OH, MY, WORD. Let me tell you about Biscuit Bubble Pizza! This is one of those recipes I made when my kids were growing up that we all just loved. Originally, I made it with whack-em-on-the-counter biscuits but eventually I came to my senses and stopped using trashy food like that. I can’t remember exactly where the recipe originated, it could possibly have been on the package of said biscuits, I really don’t know.
But it’s easy enough to recreate it with homemade biscuits – gluten-free ones at that!
This is a great, one-dish meal that everyone will love. It’s a little like a casserole, a little like a bready side dish and a little like pizza. The biscuits puff up and make it look like dough bubbles.
I bake it in my 10″ cast iron pan but you can make it in a 9” x 9” baking dish or a large pie plate if you like. No need to even grease the dish because the spaghetti sauce keeps it from sticking. So, for this recipe, you’ll have to either use your own recipe for gluten-free biscuits or you can use the one I posted recently.
Let me give you my notes on this.
• Make your own biscuits – even if you’re not gluten-free. Commercial biscuits are full of toxic chemicals and wayyyy too many additives.
• I use commercially-made spaghetti sauce but you can use whatever you have canned if you’re good like that and “put up” food for winter. Once upon a time I did that thing, now I buy an organic, no sugar version.
• Shredded mozzarella is great here but you can use your favorite cheese. I just like the pizza-ness of mozzarella.
• If at all possible, fresh herbs are always better in a recipe. For this I used a combination of dried and fresh. If it were the middle of summer when I was making this, I would’ve used all fresh, organic herbs from my garden.
• If you bake this in a cast iron pan, please don’t allow it to sit in there for more than a few hours. Cast iron and the acid from tomatoes don’t get along well. The food will become discolored wherever it has touched the metal. What I do is portion the leftovers into individual servings for the next couple days. This way we have lunches ready to go.
• When placing the dough balls into the sauce, do so carefully. The gluten-free biscuit dough is tender and can be dissolved into the sauce if you stir it too much. I used a flexible spatula to stir mine gingerly.
This would be great with all kinds of other toppings too so feel free to go crazy. Some sausage and peppers or some ham and pineapple might just the thing!
- 1 recipe gluten-free biscuit dough
- 1 jar, 25 oz., spaghetti sauce
- 3 cups shredded mozzarella
- 1 cup diced pepperoni
- 1 tsp. oregano, dried
- Fresh basil to sprinkle on top
- Preheat oven to 350˚.
- Lightly spray a 10" - 12" cast iron pan with cooking spray.
- In a large mixing bowl, pour spaghetti sauce.
- With a small ice cream scoop or two spoons, scoop 1-1/2" balls of dough and roll smooth.
- Drop into spaghetti sauce. Continue with remaining dough.
- Carefully stir dough balls around to cover with sauce.
- Add 2 cups mozzarella cheese and oregano and stir carefully.
- Pour into cast iron pan and arrange dough balls in a single layer.
- Sprinkle with remaining mozzarella cheese and basil.
- Bake for 30 minutes or until dough is lightly browned and sauce is bubbling.
- Remove from heat and serve.