Gluten-free Mini Pizzas with Fennel and Goat Cheese

by Leanne Vogel, Holistic Nutritionist and Wellness Expert, Healthful Pursuit

Gluten-free Mini Pizzas with Fennel and Goat Cheese

Gluten-free, Sugar-free, Yeast-free, Corn-free, Nut-free

Homemade mini pizzas made from tortilla cut outs. Use shapes like stars, hearts, or your child’s favorite character for some dinner fun!

Yield: 8 mini pizzas

Servings: 2

Ingredients

Pizza crust

2 (8-inch) gluten-free tortilla/wraps
3-inch circle cookie cutter

Sauce

1 cup (85 grams) sun-dried tomatoes, soaked in boiling water for 10 minutes
1/4 cup (10 grams) fresh basil leaves
2 tbsp fresh oregano
1 tbsp extra-virgin olive oil
1 clove garlic
Pinch crushed chili flakes

Toppings

1 tsp extra-virgin olive oil
1/2 fennel bulb, sliced
1/2 yellow onion, sliced
1/4 cup Happy Days Shredded Goat Milk Mozzarella Cheese

Directions

Preheat oven to 350F and line a small baking sheet with parchment paper or a silicon baking mat. Set aside.

To prepare mini pizza rounds, press a 3-inch circular cookie cutter into the side of a gluten-free tortilla or wrap to punch out a small pizza round. Repeat a total of 7 times so that you’re left with a total of 8 rounds. Set aside.

To prepare the sauce, place all sauce ingredients in a food processor or blender. Blend until a paste forms. Set aside.

To prepare toppings, heat olive oil in a medium frying pan over medium-high heat. Add sliced fennel and onion. Sauté for 3-4 minutes, until translucent.