April 24, 2016
These pizza bombs are all sorts of fun. You can choose to cover them with dough for the full bomb effect, or leave them uncovered for a G-rated bomb. I uses classic pizza filling, but feel free to experiment with different melty cheeses and sauces. Just keep the proportions the same, and the pizzabilities are endless.
This recipe yields 8 covered pizza bombs or 14 uncovered pizza bombs.
- 2/3 cup coconut flour (108g)
- 2/3 cup potato starch or sweet potato starch (129g)
- 2 tbsp potato flour
- 1 tbsp + 1 tsp xanthan or guar gum
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 1 1/4 cups water (265g)
- 1/4 cup + 1 tbsp spectrum shortening (60g)
- 3 large eggs
- 1 tbsp apple cider vinegar
- 1 cup pizza sauce, plus more for dipping
- 1 cup shredded mozzarella cheese
- ~12 slices pepperoni (or more to taste), chopped
- Preheat the oven to 350. Oil a muffin tin.
- In the bowl of a stand mixer, using the whisk attachment, mix the coconut flour, potato starch, potato flour, xanthan gum, baking powder, and salt until blended.
- Add the water, shortening, eggs, and vinegar and mix on high speed until combined.
- Using an ice cream scoop, scoop out equal portions of dough into the muffin tin (~2 tbsp dough per muffin).
- If your dough is a bit sticky, rub your hands with oil, and spread the dough evenly in each muffin hole, creating a wall of dough up the sides.
- To each hole, add 1/2 tbsp sauce, 1 tbsp cheese, and sprinkle with pepperoni.
- To cover them with dough for a bomb effect, take 1 tbsp of dough, roll it into a ball, and flatten it in your palms. Then gently press the top onto the mini pizza, securing it around the perimeter, connecting it to the bottom layer of dough.
- Bake for 30-40 minutes, depending on how crispy you like your crust.