Gluten-free pizza muffins

Hi muffins lovers out there,

how does pizza muffins sound to you? It sounds mouthwatering to me, that’s why I think these savoury muffins won’t let you down! You’ll see that I’m right because they won’t last long in your house. They’re just perfect as cocktail snacks or even better as a bag lunch for the upcoming outdoors spring picnics!

I took inspiration from a nice video by ” in cucina con Meg”  but I’ve changed a bit the recipe, according to my taste and I decided to use cherry tomatoes, mozzarella and fresh basil to make them taste as pizza.

Furthermore these yummy muffins are totally gluten-free, which means they’re perfect even for those who can’t eat wheat flour. Don’t worry if the ingredients’ list is a bit long but we’re gonna need several things to recreate the structure of plain flour. Now let’s get started!!

For about 12 muffins:
  • 170 g potatoes (boiled and mashed) ;
  • 180 g chickpea flour;
  • 60 g fine corn flour;
  • 70 g buckwheat flour;
  • 1 tsp salt;
  • 100 ml vegetable oil or olive oil;
  • 150 ml milk;
  • 2 large free-range eggs;
  • 10 g baking powder;
  • 1 tbsp chia seeds ( for the texture);
  • 1 tbsp mixed sesame and poppy seeds;
  • 1 tbsp basil pesto;
  • 100 g cherry tomatoes;
  • origan;
  • some fresh basil’s leaves;
  • a celery stick;
  • a finely chopped shallot;
  • 3 tbsp of grated Parmesan;
  • 125 g mozzarella cheese;
  • sunflower and pumpkin seeds for decoration.



1) Boil and peel your potatoes, mash them into a large mixing bowl and set aside to cool down completely.

2) Finely chop your celery and shallot and gently sautè them with a splash of olive oil in a small frying pan until they’re cooked through.

3) Cut  the cherry tomatoes in quarters and season them with salt, black pepper, origan and fresh basil.

4) Add  two eggs to the mashed potatoes and beat the mixture with a whisker, then add the oil, milk, salt, pesto, the chia seeds, the sesame and poppy seeds and the grated Parmesan. Stir everything together and then add in also the celery with the shallot and the cherry tomatoes. Finally sift in all of your dry ingredients and stir again with a wooden spoon until you get a rustic thick batter.

5) Cut out some 10×10 cm parchment paper’s squares and arrange them into your muffin tray( squares will be used as muffin cases but you can use plain cupcake cases, if you prefer), then scoop half of the batter into the muffin cases. Place a cube of mozzarella cheese in the centre of each muffin, then cover them with the rest of your batter. Finish them off with half cherry tomato, a piece of mozzarella, a good dust of origan and a sprinkle of sunflower and pumpkin seeds on top of each one.

6) Preheat your oven to 374°F/ 190 °C/ gas mark 5 and bake your savoury muffins for about 30 minutes. Serve them when they’re still warm and enjoy them!!!:)

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I really hope you liked this recipe and if you did, don’t forget to sign up to my website and to follow me on my Facebook page and on my Instagram account (@gloriaturetta19)!


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