The boys have been going gaga for these gluten-free Pizza Muffins. They eat them for breakfast, in their lunches, and as a healthy after school snack. Since I’ve been cutting back on my sugar intake I’m a big fan of these pizza muffins too. For me, they’re sort of like a savory cupcake. Cute and little, with adorable decorations on top –everything I want a cupcake to be, without the sugar.
In order to make the adorable miniature pepperoni slices that top these Pizza Muffins, I stacked up pieces of pepperoni and pressed down on them with the small side of a metal funnel. Works like magic!
Although my boys are now teenagers, I think they would have loved cutting out the tiny pieces of pepperoni and decorating the tops of these muffins with me when they were small children. Those were the fun types of projects we used to do together. Now when we’re in the kitchen, rather than collaborating on one dish together, we make separate dishes and collaborate on making one big meal. My favorite time with the boys is still kitchen time. I love watching them cook (and clean), and seeing them take pride in everything they make!
I based this recipe on one from Pamela Salzman, a private chef in Southern California. I haven’t tried it, but I’ll bet this grain-free Pizza Muffin recipe would be incredible with various vegetable fillings and toppings such as mushrooms, spinach, or zucchini. If you experiment, please let us know what changes you make to the recipe and if you have to adapt any of the other ingredients. When you include vegetables it may be best to saute them first, otherwise they will be very wet.
I tried making these Pizza Muffins with more tomato sauce on top and preferred them with the one teaspoon indicated in the recipe. I found they became a tad soggy when I increased the tomato sauce to two teaspoons.
I haven’t tried making these Pizza Muffins dairy-free as my boys can eat cheese. If you do play with the recipe and remove the cheese please tell us how it goes! How will you customize this recipe to make your very own pizza muffin?
Comments
108 responses to “Pizza Muffins”
I notice you use a lot of almond flour. What can I use instead of almond flour. For those of us who are prone to kidney stones. I use to eat all the superfoods, spinach, chocolate, almonds etc but all high in oxalates and ended up in the hospital too many times. Last year was with 3 stones stuck in my ureter tube, 7mm and (2) 5mm, with a bad kidney infection that made me really sick. Dr told me to stop eating these things. Kidney stones are on the rise for women so I was told by kidney specialist. What else can I use? Thank you, love your recipes.
Kathy, here’s a link to my Nut-Free recipes page for you:
https://elanaspantry.com/recipes/?diet-type=nut-free-diet&recipe-type=desserts&ingredients=&page=2
I think you’ll love the Nut-Free Carrot Cake!
Elana
I don’t eat pepperoni. So I substituted for sliced mushrooms.
Karen, that sounds yummy!
These muffins came out amazing! I am diabetic so carbs (and Pizza) are my worst enemy. I am going to try Ham, Mushroom and Onion for New Years when the rest of my family is eating regular pizza. I will let you know how they come out. They are crazy good as is so I have every expectation ones with my favorite toppings will be that much more awesome!! Thank you so much for all of your wonderful recipes and the time you take to share each one with us. Your cookbooks and website get non-stop use at my house.
Paula, thanks for letting me know these are amazing and crazy good! I’m so happy to hear my cookbooks and website get non-stop use at your house, and I’m so happy to help :-)
Hi, I’m British and I’m not sure what you mean by tomato sauce, over here that means Ketchup do you mean chopped tomatoes or like a tomato based pasta sauce?
Kate, thanks for your comment! It’s not ketchup, it’s similar to a tomato based pasta sauce. If you click the green text in the ingredients portion of the recipe you will be taken to the exact product I use :-)
I apologize if I’m being dense but are you supposed to eat this cold? If so, why? Letting them cool for an hour feels long to me. Thanks in advance!
Chris, no problem! Almond flour breads and muffins hold together very well when they’re completely cooled, that’s why I have a lengthy cooling time for these :-)
Thanks much!!!!
Chris, you’re very welcome! I hope you love these muffins as much as we do :-)
I have a question. What are the Marcos on these?
Sabrina, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
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