Ingredients
Dough
- 1/2 cup (56g) coconut flour
- 1 tablespoon psyllium husk powder
- 6 tablespoons olive oil or coconut oil
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup boiling water
Filling
- 6 teaspoons Marinara sauce
- 1/2 cup Mozzarella cheese grated
- 1/4 cup Parmesan cheese for topping grated
Instructions
- Preheat the oven to 200C/400F degrees
- Make the dough, place all the dry ingredients in a bowl and blend well.
- Add the oil and egg and stir until combined.
- Add the boiling water, gradually until you have a dough. Firm up with your hands.
- Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out. Cut out circles to cover the muffin tin spaces (I used a wine glass, but a large cookie cutter would do too).
- Place the circles in a greased mini muffin tin and ensure that all the sides are covered with the dough.
- Place about ¼ teaspoon of the Marinara sauce into each bomb.
- Add Mozzarella cheese, pushing down until the bomb is full.
- Gently squeeze the top edges of the dough together so that the dough forms little balls.
- Sprinkle the tops with Parmesan cheese.
- Bake for 20-25 minutes until the pastry is firm and golden.
- Eat and argue over the last one!
