Gluten and Dairy Free Pizza Muffins
My kids loved these pizza muffins, and so did I. They are so versatile, you can add any kind of veggie or pizza toppings your family likes. My big kids helped make their own versions; pineapple tidbits (instead of peppers) and ham for my daughter and sausage with olives for my son. The ones I made did not have any dairy free cheese substitute and still had plenty of pizza flavor. These are definitely staying in our lunch box rotation. Enjoy!
Gluten and Dairy Free Pizza Muffins
Author/Source: adapted by Angela from Kathey @ mennonitegirlscancook.com and Ina @ glutenfreedelightfullydelicious.com
Ingredients:
- 1/2 cup corn starch
- 1/2 cup tapioca starch
- 1/2 cup sorghum flour
- 1/2 cup sweet rice flour
- 1 tablespoon gluten free baking powder
- 1 1/4 teaspoon xanthan gum
- 2 eggs
- 1/2 cup dairy free milk substitute of choice
- 1/4 cup oil
- 7 tablespoons gluten and dairy tomato sauce
- 1/2 cup finely diced onion
- 3/4 cup finely diced ham or pepperoni
- 1/2 cup finely diced green or red sweet bell pepper
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt or pepper, to taste
- 1 cup shredded gluten & dairy free cheese substitute, optional
Directions:
Heat a frying pan on low to medium heat with a little drizzle of olive oil. Add in the onions and garlic, sauteing until translucent. Then add in the diced ham, peppers and seasonings, sauteing another 3 minutes or so. Add in the tomato sauce, and simmer 3-4 minutes, removing from heat to cool.
In a mixing bowl, combine the flours, baking powder and xanthan gum. In a smaller bowl, whisk up the eggs really well, adding in the milk and oil, whisking to combine. Add the egg mixture to the flour mixture, begin stirring, then add in the tomato sauce mixture, stirring to combine. Mix in the cheese substitute if using, and drop by large spoonfuls into oiled muffin tins.
Bake at 350 degrees about 25-30 minutes. Remove to cooling rack.
Freezing Directions:
After muffin cool completely. Place in zip-close style freezer bags, removing as much air as possible. Seal, label and freeze. To serve: Thaw. Eat at room temperature or warmed through in microwave.
Servings: 12
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
- Delectable Tuesday at Home Sweet Farm
- Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
- Angela’s Kitchen at Gluten Free-zer Friday
Do you think you could start with a package mix and add in the pizza stuff? I don’t need to do gluten free, so I don’t have all the base ingredients, but would like to try these to give to friends.
You could certainly start with a gluten free muffin mix (use one that is not pre-flavored with vanilla, etc, or too sweet). Add the tomato sauce as part of the liquid for the mix, then stir in the pizza toppings. Let us know how it works for you. :)
These sound delicious! Please share your recipe with our readers by linking it up at Muffin Monday. Thanks!
http://www.talkingdollarsandcents.net/strawberry-muffins-with-a-sweet-topping
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YUM!! Can’t wait to try these!
Yum, they look great :-)
This is such a great idea. Pizza is good with anything or as anything and why not as a muffin!! This would be perfect for my Foodie Friday linky party – stop by this week and link up!
Made these today and the kids inhaled them. Thank you for the great recipe.
Glad your kids liked them! :)
I would also like to try to make these without the gluten free aspect. What kind of mix could I substitute?
There is a pizza muffin recipe on this menu if you want to give them a whirl – http://onceamonthmom.com/traditional-september-2011-oamm-menu-oamc-once-a-month-cooking-freezer-cooking/
My son is allergic to eggs in addition to GF/DF. Would an egg replacer work okay in these and can I substitute
1 1/2 cups of an all purpose GF flour blend instead of using the 3 flours in the recipe?
Thanks for the idea, they sound delicious!!
Here is a great post we wrote on egg substitutes – onceamonthmom.com/going-egg-free-how-to-substitute-eggs-in-recipes/
[...] Here’s the link to the GF recipe: http://onceamonthmom.com/gluten-and-dairy-free-pizza-muffins/ [...]
I don’t need gluten free recipes either, but thought these looked too good to pass up. I was making pizza for dinner already and had leftover toppings. I traded the gluten free flours for 2 cups total unbleached flour and ommited the xanthan gum. I also traded the tomato sauce for pizza sauce since I already had some. They turned out fabulous!!! My 4 year old loved them and I am taking it for lunch tomorrow! Thanks for sharing this!
Thanks for letting up know they worked for you with gluten. I love muffins because you can play with ingredients much easier. They are so forgiving – and yummy!
I made these and my boys loved them. However, I learned that you do not “pack” gluten free flours you loosely measure them because mine ended up not being very pizza saucey because I had too much flour mix. Great for lunch boxes!
Yep, no packing flours when you bake! :) I stir the gluten free flours/starches, spoon them into a measuring cup, then level with a straight edge, such as a table knife. Hope that helps!
These are delicious! My 2 1/2 year old (who can eat gluten, I cannot) loved them! I added diced zucchini (yum!) and I was thinking diced broccoli would be a good way to get him to eat broccoli. Thanks for this!
Yum! So glad your son loved them! I have used chopped broccoli with ham in these and they were a hit. I have used lightly cooked broccoli and thawed frozen, not fresh broccoli, for best results.
What would you subsitute the sweet rice flour with? I am new to GF with my kiddos, but DS1 has a rice, potato, & pea allergy.
Thanks
Hi! To replace the sweet rice flour, use another starchy fours, such as more corn starch, tapioca or even millet flour. Certified gluten free oat flour might also work well. Let us know how it works for you!
[...] – Pizza Muffins, broc and cauliflower, apple [...]