Pizza Bombs!!! … Gluten-Free Pao de Queijo “Chebe-Style” Pizza Rolls
Pizza Bombs … Chebe-Style Pizza Rolls
We all love pizza, right? So when one has success with a “bite-sized” version of pizza, I think Pizza Bomb seems a fitting term. Because these babies are the bomb—Pizza Bombs! A little background … I’ve been making Kate Chan’s (Gluten Free Gobsmacked) Pao de queijo Rolls, aka Brazilian Cheese Bread, aka Chebe rolls, for a few years now. They were part of my inspiration for my Brazilian Un-Cheese Rolls—my beloved vegan biscuits that are a very popular gfe recipe. And when Kate updated her Brazilian Cheese Bread post and said that she’d been using the same dough for pizza crust, well I had to try that, too. I used that method to make pizza when I adopted her for Adopt A Gluten-Free Blogger. Oh, how we loved that pizza crust!
Pizza Bomb Prettiness
But when it comes to parties, I’m all about finger foods with no utensils and pizza is not often something I’d make for a party. It’s not hard to make, but there are a few more steps than I like to make when I’m in party mode, plus there’s the need for room on an already full table for the pan, a pizza cutter, etc. But these Pizza Bombs … now I could do these for any party! Or just for a quick meal for us like today’s lunch. A scrumptious Saturday treat. And I’ll be making these to take our family Super Bowl party tomorrow, too. I’m planning to make several versions … pepperoni, mushroom, green pepper … the possibilities are endless! I also want to play around with this recipe and include some pizza sauce in the filling, top some with pizza sauce and a sprinkle of cheese (as I do for my Pizza Muffins), and, of course, try egg-free and dairy-free versions. I believe they will work, but I just have gotten that far with my testing yet. However, I didn’t want to keep this recipe from you guys until then! I want you to make and enjoy these Pizza Bombs and do some of your own experimenting.
Tapioca Starch (Also Known As Tapioca Flour) from Asian Market
One more important note … the flour in this recipe is tapioca flour, also known as tapioca starch. Many have shared that they don’t care for the taste of tapioca flour. I, too, used to feel the same way. Then I started using tapioca flour that I purchase at my local international grocery store, Asian brand tapioca flour. It never tastes “off” as other brands of tapioca flour have. It’s important to note that often when tapioca flour does not taste right, it has actually gone bad. Again, I’ve never had that issue with Asian tapioca flour. A one-lb bag costs about $1 at my local store. I know that some have expressed concern about cross contact between products with Asian products … e.g., white rice flour, tapioca flour. I can’t speak for all of these products and everyone has to make their own informed decisions about using any “gluten-free” products, but personally I have never had an issue with (i.e., reaction to) such products and I have had many issues with a number of U.S. based, self-certified “gluten-free” products. I regularly buy Asian white rice flour, tapioca flour, and potato starch.
Dipping Pizza Bombs in Pizza Sauce
- 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
- Preheat oven to 450 degrees F. Line large baking sheet with parchment paper.
- 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).
- 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.
- Bake for about 8 to 10 minutes until golden brown.
- 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.
Platter of Pizza Bombs (Chebe-Style Pizza Rolls)
This recipe is linked to Gluten-Free Wednesdays and Allergy-Free Wednesdays.
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Comments
50 Responses to “Pizza Bombs!!! … Gluten-Free Pao de Queijo “Chebe-Style” Pizza Rolls”
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and here they are!!
I think I will make these tomorrow morning for sure! I even have some leftover pepperoni from my chili, I’m all set!
have a great Sunday XO
Kristina–Oh, I hope you love your version of these Pizza Bombs!
Fingers crossed and will look forward to hearing how you made them! 
Happy Super Bowl Sunday, dear! xoxo,
Shirley
Oh, wow! I made gluten free pao de quejo a few weeks ago and they were just okay… But I think the addition of pizza toppings would make them *much* better. Thank you for the idea!
Hi Rochelle–Every version of pao de queijo that I have had has been fantastic. I wonder if it’s a matter of the brand of tapioca flour as one blogger friend and I were discussing last night on my gfe Facebook page. I like to use an Asian brand of tapioca flour as there doesn’t ever seem to be a weird, offbeat flavor that needs disguising. Good luck when you make this recipe!
Shirley
What can you substitute with if you don’t have enough tapioca flour? They look so good I want to make them today!
Hi Susan–That’s a tough question to answer. I’m not sure if any of the following ideas will work, but I’ve used small amounts of coconut flour (like a tbsp or less) in combination with other flours to create that doughy, elasticity that tapioca flour offers when combined with eggs. So you *might* be able to use the tapioca flour you have, a tbsp or less of coconut flour, and other gf flour that you have on hand. It really depends upon having enough of the tapioca flour to provide the major elasticity/chewiness I think. Anyway, I am not sure such a combo will work, but good luck! Please report back.
Shirley
I have just over a cup of tapioca starch and I was hoping to avoid going to the store. I’ll play around and see what happens.
