Pizza Bombs

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Kokit ja Potit -food blog

BOOM! Everyone loves these cheesy gluten free pizza bombs!


For the dough:
150 ml water
5 g dry yeast
1/2 tsp salt
1 tbsp olive oil
150 g Mix B - Bread-Mix
For the filling:
100 g tomato pulp
100 g Mozzarella cheese
50 g Parma ham
basil leaves


  • Put the flour into a bowl.
  • Stir in the yeast and salt.
  • Pour in the water and olive oil.
  • Knead for 5 minutes until smooth. Cover with a tea towel and set aside.
  • Rise the dough until it has doubled in size.
  • Heat the oven to 200°C.
  • Divide the dough into 12 equal-sized pieces on a flour-dusted surface.
  • Spread the dough from the center of the dough to the edges to create a rounded crust (diameter: 6-8 cm). Do not make the crust too thin. Otherwise, the bombs will explode in the oven.
  • Place the crusts in mini muffin tin holes.
  • Fill with tomato pulp, cheese and ham.
  • Pinch the edges of the crust in the middle gently to close the bomb.
  • Bake the pizza bombs for approx. 15 minutes.
  • Add basil leaves before serving.
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