Ingredients
- 2 cups or 200g of ground almonds
- 4 eggs
- 1/3 cup or 70g of olive oil
- 3.52oz or 100g of grated dairy-free mozzarella
- 3.52oz or 100g of pepperoni
- About 30 anchovies stuffed olives
- A dash of unsweetened almond milk
- 2 tbsp of tomato purée
- 1 tbsp of arrowroot powder (optional)
- 1/2 tsp of bicarbonate of soda
- 1/2 tsp of sea salt
- 1/4 to 1/2 tsp of pepper
- 1 tsp of dried oregano
Directions
Pre-heat your oven at 350 F / 175 C (fan oven).
In a blender, whisk the eggs until they turn pale.
Pour the eggs into a large bowl and add the ground almonds, olive oil, tomato paste, arrowroot powder, bicarbonate of soda, salt, pepper and oregano. If the mixture is a little thick, add a dash of unsweetened almond milk. About 2 or 3 tablespoons.
Slice the olives saving 12 for decorating. Fold the sliced the olives and 3/4 of the mozzarella into the mixture.
Pour the mix into your muffin tray lined with muffins cases or oil and decorate with the olives, leftover dairy-free mozzarella, and a sprinkle of oregano.
Bake at 350 F / 175 C for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.
Enjoy!
*if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.
Storage Tips
Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.