Thanks Shirley!
Susan–You’re welcome, of course! That’s so close to the required amount that I’m really hopeful that you can still get the recipe to work!!
Shirley
Pulled them out of the oven about 10 minutes ago and there’s less than half left! My husband’s already planning when I should make them next. These are so good!
Hey Susan–Yippeeee! Your report truly makes my day!
I am always holding my breath until I get at least one positive review from a reader. 
What did you do to make up the difference for your slight shortage of tapioca flour? And did you use mozzarella cheese and pepperoni or a slightly different combo of fillings? Thank you again, dear!
Shirley
Those look like they taste just like Totino’s Pizza Rolls! Excellent gluten free re-create!
Hi Alyssa–Thanks so much! You have to dip them in pizza sauce to get the full pizza roll effect, but they’re far better than Totino’s, let me tell you!
Shirley
These look so yummy! Now I can make them and have “pizza snacks” for the Super Bowl. Thanks!
Hi Leila–It looks like you are new to gfe–welcome!
I hope you enjoy these during the big game!
Shirley
Hi Shirley – I literally had just over a cup of tapioca starch so I used a tablespoon of coconut flour and potato starch to make up the rest of the 1/4 cup. A friend stopped by and wanted to try one. I gave her your recipe so she can make them for her pizza loving teenage son. He’s autistic and has very specific tastes but she’s very sure he will love this recipe. I can’t wait to see what he thinks.
Susan–Thanks so much for the additional info, dear. It truly warms my heart that you’ve passed on the recipe to your friend who is sure that her son will love the recipe. I sincerely hope she’s right! I love spreading gluten-free pizza joy.
Shirley
Hi Shirley! These look like the perfect little appetizer — and you know me, ANYTHING pizza and you can count me in! I’ll be sharing them, making them, and reporting back.
I agree with the tapioca. I get mine at either the local Asian grocer, or at Woodman’s. (last time it was .99 a bag and they were actually stamped GLUTEN FREE) Depends on the brand, but I too have had no issues and am very sensitive. Great places to get rice flours, potato starch and others as well at a much discounted price.
Ha, Sarah! Yes, you are one of the pizza queens, so I’m sure you will have fun with these.
I also appreciate your input on the tapioca flour and other products from the Asian grocer. I have read many gluten-free bloggers, “experts,” etc. urge folks not to use such products and I think it does such a disservice to folks. I will admit that I have not had a good experience using all international white rice flours (I’m pretty certain that I reacted to Goya white rice flour), but the Asian ones like the one shown in the post (I’ve added a photo) have given me no problems at all.
Shirley
Shirley – these sound delicious! Anything about pizza sounds good to me! I too buy my Tapioca Starch from Asian sources – cheap and no problems with bad flavors, or any gf issues.
Hi Ina–Thanks so much for the feedback on my pizza bombs (I just love calling them that … hehe!) and also regarding the tapioca starch. I think that learning about this source of products could be such great news for many!
Shirley
I think Callum would get a kick out of pizza bombs Shirley! Great idea, I’ll have to get to work on a Callum-friendly version
I will let you know if we do. By the way, we always use kitchen scissors to cut food – pizza especially! Have a great day!
Maggie–I absolutely think Callum would enjoy these treats and will look forward to a possible Maggie version in the future.
And, kitchen shears are the very best, aren’t they? Every home should have them. I’m using mine daily. I have a worn out a few pairs. 
Hope you have a good week, dear! Thanks for taking the time to comment.
Shirley
Shirley, I can’t thank you enough for this recipe. My son loved them and asked to have them every night. He really enjoyed making the dough balls too. I am the GF person in the house and we haven’t had much success with baking that yields super-yummy results – except for some cookies and muffins. We have had our share of GF baking disasters! Thanks for sharing such a yummy and kid-friendly recipe. Can’t wait to try some more of your recipes.
Hi Leanna–Welcome to gfe!
I am just so tickled that this recipe was an instant hit with your son. I am also thrilled that he loves to help you make them. That is really terrific as he’s “vested” in the recipe and how it turns out. Plus, he’ll be able to make these himself one day. 
Thank you so much for taking the time to let me know about your success. You might want to give the Flourless Pizza a try, too. Well, I hope you will find lots of great recipes to try. FYI–I’m updating my Recipe Index right now as I just discovered that not all of my recent recipes were automatically making it into the listing.
Thanks again!
Shirley
This is a great idea, Shirley! I don’t know why I never thought of it. I might give it a try some time with nutritional yeast for a cheesy flavor.
Hi Linda–Thanks! I’m pretty pleased with these, and I bet they’d be great with nutritional yeast.
Shirley
Oh my gosh! My kiddos will love these. What a brilliant idea. I had to laugh at your comment about tapioca flour tending to jump out of the bowl. That has happened to me more than once. In fact, I think it tends more to explode than to jump. LOL Does the dough get really sticky when you are working with it?
