Paleo Pizza Muffins

30 min 12 servings


268.6 Kcal
23.1g Fat
7g Carbs
5.2g Net Carbs
1.1g Sugars
.2g Protein

I missed pizza a lot at the beginning of my health journey. But as you might know, habits get rewired in the brain, and our taste buds change. Since I started following my anti-inflammatory lifestyle, so many tasty alternatives have come up on the market, including dairy-free cheese, which is mainly made out of coconut oil. So…. all this to say that I have come up with this delicious 😋 recipe. My dairy-free, grain-free, gluten-free, paleo, keto, pizza muffins. They are really nice as a meal with a salad on the side or as snacks! I love eating them on a Friday evening with my kids as it’s our family movie night 🎥🍿 You can do variations with the ingredients, replacing the pepperoni with mushrooms if you don’t eat meat, removing the olives if you don’t like that, etc. Basically, you can add/remove toppings like on a regular pizza!


  • 2 cups or 200g of ground almonds
  • 4 eggs
  • 1/3 cup or 70g of olive oil
  • 3.52 oz or 100g of grated dairy-free mozzarella
  • 3.52 oz or 100g of pepperoni
  • About 30 anchovies stuffed olives
  • A dash of unsweetened almond milk
  • 2 tablespoons of tomato purée
  • 1 tablespoon of arrowroot powder (optional)
  • 1/2 teaspoon of bicarbonate of soda
  • 1/2 teaspoon of sea salt
  • 1/4 to 1/2 teaspoon of pepper
  • 1 teaspoon of dried oregano


  1. Pre-heat your oven at 175 C or 350 F.
  2. In a blender, whisk the eggs until they turn pale.
  3. 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.
  4. Slice the olives saving 12 for decorating. Fold the sliced the olives and 3/4 of the mozzarella into the mixture.
  5. 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.
  6. Bake at 175C 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.
  7. Enjoy!
  8. *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.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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