Gluten Free Pizza Muffins

Gluten Free Pizza Muffins | The Baking Beauties

 

Oh. My. Goodness. You’ve got to try these. Really! I’ve tried making gluten free Pizza Muffins in the past, but ended up with a rather dry muffin that really, really stuck to the paper liners, making it nearly impossible to eat. So, I decided to just play around with the concept of a pizza muffin, and came up with these beauties. They are moist, hold together well, and are full of fabulous pizza flavour. Savoury muffins are really great for quick lunches since you can make them ahead of time, freeze them, and only pack what you need. They are also the perfect portion for little hands to grasp and nosh on.

Feel free to use this recipe as a starting point for your Pizza Muffins. If you don’t like pepperoni, but like bacon, stir in some crispy fried bacon. No peppers? No problem! Do what suits you and your family, and see what other flavours you can all come up with. With football season just beginning, these would also make a great snack to serve while cheering on your favourite team. What would you put in your gluten free Pizza Muffin?

 

5.0 from 7 reviews
Gluten Free Pizza Muffins
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Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These moist muffins are loaded with great pizza flavour. Perfect for lunch or snack, it is also great served with a side salad. Always read your labels to ensure your ingredients are gluten-free.
Ingredients
  • 2/3 cup sorghum flour
  • 2/3 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 cup tiny cubes cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup finely chopped pepper (red or green)
  • 1/2 cup thinly sliced gluten-free pepperoni
  • 1 cup sour cream
  • 3 large eggs
  • 1/4 cup melted butter
  • 1/2 cup pizza sauce, divided
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.
  2. In a large bowl, whisk together the sorghum flour, rice flour, tapioca starch, xanthan gum, sugar, baking powder, baking soda, salt, and Italian seasoning.
  3. Stir in the cubes of cheddar cheese, Parmesan cheese, and chopped pepperoni.
  4. In a separate bowl, whisk together the sour cream, eggs, melted butter, and 1/4 cup pizza sauce. Stir into the dry ingredients.
  5. Spoon the batter into the prepared muffin tins. Spoon 1 teaspoon of the remaining pizza sauce onto the top of each muffin, and sprinkle with a tiny bit of shredded mozzarella cheese.
  6. Bake in preheated oven for 20 minutes. Allow muffins to cool for 5 minutes before removing to a cooling rack. Cool completely before storing in an airtight container and refrigerating or freezing.

 

Gluten Free Pizza Muffins | The Baking Beauties

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29 Responses to Gluten Free Pizza Muffins

  1. Cindy @Hun... What's for Dinner? September 4, 2013 at 8:11 am #

    FANTABULOUS muffins Jeanine! I just want to reach into my computer screen and grab one!

    • Jeanine Friesen September 4, 2013 at 3:00 pm #

      Thanks, Cindy! They really are good, I hope your kids enjoy them!

  2. Margaret A. Massey September 4, 2013 at 1:43 pm #

    As a live-alone with company some times, I really appreciate when you say they may be frozen. I will make these with turkey pepperoni. Yum!

    • Jeanine Friesen September 4, 2013 at 3:00 pm #

      Thanks, Margaret! I made sure to test these for freezing, since I didn’t want to send 6 at a time with my kids. ;)

  3. Kate September 4, 2013 at 2:23 pm #

    Wow….. these sound fantastic and we’re always looking for new picnic ideas! Have bookmarked it already. Can’t wait to try them…. thanks!

    • Jeanine Friesen September 4, 2013 at 3:01 pm #

      Thanks, Kate! These are great for any take-along meal or snack, or even just a quick one while staying home. ;)

  4. vivi September 4, 2013 at 2:25 pm #

    Hi Jeanine,

    This look yummy.
    What does the sour cream function in this recipe? I am lactose free and need to find a way to do this recipe without the sour cream or work with its replacement (Lactose Free yougurt or cream).
    thanks

    • Jeanine Friesen September 4, 2013 at 3:02 pm #

      The sour cream helps to keep them moist – if you were going for a dairy free, I would mix 1 Tbsp lemon juice plus enough dairy free milk to make 3/4 cup, since it isn’t quite as thick as sour cream. (let it sit for 5 minutes before using)

      • vivi September 5, 2013 at 8:42 am #

        Thanks Jeanine. I will try it tonight, along with your tomato soup.

  5. Martine September 5, 2013 at 4:37 pm #

    I made these today for an after school snack. My teenagers loved them, I don’t think there will be enough left to test if they freeze well ;) I used greek yogurt, and they turned out perfect.

