Heyo!
Comin’ ‘atcha bright and early, so I can squeeze in a run and lift before my Nutrition Care Process Webinar. Oh yeah, I’m stoked to get down with nutrition diagnostic language and charting. I know there are some other future RDs out there that like to write a mean PES statement. It’s okay, don’t be shy.
Yeah! And proud of it, baby!
_____
On to the topic of today’s post :: PIZZA!
Not too long ago, C-dizzle sent me a picture he found on the internets of pizza in muffin form.
{Uh, genius. Can you say perfect portion control?}
And then that same day I received my Foodie Pen Pal Box from Meagan that contained a box of gluten-free pizza mix!
It was fate!
So I bring you…
_____
Fresh Moz & Basil Pizza Muffins
{vegetarian}
{gluten-free}
Prep Time: 30 minutes
Cook Time: 16 minutes
Yield: 12 muffins
Ingredients:
- 1 box pizza crust mix (I used Chebe which had a really good taste!)*
- 6 oz fresh mozzarella
- pizza sauce
- handful of large olives, chopped
- fresh basil
*You can make this with conventional pizza dough too!
Instructions:
- Preheat oven to 450 degrees.
- Prepare muffin tin with non-stick spray.
- Prepare pizza dough according to package instructions.
- Divide dough in half, saving half for the top of the muffins.
- Take one half of the dough, and create 12 even balls. Roll out into a disc like shape and press into the bottom of the muffin tins.
- Spoon a teaspoon of pizza sauce onto the crust.
- Add desired toppings, such as a quarter of an ounce of mozzarella, and a slice of olive.
- Repeat step 5 with the remaining dough. Pinch the ends of the top and bottom crust together.
- Top pizza muffins with more sauce, cheese, olives, and basil, as desired.
- Place muffin tin in the oven for 16 minutes, or until cheese turns a golden brown.
- Remove from oven and let set 5 minutes before removing pizza muffins.
- Enjoy piping hot!
_____
And now for the instructions via pictures…
Gather up your ingredients, and prepare your pizza crust.
Roll out the crust into discs and place in muffin tin bottom.
Add {inside} toppings.
As you can see I used pre-sliced fresh mozzarella, which I then quartered for my miniature pizza muffins.
Add the top crust and pinch together.
And more toppings!
Pop in the oven and enjoy!
As you can see, my toppings slid a bit to the side during baking. Smaller chopped olives and basil would be my recommendation. But don’t worry, it still tasted awesome!
Pizaaaaa!
