Pizza Muffins
These pizza muffins are packed with wholesome whole grains, delivering a good dose of fiber and nutrients. Deliciously soft, flavorful, and perfect for picky eaters, they make a healthy snack or meal that the whole family will love!
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Servings: 12 Muffins
Calories: 201kcal
Ingredients
- 2½ cup Fresh Milled Flour - Note 1
- ¼ cup Light Olive Oil - Note 2
- 1 tbsp Honey - Note 3
- 1 tsp Salt
- 1 cup Water, lukewarm
- 1 Eggs
- 2 tsp Instant Yeast
Optional
- 1 tbsp Soy Lecithin, optional - Note 4
Filling and Topping
- 1½ cup Tomato Sauce - seasonto your taste, Note 5
- 1½ cups Grated Cheese - Note 6
Equipment
Instructions
- You can prepare the dough either in the bowl of your stand mixer or knead it by hand. Since the dough is a bit sticky, I personally prefer using the kitchen machine with the dough hook attached.
- Add the flour, oil, honey, salt, egg, and soy lecithin to your mixing bowl.
- Pour in the lukewarm water and begin mixing until the dough just starts to come together.
- Sprinkle the yeast over the dough and keep kneading for 5–6 minutes, until it becomes nice and smooth with a soft, elastic feel.
- Cover the bowl and place it somewhere warm. Let the dough rise until it’s doubled in size – this usually takes around 1 hour.
- Split the dough into 12 equal balls – using a kitchen scale helps keep things nice and even.
- Press each dough ball slightly flat or roll it out with a rolling pin into a small disk. Place 1 teaspoon of tomato sauce and 1 tablespoon of cheese in the center, then fold and pinch the dough closed carefully to keep the filling inside.
- Lightly grease a muffin tin with oil or butter to prevent sticking.“
- Place the dough balls into a greased muffin tin. Add a small dollop of tomato sauce on top of each ball, then sprinkle some cheese over it. Let them proof for 30 minutes.
- While the dough is rising, preheat your oven to 350°F (175°C).
- Bake for 17-20 minutes, or until golden brown. Since every oven is different, keep an eye on it as it bakes.
- Let the muffins cool on a wire rack.
Notes
Note 1: This recipe works beautifully with freshly milled hard white wheat flour, but high-quality organic whole wheat flour is also a great option. The exact amount of water may vary depending on the flour you’re using, so start with 2 cups and gradually add more until the dough is soft, elastic, and well combined.
Note 2: Light olive oil is my go-to because it’s considered a healthy option. If you prefer, extra virgin olive oil offers even more nutrients and health benefits.
Note 3: Organic honey brings a lovely, mild sweetness, but any liquid sweetener will do—maple syrup, agave nectar, or your personal favorite. If you like a sweeter bread, feel free to adjust the amount to suit your taste.
Note 4: Lecithin is totally optional. It helps create a softer, more store-bought-like texture, but the bread turns out wonderfully without it too.
Note 5: Season the tomato sauce to your taste. We love using Italian seasoning or herbs de Provence to flavor the sauce.
Note 6: We use pizza cheese but also love grated Swiss cheese. Use whichever cheese you and your picky eater like best—any cheese should work great.
Storage: You can easily freeze the muffins for up to 3 months. Store them on the countertop for up to 4–5 days. They make a delicious dinner snack or even a lunchbox-approved treat. Enjoy!
Nutrition
Serving: 1Muffin | Calories: 201kcal | Carbohydrates: 22g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 269mg | Potassium: 155mg | Fiber: 4g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg