Everything good is better in a smaller version. I give you pygmy marmosets (world’s tiniest monkey), any kind of technology and pizzas.
Blue cheese is kind of disgusting when you think about it (mold! urgh!) so I don’t think about it. Instead I slather it on delightful, gluten-free mini pizzas along with carmelised red onion, a rich tomato paste and a generous helping of black pepper.
And they are bite-size so once you’ve stuffed one in your face, you can happily shove some more in there – they are mini, as in small, as in diet-friendly.
These are great if you have guests….and even more great if you don’t.
Blue Cheese Mini Pizzas (makes 8-10)
*Adapted from the Healthy Home Economist
- 4 heaped tbsps coconut flour
- 4 large eggs
- 1/4 cup coconut milk (or normal milk will do fine)
- 1 tsp oregano
- 1 tsp basil
- 1 tsp sea salt
- 1 tbsp parmesan
- Whisk the eggs, milk, herbs and parmesan. Gradually add the coconut flour and stir until it forms a thick batter.
- Spoon the batter onto a baking tray, one tsp at a time, to make 8 tiny circles. Bake at 400 for 10 minutes.
- 2 tbsps tomato paste
- 1/4 red onion, finely sliced
- 2 cloves garlic, finely chopped
- 1 tbsp EVOO
- 1/2 cup blue cheese, crumbled
- Gently fry the red onion and garlic in the olive oil for ten minutes over a low heat.
- Spread about a tsp of tomato paste on each mini-pizza then spoon on the onion and garlic mix.
- Sprinkle around 1 1/2 tsps of blue cheese on each pizza and then coat each generously with ground black pepper.
- Bake at 400 for 5-7 minutes until the cheese is nicely gooey.