This gluten free pizza on a stick is the perfect back to school snack or quick lunch. The gluten free pie crust creates a pocket made to be filled with an aromatic tomato sauce, crispy bacon (or pancetta), olives and – of course – stingy mozzarella cheese. Pizza and foods-on-a-stick lovers: this one’s for you. (There’s also a video with step-by-step instructions, do take a look!) NOTE: The prep time does not include the refrigeration time.
2cups(250 g) plain gluten free flour blend(I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
1/2cup(50 g) coconut flour
1 3/4sticks(200 g) cold unsalted butter, cut into ~1/2 inch cubes
1/2cup(90 g) canned tomatoes, crushed
1tbspleaves of fresh mixed herbs, such as basil, oregano and thyme(or 1/2 tsp if using dry herbs)
salt and pepper to taste
2rashes(25 g) pancetta or bacon, cut into small pieces and fried until crispy
1/4cup(30 g) olives, sliced into circles
4.2oz(120 g) mozzarella cheese, cut into strips
1/3cup(30 g) grated parmesan cheese
You will also need:
1egg, lightly whisked (or 3 tbsp of dairy or non-dairy milk for an egg-free option) – for egg wash
For gluten free pie crust:
In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
Sift together gluten free flour, coconut flour, xanthan gum, and salt.
Add the butter and toss it in the flour until all butter pieces are covered with it.
Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-size pieces and larger, ~1/3 inch size pieces.
Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 14 – 16 tbsp of water. The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.
Shape the pie dough into a disc (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.
For tomato sauce:
In a small saucepan, cook the crushed canned tomatoes, herbs, salt and pepper on medium heat for 3 - 4 minutes or until all herb have wilted.
Set aside and leave to cool.
Making pizza on a stick:
Pre-heat the oven to 200 ºC (390 ºF).
Line a baking sheet with baking/greaseproof paper.
Remove 1/2 of the pie crust dough from the fridge, shape it roughly into a disc, and place it in between two pieces of cling film. The cling film will stop the pie crust from sticking to the rolling pin and the surface underneath.
Roll out the pie dough until it is about 3 mm thick.
Peel back the top layer of cling film.
Cut out isosceles triangles (the two longer sides ~5 inches/12 cm) with a slightly rounded shorter third edge (think pizza slice)
Press a craft stick halfway into each triangle (see video).
Put on ~1 tbsp tomato sauce, crispy bacon (or pancetta), olives and mozzarella.
Roll out the other 1/2 of the pie crust dough in the same manner as above.
Cut out triangles in the same manner as above, but make them ~1/4 inch larger (on all sides) than the previous ones.
Brush the edges of the bottom triangles with the egg wash (or milk, but egg will work better in sealing the pie pops) around the filling. Brush also across the stick. This will help seal the filling inside the pizza pockets.
Place the larger triangles on top and seal around the edges by pressing down with your fingers.
Using a fork, decorate the edges of the pizzas.
Using a knife, gently pierce the tops of the pie pops (see video).
Brush the pizzas with egg wash (or milk) and sprinkle with parmesan cheese.
Bake in the pre-heated oven at 200 ºC (390 ºF) for about 20 minutes, or until the pizzas on sticks have puffed up slightly, and are crisp and golden brown.
Pizza on a stick is best still hot, when the mozzarella cheese is all melted and stringy – but is super yummy also when cool.
The gluten free pizzas on sticks keep well in a closed container in a cool dry place for about 3 to 4 days (but they are usually gone within the hour).
Recipe by The Loopy Whisk (www.theloopywhisk.com).