½ cup gluten free all purpose flour mix
¼ cup tapioca flour
1 tsp baking powder
½ tsp dried oregano
¾ cup milk
1 egg, beaten
1 cup mozzarella cheese, shredded
½ cup pizza sauce
2 tbs fresh basil, diced finely
¼ cup diced onions
¼ cup diced green peppers
¼ cup sliced green olives, well drained
Preheat oven to 375ºF.
Grease a 24 cup mini muffin tin.
In a large bowl, whisk together the flours, baking powder and oregano.
Whisk in the egg and milk.
Stir in cheese and “toppings”
Let stand for at least 10 minutes.
Stir the batter and spoon into prepared muffin tin.
Bake for 20 to 25 minutes or until puffy and golden brown.
Warm the pizza sauce and stir in the basil.
Serve the puffs with the sauce on the side for dipping.
Get creative with this recipe.
I gave you my faves, but you can build them with whatever you usually like on your pizza. Just be sure to chop everything very small.