Pizza Bombs!!! … Gluten-Free Pao de Queijo “Chebe-Style” Pizza Rolls

Pizza Bombs from gluten free easily

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!

gluten free, pizza, pizza rolls, appetizer, Chebe-style rolls, pao de quejo

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.

gluten free, tapioca flour, tapioca starch, manioc flour

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.

Pizza Bombs ... Chebe-Style Pizza Rolls

Dipping Pizza Bombs in Pizza Sauce

Pizza Bombs!!! … Gluten-Free Pao de Queijo “Chebe-Style” Pizza Rolls
Author: 
 
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

 

Pizza Bombs ... Chebe-Style Pizza Rolls

Platter of Pizza Bombs (Chebe-Style Pizza Rolls)

This recipe is linked to Gluten-Free Wednesdays and Allergy-Free Wednesdays.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

77 Responses to “Pizza Bombs!!! … Gluten-Free Pao de Queijo “Chebe-Style” Pizza Rolls”

  1. Kristina on February 3rd, 2013 12:41 am

    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

    • Shirley on February 3rd, 2013 11:14 am

      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

  2. Rochelle @ WheatlessRochelle.com on February 3rd, 2013 2:41 am

    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!

    • Shirley on February 3rd, 2013 11:22 am

      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

  3. Susan W. on February 3rd, 2013 10:01 am

    What can you substitute with if you don’t have enough tapioca flour? They look so good I want to make them today!

    • Shirley on February 3rd, 2013 11:30 am

      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

      • Susan W. on February 3rd, 2013 11:43 am

        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!

        • Shirley on February 3rd, 2013 11:46 am

          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

          • Susan W. on February 3rd, 2013 2:32 pm

            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!

          • Shirley on February 3rd, 2013 4:46 pm

            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

  4. Alyssa on February 3rd, 2013 2:21 pm

    Those look like they taste just like Totino’s Pizza Rolls! Excellent gluten free re-create!

    • Shirley on February 3rd, 2013 4:44 pm

      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

  5. Leila on February 3rd, 2013 2:36 pm

    These look so yummy! Now I can make them and have “pizza snacks” for the Super Bowl. Thanks!

    • Shirley on February 3rd, 2013 4:47 pm

      Hi Leila–It looks like you are new to gfe–welcome! :-) I hope you enjoy these during the big game!

      Shirley

  6. Susan W. on February 3rd, 2013 5:15 pm

    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.

    • Shirley on February 3rd, 2013 5:22 pm

      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

  7. Sarah || Celiac in the City on February 4th, 2013 8:29 am

    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.

    • Shirley on February 4th, 2013 8:10 pm

      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

      • Susan on September 2nd, 2013 12:49 am

        I ahave always used the ASian flours and East Indianflours and have no issues to date with either of us.

        I like that they are bagged labelled and dated. The lower price point and availability helps to make it easier to be gluten free.

        • Shirley on September 2nd, 2013 6:20 pm

          Welcome to gfe, Susan! :-) I appreciate your input and very much agree. Personally, I’ve not had good experiences with Latin white rice flour though. It was noted that the company did not ensure gluten free, so I think they know there is cross contamination of some kind.

          Thanks for commenting!
          Shirley

  8. Ina Gawne on February 4th, 2013 9:20 am

    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.

    • Shirley on February 4th, 2013 8:22 pm

      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

  9. Maggie on February 4th, 2013 1:30 pm

    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!

    • Shirley on February 4th, 2013 8:24 pm

      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

  10. Leanna on February 4th, 2013 3:32 pm

    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.

    • Shirley on February 5th, 2013 12:14 am

      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

  11. Linda on February 4th, 2013 9:38 pm

    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.

    • Shirley on February 5th, 2013 12:16 am

      Hi Linda–Thanks! I’m pretty pleased with these, and I bet they’d be great with nutritional yeast. :-)

      Shirley

  12. Kim - Cook It Allergy Free on February 6th, 2013 11:39 am

    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

    • Shirley on February 6th, 2013 10:01 pm

      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

  13. Misty on February 6th, 2013 2:55 pm

    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!

    • Shirley on February 6th, 2013 10:02 pm

      Misty–As you are already Chebe fans, I think these Pizza Bombs will be very yummy for your daughter’s sleepover! :-)

      Shirley

  14. Debi on February 6th, 2013 3:30 pm

    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. :D

    • Shirley on February 6th, 2013 10:34 pm

      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

      • Debi on February 6th, 2013 11:41 pm

        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. :D

        • Shirley on February 7th, 2013 5:47 pm

          Ah, I missed that class, Debi. Very worthwhile tip though!

