Gluten free pizza fritelle are golden fried puffs of dough sprinkled with powdered sugar. This pastry treat will delight your tastebuds.
More than a century ago, my husband’s great-grandmother from Italy would make pizza fritelle. She passed down the tradition to her daughter who would make them, and so on. You get the picture.
This tradition was passed on from generation to generation. Every Thanksgiving, Christmas, and Easter we would look forward to Grandma’s pizza fritelle.
Then we found out that my husband and two of my sons had non-celiac gluten sensitivity. It was so sad that they could not indulge in this special treat anymore.
I was determined to recreate a gluten free version of pizza frittelle. And the verdict on how they compare to Grandma’s? Two thumbs up from everyone in the family.
The ingredients are simply gluten free flour, water, butter, salt, and eggs. We’ll be adding raisins and lemon zest to our dough. And oil for frying. Then we’ll be dusting the finished pastry with powdered sugar. Yum.
*Free printable recipe card is available at the end of the post.
First prepare your dough. Bring a half cup of water to a boil in a pot with the butter and a pinch of salt. Add flour, stirring into a nice warm dough. Cook on low for five minutes. Then let cool about 10 minutes.
Meanwhile, zest your lemon and set aside.
When your dough is cool enough to handle, combine dough and eggs in a mixing bowl and beat for a minute. Then fold in raisins and lemon zest.
Carefully, fry the dough a tablespoon at a time, easing it into the hot oil (about 350℉) in a deep pot until golden. (The dough should sink a little and then rise to the top. If they don’t sink at all, the oil is too hot. Also, the oil should definitely not be smoking.)
Grandma used to drop loose handfuls of the dough into the oil so that they turned out in irregular shapes. No two “fritt” were the same!
With a spider spoon, lift them out of the oil and drain the pizza fritelle on a paper towel. Dust with powdered sugar and enjoy.
Pro tips and recipe notes
- To make the lemon zest, you will need a microplane. Wash and scrub the lemon with a vegetable brush. Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter. If you don’t have a microplane, you can use a regular grater.
- Our family calls these delightful pastries, pizza fritt. You may also know them as zeppole.
- You can either roll the pastry in powdered sugar on a plate, shake them in a paper bag, or sprinkle with a sifter or sieve.
Some foods are good for you and some foods just taste good. These gluten free pizza fritelle are awesome. I hope you enjoy this recipe as much as we do.
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Gluten Free Pizza Fritelle
- 1/2 cup of water
- 3 tablespoons butter
- pinch of salt
- 3/4 cup Bob's Red Mill gluten free all purpose baking flour
- 1/2 cup raisins
- 3 eggs
- zest of one lemon
- gluten free powdered sugar
- oil for frying
- Bring water to a boil with the butter and a pinch of salt. Add the flour, stirring into a nice warm dough. Cook on low for 5 minutes. Then let cool about 10 minutes.
- Meanwhile, scrub the lemon with a vegetable brush. A lot of the flavor of the lemon is in the peel so with a microplane, grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter. If you don't have a microplane, you may use a regular grater.
- Next, combine dough and eggs in a mixing bowl and beat for 1 minute. Then stir in raisins and lemon zest.
- Carefully, fry the dough, a tablespoon at a time in hot oil (about 350℉) in a deep pot until golden. (The dough should sink a little and then rise to the top. If they do not sink at all, the oil is too hot. Also, the oil should definitely not be smoking.)
- With a spider spoon, lift out of the oil and drain the pizza fritelle on a paper towel. Dust with powdered sugar and serve.