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Gluten Free Dairy Free Supreme Pizza Muffins

Angela Litzinger at test.angelaskitchen.com
Course dairy free, freezer cooking, gfcf, gluten free, kid friendly, lunch box, muffins &amp, oamc, pizza, quick breads


  • 1/4 cup diced onion
  • 1/4 cup diced green pepper
  • ¾ cup sorghum flour
  • ¾ cup potato starch or corn starch
  • ½ cup tapioca starch/flour
  • 1 tablespoon gluten free baking powder add ½ teaspoon more if making egg free
  • 1 tablespoon Italian seasoning
  • teaspoons xanthan or guar gum
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 large eggs or 2 T ground golden flax + 6 T HOT water stirred together until thickened
  • ½ cup gluten free pizza sauce
  • ½ cup mild flavored olive oil
  • ½ cup unflavored unsweetened gluten & dairy free milk substitute
  • 1/4 cup cooked and crumbled gluten free sausage
  • 1/4 cup mini or chopped gluten free pepperoni
  • 1/4 cup sliced black olives
  • 1/4 cup sliced green olives
  • ¾ cup shredded gluten & dairy free cheese substitute optional, divided


  • Preheat oven to 350 degrees F. Oil muffin tin and set aside.
  • Cook onion and peppers in an oiled skillet over medium-high heat until onions are translucent and vegetables are tender. Remove from heat.
  • 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.
  • Mix together eggs, pizza sauce, olive oil and milk substitute and add to dry ingredients. Mix together until well blended.
  • Fold in onions and peppers, cooked sausage, pepperoni, black and green olives and ½ cup of the shredded cheese substitute into batter. Divide batter in a 12-muffin muffin tin.
  • 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.
  • 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.
  • To serve: Thaw. Eat at room temperature or warm through.