These mini pizza muffins bring all the flavor of a classic pizza in a fun, portable bite. They’re perfect for lunchboxes, game day, or a quick after-school snack. The batter comes together fast, and you can mix in your favorite toppings.

They bake up tender inside with a golden, cheesy top. No complicated steps, no fancy equipment—just big pizza flavor in a mini package.

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What Makes This Recipe So Good

Close-up detail of freshly baked mini gluten-free pizza muffins just out of the mini muffin pan, gol

Easy batter, no yeast: This is a quick-mix recipe—no rising time, no kneading.
Super customizable: Add pepperoni, olives, bell peppers, or keep it simple with cheese.
Kid-friendly and freezer-friendly: Great for meal prep and quick snacks.
Gluten free done right: Light, tender texture with a nice cheesy crust.
Portable and mess-free: Ideal for parties, picnics, and lunchboxes.

Shopping List

Gluten free all-purpose flour blend (with xanthan gum, or add 1/2 teaspoon if your blend doesn’t include it)
Baking powder
Fine sea salt
Dried oregano and dried basil
Garlic powder and onion powder
Large eggs
Milk (dairy or unsweetened non-dairy)
Olive oil
Grated Parmesan
Shredded mozzarella
Mini pepperoni or chopped pepperoni (optional)
Finely chopped bell pepper (optional)
Finely chopped black olives (optional)
Pizza sauce or marinara (for topping and dipping)
Crushed red pepper flakes (optional)
Fresh basil or parsley for garnish (optional)
Nonstick spray or oil for the pan

Instructions

Overhead final presentation of a party-ready platter of mini gluten-free pizza muffins on a matte wh

Preheat the oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan or line with mini liners.
Grease the top surface too to prevent sticking.
In a large bowl, whisk 1 1/2 cups gluten free all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. If your flour lacks xanthan gum, whisk in 1/2 teaspoon.
In a separate bowl, whisk 2 large eggs, 3/4 cup milk, and 1/4 cup olive oil until smooth.
Pour the wet ingredients into the dry. Stir just until combined.
The batter should be thick but scoopable—similar to muffin batter. If too thick, add 1 to 2 tablespoons milk.
Fold in 1/3 cup grated Parmesan, 3/4 cup shredded mozzarella, and about 3/4 cup total mix-ins such as mini pepperoni, chopped bell pepper, or olives. Don’t overmix.
Divide batter among cups, filling each about 3/4 full.
Top each with a tiny dollop of pizza sauce and a pinch of mozzarella. Add a couple mini pepperoni if you like.
Bake 12–15 minutes, until set, lightly golden at the edges, and a toothpick comes out clean. Rotate the pan once for even browning if needed.
Cool in the pan 5 minutes, then loosen edges with a thin knife and transfer to a rack.
Sprinkle with crushed red pepper and chopped basil if desired. Serve warm with extra sauce for dipping.

Storage Instructions

Fridge: Store in an airtight container for 3–4 days. Reheat at 325°F (165°C) for 6–8 minutes or microwave 15–25 seconds.
Freezer: Freeze on a baking sheet until solid, then bag for up to 2 months.
Reheat from frozen at 325°F (165°C) for 10–12 minutes.
Sauce: Keep sauce separate until serving to avoid soggy tops.

Why This is Good for You

Better control over ingredients: You choose the cheese, toppings, and sodium levels.
Protein and calcium: Cheese and eggs offer staying power for snacks or light meals.
Gluten-free option: Great for those avoiding gluten while still enjoying pizza flavors.
Veggie-friendly: Easy to pack in peppers, mushrooms, or spinach for extra fiber.

What Not to Do

Don’t skip grease or liners: Gluten free batters can stick more than wheat-based ones.
Don’t overmix: Overworking the batter can make the muffins tough.
Don’t overload with wet toppings: Too many juicy veggies can make the centers gummy. Pat them dry first.
Don’t underbake: If the centers look shiny or feel squishy, give them another 1–2 minutes.

Alternatives

Dairy-free: Use a dairy-free mozzarella and Parmesan-style cheese and unsweetened almond or oat milk.
Veggie lovers: Try sautéed mushrooms, spinach, and onions. Cool before folding in.
Meat lovers: Pepperoni, cooked crumbled sausage, or diced Canadian bacon all work.
Spice it up: Add a pinch of crushed red pepper to the batter.
Herb swap: Italian seasoning can replace oregano and basil.
Sauce-free: Skip the sauce on top and serve only for dipping if you prefer a drier top.

FAQ

Which gluten free flour works best?

A high-quality gluten free all-purpose blend that includes xanthan gum gives the best structure.

Look for blends meant for 1:1 baking. If your blend doesn’t have xanthan, add 1/2 teaspoon.

Can I make them in a standard muffin pan?

Yes. Increase baking time to 18–22 minutes and fill cups about 3/4 full.

You’ll get around 10–12 regular muffins.

Do I need to cook the veggies first?

If using watery veggies like mushrooms or spinach, cook and cool them to remove moisture. Bell peppers and olives can go in raw if finely chopped and patted dry.

Can I make the batter ahead?

It’s best baked right after mixing. If needed, mix the dry and wet ingredients separately, store chilled up to 12 hours, then combine just before baking.

How do I keep the tops from getting soggy?

Use only a small dab of sauce on top, and don’t cover the muffins while they’re still warm.

Let them cool slightly on a rack so steam can escape.

Wrapping Up

Mini Gluten Free Pizza Muffins are quick to make, easy to customize, and guaranteed to disappear fast. Keep a batch in the freezer for instant snacks, lunches, or party platters. Once you’ve got the base down, switch up toppings to match your mood.

Simple, cheesy, and satisfying—these little bites hit the spot.