Pizza muffins

Other people have successfully substituted the almond flour for sunflower seed flour (1:1) in their paleo bread recipes. I have not tried it with this recipe, but could be an option. Put in a bit of lemon juice to avoid getting green muffins due to the reaction between sun flower seeds and baking soda

Pizza Muffins

Serves: 12

Ingredients

• 1 ½ cups blanched almond flour (not almond meal)
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 4 large eggs
• ¼ cup tomato sauce, plus ¼ cup for topping (HW: I prefer tomato paste for the richness) 
• ½ cup cheddar cheese, plus ½ cup for topping
• ½ cup parmesan cheese, plus ½ cup for topping
• 2 ounces pepperoni, plus 2 ounces for topping

Instructions

1. In a food processor, combine almond flour, salt, and baking soda
2. Pulse in eggs and sauce until combined
3. Pulse in cheeses and pepperoni
4. Line 12 muffin cups with paper liners
5. Scoop a heaping 1/4 cup of batter into each cup
6. Bake at 350° for 25 minutes
7. Remove from oven; place 1 teaspoon sauce on top of each muffin
8. Sprinkle cheese over sauce
9. Sprinkle pepperoni over cheese
10. Place back in oven and bake for 15 more minutes
11. Cool for 1 hour
12. Serve

I (Elana) based this recipe on one from Pamela Salzman, a private chef in Southern California. I haven’t tried it, but I’ll bet this grain-free Pizza Muffin recipe would be incredible with various vegetable fillings and toppings such as mushrooms, spinach, or zucchini. If you experiment, please let us know what changes you make to the recipe and if you have to adapt any of the other ingredients. When you include vegetables it may be best to saute them first, otherwise they will be very wet.