Low Carb-Keto Diet

Keto Diet Recipe: Gluten-free Pizza Muffins



Who loves pizza? If you answered ‘me’ then you’ll love these! They have all the flavors of pizza in handy, perfect for packed lunch, picnic, or party table muffins. Which begs the question, are they pizza muffins or muffin pizzas? And do I really care? They are so delicious you could call them anything you like and I would happily down a basket full.

These gluten-free Pizza Muffins have been an absolute hit with the boys. They consume them as a nutritious after-school snack, in their lunches, and for breakfast. I’ve been reducing my sugar intake, therefore these pizza muffins are also a favorite of mine. They remind me somewhat of a savory cupcake. Everything I want a cupcake to be—cute and small, with gorgeous embellishments on top—but without the added sugar.

I stacked several bits of pepperoni and squeezed down on them using the small side of a metal funnel to create the gorgeous little pepperoni slices that top these Pizza Muffins. Functions like magic!

They even work well as an alternative breakfast and quick snack. Eat on their own or serve with salad or soup…… Have them warm or cold…… Enjoy them fresh or freeze them and use them as a speedy ‘grab later’. These are fabulously versatile as well as incredibly flavorsome. You have to try them….. really!

Serves: 12

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins


  • 1 ½ cups blanched almond flour (not almond meal)
  • ½ teaspoon Celtic sea salt
  • ½ teaspoon baking soda
  • 4 large eggs
  • ¼ cup tomato sauce, plus ¼ cup for topping
  • ½ cup cheddar cheese, plus ½ cup for topping
  • ½ cup parmesan cheese, plus ½ cup for topping
  • 2 ounces pepperoni, plus 2 ounces for topping

Important Instructions:

  1. In a food processor, combine almond flour, salt, and baking soda
  2. Pulse in eggs and sauce until combined
  3. Pulse in cheeses and pepperoni
  4. Line 12 muffin cups with paper liners
  5. Scoop a heaping 1/4 cup of batter into each cup
  6. Bake at 350° for 25 minutes
  7. Remove from oven; place 1 teaspoon of sauce on top of each muffin
  8. Sprinkle cheese over the sauce
  9. Sprinkle pepperoni over the cheese
  10. Place back in the oven and bake for 15 more minutes
  11. Cool for 1 hour
  12. Serve

This dish is based on one that Southern California private chef Pamela Salzman provided. I haven’t tried it, but I’ll bet different veggie fillings and toppings like mushrooms, spinach, or zucchini would be amazing with this grain-free Pizza Muffin recipe. If you experiment, kindly inform me of the modifications you make to the recipe and any adjustments you make to the other ingredients. Adding vegetables may benefit from being sautéed first to prevent them from being overly soggy.

When I made these pizza muffins, I experimented with adding more tomato sauce on top, but I found that the one teaspoon called for in the recipe worked best. When I increased the tomato sauce to two teaspoons, I discovered that they became a little soggy.

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