Gluten & Dairy Free Pepperoni Pizza Muffins

Servings: 12 muffins

Author:

lunch box Quick Bread Gluten Free Pizza dairy free gfcf kid friendly back to school muffins &amp pepperoni

Instructions

1 Preheat oven to 350 degrees F. Oil muffin tin and set aside.
2 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.
3 Mix together eggs, pizza sauce, olive oil and milk substitute and add to dry
ingredients. Mix together until well blended.
4 Fold in pepperoni and 1/2 cup of the shredded cheese substitute into batter.
Divide batter in a 12-muffin muffin tin.
5 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.
6 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.
7 To serve: Thaw. Eat at room temperature or warm through.