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!
- 1 ½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 4 large eggs
- ¼ cup tomato sauce, plus ¼ cup for topping
- ½ cup cheddar cheese, plus ½ cup for topping
- ½ cup parmesan cheese, plus ½ cup for topping
- 2 ounces pepperoni, plus 2 ounces for topping
- In a food processor, combine almond flour, salt, and baking soda
- Pulse in eggs and sauce until combined
- Pulse in cheeses and pepperoni
- Line 12 muffin cups with paper liners
- Scoop a heaping 1/4 cup of batter into each cup
- Bake at 350° for 25 minutes
- Remove from oven; place 1 teaspoon sauce on top of each muffin
- Sprinkle cheese over sauce
- Sprinkle pepperoni over cheese
- Place back in oven and bake for 15 more minutes
- Cool for 1 hour
- Serve
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?
Lori says
The top of it is good, but the inside is dry and has no taste. What happened?
Elana says
Lori, thanks for your comment! This generally happens when either your oven temperature is off or the recommended brands of almond flour are not used. For more on the almond flours that I recommend go here:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Nitha says
May I substitute the almond flour with coconut flour?
Elana says
Nitha, unfortunately that won’t work. For more on that please go here:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Enjoy!
Elana
Lisa says
I made these grain-free pizza muffins tonight and let me tell you they are amazing!! We are more of Italian sausage family so I swapped out the meat. I also added fresh spainsh to the top of the cupcake batter and it turned out perfect. Thanks Elana for the awesome recipe!
Elana says
Lisa, thanks for letting me know these pizza muffins were amazing :-)
Keri says
Do you have any idea what the nutritional values are for one muffin (calories, etc.)?
Elana says
Keri, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
Julie says
These look lovely – how would you replace some of the almonds with coconut flour and tapioca starch? i’d like to get the fat (even though it’s ‘good’ fat) down…
Elana says
Julie, thanks for your comment! I haven’t tried that so not sure. For more information on almond flour vs coconut flour please go here:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Enjoy!
Elana
Rebecca Richmond says
What about a quark replacement for the cheese? Any idea?
Elana says
Rebecca, I haven’t tried that so not sure if it will work :-)
Aly says
Anyone try making these without the cheese? How were they? We’re dairy-free and we don’t use Daiya substitutes.
Elana says
Aly, I haven’t tried that but if you do I hope you’ll let us know how it goes :-)
Cindy says
These are fantastic! I did make some changes. I do not have any health issues other than wanting to lose weight so some of my changes won’t be appropriate for everyone. There is only me so I made 1/4 of the recipe. So easy to divide! I hate having to divide an egg. I used pre-cut mini pepperoni so didn’t have to cut them. Also didn’t bother with the food processor, lazy didn’t want to wash it. So the cheese and pepperoni stayed in shreds and pieces. I added Italian seasoning to the tomato sauce. I used mozzarella cheese instead of cheddar. I also made 4 muffins instead of the 3 that 1/4 the recipe would make. I baked them for 17 minutes and then spread the topping cheese on them and put them back in the oven for 3 or 4 minutes for the cheese to melt,( I did this so I could put more sauce on without the top getting soggy) then put on 2 teaspoons tomato sauce and the mini pepperoni and baked an additional 8 or 9 minutes for everything to finish. Absolutely wonderful. I love your recipes! Thank You for everything.
Elana says
Cindy, You’re welcome! I’m so happy to hear these were absolutely wonderful!
June M. Freeman says
What I love about your recipes is they often only use a food processor and I just keep adding and pulsing! So easy! Thanks.
Elana says
Thanks June! Easy is the name of the game here :-)
colleen says
Love these muffins! We are dairy free so I omit the cheese except for a bit of Dayia (dairy free) mozzarella “cheese” on top – and they disappear from the breakfast table. This one is a winner!
Elana says
Colleen, so glad to hear that this was a winner!
Katherine says
Hi I just made my third batch of these because they’re so yummy! Just wanted to share a tip. If you’re baking them in the regular foil+paper muffin tin liners, trust me, if you peel them while warm you will peel off half of the muffin. Put them in the fridge overnight and then peel. Even then you have to be careful because some pieces you have to pick off. I just ordered a silicone pan and can’t wait to eat an entire muffin for once lol!
Another thing I do differently is that I only fill the cups halway. Otherwise they puff up to the edge and when I add the extra sauce and toppings it floats onto the muffin pan. First time I didn’t have pepperoni and it really needed that spice. Next time I want to use sausage. Eggplant plus red pepper flakes might be good too! I just love these as a snack because I can grab one and it’s very filling. It has me thinking what other savory muffins I can make.
PS even my parents who eat regular (unhealthy) food love these and couldn’t believe it was almond flour!
Elana says
Hi Katherine, so glad to hear you are enjoying these muffins and thanks for sharing your amazing ideas.
Mangofairy says
I’m allergic to egg…
Is there any substitute to replace the egg?
