These tasty, egg free Pizza Puffs are easy to whip up with ingredients you probably already have on hand. They’re the perfect toddler friendly finger food, and are great for adults, too (I know a few who can attest to that!). Serve them at a party, eat as an appetizer or snack, or pair with veggies or a salad for an fun, easy dinner. With a few substitutions, these can even be made dairy free, gluten free, or Top 8 allergen free!
The eggless Pizza Puffs idea came after my son was invited to one of his first big birthday parties over the weekend. There was going to be pizza, cupcakes, and bowling for everyone. I knew he would love the bowling (which he did!), but wouldn’t be able to partake in the food. With his food allergies, we avoid restaurant food for him unless we know 100% that they are egg, peanut, and tree nut free – cross contamination risks are just too high in commercial kitchens for our comfort. This is okay – it’s just our way of life – but I still wanted him to enjoy something similar…
…enter: Pizza Puffs! They worked out great. We kept them warm in his little thermos, and brought along some marinara sauce for him to dip it in. He’s really into dipping sauce these days (although he often just uses his finger as the “dipper”… ).
Looking for some sweet, egg free breakfast dishes? Check out my assortment of Eggless Pancakes and Waffles recipes below!
- Classic Egg Free Pancakes
- Egg Free Apple Cinnamon Waffles
- Eggless Oatmeal Pancakes
- Egg Free Cornmeal Pancakes
- Apple Cinnamon Eggless Pancakes
- Easy Egg Free WAFFLES
Or maybe you want a savory egg free breakfast? I’ve got options there, too!
The day after the party, I made mini veggie pizza puffs again when family came over as an easy egg free appetizer. The second photo is the mini veggie version (made in a mini muffin tin) of these Egg Free Pizza Puffs, with mozzarella cheese, spinach, and tomatoes.
These allergy friendly Pizza Puffs are:
- Egg Free
- Soy Free
- Peanut Free
- Tree Nut Free
- Dairy Free (with modification – see recipe notes)
- Gluten Free (use all purpose GF flour with xanthan gum)
- Fish and Shellfish Free
Egg Free Pizza Puffs also freeze well if you want to plan ahead. Simply make as directed, and freeze in a single layer after they’ve cooled. Once frozen, toss into a zipped baggie, and you’re good to go!
As a food allergy parent, I know how helpful it can be to reheat something tasty for a quick lunch. We freeze our allergy friendly pancakes, cornmeal pancakes, and apple cinnamon pancakes weekly for our busy weekdays. It’s a serious time saver, and my son gets a hearty homemade breakfast every day.
Pizza Puffs (Egg Free, Dairy Free)
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 -1 ½ Tbsp sugar
- 1 Tbsp baking powder
- 1 ½ Tbsp Italian seasoning
- 1 tsp basil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
Pizza “Toppings”
- 1 ½ cups Topping of choice (I use pepperoni – about 3 1/2 ounces, diced).
- 1 ½ cups shredded cheese or vegan cheese (I used a blend of cheddar and mozzarella)
Wet Ingredients
- ½ cup butter or margarine, melted and cooled slightly
- 1 cup milk or DF milk
Instructions
- Preheat oven to 400F. Spray muffin tin with cooking spray.
- Whisk together all dry ingredients in large bowl (flour, sugar, baking powder, spices, and salt).
- Stir in Pizza “Toppings” – I used pepperoni and cheese, but you can mix this up as you like! Use your favorite pizza ingredients.
- Add milk and butter, and stir just until combined. Do not overmix.
- Scoop into muffin tins (about ⅔ to ¾ full). One batch will use approximately 12-15 full size muffin tins, or 30-36 mini muffin tins.
- Bake at 400F for 19-22 minutes for a regular muffin tin, or 12-14 minutes for a mini muffin tin.
- Serve hot with marinara or your favorite dipping sauce.
First of all, thank you for these recipes! My husband just found out that he has multiple food sensitivities, and it has been a growing and learning experience trying to find egg-free, dairy-free, & gluten-free things to eat! I am still learning what replacement for all purpose flour I could use (and what proportions). What do you recommend? Do I use the same measurement of coconut flour or tapioca flour, etc.? Or would it be a different amount since it’s different flour? Do I use a mixture of flours? Please let me know what you recommend. Thanks!
Hi Melissa! We are not wheat/gluten free anymore (my son was allergic to wheat for a short time, but eats it freely now), so I don’t have a ton of experience swapping out flour substitutes, unfortunately. I did use Better Batter GF flour for a while, though. I found that I needed to use a little less of it than if I were using regular flour. I’ve heard good things about Namaste GF flour blend, which I think has more of a 1-to-1 substitution ratio. I hope you find something that works for you! I’m sorry I can’t help out more with the GF suggestions.