We’ve talked before about pizza, and my undying love for this amazing food. I’ve come up with a nut-free version of a keto pizza crust before, but sometimes you want to be able to enjoy pizza with minimal effort involved. That’s what lead me to come up with low carb pizza muffins. I’ve been thinking about these all week, and finally got to baking today.

They don’t have the chewiness that a pizza crust would have, but years of being grain free and gluten free  (for the most part) has really eliminated my need for a chewy crust. Instead, these are a bit “fluffier” and muffin-like, as the name implies. The thing is, they have that pizza taste, and cheese, and really – what more could you want?

Food Advertising by

Notes on Baking Low Carb Pizza Muffins

• I only used 2 ounces of cheese, and cubed it. You could really add as much cheese as you’d like.
• Instead of cubing the cheese, you could also shred it into the batter.
• Another cheese thing – try sprinkling parmesan cheese (or any hard cheese, really) on top of these before baking them. It’s a game changer. This is, of course, in addition to the cheese already inside of them.
• Make sure you check the label on the sauce you use – many contain a lot of sugar, especially those that are “low fat” or “fat free.” There are a few really good brands out there with no added sugar (I like one called Paesano, and Rao’s is good too – just super expensive).
• Definitely set aside some sauce for dipping these into. It makes a huge difference.
• If you don’t have oregano and rosemary, don’t worry! They’re not totally necessary. They just add to the pizza experience (and have some fun medicinal properties as well!). Most sauces will have adequate seasoning. :)