Gluten Free Smoked Salmon Pizza

Course Dinner
Cuisine American


  • 1 Wholly Gluten Free Pizza Dough Ball
  • 1/2 tbsp Extra Virgin Olive Oil
  • 2 Shallots (diced)
  • 1/2 Cup Organic Low Fat Sour Cream
  • 4 oz Cracked Pepper Smoked Salmon
  • 2 tbsp Capers
  • 2 tbsp Scallions (Chopped)
  • 6 oz Brie Cheese


  • Defrost pizza dough completely and preheat oven to 425°F. 
  • Spread an even layer of extra virgin olive oil onto a clean wooden cutting board or other surface to prevent the dough from sticking. 
  • Place dough onto oiled surface, and roll out dough with a rolling pin until 1/2 inch thick.
  • Using a circle cookie cutter or rim of a bowl, cut out 3-4 inch circles in diameter. Place circles on a non-stick cookie sheet. 
  • Spread 1 tablespoon of organic low fat sour cream onto the diameter of each mini pizza. Generously sprinkle finely chopped shallot onto the sour cream layer. 
  • Add Brie Cheese to the mini pizzas.
  • With a fork, flake the smoked salmon, and evenly distribute the fish among the mini pizzas, layering the salmon over the shallots. 
  • Sprinkle the capers and chopped scallions over the tops of each mini pizza.  
  • Place pizzas in the oven for 20-25 minutes or until the dough is fully cooked through.