Recipe and photos courtesy of Stephanie Wilson, RDN
Chebe Fresh Mozzarella and Basil Pizza Muffins
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Course:
Main Course
Servings: 12 muffins
Ingredients
- 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
Instructions
-
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.
Recipe Notes
*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:
