These are simple to make and delicious to eat. They work well as little canapes if you’re having a party or even as a little mid-afternoon snack!

If you don’t fancy making these mini sized, why not make a large pizza to cut up and serve in slices to friends/family.

As with the Mini Quiches the pastry bases are freezable so if you have a spare afternoon to do some baking, why not make some and freeze them to use at a later date?


For the pastry:
80g Rice Flour
90g Buckwheat Flour
50g Tapioca Starch
70g Ground Almonds (try coconut flour if this is an irritant for you)
2-3 Pinches Sea Salt
100g Dairy Free Butter
1 Large Egg
4 Tbsp Water

For the topping:
1 big bag spinach
1 500 ml box passata
300 grams feta cheese

Firstly create your pastry:

Firstly mix your flours.

Then add your butter and rub into the mixture using your finger tips until you have a breadcrumb.

Whisk your egg and add to a well in the middle of the mixture, slowly draw the mixture together using a fork. You can now add the water to help it further come together.

Remember – don’t overwork the dough!

Wrap it up in cling and pop it in the fridge for at least an hour- but ideally overnight.

When you come to use the dough remember- it’s not like regular dough, it will be more crumbly and you will struggle to get it quite as thin. When I’m making a quiche I tend to just patch the gaps- in the end, no one knows!

Creating the pizzas:
Preheat the oven to 180 degrees and line a baking tray with grease-proof paper.

Roll out the pastry (as thin as you can) and cut into your desired shape. Prick the pastry lightly with a fork to help prevent it from rising.

Blind bake the pastry for about 10 minutes.

Whilst this is happening cooking down your spinach in a large pan until wilted.

Remove from the oven and place a couple of teaspoons of passata onto each round. Then top with the spinach and feta.

Cook for a further 5-10 minutes until the feta starts to become golden.



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