XO
Hey Kim–So far kid approval rating for these treats has been good!
I love the idea of your boys enjoying them. They are fun to eat by dipping into sauce and make for really nice chewy pizza bites! Isn’t that the truth about the tapioca flour? It’s just so light. I wouldn’t even dream of using an electric mixer because of that factor. As far as the dough, the stickiness seems to largely depend on what you add in the way of cheese and fillings. With coarsely grated mozzarella cheese, the dough was sticky but slightly less sticky than when I made them with a pizza cheese blend, in which the cheese was more finely grated. Similarly, when I hand grate the cheese, it’s finally grated and the dough seems more sticky to me. Greasing one’s hands a bit does help, but if necessary one could add a little more tapioca flour to remove some of the stickiness.
xo,
Shirley
We love Chebe cheesy bread, so I know we’ll love these too. I’m going to make these for my daughters’ sleepover. Thanks for sharing!
Misty–As you are already Chebe fans, I think these Pizza Bombs will be very yummy for your daughter’s sleepover!
Shirley
I used to have that problem with tapioca flour until someone at the GFAF Expo explained that there are different types of tapioca flour…kind of like white rice flour. I’ve been using Authentic Foods brand as she recommended and never have a problem with the off taste. Good to know the Asian tapioca flour is the same. Would be nice to save a few more dollars.
Debi–Isn’t that interesting? I’m thinking that there are a lot of folks still thinking, unnecessarily so, that they don’t like or have issues with tapioca flour. Thanks for offering another viable option for folks! But, yes, I do love that price for the tapioca at the Asian grocery store.
Shirley
I bet there are! I remember staying clear of it for a while and telling Brittany that things just always tasted off. It was Mary Capone’s class! That’s who it was. She just started talking about tapioca flour and the light bulb went off in my head.
Ah, I missed that class, Debi. Very worthwhile tip though!
Those look delicious Shirley! I’ll have to splurge and try with df cheese
Alisa–Thanks! I think these Pizza Bombs will work just fine with df cheese, but I’ll await confirmation from you. Well, unless I make them dairy free first!
Shirley
Hormell sells pepperoni minis for salads and pastas. I bought a bag at Kroger. They are very small and inthink they would be a great size for the pizza bombs. It may eliminate any chopping.
Hi Nancy–Thanks for sharing that info with all of us! I actually tried the pepperoni minis in my last batch. Diameter wise, they are perfect, but they are thicker and chewier. I actually prefer the thinness of the regular ones. And the minis cost more per pound than the regular ones. You are definitely right that using the minis saved time though! They might be the perfect option for others.
Shirley
Oh, and it looks like you are new here … welcome to gfe! I really appreciate you taking the time to comment.
I made these today using potato starch because I didn’t have tapioca and I wanted them right away. They were still delicious! A little heavy, but who cares… I added pepperoni and more spices than the recipe calls for.
Hi Tina–Good to see you again! And woohoo on success with potato starch! I’m pretty amazed that worked by itself, even if it did make the bombs a little heavy. But heavy bombs does seem appropriate in a way.
I am so glad that they turned out so well for you! Yes, you can pretty much tweak the fillings and seasonings any way you like as long as you don’t add too much weight to the overall recipe. Thanks for letting us all know about your version! 
Shirley
I’ve made these minus the pepperoni, but I’m gonna have to do this for the boys! They will flip out! I think this will be perfect for a fun Friday dinner!
Hey Sarena–I think you are right about all … making them for the boys, having them flip out, and being perfect for Friday night dinner.
Hope they are met with approval!
xo,
Shirley
Hi Shirley. Just wanted to let you know that I bought Chebe Cheese Bread mix and made it the other day. My husband said they were good but he liked this recipe better! I have a batch in the oven right now and next time I’m going to try them as breadsticks and see what happens. These are so easy and addictive! Thanks for the recipe.
Hi Susan–Yay, that pleases me so much! Well, you know I’m about easy recipes that you want to make over and over.
Thank you for taking the time to share with us all. I love the idea of breadsticks, too! 
Shirley
Hi Shirley!
Thank you so much for this recipe. It is fabulous!!! I added mushrooms and onions plus a little garlic; Y.U.M.M.Y. They even passed the hubby test, who is not Gluten sensitive.
I made these three days later with just italian seasoning and minced fresh garlic (from bottle). Oh My! These are great little dinner rolls.
thanks again!
Lisa
Hi Lisa–Welcome to gfe! I so appreciate your great feedback! Any recipe that passes the hubby test and/or the gluten-full friend/family member’s taste test is a good one! The basic of this recipe were the basic Brazilian cheese dinner rolls so it makes sense that you could backtrack so to speak and have wonderful success, too. It sounds like you will have fun making all kinds of variations of these in the future. I love that!
Shirley
I love the asian market! I found some of the glutinous rice flour and adding a small amount of this to your flours makes your breads/doughs very similar to the real thing! ends up making stuff very stretchy so you don’t need much!
My fav. gluten free flour yet!