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

1. Pre-heat your oven at 350 F / 175 C (fan oven).

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 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.

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.

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.