Pizza Muffins

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.