Pizza Muffin (egg-less, gluten-free) with Instant Pizza Sauce
Updated: Oct 8, 2019
Pizza Muffin (egg-less,gluten-free) with Instant Pizza Sauce
Preparation time: 30 minutes
Cooking time: 15-18 minutes
2 cups chickpea flour
2 cups of water
1 tablespoon of olive oil
2 teaspoons of baking powder
1 teaspoon of oregano
1 teaspoon of paprika
1 teaspoon chopped basil
50 grams cheddar cheese (or 1/4 cup nutritional Yeast)
1 teaspoon rock salt
3 cups chopped vegetables (mushrooms, baby spinach, bell peppers, frozen corn, onions)
1 teaspoon chopped garlic
1 tablespoon olive oil
Salt to taste
Extra Olive oil to brush the muffin tin
Preheat the oven to 170 degrees Celsius.
Brush a 12 cup muffin tray with butter or olive oil well.
In a warm skillet add 1 tablespoon of olive oil and 3 cups of chopped vegetables with garlic and stir fry lightly (The idea is to dry all the moisture from the vegetables as moist vegetables may make the muffin soggy).
So cook the vegetables briefly and add salt and paprika. Allow it to cool.
In the meantime, mix 2 cups of chickpea flour, with 1 tablespoon of olive oil, 30 grams of grated cheese, chopped basil, oregano, rock salt and salt.
Add 2 cups of water gradually mixing it continuously or else lumps will be formed. This will give you a smooth mixture.
Now for the assembly add 1 tablespoon of the vegetable mixture in each cup of the muffin tray and pour the chickpea batter on it around ¾ full. Add any leftover veggies on the top. This batter is exactly for 12 cup muffin tray so do not save any batter or mixture.
Add some of the leftover cheese or some more if you like.
Bake in an oven for 15 -17 minutes.
Allow it to cool for a couple of minutes and then run a palette knife to get the Pizza Muffins out of the tray. Serve with Instant Pizza Sauce.
Instant Pizza Sauce:
3 medium sized tomatoes chopped coarsely or 1 can of chopped tomatoes
1 tablespoon of chopped garlic
2 tablespoons of apple cider/balsamic vinegar
2 teaspoons of brown sugar
2 tablespoons of tomato paste/passata/tomato ketchup
1 teaspoon oregano
Salt to taste
Boil all the ingredients of the sauce and cook for 10 minutes as the muffin is baking.
The tomatoes will shrink and reduce and get mushy.
Check for sweetness and sourness and adjust as per taste.
Add salt, sugar and vinegar to adjust the taste.