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.