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!
Pizza Muffins
Ingredients
- 1½ 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
Instructions
- 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 ¼ cup of batter into each cup
- Bake at 350°F 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?
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
K2 says
And check out the Chebe recipes too. Bonus – Chebe rolls are the most indestructible gluten free bread I’ve ever found. Also makes a killer burger bun. But, being tapioca starch based, they aren’t low carb (still yummy though).
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.