Gluten Free Mini Pizza Bites Recipe
What’s better than cheese? How about cheese without lactose? For many of you, that probably sounds like a win-win. Don’t believe it’s possible? Try this Gluten Free Mini Pizza Bites recipe, made with ParmCrisps.
You see, many people with celiac disease also have a lactose intolerance because damage to the villi in the small intestine can cause loss of the lactase enzyme, which is what digests lactose. The result is known as secondary lactose intolerance. But, I have good news!
Firstly, if you were recently diagnosed with celiac and have also noticed an intolerance to lactose or dairy, you may be able to consume dairy products again once your body heals from the damage caused to your small intestine. This is the case with some people, and others may not be able to consume the same amount of dairy but can tolerate some. Others, unfortunately, may remain lactose intolerant.
Secondly, there are certain types of dairy that are naturally low in lactose due to the aging process. Parmesan cheese is one of those, and ParmCrisps – a crispy baked Parmesan cheese “cracker” or “chip” – is made of only 100% Parmesan cheese (and herbs/seasonings for all varieties except the Original, which is just cheese).
So, whether you remain lactose intolerant or can tolerate loads of dairy, ParmCrisps can be your new go-to when a cheese craving strikes. They make great appetizers for fancy cocktail parties, casual gatherings, or you can munch on them while sitting at home in your pajamas watching Netflix – whatever the occasion, they really hit the spot!
- 2 3-ounce boxes ParmCrisps
- 1 8-ounce jar sundried tomato pesto drained of excess oil
- 3 ounces sliced pepperoni
- 1 2.25-ounce can sliced black olives drained
- 1 cup cherry or grape tomatoes sliced
- Fresh oregano sprigs
For each pizza bite, top a ParmCrisp with a heaping 2 teaspoons pesto, pepperoni, olive, and tomato slices. Garnish with a fresh oregano sprig.
Alternatively, you can lay out all ingredients separately and let people make their own.
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