Gluten Free Pizza Muffins
  • 1½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1½ teaspoons baking powder
  • 1 tablespoon Italian seasoning
  • 1½ cups milk (we use 2%)
  • 2 eggs, lightly beaten
  • 2 cups shredded cheese (Cabot Tomato Basil is wonderful!)
  • ¼ cup grated Parmesan cheese
  • 1 cup diced turkey pepperoni
  1. Preheat the oven to 375 degrees and grease a mini-muffin pans.
  2. In a large bowl, whisk together the flour, baking powder, and Italian seasoning.
  3. In a separate bowl, whisk together the milk and egg before adding to the dry ingredients.
  4. Next, stir in the mozzarella, Parmesan and pepperoni and allow the batter to stand for 10 minutes.
  5. Stir the batter and divide among the mini-muffin cups (batter makes 36 mini-muffins).
  6. Bake 20 to 25 minutes.
Recipe by Balancing Today at