Who loves pizza? If you answered ‘me’ then you’ll love these! They have all the flavour of pizza in a handy, perfect for packed lunch, picnic or party table muffin. Which begs the question, are they pizza muffins or muffin pizzas? And do I really care? They are so delicious you could call them anything you like and I would happily down a basket full……
They even work well as an alternative breakfast and quick snack. Eat on their own or serve with salad or soup…… Have them warm or cold…… Enjoy them fresh or freeze and use as a speedy ‘grab later’. These are fabulously versatile as well as being incredibly flavoursome. You have to try them….. really!
I have wanted to try making muffin pizzas for a year or so, having seen a number of versions out there, both made with wheat and gluten-free flours. This particular version has been amended and adapted from a fellow Canadian blog The Baking Beauties, which has some lovely, very practical day to day recipes for those of us who cannot eat gluten.
What I love about this recipe is that it produces a wonderful, fluffy, soft gluten free crumb, which stays perfectly squidgy for several days. You can store it in the fridge and just bring to room temperature before you scoff and it tastes like it has just been made. Alternatively, you can pop it in the microwave for a few seconds and indulge in a perfectly warm muffin experience.
It is equally adaptable on the filling-front. If your favourite pizza topping is pepperoni, throw it in to the mix! Want a veggie version? Forget the meat and load it with sweetcorn, peppers, fried onions, mushrooms, or anything else that takes your fancy. Want to go Hawaiian? Top them with pineapple…..
If you want vegetarian cheese, just make sure you use non-rennet alternatives. And if you prefer them spicy, ditch the herbs and chuck in some chilli!
Seriously…. I think I have just found a new love. They are so full of good stuff (and just like pizza, you have complete control of what goes into them) that I may be eating a new version every week. The balance of flavours is spot on and really does taste just like pizza. Herby, cheesy, tomatoey yumciousness…..
Kids absolutely love them (I’ve checked), so they are perfect for a quick, healthy packed lunch (that you can also sneak some extra good stuff into)……. pretty much a meal in one!
I am sharing these muffins with a whole bunch of challenges that seem to fit the theme (which I guess is an indication of just how versatile they are)….. I want to get the word out as far as possible…. if you have never tried a muffin pizza, give them a go!
First up : Family Foodies with Lou at Eat Your Veg (and Vanesther at Bangers & Mash) which this month celebrates recipes for healthy kids. We all know that pizza is a favourite with the little ones….. If you want some control over what they are getting down and need to hide it beyond suspicion, these are perfect lunch and snack fodder…… a balanced meal or a healthy snack all in one handful!
Biscuit Barrel, which this month is being hosted by Alexandra (The Lass in the Apron) for the first time (on account of Laura from I’d Much rather Bake Than…. being swamped by college work). Alexandra has set this month’s theme as Innovation & Discoveries. These little bites of Italian-infused inspiration are the best discovery I have made in ages and I suspect I will be making a regular batch to keep in a tub in the fridge.
Recipe of the Week with Emily at A Mummy Too.
And finally : the No Waste food Challenge with Elizabeth’s Kitchen Diary. I found about quarter of a bag of Mozzarella cheese lurking in the back of the fridge from before Christmas, which I fear would have been destined for a nasty green end had I not found it just in time and used it to sprinkle on top of these muffins….. just like real pizza!
Muffin Pizzas (or Pizza Muffins) Makes 18
110g mature cheddar cheese – cut into small cubes
- Pre-heat the oven to 180 C/350 F/Gas 4. Prepare a couple of muffin tins with muffin cases.
- Weigh and mix together the flours, xanthan gum, sugar, baking powder, bicarbonate of soda, salt and herbs, making sure any lumps are completely broken down.
- Add and stir in the Parmesan cheese.
- In a large bowl whisk together the soured cream, eggs and melted butter until fully combined and smooth.
- Add 60 ml passata and whisk again.
- Add the dry ingredients, cheddar cheese, sweetcorn and ham and fold-in until evenly combined.
- Spoon the mixture into the muffin cases (about two-thirds full) and smooth the tops. Then make a small dip in the centre of each.
- Divide the remaining passata between the muffins, spooning a little on to the top of each (the dip should help to hold it)
- Divide and sprinkle the mozzarella on top of the passata.
- Bake for 15 to 20 minutes until well risen and the top springs back to the touch (use the tip of a spatula or wooden spoon to test, so that you don’t burn yourself on the cheese or tomato topping)
- Remove and place on a wire rack to cool, or enjoy warm, fresh from the oven.