Low Carb Pizza Muffins Recipes

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.

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.

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

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.