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Muffin-style Pizza (gluten-free, dairy-free)

Pizza May June July August September Gluten free Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 25 minutes
Energy: 38 kcal / serving

Instructions

  • 1.   Preheat the oven to 200°C (392°F).
  • 2.   Cut the fresh sheep cheese into cubes.
  • 3.   Quarter the tomatoes.
  • 4.   Mix the mozzarella, tomatoes, and pesto.
  • 5.   Divide the pizza dough into 8 equal-sized balls.
  • 6.   Place the filling in the center of each ball and seal it well.
  • 7.   Set aside 2 tablespoons of filling for decorating the muffins.
  • 8.   Place the pizza balls in muffin molds.
  • 9.   Bake for 12 minutes.
  • 10.   Spread the remaining filling on top of each muffin.
  • 11.   Bake again for 12 minutes.

Notes & Suggestions

  • Source: Marmiton https://www.marmiton.org/recettes/recette_pizza-facon-muffin_345681.aspx

Ingredients for servings

  • 1 gluten-free pizza dough
  • 100 g of fresh sheep cheese
  • 100 g of cherry tomato
  • 6 teaspoon of pesto
  • Pâte à Pizza maison :
  • 2 teaspoon of olive oil
  • 200 g of bread mix flour GLUTEN FREE
  • 200 ml of water
  • 4 g of dehydrated baker's yeast gluten-free

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    38 kcal
    2 %
  • Fat
    3,34 g
    5 %
  • of which saturated
    0,46 g
    2 %
  • Carbohydrates
    1,28 g
    0 %
  • of which sugar
    0,96 g
    1 %
  • Protein
    0,42 g
    1 %
  • Fibers
    0,33 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.