Enjoy a gluten-free version of Little Caesars Crazy Puffs with this delicious copycat recipe. Perfect for those with dietary restrictions!
Delicious homemade gluten-free Crazy Puffs with this copycat recipe
Many people have been trying to recreate Little Caesars Crazy Puffs at home, and now there is a gluten-free version available. Using Caputo Fioreglut gluten free flour, this recipe offers a delicious alternative to traditional gluten free pizza. With a garlic butter topping, Italian herbs, and a blend of cheese and pepperoni, these puffs are sure to satisfy your pizza cravings.
The recipe includes step-by-step instructions on how to make the garlic butter, prepare and shape the gluten-free dough, fill and bake the puffs, and finally, enjoy the finished product. Whether you have a gluten allergy or are simply looking for a new pizza variation, these Crazy Puffs are worth a try for a tasty and unique meal.
Gluten-Free Pizza Rolls: A Crazy Delicious Copycat Recipe!
Hey there welcome to the channel so I guess Little Caesars has these crazy Puffs which are like pizza dough and sauce and pepperoni and cheese and it’s all made in these little cup things and there’s lots of recipes right now that seem to be everywhere with people recreating them of course all of those are using pizza crust or rolls and all.
Of those nice carbie things that have gluten so today let’s try to make some gluten-free Little Caesar’s crazy Puffs I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider hitting subscribe and let’s get started all right guys a couple notes.
About this recipe for the crust I am using Caputo’s gluten-free flour the ingredients in this flour if you’re not familiar with them are gluten-free wheat starch dextrose maze starch buckwheat flour rice starch celium seed fiber and the thickener is gu and it does have some flavoring so if you cannot find this in your.
Stores I will link below to where you can get it from because I can’t find this in my local stores anymore I have to order it online the other thing is it does contain wheat starch so if you have a wheat allergy this may not be an option for you so try to find your favorite version of pizza crust and see if that works with this recipe speaking.
Of working I’ve not made this before so I’m taking my recipe and mixing it with another recipe and we’re going to see if it comes out let’s get started to start our pizza puffs we’re going to start with a couple tablespoons of butter and I’ve got it in a small bowl because I’m going to melt it and we’re going to use it for.
The pan as well as for the crust as we make it so you want to have enough for that I’m hoping my mix is going to be enough because I’m kind of making a half a batch of what the recipes online all showed to the butter I am going to add a large clove of fresh garlic that I’ve minced up I’m adding the fresh now because I’m going to melt it down and I.
Want that butter and garlic to infuse so it’s going to cook the garlic a little bit and hopefully sweeten it so let’s get this melted down probably 30 seconds 45 seconds okay it’s all melted down let’s add a good pinch of salt this is to taste so don’t worry about your how much just add what you think is best a pinch of black.
Pepper I’ve got fresh parsley and a little bit of fresh oregano that I’ve chopped up that I’m adding if you do not have fresh use dried some dried parsley and dried oregano will work fine use dried Italian seasoning if that’s what you have don’t worry about using the exact use what you have available so you don’t have to get extra ingredients.
Let’s give this a mix finally I’m going to add a couple tablespoons of Parmesan cheese this is stuff that I shredded again if you don’t have that grab the canister out of the fridge and use that I would totally be using that canister of cheese if I didn’t have fresh on.
Hand give another mix this is probably going to solidify the butter a little bit again it’s going to make it lumpy that’s okay I’ll melt it down if I need to all right so there our garlic butter smells amazing at the moment so let’s put that to the side now let’s make the pizza dough for it so I’ve got 1 cup of.
The Caputo flour in there I’m going to add half a teaspoon of instant yeast I like to just whisk it in first before I add my other dry ingredients I’m going to add a teaspoon of granulated sugar you could probably use honey here if you wanted same amount I’m also going to add 3/4 of a teaspoon of fine salt let’s give it another quick.
Whisk I’m going to add half a cup of warm water somewhere between 105 110° and half a teaspoon of olive oil now you want to mix this for about a minute because we want it to be a uniform dough it will not come into a ball most likely but it still should be a uniform dough all right so I’ve been mixing it.
For about a minute it is is pretty loose still but we’re going to go with that and see what it does because it’ll hydrate and firm up some as it sits so I’m hoping it’s still going to be firm enough for us to do what we want to do I’m going to put a little bit olive oil on my.
Spatula so now let’s prepare our muffin pan I’ve got a six cup muffin pan here I’m just going to spread some of this in each one so now comes the fun part dividing this out into here I’m going to do it by weight so I’ve weighed my ingredients in here I weighed the bowl first and then weighed again so.
Each thing is going to get about 44 G I’m going to see what 44 G looks like and I’ll adjust it if I need to I’m hoping it’s going to make six of these but that’s not a ton of dough so let’s see what 44 G looks like all right guys so that is 44 G I think it looks good let me fill up the rest again 44 GS each and we’ll see what.
