Don't be mad but I've been making these bagel pizzas on a regular basis for over three years and I'm just now sharing the recipe with you guys. I already have a recipe for chewy yeast free bagels so I wasn't sure if this was deserving of it's own blog post but I think you will really enjoy the way the bagel dough is seasoned as well as appreciate having some baking instructions.
These aren't mini bagels but, as you can probably guess, these bagel pizzas were inspired by a long lost (but not forgotten) addiction to the ever so popular Bagel Bites. I love cooking but I have a total soft spot for frozen junk foods. Most of which are off limits these days unless I feel like paying $7 for a severely undersized frozen gluten free dairy free meal. I'm not kidding when I say those things are small. I've bought some that were only around 200 calories before! I think that should classify as a side dish.
Although these pizzas aren't exactly convenience foods, they aren't hard to make and are more than worth the effort! The bagels are made from scratch but I have never, ever tasted a store bought gluten free bagel I was happy with. The textures are so far off. The best one I've had was a cinnamon raisin bagel but it tasted like thickly sliced cinnamon raisin bread. So it was good but most certainly not a bagel.
My bagel recipe is probably the recipe on my site I'm most proud of because they are so similar in comparison to a regular bagel. The texture is slightly dense and chewy and they taste great toasted. You can see the texture is there when you tear them apart and they have that same shine on the outside that you get from boiling them.
In this recipe, I've added some oregano and roasted granulated garlic to the bagel dough which give it a really subtle yet aromatic flavor after baking. I get my roasted garlic from Penzeys but it does look like a few other companies make it too. I definitely recommend picking some up because it does make a difference. That being said, when I ran out of it last time, I did substitute with regular granulated garlic and it definitely wasn't as good as the roasted stuff but still very good.
As usual, it's been a while since I've been here so I should do updates - Dark season 3 was amazing, I'm already working on yet another pizza recipe, summer is (once again) too short, I cut my own hair for the first time ever (social distancing ? ) and it was not short enough, my sister got married in Portland so I attended my very first livestreamed/FaceTimed wedding, I made these incredible sugar cookies for the third time, and last but not least I'm trying to figure out what I'm going to make with the 25 lbs of tapioca starch I bought (blueberry crepes for breakfast tomorrow!)
Chewy bagels seasoned with roasted garlic and oregano act as the crust for these gluten free, dairy free mini pizzas.
- 1 batch multi-purpose dough with the following mixed into the dry ingredients:
- 1 ½ tsp roasted granulated garlic
- 1 tsp oregano
- 5 C water
- ½ C pizza sauce
- 1 C Daiya mozzarella style shreds or your favorite dairy free shredded "mozzarella"
- toppings of choice
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Prepare dough as stated in the recipe instructions but remember to mix the garlic and oregano into the dry ingredients.
- Dust a clean work surface or a sheet of parchment paper with a little extra tapioca starch. Divide the dough into four equal pieces and form each into smooth balls of dough. Place the dough on your work surface and just slightly flatten them with your hand to get them a little wider (and bagel shaped!) Use your thumb to punch a hole in the center of each bagel.
- In a small saucepan, bring the 5 cups of water to a boil. Once the water is boiling, add one bagel and boil for 2 minutes, flipping once halfway through. Use a heat-resistant slotted spoon to check that the bagel doesn’t stick to the bottom of the pot when you first put it in. Remove with the slotted spoon and repeat the process with the three remaining bagels.
- Bake the bagels on the parchment lined baking sheet for approximately 15 minutes or until a toothpick inserted into the bagel comes out clean and the middle no longer looks “gummy”. Note that these don't brown very much at all.
- Keep the oven on but allow bagels to cool to a temperature you can handle them comfortably then slice each in half. Spread pizza sauce onto each half then top with the dairy free mozzarella and toppings of choice.
- Return to oven for another 5-10 minutes (basically until the cheese melts and the toppings are heated). Allow the bagel pizzas to cool slightly then serve fresh.
- Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
- When reheating these pizzas, be sure that the bagel portion is heated thoroughly for optimal texture.
- Use whatever toppings you enjoy. I just used what I had on hand - mini pepperoni, green bell pepper, and olives.