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Brings back memories, doesn’t it?!
That school pizza could look a hundred years old, but I would always still go for it because, well, it’s pizza!
I was thinking I was going to get away with not having to deal with pizza day since my daughter’s Montessori school does not have a school lunch program, but I just found out last week that they do have a fundraiser once a month selling pizza at lunchtime from a local shop.
While I completely support the fundraiser cause, I am not a huge fan of the pizza source, not to mention my daughter has to be gluten free.
My original thought was to ensure we had gluten free pizza night sometime within the week before this pizza day so that my daughter didn’t have to feel left out. I could send her along to school with some pizza leftovers, and I would still donate money to the fundraiser cause since I believe in its support.
- ½ cup tapioca flour
- ½ cup white rice flour
- ½ cup sorghum flour
- ½ cup brown rice flour
- 1 tsp baking powder
- 1-2 TB organic pure cane sugar, coconut sugar, or sucanat
- ¾ cup organic pizza sauce (Homemade or just watch those ingredients!)
- ¼ cup whole milk or coconut milk
- ½ cup melted butter or coconut oil. Or olive or avocado oil would work.
- 2 eggs
- 1 TB Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp sea salt
- 1 cup shredded or chopped veggies of choice (onion, peppers, zucchini, carrot, etc)
- Heaping ½ cup chopped pepperoni (Could do cooked sausage or ham too!)
- Heaping ½ cup shredded raw/organic cheese of choice (See Tips section if you are dairy free)
- Everything but the veggies, pepperoni, and cheese into a large mixing bowl and beat with hand beaters until well combined.
- Fold in the veggies, pepperoni, and cheese.
- Bake in silicone muffin cups (or buttered muffin tin) at 375 degrees for 25-30 minutes.
- This batch makes 1 dozen muffins. Individually wrap, and then into a freezer bag for freezer storage. You could put the frozen muffin right into the lunchbox and it will be thaw by lunchtime!
- If you are egg free I do still think this will work! What I would do is use 2 flax eggs or 2 gelatin eggs. This will help with the bind. To make the rise of the eggs I would add 2TB of apple cider vinegar and a tsp of baking soda. This really does the rise trick!
- If you are dairy free just leave out the cheese all together. You could add a bit more sea salt to create the salty bite of cheese if you want. Some people that are off cow dairy can tolerate sheep or goat milk so those cheeses are an option if that works for you.
- Start to finish getting the muffins into the cups took me 15 minutes including clean up. This is really a time saver since making actual pizza is a little more hands on time.
- Here is where I buy and save money on all of my tapioca flour, white rice flour, sorghum flour, and brown rice flour. It seems like a lot to have 4 different flours around but you don’t use much in each recipe and when you blend the flour this way it mimics all purpose “regular” flour better.
- If you haven’t already gathered, I am a huge fan of the silicone muffin cups. Not only is clean up easier, but I really feel like the muffins come out with a better rise. Here are the flower silicone cups I have, and here are some plain color muffin cups.
- Looking for a great pizza night pizza?! Try The BEST Gluten Free Pizza Crust you have ever had – it is our favorite!