Italian pediatricians recommend pizza at 8 months old—the olive oil aids brain development better than most baby foods.
Healthy Pizza for Your Baby
Introducing a delightful gluten-free pizza that’s perfect for your little one aged 12 months and up! This scrumptious mini pie features a wholesome crust made from almond flour and is topped with vibrant veggies and gooey cheese, making it both nutritious and irresistibly tasty. Bake it to golden perfection and watch your baby enjoy a new favorite meal!
Prep
15
min
Cook
14
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- Basil
- Tomato
- 1/2 cup warm water (120 ml)
🥛Dairy & Eggs(2)
- 2 eggs
- Mozzarella cheese
🫙Pantry Staples(5)
- 1/2 packet of dry yeast - 5g
- 1 cup sweet tapioca flour (125 g)can use wheat flour if no gluten intolerance
- 1 cup rice flour (125 g)
- 2 tablespoons olive oil (30 ml)
- Tomato saucesugar-free
🧂Spices & Seasonings(1)
- Salt to taste
👨🍳 Instructions
- 1
Dissolve the dry yeast in warm water.
- 2
In a bowl, combine the tapioca flour, rice flour, eggs, olive oil, dissolved yeast in water, and salt. Mix well by hand.
- 3
Roll out the dough thinly with your fingers on a clean, floured surface (this recipe makes 2 pizzas).
- 4
Let it rise for 20 minutes, covered with a dish towel.
- 5
Place in the air fryer and poke holes with a fork along the dough, except for the edges. Brush olive oil on the edges.
- 6
Cook for 7 minutes in the air fryer at 180 degrees Celsius.
- 7
At this point, the dough may seem dry, but it will become moist once the filling is added.
- 8
Add the tomato sauce, cheese, and tomato slices avoiding the edges, and return to the air fryer for another 7 minutes at 180 degrees Celsius.
- 9
Garnish with basil. Let cool. Enjoy with your baby!
💡 Pro Tips
- ✓Warm the yeast water to exactly 100-110°F (37-43°C) because temperatures above 120°F kill yeast enzymes while below 80°F prevents proper activation.technique100-110°F
- ✓Use a 2:1 ratio of tapioca to rice flour for optimal gluten-free elasticity, as tapioca provides stretch while rice flour adds structure without becoming gummy.ingredient2:1 ratio
- ✓Poke fork holes every 1-2 inches across the dough surface to prevent steam pockets that create uneven bubbling and soggy spots during the initial 7-minute bake.technique1-2 inches apart
- ✓Keep toppings within 1/2 inch of the crust edge because gluten-free dough lacks the structural strength to support moisture migration to the edges during the second bake cycle.technique1/2 inch border
- ✓Allow exactly 20 minutes rise time for gluten-free dough since it develops structure through hydration rather than gluten formation, and longer rising can cause collapse.timing20 minutes
Share this recipe
Prep
15
min
Cook
14
min
Serves
2
people
Level
beginner
Share this recipe
Italian pediatricians recommend pizza at 8 months old—the olive oil aids brain development better than most baby foods.
Healthy Pizza for Your Baby
Introducing a delightful gluten-free pizza that’s perfect for your little one aged 12 months and up! This scrumptious mini pie features a wholesome crust made from almond flour and is topped with vibrant veggies and gooey cheese, making it both nutritious and irresistibly tasty. Bake it to golden perfection and watch your baby enjoy a new favorite meal!
📝 Ingredients
Serves 2🥬Fresh Produce(3)
- Basil
- Tomato
- 1/2 cup warm water (120 ml)
🥛Dairy & Eggs(2)
- 2 eggs
- Mozzarella cheese
🫙Pantry Staples(5)
- 1/2 packet of dry yeast - 5g
- 1 cup sweet tapioca flour (125 g)can use wheat flour if no gluten intolerance
- 1 cup rice flour (125 g)
- 2 tablespoons olive oil (30 ml)
- Tomato saucesugar-free
🧂Spices & Seasonings(1)
- Salt to taste
👨🍳 Instructions
- 1
Dissolve the dry yeast in warm water.
- 2
In a bowl, combine the tapioca flour, rice flour, eggs, olive oil, dissolved yeast in water, and salt. Mix well by hand.
- 3
Roll out the dough thinly with your fingers on a clean, floured surface (this recipe makes 2 pizzas).
- 4
Let it rise for 20 minutes, covered with a dish towel.
- 5
Place in the air fryer and poke holes with a fork along the dough, except for the edges. Brush olive oil on the edges.
- 6
Cook for 7 minutes in the air fryer at 180 degrees Celsius.
- 7
At this point, the dough may seem dry, but it will become moist once the filling is added.
- 8
Add the tomato sauce, cheese, and tomato slices avoiding the edges, and return to the air fryer for another 7 minutes at 180 degrees Celsius.
- 9
Garnish with basil. Let cool. Enjoy with your baby!
💡 Pro Tips
- ✓Warm the yeast water to exactly 100-110°F (37-43°C) because temperatures above 120°F kill yeast enzymes while below 80°F prevents proper activation.technique100-110°F
- ✓Use a 2:1 ratio of tapioca to rice flour for optimal gluten-free elasticity, as tapioca provides stretch while rice flour adds structure without becoming gummy.ingredient2:1 ratio
- ✓Poke fork holes every 1-2 inches across the dough surface to prevent steam pockets that create uneven bubbling and soggy spots during the initial 7-minute bake.technique1-2 inches apart
- ✓Keep toppings within 1/2 inch of the crust edge because gluten-free dough lacks the structural strength to support moisture migration to the edges during the second bake cycle.technique1/2 inch border
- ✓Allow exactly 20 minutes rise time for gluten-free dough since it develops structure through hydration rather than gluten formation, and longer rising can cause collapse.timing20 minutes