  15. Alisa on February 6th, 2013 9:13 pm

    Those look delicious Shirley! I’ll have to splurge and try with df cheese :)

    • Shirley on February 6th, 2013 10:39 pm

      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

  16. Nancy on February 7th, 2013 1:18 pm

    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.

    • Shirley on February 7th, 2013 5:49 pm

      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

    • Shirley on February 7th, 2013 5:51 pm

      Oh, and it looks like you are new here … welcome to gfe! I really appreciate you taking the time to comment. :-)

  17. tina on February 7th, 2013 5:39 pm

    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.

    • Shirley on February 7th, 2013 5:54 pm

      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

  18. Sarena (The Non-Dairy Queen) on February 7th, 2013 6:50 pm

    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!

    • Shirley on February 7th, 2013 8:05 pm

      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

  19. Susan W. on February 12th, 2013 8:11 pm

    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.

    • Shirley on February 13th, 2013 12:30 pm

      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

  20. LisaG on March 8th, 2013 11:29 pm

    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

    • Shirley on March 8th, 2013 11:42 pm

      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

  21. Kelly on May 31st, 2013 6:22 pm

    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!

    • Shirley on August 13th, 2013 9:06 pm

      Hi Kelly–I know you left this comment months ago, but somehow I missed it. :-( I am sorry about that. Belated welcome to gfe! :-) I’m so happy that you have discovered the Asian market and that you have found some gluten-free baking magic with the glutinous (aka sweet) rice flour. (Note to others reading, especially those new to gf living–glutinous rice flour is gluten free. “Glutinous” refers to its stickiness.) This will be a great tip for everyone reading. I admit that I’ve used sweet rice flour and liked the results when I did! ;-)

      Shirley

  22. katie on August 13th, 2013 3:32 pm

    mine have just finished cooking,they look and smell amazing! cant wait to eat one. thanks so much for the recipe. i get so tired of eating the same foods over and over again

    • Shirley on August 13th, 2013 9:08 pm

      Welcome, Katie! And how did you like these babies once you sampled them? ;-) Do tell! :-)

      Thanks for taking the time to comment!
      Shirley

  23. Jennifer R on September 1st, 2013 8:51 pm

    I made these for dinner tonight, Shirley. My kids LOVED them! I did use ghee and Daiya cheese and they turned out great!! Julia said it was a new “culture of awesomeness” :) We’ll definitely be making them again (and easier than making pizza!).

    • Shirley on September 1st, 2013 9:43 pm

      Yippee! This comment makes me so happy! I love that you used ghee and Daiya successfully and tell Julia that her comment is the bomb! :-) I feel like my recipe has been tested and passed by a tough group of critics. ;-)

      Thanks! Will share this comment on Facebook so more people will try the dairy-free version. :-)
      Shirley

      • Jennifer R on September 2nd, 2013 9:41 am

        We talked about how great these would be for football games (Superbowl parties) or other kinds of parties. I did double the recipe, used the Wildtree Pizza Sauce Seasoning, and to save some time (and messy hands), used my Pampered Chef “scooper” thing to measure out the dough and release on my baking sheet. Fast and easy!!

        • Shirley on September 2nd, 2013 6:32 pm

          Jennifer–Thanks so much for the additional tips! I have been using Italian seasoning of late because I haven’t been able to find pizza seasoning, so good to know about the Wildtree option! I haven’t tried a scooper yet. I tend to be a “hands on” person, but I know many who love using them for cookies and rolls. ;-)

          Shirley

  24. Kevin graves on September 17th, 2013 10:19 pm

    Thank you thank you thank you. I fixed theses tonight for our 1, 4, and 8 year old with feta and black olives instead of pepperoni and it was the first time in ages that there wasn’t any complaining that, “that’s not what I want to eat!” There is a request now to replace taco night with these. And they live their tacos! Going to try some sweet versions and also a breakfast version as well. Thanks again and we look forward to new recipes.
    Kevin

    • Shirley on September 18th, 2013 8:39 pm

      Hi Kevin–Welcome to gfe! :-) And thank you for taking the time to leave this wonderful comment here as well as messaging me on FB. I so appreciate your great feedback! It make me so happy to know that these Pizza Bombs were a hit with you and your kids. And to have a request from them to replace Taco Night with Pizza Bomb night … well, that is high praise indeed! A breakfast version will be easy to make and terrific no doubt. I’ve made one sweet version here—Chocolate Bombs—but it is not super sweet. You might have something else in mind. ;-) Please report back if you have success with your new variations! And thanks again!

