What to send for lunch?  It can be a tricky question without having to deal with any food sensitivities or allergies!  What about when you are avoiding gluten, dairy & eggs?  Well, I’ve got an answer for you!  These pizza muffins were a huge hit with the Cole man before we discovered his sensitivities – with a few tweeks, I was able to recreate them into a friendlier tummy version for him!  I wanted to share them with you too!

Gluten, Dairy & Egg Free Pizza Muffins

2 c. gluten free flour mix

¼ c. raw sugar

1 tbsp. baking powder

1 tsp. salt

1 tsp. dried Italian seasoning

1 c. shredded cheese alternative (we’ve been using daiya cheddar – didn’t like mozzarella as well – with good results – dairy, soy & gluten free)

1 c. unsweetened rice milk @ room temperature

2 eggs worth of egg substitute (2 tbsp. ground flaxseed & 6 tbsp. warm water)

¼ c. melted coconut oil

½ c. diced toppings (peppers, pineapple, nitrate free ham or pepperoni)

Pizza sauce

½ c. additional shredded cheese

Preheat oven to 400 F.  Use a stone ware muffin tin or line a metal tin with paper liners.  In a small bowl, prepare the egg substitute by grinding the flaxseed & adding warm water – let sit for 10 minutes.  In a large bowl combine flour, sugar, baking powder, salt & Italian seasoning.  Add to it 1 c. cheese and diced toppings – this will prevent clumping.  In a medium bowl, combine rice milk, coconut oil – add ‘egg’ mixture.  Add the wet ingredients to the dry.  Scoop evenly into muffin tin.  Top each muffin with a tsp. of pizza sauce and shredded cheese.  Bake for 20 minutes in a stone ware tin and 18 minutes in a metal tin.

These muffins are great warm out of the oven and freeze well.  I pull a few out of the freezer in the morning, pack in a lunch and by the time they are needed, they have thawed.