This gluten-free pizza muffins recipe is a hit with my kids. It is easy to pack in lunches and can be customized with your favorite pizza toppings.
My daughter says you need a scratch and sniff screen to smell these delicious pizza muffins. Pictures just don’t do them justice! Apparently, my pictures are especially bad at capturing the flavor of the muffins because my daughter insisted that I photograph them on a red plate “to add spice” or pizzazz or something.
Even though I don’t do a good job capturing the awesomeness of pizza muffins, these are delicious served at any meal, any time of day, for any reason. My daughter thinks they are best for breakfast served with a bowl of fruit. I think they are best served with minestrone soup and a salad at dinner. But they really shine when you need to pack a lunch for your gluten-intolerant child. The pizza muffins can be made in advance and frozen (but be sure to hide them way in the back where your family can’t find them). Then they can be packed frozen and they will thaw by lunchtime.
Gluten-Free Pizza Muffins Recipe
Ingredients:
1 cup brown rice flour
3/4 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon seasoning salt (how to make seasoned salt)
1 cup milk (or rice milk)
2 eggs
1/2 cup olive oil
1/2 cup chopped pepperoni
1/2 cup cheese (or dairy-free cheese)
1/2 cup diced tomato
1/4 cup diced bell peppers
Directions:
- Preheat oven to 375. Grease the muffin tins.
- Mix dry ingredients in a large bowl.
- Add milk, eggs, and oil to dry ingredients. Thoroughly combine.
- Stir pepperoni, cheese, tomatoes, and peppers into batter.
- Spoon the batter into greased muffin tins. Fill the muffin cups 2/3 full.
- Bake at 375 degrees for 25 minutes or until tops are brown and muffins are cooked through.
- Let rest for 5 minutes before serving.
Feel free to replace the pepperoni or bell peppers with your favorite pizza ingredients. Mushrooms and olives are tasty alternatives.
Printable Recipe for Gluten-Free Pizza Muffins
Gluten-Free Pizza Muffins Recipe
Ingredients
Ingredients:
- 1 cup brown rice flour
- 3/4 cup tapioca flour
- 1/4 cup potato starch
- 1 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon seasoning salt
- 1 cup milk or rice milk
- 2 eggs
- 1/2 cup olive oil
- 1/2 cup chopped pepperoni
- 1/2 cup cheese or dairy-free cheese
- 1/2 cup diced tomato
- 1/4 cup diced bell peppers
Instructions
Directions:
- Preheat oven to 375. Grease the muffin tins.
- Mix dry ingredients in a large bowl.
- Add milk, eggs, and oil to dry ingredients. Thoroughly combine.
- Stir pepperoni, cheese, tomatoes, and peppers into batter.
- Spoon the batter into greased muffin tins. Fill the muffin cups 2/3 full.
- Bake at 375 degrees for 25 minutes or until tops are brown and muffins are cooked through.
- Let rest for 5 minutes before serving.
Denise says
Greetings all! I currently live in Madagascar with my twin allergy prone kiddies and I by chance came across this recipe. What I am very thankful for is that the author has provided an excellent GF blend that can be transferred to other baked treats. Thank you so much! As for these muffins..they are quite delicious.
Chris David says
DELICIOUS!! This is a guaranteed crowd pleaser. People who only eat one in my house ate two!! Thank you for this recipe. 🤩
Try Something New and you are going to love this.
Merf says
So delicious! I plan to make another batch for a pregnant friend, as they are a great grab and go snack for her and her toddler. I added sundried tomato and minced onion and garlic in place of the fresh tomato.
amy w. says
Can i sub GF flour blend like bob’s red mill and pamela’s GF artisan blend for the individual GF flours?
Alea Milham says
Yes, you can.
FLO says
what about also soy free, & dairy free along with the Gluten free….any recipies like that..
Debbie says
This sounds great! Any suggestions for possible substitutes for brown rice flour, tapioca flour and potato starch? We’ve cut out gluten also trying to stay low carb and these aren’t ingredients I have on hand. Thoughts?
Alea Milham says
Debbie, I suggest you use whatever gluten-free, low-carb muffin recipe you normally use and then just add the “Pizza ingredients” and spices.
Tegan says
These look delicious! We are switching to a gluten-free, casein-free diet for my daughter, and for right now, the whole family is participating. 🙂 Your website, Premeditated Leftovers, was the very first place I went to get GF recipes and so far they have been awesome (best pumpkin bread I have ever eaten, actually!!). Anyway, thank you so much Alea! You’re awesome! I’m looking forward to making this recipe soon. 🙂
Alea Milham says
Thank you for your kind words! I am sorry that your daughter has to go on a gf/cf diet, but I think it is wonderful that the whole family is going on it with her. That type of encouragement will make it easier for her. As you develop a repertoire of gluten-free casein-free recipes she will get to the point where she won’t even miss it.