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Mini Hash Brown Crust Pizzas

Pop quiz: Have you ever DIY-ed fantastic, easy gluten-free pizza dough? Probably not. Meet mini hash brown crust pizzas, which are completely and gloriously gluten-free and take just 45 minutes to whip up from start to finish. Dish up these two-bite pies at your next gathering and we guarantee they'll disappear in less than 10 minutes.
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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: 9 mini pizzas
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One 20-ounce bag frozen shredded hash browns, thawed (about 3 cups)

2/3 cup shredded Cheddar  

2 large eggs, lightly beaten 

Kosher salt and freshly ground black pepper 

1 1/2 cups shredded mozzarella (about 6 ounces) 

1/4 cup mini pepperoni  

1/4 cup canned sliced black olives  

1 tablespoon torn basil 


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Combine the hash browns, Cheddar and eggs in a large bowl. Sprinkle with 1/4 teaspoon each salt and pepper and stir to combine. 
  3. Divide the mixture into 9 even mounds, about 1/4 cup each, and transfer to the prepared baking sheet. Pat into 3 1/2-inch rounds. Bake until golden, 25 to 30 minutes.  
  4. Remove from the oven and top with the mozzarella, pepperoni and black olives. Bake until the cheese is melted and the pepperoni is curling, 5 to 10 minutes. Top with the basil.
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