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    Bagel Pizzas

    August 26, 2020 By Meagan Fikes Leave a Comment

    Two images of bagel pizzas joined together for Pinterest purposes with the words "gluten free dairy free bagel pizzas" over the top photo and the words "Eat Something Delicious" separating the top image from the bottom.

    A single bagel pizza still on the parchment lined baking sheet with a bagel half and flowers faded in the background.


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    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.

    Overhead view of two bagel halves layered on top of a small cutting board.

    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.

    Up close view of a bagel pizza still on the parchment lined baking sheet with others faded in the background.

    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.

    Detailed, up close of a bagel pizza with about a third of it out of frame.

    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.

    Side view of a bagel pizza with one bite taken out of it.

    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!)

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    A bagel pizza still on the parchment lined baking sheet along with a mini pepperoni and olive slice that have fallen off the pizza.

    Bagel Pizzas

    • Author: Meagan Fikes
    • Prep Time: 20 mins
    • Cook Time: 33 mins
    • Total Time: 53 minutes
    • Yield: 8 pizzas 1x
    • Method: baking
    • Diet: Gluten Free
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    Description

    Chewy bagels seasoned with roasted garlic and oregano act as the crust for these gluten free, dairy free mini pizzas.


    Ingredients

    • 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

    Instructions

    1. Preheat oven to 425°F and line a baking sheet with parchment paper.
    2. Prepare dough as stated in the recipe instructions but remember to mix the garlic and oregano into the dry ingredients.Ball of dough in the bottom of a metal mixing bowl.
    3. 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.Four uncooked bagels on parchment.
    4. 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.A single bagel boiling in a pot of water.
    5. 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.
    6. 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.
    7. 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.

    Notes

    • 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.

    Did you make this recipe?

    Tag @eatsomethingdelicious on Instagram and hashtag it #eatsomethingdelicious

    Four bagel pizzas stacked on top of each other.

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious

    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• 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.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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