    • Jeanine Friesen September 6, 2013 at 1:54 pm #

      Ah, Martine, I LOVE that! If it passes the teenager test, it’s a keeper! :) Thanks so much for sharing!

  6. Beth September 6, 2013 at 7:58 pm #

    YOU ARE AMAZING!! Made these tonight and I am now plotting how I can make them again. They were out of this world amazing! My gluten eating family could not eat them fast enough. I did make some changes, I used two cups of a GF flour mix in place of the different flours, I also used grated parm cheese in place of the shredded.Then I realized that I didn’t have any cupcake liners so I greased the cups and they came out nice and crispy around the edges. Just the way I like my pizza!! Thanks for the great recipe.

    • Jeanine Friesen September 6, 2013 at 8:54 pm #

      Yeah! Thanks for reporting back, Beth! I told ya they were good, didn’t I? ;)

  7. Michelle @ My Gluten-free Kitchen September 8, 2013 at 2:30 pm #

    These look great, Jeanine! My boys LOVE when I make muffins and freeze them and include them in their lunches. They both love pizza, so I think they’d really like these. I’m printing off to make these soon! Thanks for sharing the recipe!

    • Jeanine Friesen September 13, 2013 at 10:27 am #

      Thanks, Michelle! It is nice to have the freezer stocked with a variety of muffins, sweet & savoury, makes packing lunches much easier, and allows for variety too. You don’t have to eat one kind until they are gone. ;)

  8. Susan September 11, 2013 at 9:09 am #

    AWESOME!! Great recipe, thankyou!!! Jeanine, do you know how much of your gf A/P flour equals one cup
    of gluten flour? I am trying to convert one of my gram’s recipes to gluten free.

    • Jeanine Friesen September 13, 2013 at 10:28 am #

      I’m sorry, Susan. I don’t use a blend anymore, so I don’t have any on hand to weigh. I measure all my ingredients separately now, I find I have better success with that.

  9. Diana September 15, 2013 at 1:08 pm #

    I just made these for my daughter to bring back to college….not only are they the perfect grab and go lunch, they are really delicious!!! I wish you could have seen her eyes twinkle when she tried one! Thanks for the great recipe!

    • Jeanine Friesen September 20, 2013 at 12:30 pm #

      Aw, thanks so much for sharing, Diana! :) Maybe she’ll be home for a container-refill soon. ;)

  10. Sara in Cali October 1, 2013 at 9:57 am #

    These are a hit! They do freeze well. I pack them frozen in my kids lunch and they are defrosted by lunch. Apparently the muffins are so delicious that a few of my son’s friends asked for the recipe even though they don’t need to eat GF. I made them dairy free as well by substituting more jarred pasta sauce for the sour cream, a box of silken tofu plus 1/4 cup nutritional yeast for all the diced cheese, then also sprinkled the top with nutritional yeast. Delicious GF and DF!! Also higher protein with the addition of the tofu to help satisfy constantly hungry growing teenage boys!!

    • Jeanine Friesen October 9, 2013 at 2:07 pm #

      Haha, that’s awesome, Sara! Glad to hear that the substitutions worked so well for you too, that’s awesome! Thanks for the tips!

  11. Amy October 19, 2013 at 9:09 pm #

    Thank you for this recipe. I love having them in the freezer for lunches!

  12. Amy November 11, 2013 at 6:22 pm #

    I’ve made these a couple times. They are a favorite for all my kids. My oldest is a bigger eater, and one muffin isn’t enough, and two are almost too much. So today, I made these little jems in one of those little instant pie cookers that bakes 4 at a time in 4-5 minutes. They are like little personal pizza pies :D

  13. Sandy March 30, 2014 at 11:39 am #

    Just made these and gave them fresh out of the oven to the kids! Yummy! They are looking forward to having them in their lunch boxes tomorrow! Great alternative to the boring sandwich! Added sliced black olives to some of them… Delicious!

  14. Corey July 15, 2014 at 3:14 pm #

    Jeanine, these are delish!!!! My 8 yr old celiac and 15 yr old (no dietary restrictions) loved them. I wanted to test them for school lunches to add some variety for my 8 yr old. They were a complete winner. I am hoping to convince my 5 yr picky eater to try them, I know he’ll love them once he tries them. Thanks so much for a fabulous recipe, it’s a definite keeper for the freezer!!! Love your site!

  15. Geneva July 29, 2014 at 2:18 pm #

    This look delicious, do you think the Ener G egg replacer will work in the recipe?

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