Mary provides her recipe for mini-pizzas using her gluten-free biscuits. If you miss her at Columbia Farmers Market, her biscuits are also available in the Health Market’s freezer section of the West Broadway and Rock Bridge Hy-Vee stores.
Split a biscuit in half and toast it. Cover each half with gluten-free pasta or pizza sauce, about 1-2 teaspoons (I use Prego). Cover that with shredded mozzarella cheese. Top with chopped pepperoni or other favorite toppings (Hormel makes mini-pepperoni). Add a dash of oregano or other Italian spices, and red pepper flakes. Bake 9-11 minutes at 425 degrees (probably less time in a toaster oven). Or freeze before baking (freeze individually for 20 minutes, then package together in a plastic bag). Bake frozen bites for 15 minutes at 425 degrees.