Gluten Free Pizza Muffins
Prep time
Cook time
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These moist muffins are loaded with great pizza flavour. Perfect for lunch or snack, it is also great served with a side salad. Always read your labels to ensure your ingredients are gluten-free.
Serves: 16
  • 2/3 cup sorghum flour
  • 2/3 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 cup tiny cubes cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup finely chopped pepper (red or green)
  • 1/2 cup thinly sliced gluten-free pepperoni
  • 1 cup sour cream
  • 3 large eggs
  • 1/4 cup melted butter
  • 1/2 cup pizza sauce, divided
  • 1/2 cup shredded mozzarella cheese
  1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.
  2. In a large bowl, whisk together the sorghum flour, rice flour, tapioca starch, xanthan gum, sugar, baking powder, baking soda, salt, and Italian seasoning.
  3. Stir in the cubes of cheddar cheese, Parmesan cheese, and chopped pepperoni.
  4. In a separate bowl, whisk together the sour cream, eggs, melted butter, and 1/4 cup pizza sauce. Stir into the dry ingredients.
  5. Spoon the batter into the prepared muffin tins. Spoon 1 teaspoon of the remaining pizza sauce onto the top of each muffin, and sprinkle with a tiny bit of shredded mozzarella cheese.
  6. Bake in preheated oven for 20 minutes. Allow muffins to cool for 5 minutes before removing to a cooling rack. Cool completely before storing in an airtight container and refrigerating or freezing.
Recipe by Faithfully Gluten Free at