Gluten Free Pizza Cheese Buns

Ingredients

Tapioca starch lends a stretchiness to gluten free baking. I buy it at an Asian store but now see it in large grocery stores with a well stocked Asian section. Click this link to learn more about the properties and best uses of gluten free starches.

• Tapioca starch - Sometimes referred to as tapioca flour, it is a staple for many gluten free cooks.

• Mozzarella and Parmesan cheese - I switched the cheddar for mozza in this variation and added Parmesan to ensure it was nice an cheesy.

• Whole milk, olive oil and eggs - These are key ingredients and although they work well with plant-based milk I haven't made them dairy free using vegan cheese.

• Dried basil and oregano - This is enough to give these buns the pizza taste so I listed any additional pizza ingredients as optional (except pepperoni).

• Pepperoni - One slice of pepperoni on top makes this an easy recipe for kids to make.

• Pizza sauce - Served on the side as a dipping this brings a new look to the pizza experience at home.

• Optional: It's pizza, add any precooked toppings you want.

See recipe card for exact amounts.

Instructions

I usually make these in my food processor because I'm used to using it. Use any blender including an immersion blender. Find your best system and make many variations.

I also cook the entire recipe at one time, freeze some buns and take them in my lunch (without the pizza sauce). Some people prefer to leave the blender cup in the fridge and cook small batches over a few days so they can enjoy them fresh from the oven.

Substitutions

Tapioca Starch - This starch comes from the cassava plant so cassava flour is a substitute for the tapioca starch in this recipe. When I was new to gluten free I was not looking to add more flours to my pantry (actually, I'm still not doing that). Yet over time I was curious to try cassava flour.

Milk - I use whole milk. Try what is readily available in your kitchen and see what you think.

Cheese - Cheddar cheese gives Brazilian Cheese Buns the typical look you may be familiar with. Substitute some cheddar for the mozza to change the colour of your buns.

Variations

We eat with our eyes first so the look is important. Gluten free baked goods can have a stark white look that is unappealing. Try these tricks for different variations you come up with.

1. Top each bun with a slice of pepperoni or any favourite topping.
2. Sprinkle cheddar or Parmesan cheese on top before baking.
3. Add some sun-dried tomato oil in place of the olive oil.
4. Go green! Add pesto sauce to the mixture or brush/spoon a small amount on top of each bun, cooked or uncooked. (St. Patrick's Day idea!)

Come up with your own House Specialties with pizza toppings or other ideas. Gluten free cooks who can think outside the box love these!

Storage

Like all pizza these are best eaten when properly cooled, but still warm. They freeze well and can be eaten cold or gently warmed in the microwave. I put a frozen bun in my lunch bag, without the dipping sauce, and enjoy it mid-day.

Get The Tools & the Starch

Metal portion scoops with a thumb release makes filling the muffin pan efficient and ensure even baking.

Erawan brand tapioca starch can be found in Asian grocery stores where it is inexpensive and readily available. You can also buy both Erawan brand and Bob's Red Mill tapioca starch online.