Pizza Muffins

Yes, you read that right, Pizza Muffins, whaaa?!?!? I personally had never had a pizza muffin until today so I was pretty satisfied with myself for creating that 🙂

It is a bit of a different direction from what I normally make but I had my daughter in mind and wanted to make her something I knew she would devour for her school lunch. She loves pizza, but it is not ideal to transport nor is it as good cold (I know, I know, some would argue this). In comes the Pizza Muffin. It definitely tastes like a muffin, all doughy and fluffy and stuff, but the flavors aren’t far from a pizza. I am happy with how they turned out and my family agrees, which is what matters most.

As usual, I froze some to have on hand for future use when I am in need of a quick lunch.



  • 3 cups flour (I used spelt)
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp salt
  • 1 cup tomato sauce
  • 1 cup cooked veggies (I used mushrooms and kale) I recommend using cooked veggies in order to minimize the water content, therefor keeping the integrity of the muffin while baking.
  • 1 1/2 cups milk (I used coconut)
  • 1 egg
  • 1 cup shredded organic cheese
  • 1 TBS fresh oregano


  • preheat the oven to 375 F
  • sauté your veggies in a pan until cooked
  • mix first 4 ingredients in a large bowl
  • in a smaller bowl mix the remaining ingredients
  • combine all
  • oil some large muffin tins
  • fill them up 3/4 of the way
  • Sprinkle some cheese on top if you like
  • bake for 18 to 20 minutes, or until a toothpick comes out clean
  • cool on a rack
  • Enjoy!!

This made 18 large muffins.



6 thoughts on “Pizza Muffins

  1. Pingback: Apple Carrot Muffins | Pamplemousse

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