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Muffin style pizza (gluten-free, without cow's milk)

Pizza May June July August September Gluten free
Course: Main course
Preparation: 20 minutes
Cooking: 25 minutes

Instructions

  • 1.   Preheat oven to 200 ° C (thermostat 6-7).
  • 2.   Cut the sheep's cheese into cubes.
  • 3.   Wash the tomatoes in 4.
  • 4.   Mix the mozzarella, tomatoes and pesto.
  • 5.   Separate the pizza dough into 8 balls of the same size.
  • 6.   Spread the filling in the center of each pellet and close tightly.
  • 7.   Reserve 2 tablespoons of stuffing for the decoration of the muffins.
  • 8.   Place the pizza balls in muffin pans.
  • 9.   Bake 12 minutes.
  • 10.   Spread the remaining stuffing on top of each muffin.
  • 11.   Put in the oven again for 12 minutes.

Notes

  • Source: Marmiton https://www.marmiton.org/recipes/recette_pizza-facon-muffin_345681.aspx

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Ingredients for servings

  • 1 gluten-free pizza dough
  • 100 g of fresh sheep cheese
  • 100 g of cherry tomato
  • 6 teaspoon of pesto
  • Pâte à Pizza maison :
  • 2 teaspoon of olive oil
  • 200 g of bread mix flour GLUTEN FREE
  • 200 ml of water
  • 4 g of dehydrated baker's yeast gluten-free