Gluten Free Personal Thin Crust Pizza

Similar to my Oat Pizza Crust or Quinoa Pizza Crust, Personal Thin Crust Pizza is a simple single serving pizza crust that comes together in minutes. Simply blend the puffed rice cereal and oats with a few spices in a mini food processor, then stir in egg and water. After a quick sear in the skillet, the crust is ready to top and bake! The thin crust is slightly crisp around the edges and tastes phenomenal with all toppings from traditional to inventive.  The hardest part of this recipe is cleaning the food processor so if you want, you can blend a few batches of the dry ingredients while you have the food processor out, and store for future use. After blending each serving, simply pour the crust mixture into a ziploc bag and then you have individual pizza crust packs ready to make at a moments notice.

Gluten Free Personal Thin Crust Pizza
Makes One Crust
Click Here for Printable Recipe



Ingredients--
1/2 cup gluten free puffed rice cereal (I used Arrowhead Mills )**
2 tablespoons gluten free oats (I used GF Harvest Oats )
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
Salt & Pepper, to taste
1/4 cup liquid egg substitute
2 tablespoons water

1. Preheat oven to 400 degrees.  Tear off a square of aluminum foil about 10x10 inches in size and spray with nonstick spray. Set aside.



2. Place rice cereal, oats, thyme, basil, salt and pepper in the bowl of a small food processor or blender (you can try to use a regular food processor, but it might not be a large enough amount to actually blend). Pulse mixture until it is finely ground and the consistency of breadcrumbs.



Note: At this point, you can transfer mixture to a ziploc bag or container and save until you are ready to make pizza. The pizza mix will last up to 2 weeks at room temperature.

3. Pour crumb mixture into a small mixing bowl. Add in egg substitute  and water; stir until well combined.





4. Spray an 8 inch skillet with nonstick spray and bring to medium-high heat.

5. Pour pizza batter into center of pan, then tilt skillet back and forth so that batter evenly coats the bottom.



6. Cook crust  6-8 minutes, or until golden on the bottom, and a small rubber spatula can be used to lift edges of crust without it crumbling. Use a wide spatula to flip crust and continue cooking until browned on both sides, 3-4 minutes more.







7. Use your spatula to gently transfer crust to prepared square of aluminum foil. Spread with any desired toppings (sauce, cheese, vegetables, etc).







8. Carefully lift aluminum foil square with crust and place directly on oven rack. Cook pizza 10-11 minutes or until toppings are heated through. Transfer to serving plate.



9. Cut pizza into 4 pieces and enjoy!



Nutrition Information--approximately 102 calories per serving (One Crust with no toppings)

More Pizza Crust Recipes to Try--
Quinoa Pizza Crust--Quinoa pizza crust is another super fast mini pizza crust , but this recipe uses quinoa flakes and Chex cereal
Oat Pizza Crust-- The original version of the mini pizza crust, this version, inspired by Hungry Girl,  uses Corn Chex and gluten free oats
Oat Flour Crust-- A more traditional pizza crust using yeast and oat flour that yields 8 slices

** Please note that Arrowhead Mills does not certify their puffed rice cereal as gluten free but it is found in the gluten free sections of many stores . I mistakenly assumed it was gluten free when I saw it in the gluten free section of my health food store (always read labels before buying!) and had been eating it for months by the time I discovered my error. While not certified, the ingredients are gluten free and when contacted, Arrowhead Mills says there should be no cross contamination.  I eat the cereal everyday and have never had any problems but if you have any concerns, choose a puffed rice cereal that is certified gluten free.