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
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)
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.