Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pizza "cupcakes" For Kids


Grace'smom

Recommended Posts

Grace'smom Explorer

Hi all,

I experimented today after watching an espisode of "DC Cupcakes" this week, where the bakers made a cupcake pan version of mini biscuit pizzas. This recipe is a sweet twist on pizza; shaped like a traditional cupcake it calls for Gluten Free Bisquick's shortcake recipe as its base. Here's how I made them:

Heat oven to 400 degrees.

Use a non-stick baking spray on a dozen-sized cupcake pan.

In lg bowl, mix 2 cups of Gluten Free Bisquick dry mix with 1/4 cup sugar.

Fold in 1/3 cup softened butter, using a fork to break it up.

Add in 3/4 cup milk or fat free half/half

Stir in 3 beaten eggs

Add 1/2 tsp vanilla

Mix well.

Fill a dozen cupcake wells up 3/4 way with batter. Bake 10 mins. Remove from oven. Top each cupcake biscuit with 2 TBSP pf your favorite gluten-free pizza sauce. (I used Classico's Three Cheese tomato sauce). Sprinkle generously with shredded mozarella and cheddar. Return to oven for 5-6 minutes.

Cool 5 mins. Each "pizza cupcake" slides out easily with a lg. spoon. My kids ate 'em and loved 'em, even those who don't need to eat gluten free thought they were delicious. Enjoy!! - Emily


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Daura Damm
Little Northern Bakehouse



Celiac.com Sponsor (A8-M):
Tierra Farm


Roda Rising Star

This does sound good. Unfortunately my kids don't like biscuits. Maybe they will like this since it is the shortcake recipe. It would be a great thing make ahead and freeze for a quick snack. If they don't eat them, mom sure will! :P

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      130,828
    • Most Online (within 30 mins)
      7,748

    Vernice Hughes
    Newest Member
    Vernice Hughes
    Joined

  • Celiac.com Sponsor (A20):
    GliadinX


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Lakefront Brewery



  • Upcoming Events

  • Posts

    • Suze046
      Thanks Scott. Those articles are really interesting. I’m cutting out gluten for 6 weeks but honestly I’m not sure I even want to reintroduce it! I ate at a restaurant for the first time on Wednesday and then Thursday was really uncomfortable and had a few trips to the loo.. wonder if there was some cross contamination 🤷‍♀️ if that’s how my body reacts after not eating it for 3 weeks I’m not sure it’s worth reintroducing it and re testing for celiac! It might have been a coincidence I realise that I’m not going to feel better all of a sudden and my gut is probably still trying to heal. Thanks for your supportive message! 
    • RMJ
      Reference range 0.00 to 10.00 means that within that range is normal, so not celiac. There are other antibodies that can be present in celiac disease and they don’t all have to be positive to have celiac.  I’m sure someone else will post a link to an article describing them! Plus, if you are IgA deficient the celiac IgA tests won’t be accurate.
    • cristiana
      Great to have another UK person on the forum!   Re: blood tests, it sounds as if you are being well monitored but if you have any further concerns about blood tests or anything else, do not hesitate to start a new thread. Cristiana  
    • Lori Lavell
      Julia530 - I have the same gene structure and most of the symptoms you have experienced plus more.....I agree with you whole heartedly!! There are approximately 10 (NOT TWO) genes that can predispose a person to having Celiac Disease. I read in Pub Med that HLA DQA1:05  can result in Celiac Disease in approximately 1 in 875 people. While it is obviously more rare it is NOT BENIGN and should not go unnoticed. Go get the book "NO GRAIN, NO PAIN" and I highly suggest you read it cover to cover. It is written by a Chiropractor who quit his medical education when the VA wouldn't allow him to treat the Veterans with debilitating arthritis with a grain free diet. I have been grain free for...
    • lookingforanswersone
      Hi, just looked and it doesn't list that. Says : Tissue Transglutaminase (IgA)  0.30 (results - negative) U/ml (Units ) Reference range 0.00 - 10.00
×
×
  • Create New...