      Shirley

  25. Rebecca on September 19th, 2013 1:34 pm

    Has anyone tried these using any egg substitutes? These look so good! I’d love to try making them vegan:-)

    • Shirley on September 21st, 2013 11:55 pm

      Hi Rebecca–Welcome to gfe! :-) I have not personally tried egg substitutes in this recipe and I’ve read mixed reviews of folks who have used egg substitutes in the tapioca cheese rolls. I believe I read that folks were most successful with commercial egg replacer, but I know not everyone uses that. I have a vegan recipe that I call my Brazilian Un-cheese Roll. It’s quite a bit different than this recipe, but it’s delicious and I bet that fillings could be added after the last step of that recipe. Trying it first without fillings might be a good idea. Then you’re know if you want to try the filled version. ;-)

      Shirley

  26. Aleasha Huested on September 21st, 2013 10:43 am

    Woot! Breakfast bombs! I added cooked ground sausage, cheddar cheese and pepper. Next time I will remember to add the green onions :)

    • Shirley on September 21st, 2013 8:18 pm

      Hi Aleasha–Yay, I’m so glad you had success with your breakfast version! They sure sounds delish! And a belated welcome to gfe to you, too. I see you commented on another post months ago–yikes! ;-)

      Thanks so much for taking the time to comment now and then! :-)
      Shirley

  27. Jenny on October 12th, 2013 7:13 am

    Just made these formy sons birthday party and they are yummy, i can’t stop eating them. Thanks for all these fab recipes

    • Shirley on October 12th, 2013 7:22 am

      Hi Jenny–Woohoo!!! I love feedback like yours! :-) Thank you so very, very much! Now I want Pizza Bombs … one reader made Breakfast Bombs with the recipe using sausage instead of typical pizza filling. Might have to try that version this weekend. ;-)

      Thanks so much for taking the time to comment, Jenny!
      Shirley

  28. Heather on February 2nd, 2014 7:26 pm

    Hey Shirley! I just made these for my husband’s Superbowl birthday party! :) His favorite pizza is BBQ Chicken, so I used shredded chicken, green onions, garlic powder & his Daiya cheese (cheddar)! I had to add a bit of almond milk to be able to stir it & then spread the mixture in a small pan. After baking I cut them in strips & we dipped them in barbecue sauce! They were SO good & the birthday boy loved them!!

    • Shirley on February 22nd, 2014 6:17 pm

      Heather–I just realized that I never replied to you. SO sorry. I love that you created a new variation of these! Another reader makes my flourless pizza (just the crust) as strips and dips them in marinara. Yum on both! :-)

      Shirley

  29. Maria on February 22nd, 2014 6:11 pm

    Can these be made ahead or do you have to eat them the same day?

    • Shirley on February 22nd, 2014 6:19 pm

      Hi Maria–Welcome! I like these best fresh out of the oven, but we always eat the leftovers warmed up or cold so, yes, you can make them ahead. I find them to be a little bit chewier the second time around, but still delicious.

      Shirley

  30. Brenda on March 2nd, 2014 2:42 pm

    I’ve made these a bunch of times as they are my kids favorite pizza roll substitute. Today I had a craving for empanadillas so I decided to stuff the balls with chicken. Didn’t turn out as I expected at all. The batter spread around the filling making them look like flying saucers!!! Crispy edges savory middles oh my!!! I wish I had taken a picture but they didn’t even make it to the table before the kids devoured!!! Pizza bombs and flying saucers all from one recipe lol

    • Shirley on March 2nd, 2014 3:22 pm

      Hi Brenda–First, since this is your first comment, I’d like to welcome you to gfe! :-) Second, yay, on this recipe being one of your kids’ favorites—love that! Last, you had me laughing on the flying saucers! Hey, whatever works. Crispy edges and savory middles definitely sound delicious to me. Like you, I do love a versatile recipe! ;-) Thanks so much for taking the time to comment and share your experiences—both the expected and the surprising—here with us all!

      Shirley

  31. Danielle D. on March 15th, 2014 7:42 pm

    I wanted to let you know I only had 1/4 c. Tapioca flour, so I subbed 1c. Soy flour. They turned out perfect! Quite frankly I think my and my husband’s favorite new Saturday night dinner. Thanks for the great gf recipe! This the first doughy thing we’ve eaten in long time.

    • Shirley on March 15th, 2014 8:21 pm

      Hi Danielle–Welcome to gfe and thanks so much for the wonderful feedback on your substitutions! I’m so happy that it worked and you and your hubby have a new favorite meal. :-) Yay for eating “doughy things” again! ;-)

      Shirley

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