These fun and kid-friendly mini pizza muffins are a welcome break from the sweet variety. Chock full of diced pepperoni and mozzarella cheese, they make a perfect after-school snack. Serve them on their own or with some low sugar marinara sauce for dipping. Read more
Recipe courtesy of Comfy Belly for Diabetes Awareness Month
The good news about this cheese and almond flour pizza crust is that the bottom gets crunchy too! So it’s an all-around win.
You can serve these hot and fresh with toppings, and also save them in the fridge for a few days. I haven’t tried freezing them yet, but they’re easy to reheat out of the refrigerator. My favorite topping is pesto, tomato sauce, goat cheese, and a bit of shredded cheese to top it off.
2 cups of almond flour
1 cup of shredded cheese (cheddar, Parmesan, or a mix of soft and hard cheese)
1/4 teaspoon of basil, oregano, and garlic powder (one or more are optional)
1/8 teaspoon of sea salt
1 tablespoon of olive oil
Preheat your oven to 350 degrees F.
Blend all the dry ingredients.
Add the wet ingredients to the blended dry ingredients and blend well into 2 or 4 dough balls – depending on how big you want your pizza pies.
On a stick-free baking sheet or parchment paper, use your hands to flatten out a ball of dough into a circular pie. I make individual pies, but one big one will work as well.
Bake the pie crusts for about 15 minutes, or until they’re as dark and firm as you want. The longer they stay in the oven, the crunchier the outer crust will be, on top and bottom.
When done, either add toppings and bake for another 5 to 10 minutes, or serve as flat bread and dip into flavored oils and creamy dips. They also go great with salads.
This recipe is a contribution for Diabetes Awareness Month to show diabetics, and everyone else, that eating healthily doesn’t mean having to skimp on taste.
*Photo Courtesy of Comfy Belly.