Waffle Pizza Gluten Free Recipes

WAFFLE PIZZA - GLUTEN FREE

Waffle Pizza - Gluten Free image

One of the things I've missed the most since going gluten-free (and yeast free) is pizza. I've tried so many crust recipes and none of them are worth making a second time. I found this recipe (really just a technique) for making waffle pizzas on Glutenfreeda.com. The great thing is that I can have pizza anytime I want as long as I have waffles in the freezer. I've just listed the ingredients and no amounts as these can be made with whatever toppings you desire.

Provided by LARavenscroft

Categories Free Of...

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 frozen gluten-free waffle (I used Van's)
2 -3 tablespoons pizza sauce (I use WalMart Great Value Brand)
6 pepperoni slices (I use Hormel Turkey Pepperoni, or other toppings of your choice)
2 tablespoons mozzarella cheese

Steps:

Toast waffles until browned and crisp.
Heat broiler.
Spread a large spoonful of pizza sauce on tops of waffles.
Top with pepperoni or other toppings of your choice.
Cover with mozzarella cheese.
Broil until cheese melts and brown slightly on top.

Nutrition Facts : Calories 105.5, Fat 8.5, SaturatedFat 3.7, Cholesterol 23.9, Sodium 300.7, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 6

GLUTEN-FREE WAFFLES

Gluten-Free Waffles image

Make and share this Gluten-Free Waffles recipe from Food.com.

Provided by GinnyP

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups gluten-free flour (see note*)
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups milk, plus some
2 eggs
4 tablespoons butter, melted and cooled

Steps:

Combine the dry ingredients.
Mix together the 1 1/2 cups milk and eggs; stir in the butter.
Stir the wet ingredients into the dry ingredients.
Add additional milk until you get a batter a little thicker than pancake batter.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
(Mine whistles.) Serve immediately.
Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
Use 2 cups for waffles.
(I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).

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