Makes 4 servings
1 cup gluten-free baking mix
1 teaspoon dried oregano
1/3 cup whole milk
2 Tablespoons extra-virgin olive oil
3⁄4 cup shredded mozzarella cheese 5 sun-dried tomato halves packed in olive oil, chopped (about 1∕3 cup)
1⁄4 cup olives, chopped
2 scallions, minced
These muffins capture all the fun and flavor of pizza in a neat, handheld package—that’s also gluten-free! Make them ahead and store in the refrigerator for a quick grab-and-go option throughout the week.
1. Preheat the oven to 375°F. Spray a 6-cup muffin pan with nonstick cooking spray, or brush with oil.
2. In a large bowl, combine baking mix and oregano. In a small bowl or measuring cup, whisk together the milk, olive oil, and egg. Pour the wet ingredients over the dry ingredients and stir until just combined. If mixture looks very dry, stir in another splash of milk.
3. Fold in the cheese, sun-dried tomatoes, olives, and scallions (mixture will be thick).
4. Divide batter evenly among muffin cups. Bake for 15 to 18 minutes or until muffins are light golden brown and spring back when gently pressed. Let cool 5 minutes, then remove from the pan and cool completely on a wire rack.
Does your child prefer mushrooms, broccoli, or turkey sausage on her pizza? Simply replace the sun-dried tomatoes, olives, and scallions with 1/3 cup of her favorite ingredients (chopped).
Carbohydrates: 25 g
Fat: 14 g
Protein: 9 g
Fiber: 2 g