: Try pineapple or caramelized onions with goat cheese (use a gluten-free variety if needed).
Storage/Reheating
Store leftover mini pizzas in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for about 8 minutes or air fry until warmed through. Avoid microwaving, as it may result in a soggy crust. You can also freeze baked mini pizzas for up to 1 month—just reheat in the oven directly from frozen.
FAQs
Are gluten-free mini pizzas safe for celiacs?
Yes, as long as all ingredients, especially the crust and toppings, are certified gluten-free and handled to avoid cross-contamination.
Can I make these pizzas ahead of time?
Yes, assemble the mini pizzas and refrigerate them (uncooked) for up to 24 hours before baking.
What kind of gluten-free crust works best?
Homemade gluten-free dough, store-bought gluten-free pizza bases, or even gluten-free naan or tortillas all work well depending on your texture preference.
How do I keep the crust from getting soggy?
Brush the crust with olive oil before adding sauce, and avoid overloading with wet toppings like fresh tomatoes or mushrooms.
Can I freeze mini pizzas?
Yes, freeze baked or unbaked mini pizzas individually on a tray, then transfer to a freezer bag. Reheat from frozen in the oven.
Can I use almond or coconut flour for the dough?
You can, but it’s best to follow a tested gluten-free dough recipe that balances moisture and structure with binders like xanthan gum.
What’s a good dairy-free cheese alternative?
Use plant-based shredded cheese that melts well—look for brands made with cashews, coconut oil, or potato starch.
Can I grill mini pizzas instead of baking?
Yes, preheat the grill, cook the crust for a few minutes on one side, flip, then add toppings and finish grilling until the cheese melts.
Are these good for kids?
Absolutely—kids love helping add their own toppings, and the mini size is perfect for small hands and picky eaters.
What can I serve with mini pizzas?
Serve with a side salad, roasted vegetables, or gluten-free breadsticks for a complete meal.
Conclusion
Gluten-Free Mini Pizzas are a simple, delicious way to enjoy a classic favorite without gluten. With endless customization options and fast prep time, they’re perfect for busy nights, fun family meals, or entertaining. Once you try them, they’ll become a regular part of your weekly rotation
These Gluten-Free Mini Pizzas are a quick, customizable meal or snack made with your choice of gluten-free crust, favorite toppings, and melty cheese. Baked to golden perfection, they’re fun for kids, great for parties, and perfect for meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:6 mini pizzas
Category:Main
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
6 mini gluten-free pizza crusts or portions of gluten-free pizza dough
1/2 cup pizza sauce or marinara
1 1/2 cups shredded mozzarella cheese
2 tbsp olive oil (for brushing)
1 tsp dried oregano or Italian seasoning
Salt and pepper to taste (optional)
Toppings of choice: pepperoni, mushrooms, bell peppers, olives, onions, fresh basil, etc.
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
If using dough, divide and shape into mini crusts. If using pre-made crusts, place them on the baking sheet.
Brush each crust lightly with olive oil.
Spoon pizza sauce over each crust, leaving a small border.
Sprinkle with mozzarella cheese and add your desired toppings.
Season with oregano or Italian seasoning, and salt and pepper if desired.
Bake for 10–15 minutes, or until crust is golden and cheese is melted and bubbly.
Let cool slightly before serving.
Notes
Brush crusts with olive oil before adding sauce to prevent sogginess.Use dairy-free cheese for a vegan version.Freeze baked or unbaked mini pizzas individually and reheat from frozen as needed.Great for kids—let them choose and add their own toppings.Grill instead of baking for a smoky flavor.
