Everything you love about pizza in a kid-friendly form

These pizza bites are the perfect size for party appetizers or lunchboxes. They pack all the pizza flavors that we know and love!

Make a double batch and store them in the freezer for up to 3 months; warm up when needed for fast fun food.

Makes: 48 mini muffins or 12 standard size muffins
Prep time: 10 minutes
Bake time: 20 minutes
Freezer friendly: yes; reheat in the air fryer at the 260 for 5 minutes or toaster oven on light toast

Ingredients

• 1/2 cup marinara sauce
• 1 – 1 1/2 cup milk
• 1 cup pureed or shredded vegetables such as carrots, pumpkin, zucchini, sweet potato
• 2 eggs, lightly beaten
• 1/2 cup melted butter, ghee, or mild tasting oil such as avocado oil
• 2 cup all-purpose flour (or your favorite GF flour blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon dried oregano or Italian/pizza seasoning (or 1 drop Oregano Vitality essential oil)
• 1/2 teaspoon salt
• 1/8 tsp crushed red pepper (optional)
• 1 cup shredded cheese (mozzarella, cheddar, colby)
• 1/4 cup grated parmesan cheese
• 1/4 cup diced pepperoni
• Optional toppings to mix in (cut all to a small dice): pepperoni, olives, bacon, green peppers, mushrooms

Directions

1. Preheat oven to 375 F
2. Prepare muffin tin – metal liner should be lined with cupcake paper OR greased, silicone pan does not need to be prepared
3. Combine the wet ingredients: eggs, 1 cup of milk, marinara sauce, pureed or shredded vegetable, butter, cheeses, pepperoni (if using). Mix thoroughly with a fork.
4. Add the flour, baking powder, baking soda, dried seasonings and salt.
5. Stir into dry ingredients just until moistened. Do not over mix.
6. Fold in optional “pizza toppings” such as olives, bell peppers, bacon, etc…(If batter is too thick, add milk, cream, marinara sauce or warm water to loosen the batter)
7. Fill mini muffin cups two-thirds full using an ice cream scoop with a release lever.
8. Sprinkle with the remaining cheese.
9. Bake at 375° for 18-20 minutes for standard size muffin or 12-15 minutes for mini muffin – or until a toothpick comes out clean.
10. Cool in pan for 5 minutes before removing to a wire rack.
    
    *notes: can be made gluten-free

Watch the video tutorial:

Need more ideas for game day? Check out these bacon wrapped jalapeño poppers and InstantPot egg bites.

Written By

Diana Dutcher

I am an educator and entrepreneur who is passionate about non-toxic living. I get to be with my five kiddos (8, 6-year old twins, and 4-year old twins) in the mornings and teach in the afternoons or evenings. It’s a beautiful abundant life 💖