These tasty, egg free Pizza Puffs are allergy friendly, and 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.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Servings: 18pizza puffs
Author: Lisa Ngo, Safely Delish
Ingredients
Dry Ingredients
2cupsall purpose flour
1 -1 ½Tbspsugar
1Tbspbaking powder
1 ½TbspItalian seasoning
1tspbasil
¼tspgarlic powder
¼tsponion powder
¼tspsalt
Pizza “Toppings”
1 ½cupsTopping of choice (I use pepperoni – about 3 1/2 ounces, diced).
1 ½cupsshredded cheese or vegan cheese (I used a blend of cheddar and mozzarella)
Wet Ingredients
½cupbutter or margarine, melted and cooled slightly
1cupmilk 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.