Need an easy appetizer idea for an upcoming party? Try these dairy free pizza bombs! Made with canned biscuits and just a couple other ingredients, these are simple to make and oh-so-tasty.
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
Here’s a photo of everything you’ll need to make these, with helpful ingredient notes:
- Refrigerated canned biscuits – Check labels carefully, as some have dairy and some do not (and these formulations can change!). For our family, we typically use Pillsbury flaky layers buttermilk biscuits or Pillsbury Southern Homestyle Biscuits which did not contain dairy ingredients at the time of publish (but note that both do contain a cross contamination warning, so they may not be appropriate if you are anaphylactic). Note that other varieties of Pillsbury biscuits do contain dairy ingredients, so check them closely.
- Dairy-free mozzarella cheese – There is a lot of variation in the quality and taste of dairy-free cheeses. I highly recommend Follow Your Heart Mozzarella for this recipe, as I find it has the most palatable taste and melts well.
- Hot pepper spread – This is optional, but if you like a little spice, I highly recommend it! It adds a little heat and depth of flavor. We get ours from Wegmans but there are other brands out there too. (The ingredients in the one we buy are just green and red hot peppers, oil, salt, and citric acid).
- Marinara sauce – Again, double check labels. Some pasta sauces (often those that are meat or cheese flavored) contain dairy. Other sauces do not. We used ALDI’s traditional pasta sauce for this recipe, which was dairy-free at the time of purchase.
- Pepperoni – Most pepperoni is dairy free, but always double check with the company. Some brands contain lactic acid starter culture, which can be derived from milk, but can also be derived from other non-dairy ingredients. Meat is regulated under USDA rather than FDA, and as such, food allergen labeling laws are a bit different. It’s best to check with the company themselves. At the time of publish, Hormel pepperoni was a safe option and that’s what we used.
- Dairy free butter and Italian seasoning – These are used to top the pizza bombs. Any melted dairy free butter should work just fine! We like Country Crock Plant Butter Sticks with Avocado Oil, or Earth Balance.
You’ll find the full recipe amounts and instructions at the bottom of this post, but here’s a helpful overview with photos.
Start by breaking the biscuits in half, and flattening each half into a circle. You can use a rolling pin or you can just pinch and stretch the biscuit dough by hand.
If you find that the dough is sticking as you’re working with it, you can lightly flour the surface and/or your hands. Be careful over-flouring or the dough won’t stick together at the end (if this occurs, just add a little water to make it sticky again).
When you’ve got flat circles of dough, add a little marinara, a slice of pepperoni, a sprinkle of dairy free mozzarella, and (optionally) a little hot pepper spread. Use a little less than you’d think you need of the ingredients at first to make sure you can close the ball of dough.
Bring all the edges of the dough together and pinch them closed.
Place the dough balls on the baking sheet, seam side down.
When you’ve finished them all, brush with melted dairy free butter and sprinkle with Italian seasoning.
Now all that’s left to do is bake ‘em for about 15 minutes! When they’re golden brown and cooked through, they’re ready.
Serve them with more warmed marinara sauce and dig in.
Here are some common questions that may come up as you prepare these dairy free pizza bombs:
Store them in a container in the refrigerator for up to 4 days. You can reheat in the microwave, but note that the dough will lose the slight crispness it originally had. If you prefer, reheat in the air fryer or oven to get that texture back.
Sure, to make it vegan simply use a vegan pepperoni in place of the traditional pepperoni.
Yes, this recipe should also work with crescent roll dough. The shape just makes it a bit harder to seal.
Allergens in This Recipe
As written, this recipe is dairy free and egg free.
It may contain soy or nuts, depending on your choice of dairy-free butter and cheese. As long as your ingredients do not contain these, you can make it soy and nut free.
This recipe does contain wheat/gluten in the biscuits.
More Dairy Free Appetizers
Looking for more dairy free party starters? Try one of these delicious dishes:
- Dairy free buffalo chicken dip
- Crispy dairy free buffalo wings
- Creamy cashew and mango jalapeno poppers
- Dairy free French onion dip
- Dairy free spinach artichoke dip
- Air fryer jerk chicken wings
I hope you enjoy this recipe as much as my family did! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Dairy Free Pizza Bombs
- 1 can dairy-free refrigerated biscuits (10 per can)
- ¾ cup marinara sauce, divided (dairy-free)
- 20 pieces pepperoni
- ¾ cup dairy-free mozzarella cheese (we recommend Follow Your Heart)
- ⅓ cup hot pepper spread (optional)
- 1 tbsp dairy free butter, melted
- 1 tbsp Italian seasoning
Preheat the oven to 375 degrees F.
Remove the biscuits from the can and cut each biscuit in half. Press or roll out the biscuit dough into a flat circle.
On each circle, place about 1 teaspoon of marinara sauce, 1 slice of pepperoni, about ½ tablespoon of dairy-free mozzarella, and (if using) a little less than 1 teaspoon of hot pepper spread. (These amounts are estimates – just add what looks right and what you can actually fit when closing the dough!).
Bring up the edges of the dough and pinch the edges closed, forming a ball. Place seam side down on a baking sheet. Repeat with all the pizza bombs.
Brush the melted butter over the top of the pizza bombs, then sprinkle a little Italian seasoning on each.
Bake at 375 degrees F for 14-17 minutes, or until the biscuit dough is cooked through and golden brown on top.
Let cool slightly, then remove from the pan and serve warm with the additional remaining marinara sauce.
- This recipe assumes 20 servings if using a can of 10 biscuits. If you use a smaller can, you can adjust the recipe accordingly.
- There is no need to be perfect in your measurements here – the exact proportions can vary based on how large your biscuit dough is.
- If you find the dough hard to seal, add a few drops of water to your fingers and then seal. It will help it to stick.
- If your pan tends to stick, you may want to grease the pan or use parchment paper.
Nutrition analysis (approximate per pizza bomb): 99 calories, 6 g fat, 1.5 g saturated fat, 265 mg sodium, 9 g carbohydrate, 0.5 g fiber, 2 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 4%, Potassium: 1%
Share: What’s your favorite dairy-free food for parties? If you tried this recipe, what did you think?
Feel free to pin this post to save for later!