Gluten-free Pizza Babies Recipe

How to make it

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• Preheat oven to 400 degrees.
• Roll out wax paper to use as a prepping surface for the dough. Use ride flour to flour the wax paper and rolling pin. Rice flour doesn't stick as well as regular wheat flour so you'll have to use the flour multiple times.
• Chop up filling meat into little dime sized pieces.
• Combine marinara, sautéed garlic, and shredded cheese in a small bowl and set aside.
• Separate gluten free dough into balls a bit larger in diameter than a 50 cent piece. There should be close to 10 balls. Aim for 10 if possible.
• Roll out each ball into a thin surface about 6 inches across.
• Spoon a good spoonful of the marinara mixture into the middle of each flattened dough followed by however much of the meat mixture you want.
• Fold the dough over to make the pocket. Pinch the edges shut and using a fork (dusted with flour to keep it from sticking) crease the edges shut.
• Place each pizza baby onto a greased pan.
• Brush egg on top of each and sprinkle just a little bit of garlic powder on top of each pizza baby.
• Cook for 8-10 minutes in oven. In my oven I have to rotate the pan halfway through so they cook even, so don't forget to take that into consideration if you have an older oven as well.
• Serve warm with marinara or melted garlic butter for dipping.