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–+ servings

Pepperoni Gluten-Free Pizza Muffins Recipe

Gentle Tummy
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Ingredients
  

Wet Ingredients:

  • 1/2 cup milk (almond milk is my fave)
  • 1/4 cup olive oil (light olive oil is my fave)
  • 1/4 cup tomato paste
  • 1/2 cup cottage cheese
  • 3 eggs

Dry Ingredients:

  • 1-1/4 cup oat flour
  • 1-1/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • dash pepper
  • 1/2 cup grated carrots
  • 1/2 cup grated zucchini
  • 1-1/2 cups mozzarella cheese (shredded)
  • 1/2 cup pepperoni (diced)

Instructions
 

  • Preheat your oven to 425°F. Grease a muffin tin or line with paper liners and spray with non-stick cooking spray.
    Shred the carrots and zucchini. Wrap in a paper or dish towel and squeeze out the excess liquid. Finely dice on a cutting board and set aside.
    If using standard-sized pepperoni, chop them down into bite-sized pieces and set aside.
  • In a blender, food processor, or chopper cup with an immersion blender, combine the wet ingredients, including cottage cheese, oil, milk, and tomato paste. Blend until smooth.
    Pour the cottage cheese mixture into a large mixing bowl and add the eggs. Whisk until combined.
  • Add the dry ingredients to the large bowl, including oat flour, almond flour, baking powder, baking soda, Italian seasoning, garlic powder, salt, and pepper. Whisk until well combined.
    Fold in the grated carrots, zucchini, half the shredded cheese, and half the pepperoni.
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full, allowing it to mound higher in the middle. Divide the remaining shredded cheese and pepperoni pieces over the tops of the muffins.
  • To get a higher dome on the muffins, bake at 425°F for 5 minutes. Leave the muffin tin in the oven, reduce the heat to 350°F, and bake for 12-14 minutes or until the muffin tops are lightly brown. Allow to cool on a wire rack. 
    Or, you can bake them at 350°F for 22-25 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
    Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
    Serve the muffins warm as a delicious gluten-free snack or meal option. Enjoy! They taste best at room temperature.

Video

Notes

Vegetables: Chopping down the zucchini and carrot will make them less detectable in the muffins. Be sure to squeeze the excess moisture with a paper or dish towel, or the batter will be too runny.
Spice Level: Adjust the amount of Italian seasoning, garlic powder, and pepper to suit your preferences. You can also add 1 teaspoon basil to enhance the Italian flavor.
Serving Suggestion: These muffins are delicious on their own but can also be served with marinara or pizza sauce for dipping.
Customization: Feel free to customize these muffins with your favorite pizza toppings, such as olives, onions, or sun-dried tomatoes, to make them your own.
Did you make this recipe?Please let me know in the comments below how it turned out :)