Try our easy gluten-free pepperoni pizza muffin recipe for a tasty and convenient snack or meal. Perfect for those with dietary restrictions.
Delicious and Convenient Gluten-Free Pizza Muffins
If you’re looking for a delicious and healthier alternative to traditional pizza, these Pepperoni Gluten-Free Pizza Muffins are the perfect option. Made with almond and oat flour, these muffins are gluten-free and packed with flavor. The addition of shredded carrots, zucchini, and cottage cheese adds moisture, texture, and protein without sacrificing taste.
Whether you serve them as an after-school snack, in school lunches, or on pizza night, these pizza muffins are sure to be a hit with everyone. The combination of mozzarella cheese, pizza sauce, and Italian seasoning gives them the classic pizza taste you love, in a convenient muffin form. Plus, they can easily be made dairy-free with a few simple swaps.
Deliciously Snackable Pepperoni Pizza Bites – Gluten-Free and Easy to Make!
I’m showing you how easily you can make cheesy pepperoni pizza muffins for a quick and healthy snack or breakfast they look and taste like pizza with mozzarella cheese pizza sauce and Italian seasoning they’re gluten-free with almond and oat flour and as a healthy bonus we’re adding shredded carrots zucchini and cottage cheese.
Which are hardly detectable but add moisture texture and protein we’re going to start by prepping our carrot and zucchini once they’re shredded and baked into the muffins you’ll never know they’re there so I’m just going to quickly peel two carrots chop off the ends snack on these later and I’ll cut off the end of my green zucchini and.
Then I’ll just use my cheese grater to grate them onto my cutting board and then we just want to measure out half a cup of our shredded carrots and then I’ll do the same with the zucchini and I only needed to shred about half of the zucchini to get half a cup next we want to soak up as much moisture as we can from the zucchini and.
Carrots so I’m just going to take take some paper towels here and scoop them all up and then squeeze it nice and tight to get out the moisture then I’ll put them back onto my cutting board and then I’ll take my knife and just quickly dice them even smaller and this will make them even less detectable and now that these are finally shredded I’ll go.
Ahead and put them in a bowl and then we can set them aside next we want to shred a cup and a half of some mozzarella cheese but you can also use some white cheddar cheese or even yellow cheddar cheese if you prefer and we’ll set this aside I love the flavor as well as the nutritional value of cottage cheese which is why I love adding it to so many.
Of my recipes but I know a lot of people are not crazy about its curled texture so we’re going to blend it down with our wet ingredients so it is undetectable to mix it together you could use a small blender or I’m using the chopper cup with my immersion blender and then I’m going to add half a cup of cotage cheese now you can also substitute the cotage.
Cheese for sour cream and then you could skip the step next I’ll add a half a cup of milk and I prefer using almond milk and a/4 a cup of oil and light olive oil is my favorite and A4 a cup of tomato paste to give it that very delicious pizza flavor but we’re not adding the eggs yet cuz we don’t want it to be over mixed but I’ll go ahead and put on my.
Lid and just blend this until smooth now I’m going to add it to a mixing bowl as well as three eggs and then I’ll just whisk these together until well combined now we can add our dry ingredients which includes 1 and 1/4 cup of oat flour and you can just take oldfashioned or quick oats grind them up in your blender to make an instant flour.
Or you can use store bought then we’ll add 1 and 1/4 cups of almond flour and then I’m adding 2 tpoon of baking powder half a teaspoon of baking soda and half a teaspoon of salt and to bring in the delicious Italian Pizza flavor we’re going to add 2 tpoon of Italian seasoning and 1 teaspoon of garlic powder and a few dashes of pepper and.
Then we’ll whisk this together until well combined and then we can add in our carrots and our zucchini about half of our mozzarella cheese and about a/2 cup of our mini pepperonis and then we’ll just fold them in with the spatula it is smelling like pizza in here now I’ve just taken my muffin tin and lined it with some paper muffin liners and then.
You’ll want to spray each of them with some non-stick so that the muffins will come out of the liners and then I’ll just use my batter scoop and Spoon the batter right into the muffin cup and now that we have all of our muffin cups filled we want to add some pepperoni and some cheese to the top of each one so I’m just going to add some cheese and.
About five or six more of our mini pepperonis while our muffins are all filled and they look so good now we’re going to put them into a 425° oven for 5 minutes and at the end of the 5 minutes we’re going to leave them in the oven turn our temperature down to 350 and then set the timer for 14 minutes and then we’ll check on them.
And as soon as they’re lightly browned on the sides and just on the top they’re done giving them that initial heat boost helps them to bake with a little bit higher Dome on top well here’s the muffins after they baked and I took them out of the oven and allowed them to cool for about 5 minutes and then I took them out of the pan and onto this cooling.
Rack and they look so good and I am so excited to try one as an optional garnish to add even more of that Italian flavor I’m just going to take a few basil leaves roll them up slice them nice and fine and sprinkle a few on top make sure I get a bite with pepperoni on top m that tastes so good that has all the.
Delicious flavor of a pepperoni pizza but in a muffin form and I love the extra flavor that comes in from those added ingredients like the zucchini and the carrots and the cottage cheese and those seasonings are on point and tastes just like pizza and I love knowing that it’s made with clean natural ingredients which means I’m going to feel just as.
Good even after I eat it my house is full of teenagers and kids and this is the perfect snack for a busy morning or even after school well thank you so much for hanging out with me today in my kitchen and I’ve included a link to the full recipe in the video description below which takes you to my website JL tummy. and I also invite you to like And.
Subscribe to my channel and if you know someone else who you think would love this recipe please share this video with them and I cannot wait to have you hang out with me again in my kitchen
