Ingredients:

  • 1 ¾ cups Low-Moisture Shredded Mozzarella
  • 4 oz Full-Fat Cream Cheese
  • 1 ½ cups Fine Blanched Almond Flour
  • 1 Large Egg, lightly beaten
  • 1 tsp Baking Powder
  • 1 tsp Dried Oregano
  • ½ tsp Fine Sea Salt
  • ⅓ cup Low-Sugar Marinara or Pizza Sauce
  • 2 oz Sliced Pepperoni or Salami, chopped finely
  • 2 Tbsp Freshly Grated Parmesan Cheese
  • ½ cup Extra Shredded Mozzarella
  • 4 Fresh Basil Leaves (optional, for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with silicone liners or grease very thoroughly.
  2. Melt the Base: Combine the 1 ¾ cups shredded mozzarella and the cream cheese in a microwave-safe bowl. Heat in 30-second intervals, stirring vigorously after each, until the mixture is fully melted and homogenous (usually takes 90–120 seconds).
  3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, oregano, and salt.
  4. Form the Dough: Pour the melted cheese mixture into the dry ingredients. Add the lightly beaten egg. Mix thoroughly with a sturdy spoon until a thick, uniform dough ball forms. (The dough will be warm and sticky.)
  5. Portion the Dough: Divide the dough evenly into 12 portions (about 2 ½ tablespoons each). Roll lightly into balls and place one into each muffin liner.
  6. Create the Cup: Using your thumb or the back of a small measuring spoon, press the dough down and up the sides of the liner to form a sturdy cup or crater, leaving a deep indentation for the filling.
  7. Fill the Muffins: Spoon approximately 1 teaspoon of pizza sauce into the bottom of each dough cup. Sprinkle a generous portion of the chopped pepperoni/salami over the sauce. Top with the remaining ½ cup of shredded mozzarella and a pinch of grated Parmesan.
  8. Bake: Place the muffin tin into the preheated oven. Bake for 22–25 minutes, or until the edges of the dough are golden brown, the cheese is bubbling, and the toppings are lightly browned.
  9. Rest: Remove from the oven and allow the muffins to rest in the tin for 5 minutes. This helps them firm up and prevents the crust from sticking.
  10. Serve: Carefully lift the muffins out of the tin. Garnish with fresh basil before serving.