Gluten Free Dairy Free Supreme Pizza Muffins

Ingredients

• 1/4 cup diced onion
• 1/4 cup diced green pepper
• 3/4 cup sorghum flour
• 3/4 cup potato starch or corn starch
• 1/2 cup tapioca starch/flour
• 1 tablespoon gluten free baking powder (add 1/2 teaspoon more if making egg free)
• 1 tablespoon Italian seasoning
• 1 1/2 teaspoons xanthan or guar gum
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 large eggs (or 2 T ground golden flax + 6 T HOT water stirred together until thickened)
• 1/2 cup gluten free pizza sauce
• 1/2 cup mild flavored olive oil
• 1/2 cup unflavored (unsweetened gluten & dairy free milk substitute)
• 1/4 cup cooked and crumbled gluten free sausage
• 1/4 cup mini or chopped gluten free pepperoni
• 1/4 cup sliced black olives
• 1/4 cup sliced green olives
• 3/4 cup shredded gluten & dairy free cheese substitute (optional, divided)

Instructions

1. 1

   Preheat oven to 350 degrees F. Oil muffin tin and set aside.

2. 2

   Cook onion and peppers in an oiled skillet over medium-high heat until onions are translucent and vegetables are tender. Remove from heat.

3. 3

   Whisk together sorghum flour, potato or corn starch, tapioca starch, baking powder, Italian seasoning, xanthan or guar gum, salt, and black pepper in mixing bowl.

4. 4

   Mix together eggs, pizza sauce, olive oil and milk substitute and add to dry ingredients. Mix together until well blended.

5. 5

   Fold in onions and peppers, cooked sausage, pepperoni, black and green olives and ½ cup of the shredded cheese substitute into batter. Divide batter in a 12-muffin muffin tin.

6. 6

   Bake in preheated 350 degree F oven for 25 minutes or until they test done with a toothpick. Turn off oven. Dividing between muffins, top muffins with remaining shredded cheese, if using. Put back in warm oven for 2 minutes until cheese substitute is melted. Remove from oven and place muffins onto cooling rack after taking out of baking tin.

7. 7

   To freeze: Allow to completely cool, then place muffins in a freezer safe container or freezer bag. Remove as much air as possible, seal, label, and freeze.

8. 8

   To serve: Thaw. Eat at room temperature or warm through.