Paleo Pizza Muffins

30 min 12 servings

Nutrition

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!

Ingredients

  • 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

Directions

  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.

Author

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

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Quinoa taboulé

15

Sautéed Broccoli and onion

15

Spinach and broccoli velouté

30

Yogurt and almond cake

50