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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.
Pizza Muffins :: Perfect For "Pizza Day" At School!
- 1/2 cup tapioca flour
- 1/2 cup white rice flour
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1 tsp baking powder
- 1-2 TB organic pure cane sugar coconut sugar, or sucanat
- 3/4 cup organic pizza sauce Homemade or just watch those ingredients!
- 1/4 cup whole milk or coconut milk
- 1/2 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 1/2 cup chopped pepperoni Could do cooked sausage or ham too!
- Heaping 1/2 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!
These sound amazing…and your pictures are fantabulous. I’m literally *drooling* while reading the recipe and looking at the pics. Can’t wait to make these for the fam. Thank you! 🙂
Hi Jessica! Thank you! I’m sure the kiddos will love it 🙂
Cant wait to make these. Look so good. Wish I had pinterest when my kids were growing up. Would have made these healthy options instead of sweet yucky cupcakes, but the again, I didnt know any better back then. Glad things have changed for the better for today’s moms! Thanks for sharing
Hi Jean 🙂 You are absolutely right – when you just don’t know any better how would you even know to change it. No guilt on you at all – just pass the info along to friends and family with the little ones now and make it better for our next generation of kiddos 🙂
This looks like such a great, creative, delicious snack. Your kids are very lucky!
Amazing! Pinned twice!
Great post!! Trish
Oh goodness! What a great and delicious idea. Will be trying this!
I saw this post on Pinterest and it really peaked my interest! I love how creative it is. Will be giving this a try when I can have rice again!
You know this is going into the rotation soon. I’ll be trying the egg free version.
My kids are going to love these. 🙂 I probably will too…. 😉
Every time I try to make savoury muffins I am met with resistance, but these might do the trick!
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If I don’t have sorghum flour can I use coconut flour or something else? Thanks!
Hi Jamie! Brown rice flour would be a good swap – a whole grain gluten free flour would be better than more of a white one like the white rice flour. So oat flour or quinoa flour or even almond flour would work too. Does that help?
[…] she can feel a little less “crunchy kid” and a little more like her friends. I even created a pizza muffin for “pizza day” at school…which occurs every Thursday. Tell me…what kid needs to have pizza […]
Do you think I could get away with using a gluten free flour mix? The blend I have had all the same flours 🙂 These sound delish
Yep that should work!
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Made these tonight and they were a huge hit with my girls. I used einkorn flour because we are not completely gluten free and they were great. My 3 year old asked me to save her one for breakfast tomorrow.
My kids have loved all of your recipes that I have made for them. Thank you!
That’s awesome Nadia!
How would you sub regular flour for this? I use wheat and einkorn.
Hi Lexy! I’m not real experienced with wheat flour so I’m not quite sure in this recipe! If you give it a shot let us know!
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What an insanely delicious idea!
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These were great! They’re also very easy to make. This will be my new go to recipe when I need something “safe” for my oldest kid to eat on an outing. He is allergic to wheat, dairy, eggs, soy, peanuts, tree nuts, and sesame. This recipe is so easy, I’m sure he could learn to make it himself. (Then I won’t have to spend an afternoon making calzones.) Thank you for sharing! My kids love your chicken nuggets & soaked oatmeal recipes, too.
That is so awesome Carrie! So glad he has something fun and safe to eat!
Do we need to precook/fry the veges off first? Thanks