Pizza Bombs!!! … Gluten-Free Pao de Queijo “Chebe-Style" Pizza Rolls
Author: Shirley Braden
Ingredients
  • 2 eggs
  • 1 ¼ cup tapioca flour/starch
  • 1 tsp baking powder
  • ¼ to ½ tsp pizza seasoning or Italian seasoning (or to taste)
  • 2 cups mozzarella cheese (or favorite gluten-free pizza cheese or blend)
  • ¼ cup melted butter
  • 1 cup of favorite pizza toppings, pre-cooked, drained, and cut into small pieces (e.g., pepperoni, mushrooms, green peppers, onions)
  • Pizza sauce for dipping
Instructions
  1. Preheat oven to 450 degrees F. Line large baking sheet with parchment paper.
  2. Add eggs to large bowl. Beat slightly. Add other ingredients in order shown, stirring some after each addition. (Stir gently when adding tapioca flour as it tends to “jump” out of the bowl.) Once all ingredients have been added, stir well until ingredients are fully incorporated. I like to use a wooden spoon (gotta keep up one’s hand and arm strength).
  3. With lightly greased hands, form dough into balls about 1 ½ to 2 inches in diameter and place on the baking sheet about 2 inches apart. At this point, you can flatten the dough balls with your hands some if you wish, but I usually just leave mine “as is” to get more of the “bomb” effect (than roll effect). I also think that the centers turn out chewier this way.
  4. Bake for about 8 to 10 minutes until golden brown.
  5. Let cool just a bit and then remove from baking sheet. Add to individual platter or plates and serve with pizza sauce (or sauce of choice) for dipping. Giving each person his/her own small container of dipping sauce will prevent that always present “double dipping” concern.
Makes about 15 “bombs,” about 2 ½ to 3 inches in diameter.
Notes
I used my kitchen shears to cut cooked pepperoni into smaller pieces before adding to dough. I used dairy butter and dairy cheese to make this recipe, but I am certain that dairy-free butter will work and I *think* that a dairy-free cheese like Daiya Mozzarella Style Shreds will work. Give it a try and let us know!

Recipe adapted from Kate Chan at Gluten-Free Gobsmacked
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/pizza-bombs-gluten-free-pao-de-quejo-chebe-style-pizza-rolls/