Elana says
Hi there, I haven’t found a good substitute for eggs. Since you can’t eat eggs here is a link to my egg-free recipes that might be helpful for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Crystal says
have you tried to use the flax seed meal egg substitute you use 1Tbsp of the flax seed and 3 Tbsp of water to replace one egg. I have not used this with coconut or almond flour as i am just looking into going GF but have used it in making breads and using it as a base to coat chicken and what not before dipping it in flour to fry it and it has worked well for those. GOOD LUCK.
Daniel Duprey says
This is by far my favorite of the reduced carb bread-type recipes I have tried.
I accidentally added 1/2 cup of tomato sauce to the batter, instead of 1/4 cup, and it still turned out fine.
Many thanks!
Elana says
Thanks Daniel! These are a favorite in our house too :-)
Sherry says
These pizza muffins are FANTASTIC!!! Have made them and love them so tonight we are switching it up a little. We have made this as a pizza crust… . Put it on a 13X9 pan and it just came out of the oven Perfect!! We are just adding the fixins and then its going back in to finish! I am actually so excited about this. Can’t wait to eat it! Thank you for sharing this recipe Elana!!
Elana says
Sherry, that sounds incredible :-)
ali says
thanks for the recipe. my sons (16 and 19) loved them. I made them yesterday and I will make more today.
Kara says
Wow, these are amazing!!! I made them without pepperoni and without following the final steps of putting sauce and cheese on top, and they were still so yummy… Thanks!
Shalini says
Hi Elana,
Love cooking with your recepies.
I recently read an article regarding nuts- that nuts and seeds should be soaked before eating as they contain enzymes inhibitors and phytic acid.
http://foodmatters.tv/articles-1/the-benefits-of-soaking-nuts-and-seeds
I loved your recepies baking with almond flour but I want to ask that almond flour we buy is not made from soaked almonds. So is it still healthy to consume ?
Please advice.
Thank you
Shalini says
Hi Elana
I found my answer :)
From someone whu also follows you. World is round :)
http://thehealthyadvocate.com/2010/07/25/how-to-make-easily-digestible-soaked-and-blanched-almond-flour-2/
Thank you.
Kate says
Look at the date on this article; it is 5 years old. You can’t get raw almonds like she refers to in a store anymore; they are all pasteurized (even if labelled ‘RAW”) To get truly raw nuts you need to purchase directly from a farm. Some almond farms have websites for ordering. If the nuts are killed via pasteurization, little will improve with soaking and they will not sprout because they are dead. In fact, soaking pasteurized nuts can cause nasty bacteria to grow on them.
Donna says
Actually, if almonds are pasteurized via steam method they can still be sprouted. If they are USDA certified organic then they do not contain any PPO which is the conventional method of pasteurization.
Beth Ann says
Truly raw almonds can be found at http://www.bridenwilsonfarms.com. I’ve ordered almonds for sprouting then dehydrating from them for years and have never been disappointed.
Stephanie says
We did these with the Daiya cheese and they turned out great. Thanks for a good recipe.
Adelina says
These are awesome!! I used left over bacon instead of pepperoni and added a little garlic powder to the mix, YUM! Great for breakfast.
Marlana Sherman says
Can this recipe be done without a food processor? I don’t have one at the moment.
Katherine says
I make most of her recipes by hand. The only difference is you mix your dry and wet separately and add the dry to the wet slowly.
Ann says
How well do these freeze?
Elana says
Hi Ann, I haven’t tried that as the boys gobble them up so fast. If you do, please let us know if they freeze well :-)
Heather says
I just made these for my 3 year old, she said they were really good! They were also very easy to make. I haven’t tried them as I am following the Autoimmune Paleo protocol, but they looked delicious, I was very jealous of my daughter as she was eating then.
Mary Ann Heimark says
Hi, my muffins are cooling and the allure is huge! I measured everything carefully, including the ice cream scoup with which I doled out the dough. It measured precisely 1/4 cup, and the directions said a heaping quarter cup. Maybe mine were too heaping, because I only got seven muffins out of the recipe! Did I do something wrong? Really, I can’t wait to taste these. I am a huge loyal fan of your Paleo Brownies! thanks so much! Mary Ann
Judith says
I had the same experience and came here to read the comments to see if it’s addressed. They’re in the oven now so I’ll see how they turn out!
Julia says
HI Elana
Thanks so much for your site. Great recipes. Am making Pizza Muffins today. Wondering do these freeze well? How long do they keep fresh?
Thanks
Julia
Elana says
Hi Julia, if stored in the fridge in a pyrex container with a lid they will last 3-4 days. I haven’t ever frozen them so not sure about that. If you do please let us know if they are still good when thawed :-)
Michael says
Hey,
that looks delicious! I definitely subscribe :)
Check mine: http://www.stabilityball.net
Michael
Penny R says
I’m going to have to try these. I went wheat free about 4 months ago when I found out I have a wheat sensitivity. I have now gone grain free (day 9 – no grains). I don’t miss sweets, but what I have been missing is a decent sub for pizza. Before going grain free – all the gluten free pizza crusts I tried – homemade and store bought- were awful.
