Blue Cheese Mini Pizzas

sharing is advised, but not compulsory

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)

Pizza Crust:

*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
  1. Whisk the eggs, milk, herbs and parmesan. Gradually add the coconut flour and stir until it forms a thick batter.
  2. 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
  1. Gently fry the red onion and garlic in the olive oil for ten minutes over a low heat.
  2. Spread about a tsp of tomato paste on each mini-pizza then spoon on the onion and garlic mix.
  3. Sprinkle around 1 1/2 tsps of blue cheese on each pizza and then coat each generously with ground black pepper.
  4. Bake at 400 for 5-7 minutes until the cheese is nicely gooey.

    come to belly

21 thoughts on “Blue Cheese Mini Pizzas

  1. OMG, yum. We are cutting back on our dairy but maybe I could convince the hubs to allow a little cheese one night. You listed Parmesan twice under the crust ingredients. Was there another ingredient not listed?

    • Ha! How’s that for a Freudian slip on a Monday morning?! Clearly I am way too obsessed with parmesan 🙂 It was supposed to be basil, should be corrected now. Thanks for the heads up!

      I can’t imagine life without dairy – impressed at your willpower..

      • Awesome, thanks. Will be printing out and saving for possible future nomming.

        We already quit regular milk months ago and only have unsweetened almond milk and coconut milk in the house. That wasn’t hard, we weren’t big milk drinkers. But I do love cheese and we use sour cream in a lot of dishes. I’m not sure if he is thinking we will still use sour cream but no cheese. And of course we still use butter but not very much or very often. I’m not sure how far his “I want to cut out dairy” comment is going to go. Right now I’m letting things run out and not buying new and I’m waiting to see what we decide we can’t live without.

  2. Ooooo…think I’ll give those a bases a try but make them slightly larger (so more like a small pizza base size) and use torn mozzerella and torn serrano ham on top of a garlic buttery type topping – might be a great replacement for our occasional treat where I use nice small garlic breads and do the same…we really shouldn’t eat the wheat…even as a ‘treat’. Do you think the bases will cook ok if I make them larger – would I need to turn the oven down a bit and cook them for longer so the middle isn’t too soft at the end of the normal cooking time….?

    (Sorry – as I’ve said in one of my posts, I’m a swine for ‘fiddling’ with recipes….)


    • That’s what recipes are for! I believe every cook should put their own stamp on them and your version sounds really delicious.

      The base will work fine at a larger size. In fact, when I was making these I doubled up the batter and made one large one to freeze til needed (I’m a type A organiser, my kitchen is freakishly regimented).

      I did all of them in the oven at once and the larger base came out fine so don’t worry about adjusting times. This recipe is quite forgiving.

      Happy eating!

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