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While we were standing in the supermarket before Shavuot, a friend mentioned to me that she was making pizza bombs for dinner. She explained that a pizza bomb was a cross between pizza and a garlic knot. Here I use my gluten-free pizza dough recipe, with a tomato paste mixture inside (instead of marinara sauce) to prevent the dough from becoming soggy. Yield: 32 pizza bombs
1 heaping tablespoon Gefen Dry Yeast or other active dry yeast
1 teaspoon honey
1 and 1/2 cups warm water
1 tablespoon olive oil
3 to 4 cups all-purpose gluten-free flour
1 teaspoon salt
6 ounces Tuscanini Tomato Paste
2 cubes Gefen Frozen Garlic
1 teaspoon basil
salt, to taste
pepper, to taste
1 tablespoon sugar
24 fresh spinach leaves
grated Monterey Jack cheese
4 cubes Gefen Frozen Garlic
1 tablespoon basil
salt, to taste
pepper, to taste
In a large bowl, mix yeast, honey, and water. Set aside for eight minutes. Add olive oil, gluten-free flour, and salt, and mix well. Cover and let rest for 10 minutes. Divide dough into 32 balls.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and set aside.
In a bowl, combine tomato paste, garlic, basil, salt, pepper, and sugar.
Roll out each ball of dough thinly. Spread with tomato paste mixture and top with fresh spinach and cheese.
Gather the dough and pinch in the center, leaving a small hole for steam to escape. Place on the prepared baking sheet.
In a small bowl, combine garlic, basil, salt, pepper, and oil. Brush pizza bombs generously with herb oil. Bake for 25 minutes. Serve hot with marinara sauce on the side.
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What brand do you use for the flour?
You can use any gluten-free flour brand that you like.