Everything looks like after it’s done okay our muffin cups are filled I had one that was slightly less than the others of course once I got to the end of it I do want to cover these up now so I think what I’m going to do is just take a little bit of that and just dot it on the top that way there there’s a little bit.
Of something to hopefully if it decides it wants to stick when I wrap it there so there’s just a couple dots of it all right so I’m going to pop this in a warm place St free of course I’m going to throw it in my oven the oven is off it’s going to you’re going to need to let rise for one or two.
Hours and while that happens I’m going to think about how I’m going to bake these because I typically parcook my pizza crust so I don’t know if I’m going to do it that way or not it’s going to depend on these when they come out if I think I can make a well in these then I won’t if I don’t think I can make a well in these then I may bake them for a few.
Minutes to set that crust a little bit so let’s get these risen and see what they look like okay so it’s been an hour hour and I did put these in the oven and if you guys watch my videos you know I like to turn the oven on to the lowest setting for about a minute and then I turn it off so that’s how I Rose the dough and it looks pretty good it’s.
Filled up the muffin cups and looks like it’s going to stick a little so I’m glad I put a little bit of butter on there but I’m not sure if it’s going to peel well or not yeah not too bad little bit of sticking not much definitely I would use a little bit of oil or butter on the top now I’ve got my oven preheating to 400°.
The recipes I was looking at were 350 and I feel that that’s too low I’ve got it bumped up because gluten-free dough you guys know can be weird so I think the 400’s going to be a little better so now we need to see if we can get wells in those or if I’m going to have to par bake it before I even fill it so I’ve melted my butter down.
Again so I’ve got a measuring glass and I’m going to take it and dip it right into the butter let’s press it down and see what it does cuz I’m assuming it’s going to stick which it does all right I’ve got a silicone spatula and I think what I’m going to do is oil it down just a little bit.
Give it a good press and then let’s see what this does actually that’s not too bad so let’s try it again it is going to press some of that air out that we’ve worked to build but don’t worry about that too much I think it’ll come back once we put it in the oven.
Now I am going to take this and just try to shape everything a little bit more so the cups are a little deeper now take that mix and brush the insides all right so all the other recipes of course show these being filled and then baked however I do think a par bake might actually help them some so I think I’m going to do that so when.
The oven hits 400 I think I’m just going to do like a 5 minute bake and see what they look like because if they’ve just start to set then I can put everything else in it and we’ll bake them for the rest of the time so let’s bake these for 5 minutes at 400 and see if it helps the dough set up and rise and then we’ll fill them up and get them finished all.
Right so I did that 5 minute bake time and now I think what I’m going to try to do is to press this in again so this may or may not have been necessary cuz everything’s kind of puffed up like it’s supposed to all right now we have cups again so let’s finish these off a little bit of pizza sauce in each one or marinara.
Whatever you want to use some of the recipes said to add more marinara I’m only going to add one dose of marinara so there’s there’s a little cheese in each one next I’m going to add a little bit of chopped pepperoni to each one use whatever topping you like now let’s put a little more cheese cuz why.
Not now let me microwave this and I’m going to drizzle it over the top cuz there’s no sense in wasting this if you had a little more of it brushing it around the edges would probably be nice I don’t know if I can do that with these but you could probably do that now we need to finish baking it so I’m going to try probably.
10 minutes you want the crust to be baked through and of course everything melty and bubbly on top so let’s bake these off and I’ll get a couple pictures and we’ll give them a try all right guys glutenfree Little Caesars crazy Puffs they’re not very golden on the bottom they are pretty golden on the side I do like that I cooked them higher.
And I would say probably even a little hotter than the 400 might be well may be good so let’s try one they smell really good okay guys I’ve taken three bites taste-wise I really like these cookwise they do need to cook just a little bit longer I think so maybe doing a par cook for a little bit longer would be a good thing with these because it is a little.
Doughy on the bottom and on the sides too and I’m sure it’s probably because starch is a big ingredient in the in the flour so so I think really with that starch being a main component and it not having the regular wheat flour I think that does make a difference in the bake so definitely you’re going to want to mess.
Around a little bit with the times and even the temperature to get it to cook through better but I actually really like these okay can I just say I ate one whole one just standing here okay let’s do a quick talk about the recipe I totally took my recipe and then used another recipe and combine the two and.
Really honestly didn’t put a whole lot of thought into it I was just kind of thinking on the Fly this made six of them the dough is a little underbaked so it’s got to be tweaked a little bit as far as temperature and time to get it to cook through just a little bit more I think the par cooking it may or may not have made a difference.
Because if we had put the ingredients in there their crust would have been pushed off to the edges so maybe they would have baked a little better so that might be something to try on my next batch flavor-wise I really like them I I would reheat these in the toaster oven or the oven and crisp them up a little bit more but all in all Little Caesars.
Glutenfree crazy puffs for you know kind of just doing it as I go I think they came out pretty good guys what do you think get some tweaks for this recipe or are you going to try it with your own favorite recipe and see if you can get them to come out I’d love to hear from you I’d like to thank you guys so much for watching I appreciate it and as.
Always I hope to see you in the next video
