Low Carb Pizza Muffins Food

LOW-CARB PIZZA MUFFINS (GLUTEN FREE)

Steps:

• 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°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

KETO PIZZA MUFFINS

Steps:

• Preheat oven to 400 degrees F
• In a microwave proof mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between, until completely melted. Add the almond flour and ground flax meal.
• Mix the dough well until you have a soft ball
• Between two silicone baking mats or parchment paper, roll the dough into a rectangle roughly 12x9.
• Using a biscuit cutter, or the top of a mason jar, cut 12 circles and press them lightly into a silicone or greased muffin tin.
• In another bowl combine the cooked Italian sausage and marinara.
• Spoon the cooked sausage mixture into each cup and top with shredded mozzarella cheese.
• Bake 15-18 minutes.

PIZZA MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with unbleached parchment liners or reusable silicone liners.
• Whisk together the flour, baking powder, baking soda, salt, and oregano in a medium bowl to combine.
• In a large bowl, beat the eggs, olive oil, buttermilk, maple syrup, and 1 cup of the marinara sauce, and stir. Add the mozzarella and stir to combine. Slowly stir in the dry mixture until just combined. Do not overbeat.
• Using a large ice-cream scoop, divide the batter evenly between each muffin cup. Use the remaining 1/4 cup marinara sauce to top each muffin with 1 teaspoon of sauce, then sprinkle with pecorino.
• Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 10 minutes in the pan and then transfer to a wire rack to completely cool.

MINI PIZZA MUFFINS

Steps:

• Heat the oven to 400ºF and line 36 mini muffin cups with paper liners or grease a mini muffin pan.
• Sift the flour, cornmeal, sugar, baking powder, and salt into a large mixing bowl.
• In a separate bowl, blend the egg, milk, and oil. Make a well in the center of the dry mixture and add the liquid. Stir just until combined.
• In a small bowl combine pizza sauce and parmesan.
• Spoon the muffin batter into the muffin cups evenly, filling them about 1/2-3/4 full. Spoon about 1 tsp of sauce mixture on top of each one mixing slightly. Then sprinkle with chopped pepperoni or other desired finely chopped pizza toppings. Shredded mozzarella does better if you wait until they are almost done baking and just let it melt over.
• Bake the muffins for 15 minutes, until they puff and brown at the edges. Cool in the pan for several minutes then serve.

LOW-CARB PIZZA MUFFINS

Steps:

• Preheat oven to 325. Butter a 12 muffin pan.
• In mixing bowl, combine flours with baking powder. Set aside.
• Mix tomatoes, garlic, and herbs.
• In separate container beat eggs, yogurt and oil.
• Add cheese to the flour mixture, then add egg mixture until it forms a batter. Fold in tomatoes and herbs and transfer to muffin tins.
• Bake 25-30 minutes or till golden brown.
• Let muffins rest 5 minutes, remove from tins.
• Great warm right from the oven with a soup like split pea or lentil.