Gluten-Free Pepperoni Pizza Sliders (Fructose-Friendly)
Servings: 4
Prep Time
10 minutes
Cook Time
15-20 minutes
Total Time
25-30 minutes
Ingredients (My Favorite Brands)
2 packages gluten-free Hawaiian rolls (12 total rolls; I used Canyon Bakehouse)
2 cups of grated Italian cheeses (mozzarella, parmesan, provolone)
I package sliced pepperoni (check ingredients)
1/2 cup low-FODMAP marinara sauce
1/4 cup garlic-infused olive oil, divided
2 tablespoons Italian seasonings, divided
1 tablespoon melted butter
Instructions
Preheat oven to 350° F. Line a baking sheet with foil and spray with nonstick cooking spray.
Without separating the individual rolls, cut them in half lengthwise. Place the bottom halves on the foil-lined tray.
Top with 1/2 cup low-FODMAP marinara, then sprinkle with about half of the cheese.
Evenly space pepperoni on top of the cheese (you can do a couple layers) and then add the remaining cheese. Sprinkle with 1 tablespoon Italian seasonings.
Spread 2-3 tablespoons garlic infused olive oil on the cut side of the top halves of the rolls and then place them on top.
Bake for 15-20 minutes until the cheese is melted and the rolls are lightly browned.
In a small bowl, combine the melted butter, remaining garlic-infused olive oil, and Italian spices. Brush this over the rolls when you take them out of the oven.
Serve with additional marinara for dipping.
Fructose Forward
You could easily add additional fructose-friendly pizza toppings like jalapeño, olives, pineapple, or green bell pepper.
