Tuesday, November 12, 2013

Gluten Free Supreme Pizza Muffins Recipe

We love to make pizza muffins (or "pizza puffs") around here... especially when we're cleaning out the fridge. Along with lasagna and macaroni and cheese, these deliciously fun pizza muffins are perfect for using up little bits of foods you have left over from other recipes.

This recipe is easily customizable to your preferences or dietary needs (and if you're not avoiding gluten, it works just fine with regular wheat all-purpose flour, too).

Pizza puffs make an excellent appetizer for a game night, but they're hearty enough to fill you up when eaten alone as a meal. Bonus: they're super kid-friendly!


1½ cups gluten-free all-purpose flour (one of my favorites is Bob's Redmill)
1½ cups whole milk
2 eggs, beaten
1½ teaspoons baking powder
2 Tablespoons dried Italian herbs
1 teaspoon red pepper flakes (optional, though not for our heat-loving family!)
4 cups (total) of add-ins: vegetables, cheeses, and meats. This is where you can get creative! I usually use 1½ cups of cheese and 2½ cups of veggies and meats or meat substitutes—whatever else I have on hand.

Here are some ideas for pizza muffin add-ins to get you started. The possibilities are nearly endless with this kind of recipe, so feel free to experiment!

Cheeses, shredded (1½ cups)

Any other (not very soft) cheeses you have available

Vegetables (2½ cups total including meats)

Mushrooms, cubed
Onions, diced (red onions are really beautiful in this)
Leek, quartered and sliced
Leafy greens such as kale, chard, or spinach (or a mix!) chopped into bite-sized pieces. (These will shrink down a lot when cooked, so if you include leafy greens you can use a little more than you might think.)
Bell peppers, cubed
Banana peppers, cubed
Jalapeño peppers, minced
Broccoli or Cauliflower florets, cubed
Olives, pitted and sliced
Fresh garlic, minced

Tomatoes or Pineapple: I honestly haven't experimented with these in this recipe. Both of them add a lot of moisture, so just try to balance that out with dryer veggies and let me know how it turns out!

Meats & Meat Substitutes (2½ cups total including vegetables)

Pepperoni slices, quartered
Bacon, crumbled
Ham, cubed
Ground sausage, beef, turkey, soy or Quorn crumbles
Grilled Chicken, cubed


  • Mix all ingredients together in a large bowl.
  • Spoon into greased standard sized muffin tin, filling each cup ¾ full.
  • Bake at 375°F for 30-35 minutes (Our oven takes exactly 33 minutes.)
  • Allow to cool in the pan for about 5 minutes, then transfer to a plate for serving.

    Yield: Approximately 2 dozen pizza muffins!

You can also experiment with dipping sauces if you want to get a little bit fancier with pizza puff presentation. Here are a few ideas for dipping sauces you could try (with links to recipes if you want to make them yourself):

Dipping Sauces (optional)

Tomato marinara
Ranch dressing
Bolognese sauce
Creamy Alfredo sauce (either made with cauliflower or the more traditional way)
Basil Pesto (made with pine nuts or walnuts)

However you decide to prepare and serve your pizza muffins, I hope you enjoy eating them as much as my family does. Let me know what different flavor combinations you try and how they turn out!

So what's your favorite kind of pizza? Are you a meat-lover, all about the veggies, or do you go non-traditional with pineapple and anchovies? Tell me in the comments!


  1. Could skim milk work too? Or is there a reason it should be whole? You have such great GF recipes! :-)

    1. Sure! We just prefer whole milk, and it makes the recipe slightly richer. Use whatever you like!

  2. I've seen other recipes that use oils or sour cream. Are your muffins more cupcake like, or more pizza crust like? Just trying to figure out the moisture and fluffiness levels....we want something more pizza like, not necessarily a pizza cupcake.... Thanks.

  3. FANTABULOUS muffins Amy! I just want to reach into my computer screen and grab one!

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