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Gluten Free Pizza Muffins
These are a great go to for packing lunches. They freeze well and taste good at room temperature or warmed. My oldest boy gets excited when he sees the makings of these muffins! These are easy to make vegan by swapping out the eggs for 2 tbsp ground flaxseed and 6 tbsp warm water. Mix the flax seed and water in a bowl and let sit for 10 minutes. Substitute the cheese for a cheese alternative such as Daiya's shredded 'cheese.'
Votes: 3
Rating: 4.33
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Rate this recipe!
Course Snack
Cuisine Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Course Snack
Cuisine Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 F. Use a stone ware muffin tin or line a metal tin with paper liners. 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.
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