Mini Gluten Free Pizzas

Sometimes we’re in a hurry or don’t want to make a full Gluten Free Pizza or want something a bit more authentic than Gluten Free Pizza bread.  So we’ve been making lunch time pizza on Glutino’s Gluten Free English Muffins!  These make great mini pizzas and they taste more like a deep dish pizza.

Making Mini Gluten Free Pizzas in the toaster oven is super quick and simple!  If you don’t have a toaster oven you could finish it off in the regular oven.  I love having a toaster oven though for when you want to bake something small and don’t want to waste the energy heating up your big oven.

The key to Mini Gluten Free Pizzas is to first break the muffin into 2 halves and Toast the muffins on a light-medium setting.  You want it crispy but not too dark since you’ll be baking it later.  While it’s toasting, get any toppings out you want.  Once toasted, spread with gluten free Pizza Sauce (I like Mid’s and have never had a reaction with it), top with Cheese and any other toppings.  Bake at 350 for about 5 minutes or until cheese is melted.  That’s it!

Note: I find these English Muffins in our Natural Freezer Isle at our local Krogers.  I just put them in the fridge when I take them home and they are always ready and keep for 1-2 weeks in the fridge.  I’ve never had them long enough to go stale in there!  Kids love this!

Gluten Free Chocolate Peanut Butter Rice Krispie Treats

These things are pretty awesome and are a great spin on a classic.

  • 1 c. sugar
  • 1 c. light Karo syrup
  • 1 c. peanut butter
  • 6 c. Rice Krispies (GF) (We like Nature’s Path Organic)
  • 1  pkg. chocolate chips
  • 2 tablespoons Crisco ( butter might work also)

Cook sugar and syrup in 3 quart saucepan over medium heat until mixture boils. Remove from heat; stir in peanut butter. Mix in Rice Krispies. Press into 9″x13″ pan. Let harden. Melt in double boiler chocolate chips and crisco. Stir to blend. Spread over Krispie mixture. Chill 5 minutes until top is firm. Cut in squares and Enjoy!


Something Labeled ‘Gluten Free’ is not always Gluten Free!

One thing I learned as I’ve been down this road of learning how to be gluten free, is that items labeled ‘Gluten Free’ are not necessarily Gluten Free *enough* for those with Celiac.

I have ran into issues where items are labeled ‘Gluten Free’ but have anywhere from minor to major cross contamination issues.  For example, there is a local baking company that label’s their cookies ‘gluten free,’ but if you read the back of the label, it states made in a facility that also processes wheat.  That is a big red flag for those with Celiac Disease.  If you see that on a label then it likely has enough gluten in it to damage your system!  Some doctors say that as little as the amount of gluten found in one bread crumb a day is too much!

Another not as obvious issue is oats.  While oats themselves are gluten free, much of the time they are processed on the same lines as wheat, barley, etc.  It is always best to avoid anything with oats in it unless it has a ‘Certified Gluten Free’ logo on it. (View the most popular company doing testing and their logo)

If you find you are being really strict with your gluten free diet but still have unexplained issues, try making your whole house gluten free and examine everything you eat to make sure it’s naturally gluten free or certified gluten free.  I also find great success in brands like Glutino which is a brand that is dedicated gluten free.  They don’t have the certified logo but they don’t make anything with gluten in it.