Christine says
Try Chebe: http://www.amazon.com/gp/product/B001ACMCNA?keywords=chebe&qid=1444758612&ref_=sr_1_1&sr=8-1
Ana says
Great recipe! For those asking about an alternative option to almond flour, I have used an already prepared gluten free flour special for baking gluten free bread. I’m in Spain, so I don’t think you have the same brand in US, but the flour that I have used have corn as a main ingredient, so maybe it helps if you look and try something similar :)
By the way Elana, this is the first tiem I comment your blog, but I have been following you since almost 3 years ago and I have to tell you that you are always an inspiration for healthy and tasty recipes. We are all celiacs in the family and this blog has being very useful! Congratulations for your lovely work!
Thank you!
Kendra says
I am very excited to try these muffins in my sons lunch box this week.
They just came out of the oven, and we are waiting for them to cool…
Mandy says
I saw these and knew I wanted to make them and I even had all of the ingredients! I added a little bit of garlic and Italian seasoning, and used pizza sauce instead of tomato sauce. Delicious :) These will be tasty for breakfast this week.
Michele says
Why cheddar cheese instead of the more traditional mozzarella cheese? Thx for posting!
Elana says
Hi Michele, I like the flavor and texture of cheddar better :-)
Gail H says
I thought about mozzarella but it is a wetter cheese and I was concerned it might make the muffin soggy. I used a sharp white cheddar which gave the muffin just a bit of tangy flavor. My husband also loved them. A real hit.
Gail H says
How to prepare for a possible hurricane: make these muffins! Elana, one of your best recipes yet. I just had my first taste (couldn’t resist). I used Asiago and Parmesan freshly grated for the topping with the funnel cut pepperoni. I am ready for any storm or flooding here in coastal NJ. Thanks!
Carolyn says
Thanks for the recipe which will slow down insulin spikes, and thanks for this formatting. I print out in black & white because it is less expensive.
Liza says
Hi Elana,
These look great! They would be perfect for my son to take to school. Unfortunately, my son’s school (as well as many other schools and preschools nowdays) has a nut free policy. Have you by any chance tried to make these with coconut flour?
Thank you
Elana says
Liza, I haven’t, if you do please let us know how it goes!
Debbie Weddle says
Im allergic to eggs, what would be a good substitute for that?
Silo Dog says
Ener-G egg replacer
Hannah M. says
I have tried Chia seeds as a substitute and it works really well. You grind up 1 tablespoon of Chia seeds, mix in 3 tablespoons of water and you’ll get a mixture with the consistency of a raw egg.
Cindy says
I am allergic to almonds as well and need GF as well and would like to know of a substitute. I do a lot with coconut but I realize you would need something else with it but I am not knowledgeable enough to know what to do with this.
Elana says
Hi Cindy, I wish it was that simple! By removing any of the main ingredients and replacing them with another you are creating a new recipe that will need testing. If you do undertake this project I hope you’ll stop back by to let us all know how it goes :-)
Liesbet says
Try the recipes from Ine Reynierse – Low Carb Is Lekker (South African). She also uses almond flour, but it can be substituted with pecan nut flour, ground pumpkin seeds, … . She has a blog, but also a hard copy cook book which has been in the top selling list for non-fiction for weeks here in SA.
Angela says
I have an allergy to almonds as well. I use gf oat flour in place of almond flour.
Sarah says
What is your opinion on buckwheat as a substitute for almond flour?
Elana says
Sarah, I haven’t ever cooked with buckwheat flour. I’ve been grain-free since 2001 and during this time have avoided all grains and grain-like foods. If you try it though please let us know if it works!
Christine says
Buckwheat flour will be very heavy, and give this a nutty flavor that may not sit well. Although I know buckwheat is a seed, it still sits very heavy in my tummy.
I would recommend cassava root flour, or tapioca, but not the same as tapioca starch. You can try Chebe “bread” mixes (just look up “Chebe” on Amazon). Also, teff flour is pretty good too.
Leianne Taylor says
Elana,these muffins look and sound delicious! Friday night is pizza night at our house. I’m looking forward to trying them.
Elana says
Leianne, I hope your family enjoys them as much as mine does!
Cheryl Palos says
I’ll use my muffin top pan for these! Yum!
Elana says
That is an amazing idea Cheryl! Please stop back by and let us know how they turn out :-)
Gabriele says
What is a muffin top pan?
Catriona Gladman says
Elana, thankyou for your timing in publishing this. Term 3 starts for us next week here in Australia. I am new to the Paleo diet and am searching for recipes that I can include for my children’s lunchboxes. These Pizza Muffins sound ‘delish’ and will be introduced with great hopes. Wish me luck…
Elana says
Catriona, you’re very welcome!
BarbaraDH says
I’m allergic to almonds. Is there another kind of GF flour I could use as a substitute in this recipe?
Elana says
Barbara, I haven’t tried that, if you do please stop back by and leave a comment to let us know if it worked!
Mette says
Other people have successfully substituted almond flour for sunflower seed flour (1:1) in their paleo bread recipes. I have not tried it with this recipe, but could be an option. Put in a bit of lemon juice to avoid getting green muffins due to the reaction between sun flower seeds and baking soda
Noreen Rhoades says
I bought some millet flour. You would have to determine how much to use for this recipe. It is Bob’s Red Mill.