Gluten & Dairy Free Pepperoni Pizza Muffins

Ingredients

• 90 g (¾ cup)sorghum flour
• 120 g (¾ cup)potato starch or cornflour
• 60 g (½ cup)tapioca starch or flour
• 1 tablespoongluten-free baking powder (add ½ teaspoon more if making them egg-free)
• 1 tablespoonItalian seasoning
• 1½ teaspoonsxanthan gum or guar gum
• 1 teaspoonsalt
• ½ teaspoonground black pepper
• 2 largeeggs (or 2 tablespoons ground golden flaxseed mixed with 6 tablespoons hot water until thickened)
• 120 ml (½ cup)gluten-free pizza sauce
• 120 ml (½ cup)mild-flavoured olive oil
• 120 ml (½ cup)unflavoured, unsweetened gluten- and dairy-free milk substitute
• 1 cup (about 110 g)mini or chopped gluten-free pepperoni
• ¾ cup (about 85 g), dividedshredded gluten- and dairy-free cheese substitute (optional)

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C (350°F). Oil a 12-hole muffin tin and set it aside.

2. 2

   Mix dry ingredients

   In a mixing bowl, whisk together the sorghum flour, potato or corn starch, tapioca starch, baking powder, Italian seasoning, xanthan or guar gum, salt and black pepper.

3. 3

   Combine wet ingredients

   Mix the eggs, pizza sauce, olive oil and milk substitute together. Add this mixture to the dry ingredients and stir until well combined.

4. 4

   Fill the muffin tin

   Fold in the pepperoni and ½ cup of the shredded cheese substitute. Divide the batter between the 12 muffin holes.

5. 5

   Bake and top

   Bake in the preheated oven at 180°C (350°F) for 25 minutes, or until a toothpick comes out clean. Turn off the oven. If using the remaining cheese substitute, divide it over the muffins and return them to the warm oven for 2 minutes, until melted. Take the muffins out of the tin and place them on a cooling rack.

6. 6

   Freeze muffins

   Let the muffins cool completely. Put them in a freezer-safe container or bag, press out as much air as possible, seal, label and freeze.

7. 7

   Thaw and serve

   Thaw the muffins before serving. Eat them at room temperature or warm them through.

What are pizza muffins?

Pizza muffins are individual savoury bakes that borrow familiar pizza flavours without a dough base. This version uses a gluten-free flour-and-starch blend, with pepperoni and pizza sauce mixed into the batter.

There is no single origin or traditional recipe for this kind of muffin; it is a convenient, portable take on pizza-inspired baking. The combination of sorghum flour and starches gives the batter structure, while the optional cheese substitute adds a familiar topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 5g protein, 36g carbs, 15g fat.

Most of the carbohydrates come from the sorghum flour and starches, while olive oil contributes much of the fat. Pepperoni, eggs and the optional cheese substitute provide most of the protein, though the amount varies with the brands used. Pair a muffin with vegetables or salad to round out the plate.

Why use a flour blend?

Sorghum flour: it provides the main flour base and a mild, slightly earthy flavour. Potato or corn starch and tapioca starch lighten the blend and help the muffins hold together.

Gum: xanthan or guar gum helps bind the gluten-free ingredients. Measure it carefully, as too much can make the crumb feel gummy.

Getting the batter right

Wet ingredients: mix the eggs, sauce, oil and milk substitute before adding them to the dry mixture. Stir until evenly combined, then fold in the pepperoni and the first portion of cheese rather than beating them in.

Egg-free option: the listed flax mixture stands in for the eggs; prepare it until thickened before using. The recipe calls for an extra ½ teaspoon of baking powder when making the muffins egg-free.

Checking when they are done

Toothpick test: after 25 minutes at 180°C (350°F), insert a toothpick into a muffin. It should come out clean rather than coated in wet batter.

Cheese topping: add the remaining cheese only after switching off the oven, then leave the muffins inside for 2 minutes. This uses the residual heat to melt the topping without extending the stated bake.

Cooling and texture

Let the muffins come out of the tin and cool on a rack after baking. A rack allows air to circulate around them as they cool.

Wait until they are completely cool before packing them for the freezer. For serving, the recipe allows them to be eaten at room temperature or warmed through after thawing.

Serving ideas

Serve a muffin as a snack or alongside a simple green salad for a light meal. For a more substantial plate, add soup or extra vegetables.

The pepperoni and pizza sauce bring plenty of savoury flavour, so choose a fresh or lightly dressed side if you want a contrast.

Recipe notes & tips

• Oil all the muffin-tin wells before adding the batter.
• Use either potato starch or cornflour, as the recipe allows.
• If chopping pepperoni, cut it into small pieces so it distributes through the batter.
• Divide the batter evenly among all 12 muffin holes for consistent portions.
• Check the centre with a toothpick at the 25-minute mark.
• Cool the muffins completely before freezing to limit trapped steam.

Variations

• Egg-free: use the listed ground golden flaxseed and hot water mixture, with an extra ½ teaspoon of baking powder.
• Choose your starch: use potato starch or cornflour, according to what you have.
• Skip the topping: leave out the optional cheese substitute for a simpler finish.
• Change the pepperoni cut: use mini pepperoni or chop larger pieces before folding them in.
• Adjust the seasoning: use a different Italian seasoning blend while keeping the listed amount.

Common mistakes to avoid

• Skipping the tin oil: the muffins may stick; oil the wells before filling them.
• Using the wrong baking temperature: bake at 180°C (350°F), as directed.
• Adding all the cheese at once: reserve ¼ cup for the warm-oven topping if using it.
• Overbaking: begin checking at 25 minutes with a toothpick and stop when it comes out clean.
• Freezing while warm: let the muffins cool completely before sealing them in a freezer container or bag.

How to store

Once completely cool, store the muffins in a freezer-safe container or bag with as much air removed as possible, then seal, label and freeze. Thaw before serving, and eat at room temperature or warm through. The recipe does not specify a storage time.

Frequently asked questions