Gluten-Free, Roasted Mushroom and Kale Pizzette

If you're hosting for Superbowl, I'm sure you've been pinning recipes all week for the big game . . . But if you need a last minute appetizer, this pizzette is one of my new favorites!  

The mushrooms, kale, and gluten free crust give it a healthier spin; add to it the individual grab n' go serve style and you've got yourself a gourmet, game day favorite!  

Keep reading for the full recipe and instructions . . .

Don't forget to check out our Slow Cooker BBQ Brisket over Cabbage and Apple Salad for a main dish!  It serves over a cabbage and apple salad or as a perfect meat for sandies and sliders :) 


Roasted Mushroom and Kale Pizzette

Entree, Appetizer


serves: about 10 Pizzettes  
active time: 10 min.
total time: 20 min.



  • cremini mushrooms, chopped
  • 1 teaspoon extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon kosher salt
  • gluten free pizza dough or crust (I used Udi's, homemade is best)
  • shredded mozzarella
  • Tuscan kale (about 4 leaves), ribs removed, leaves sliced into ribbons
  • gorgonzola cheese, crumbled


  1. Preheat to 475 degrees F.
  2. Toss the mushrooms with 1 teaspoon of olive oil and salt.  Roast on a baking sheet until they are golden brown, 6 to 8 minutes.
  3. Roll out the pizza dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles in the dough and transfer the circles to a parchment-lined baking sheet.
  4. Drizzle the dough circles lightly with olive oil. Top each pizzette in the following order:
  5. teaspoon of mozzarella
  6. mushrooms and kale
  7. gorgonzola
  8. Optional: drizzle a little more olive oil over each

Bake until they are golden and bubbly, about 7-10 minutes. Arrange the pizzette on a platter and serve immediately.

Recipe inspiration for pizzette: Giada De Laurentiis