Description
Paleo Mini Pizzas are delicious, easy to make, have lots of pizza flavor, a nice crispy crust and are super satisfying. Great for the beach or parties.
Ingredients
Scale
- 1/4 cup melted coconut oil, (56 grams)
- 2 pastured eggs
- 2 cups almond flour, (224 grams)
- 1/2 teaspoon Celtic sea salt
- 1 tablespoon olive oil
- 1/4 cup red onion, coarsely chopped
- 1/4 cup red and/or yellow peppers, coarsely chopped
- 1/2 cup mushrooms, coarsely chopped
- 1/4 teaspoon Celtic sea salt
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 3/4 cup pizza sauce or thick tomato sauce*
- Cheese options about 1 1/2 ounces: vegan parmesan, parmesan, vegan mozzarella, traditional mozzarella or goat cheese.
Instructions
- Preheat oven to 350 degrees.
- Line a muffin pan with muffin liners.
- Melt coconut oil. Let cool a bit.
- Mix eggs in a small bowl.
- In a medium bowl mix flour and salt. Add eggs and coconut oil. Mix gently until dough comes together.
- Separate the dough into 12 even pieces (about 30 grams each). Roll each one into a ball and flatten until it is the size of the bottom of the muffin tin.
- Press into muffin liner using your fingers to make a little cup with the sides coming up about 1/2 inch.
- Bake for 15 minutes until firm.
- While the crust is baking cook the vegetables.
- Heat the olive oil in a medium sauté pan. Add onions, peppers and mushrooms.
- Add salt, oregano and garlic powder,
- Sauté on medium low until soft and lightly brown, about 4 minutes.
- Remove mini crusts from the oven.
- Raise temperature to 375 degrees.
- Fill each cup full with tomato sauce.
- Top with vegetables.
- Sprinkle with cheese of choice.
- Bake 20-25 minutes until bubbly and lightly brown.
Notes
If the tomato sauce you’re using is a little watery, simmer on low for 2-4 minutes until thickened.
Nutrition information is with traditional mozzarella.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Snack, Appetizer
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free Option