Recipe and photos courtesy of Stephanie Wilson, RDN
- 1 package (7.5 oz) Chebe Pizza Crust mix
- 3 oz Parmesan cheese, grated
- 4 Tbsp milk or milk substitute
- 2 large eggs or aquafaba*
- 2 Tbsp oil
- 6 oz fresh mozzarella
- pizza sauce
- handful of large olives, sliced
- fresh basil
Preheat oven to 450F.
Prepare muffin tin with non-stick spray.
Place the Chebe mix in a bowl and with a fork blend in the cheese, milk, eggs and oil. Mix for a couple of minutes, then continue kneading with your hands until the dough is smooth and well blended.
Divide dough in half, saving half for the top of the muffins.
Take half of the dough, and create 12 even balls. Roll into a disc like shape and press into the bottom of the muffin tins.
Spoon a teaspoon of pizza sauce onto the crust. Add desired toppings, such as a quarter of an ounce of mozzarella and a slice of olive. Repeat with the remaining 11 pieces.
With the 2nd half of the dough, make the tops by creating 12 discs as above. Pinch the ends of the top and bottom crust together.
Top pizza muffins with more sauce, cheese, olives, and basil, as desired.
Place muffin tin in the oven for 16 minutes, or until cheese turns a golden brown.
Remove from oven and let rest 5 minutes before removing pizza muffins.
*For an egg-free version, use 6 Tbsp aquafaba.
Recipe courtesy of Stephanie Wilson, RDN
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes: