Our Pizza Muffins

Ingredients

  • chopped portobello mushroom
  • sliced kalamata olives(we used @mediterraneanorganic)
  • chopped red onion
  • baby spinach
  • for dough
  • 1 packet of dry active yeast
  • 1 tsp of sugar (we used turbinado sugar)
  • 1/2 cup of warm water
  • 1 1/2 cup of all purpose flour
  • 1 tbs of olive oil
  • for cheese
  • 3/4 cup of soaked cashews
  • 1/4 cup of filtered water
  • 1 tbs of apple cider vinegar
  • 1/4 tsp of pink himalayan salt
  • 2 tbs of nutritional yeast
  • for the tomato sauce
  • 2 tbs of olive oil
  • 3 cloves of minced garlic
  • 1/2 cup of vine ripe tomatoes
  • 1/3 cup of sun dried roma tomatoes(we used @mediterraneanorganic)
  • 1/4 tsp of dried oregano
  • 1/4 tsp of pink himalayan salt

Preparation

  1. Combine dry active yeast with sugar and pour in warm water. Stir until yeast is dissolved and let stand for 5 to 10 minutes

  2. In a separate bowl combine flour and olive oil. When yeast is ready (if yeast is not foamy start over) mix into dry ingredients

  3. Knead dough on flat surface. Coat the bowl you just used with a dash of olive oil and place dough back in bowl. Cover with a small towel and set in a warm room for two hours

  4. Combine all ingredients for cheese sauce into a blender or food processor blend until smooth and set aside

  5. For tomato sauce add olive and garlic into a small pot on medium heat. Stir until fragrant and add tomatoes. Simmer for 10 minutes and add to blender or food processor. Blend until smooth

  6. Once dough is ready remove and roll out thinly on a floured surface. Cut into square sections and place into a greased muffin pan. Preheat oven to 375°

  7. Add tomato sauce followed by cheese then mushrooms, olives, onion, and spinach. Fold in corners and press gently(seal with a little water if needed). Brush on olive oil and dried oregano

  8. Bake in oven for 15 minutes. Once time is up remove from oven and allow 5 minutes to cool. We served ours with an extra serving of tomato sauce and enjoy

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