Simple Way to Make Ultimate Gluten-free pizza bombs

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The ingredients needed to make Gluten-free pizza bombs:

1. Take 1 packet active dry yeast
2. Take 1 teaspoon sugar
3. Prepare 1 1/2 cup warm water
4. Take 2 eggs
5. Take 1 teaspoon evoo
6. Make ready 1 bag Bobs Red Mill GF all-purpose flour
7. Take 4 teaspoon xanthan gum
8. Prepare 2 teaspoon salt (divided)
9. Prepare 3 tablespoons butter
10. Prepare 3/4 cup evoo
11. Make ready 1 tablespoon parsley
12. Make ready 3 cloves minced garlic
13. Get 1 teaspoon granulated garlic
14. Take 1 teaspoon red pepper flakes (optional)
15. Make ready Parmesan cheese
16. Make ready Marinara (don't be lazy, make your own)

Bread filled pizza pockets with the perfect crispy outside… do you even remember pizza pockets? Well, it's like that but waaay better since these are allergy friendly too. Do not make the crust too thin. Otherwise, the bombs will explode in the oven.

Instructions to make Gluten-free pizza bombs:

1. In a large bowl bloom yeast with warm water and sugar (about 5 mins)
2. Make dough: - Combine dry ingredients in separate bowl. - Add eggs and 1 teaspoon evoo to wet mixture. - Add dry ingredients. - Mix until combined (I used a hand mixer for about 1 min) DON'T OVER MIX - - Cover with plastic crap in bowl and - Let sit for 30 mins
3. Make topping: - In a small saucepan sauté garlic in evoo - Over med-low heat. Add butter, salt, red pepper flakes, and granulated garlic. - - Let simmer for 5 mins.
4. Line a baking sheet with parchment paper & brush with evoo. - - With an ice cream scooper, scoop balls of dough and place on baking sheet
5. Brush butter topping before putting in a 425 degree oven - - Cook for 20 mins, brushing the bombs with butter topping halfway through.
6. Brush with remaining topping. - - Shave Parmesan cheese all over when they're fresh out of the oven and serve with your favorite marinara.
7. So easy! 😀

Do not make the crust too thin. Otherwise, the bombs will explode in the oven. Place the crusts in mini muffin tin holes. Fill with tomato pulp, cheese and ham. Pinch the edges of the crust in the middle gently to close the bomb.

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