PIZZA DI CIPOLLE PUGLIESE E MUFFIN

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, while all-purpose flour is more economical.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami can be more affordable.

Preheat the oven to 375°F (190°C).

Line a muffin tin with paper liners or grease it with cooking spray.

In a mixing bowl, combine almond flour, baking powder, Italian seasoning, garlic powder, salt, and pepper.

In another bowl, melt mozzarella cheese and cream cheese together until smooth, about 1-2 minutes in the microwave.

Add eggs to the melted cheese mixture and whisk until fully combined.

Gradually mix the dry ingredients into the wet ingredients until a dough forms.

Fold in chopped pepperoni, diced bell pepper, and onion into the dough.

Scoop the dough into the prepared muffin tin, filling each cup about 3/4 full.

Sprinkle parmesan cheese on top of each muffin.

Bake for 20-25 minutes, or until the muffins are golden and a toothpick comes out clean.

Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Spice Level:

Dietary

Allergens