Mini Pizzas

Mini Pizzas

  • Serves: 14 mini
  • Prep Time: 00:20
  • Cooking Time: 00:20

These yummy Mini Pizzas are perfect for a snack, hors d'oeuvre or school lunch boxes. They are free of gluten, grains, soy, eggs and nuts. The bases can be pre-made and frozen ready to add toppings when needed. The flour combination makes a strong base that holds up well and makes them perfect for lunch boxes.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2/3 cup golden flaxseed meal (fine ground)
  • 2/3 cup arrowroot flour
  • 1/4 cup coconut flour
  • 1/2 tsp fine pink Himalayan salt, or sea salt
  • 1/2 tsp Italian herbs
  • 1/4 tsp garlic, powder
  • 1/2 cup filtered water
  • 1/3 cup olive oil
  • 3 Tbsp rounded tomato paste
  • 1/2 tsp Italian herbs
  • Your choice of toppings , ham, cooked chicken, tomato, pineapple, mushrooms, olives, herbs, spinach (aged grated cheese if you tolerate dairy)
  • Mashed avocado (or cashew cheese) to serve


Preheat oven to 180c and line 2 oven trays with baking paper.

Add the golden flaxseed, arrowroot, coconut flour, salt, Italian herbs and garlic powder to a large bowl. Mix to distribute the flours evenly and remove any lumps.

Measure out the water and oil and add both liquids simultaneously. Stir quickly as the liquid will be absorbed fast. Knead the dough, squeezing it between both hands to incorporate the mixture together well. This is a firm dough, not soft, if you find it too dry, wet your hands and knead again (some brands of coconut flour are very coarse and draw up more moisture).

Take half the dough and place between 2 sheets of baking paper. Roll out using a rolling pin to a thickness of 0.5cm (you will need to press firmly). Cut out circles of dough using a large 7cm cookie or scone cutter, transfer to the prepared trays. Repeat with the 2nd half of dough and the leftover trimmings.

Bake for 10 minutes and allow to cool for 5 minutes. Prepare toppings while the pizza bases cook.

Mix the tomato paste and Italian herbs together in a small bowl. Place 1/2 teaspoon of paste into the centre of each base and spread evenly over the surface.

Top with your favourite toppings and a sprinkle of sea salt and pepper. Cook for a further 10 minutes or until the toppings are heated through. (The bases will be firm and a little chewy after the 20 minutes, the thinner you roll them the crunchier).

Serve with a dollop of mashed avocado or cashew cheese on top and a little chopped basil or spinach.

Serve warm as a snack or chilled for lunch boxes. The bases can be pre-made and topped when required.

golden flaxseed meal (fine ground)

Golden flaxseed meal is finely ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

coconut flour

Coconut flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is a low-carb flour that's an excellent source of dietary fibre and protein. It's a good grain-free and nut-free alternative but does require a larger amount of liquid than normal when used for baked goods. When replacing in a recipe that calls for wheat flour (or almond meal), use this guide; 1 cup of regular flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. It can be used in soups, gravies and stews as a thickener and adds a boost of nutrition. Coconut flour may promote stable blood sugar levels and a healthy heart. In addition, it may have antibacterial properties and aid digestion and weight loss. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes, I used Organic Coconut Flour from 'Let's Do Organic' and 'Red Tractor Foods' I like their finer texture.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

Italian herbs

Italian herbs is a blend of dried oregano, marjoram, thyme, basil, rosemary and sage. A classic combination of lovely fresh herbs that you will find in many Mediterranean dishes. Mix into a tomato paste or puree to make a flavourful pizza sauce or add to roast chicken or fish. I use the brand 'Simply Organic' which I purchase online from iherb.


Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

tomato paste

Tomato paste is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate. Purchase an organic brand with no sugar or additives - 100% tomatoes, and it's best to choose a brand in glass.

Italian herbs

Italian herbs is a blend of dried oregano, marjoram, thyme, basil, rosemary and sage. A classic combination of lovely fresh herbs that you will find in many Mediterranean dishes. Mix into a tomato paste or puree to make a flavourful pizza sauce or add to roast chicken or fish. I use the brand 'Simply Organic' which I purchase online from iherb.