No. You are not at the wrong blog.
Yes. It's been awhile since I posted a recipe:)
After trial and error I've perfected this one though so I thought I'd share it. These are super simple to make and you only need one bowl, a whisk, and a cupcake pan! These satisfy any craving for pizza at our house, and because we live in the middle of nowhere and there is no such thing as delivery, these come out about twice a month. *smile*
PIZZA CUPCAKES (Makes 9)
Preheat oven: 375
Grease cupcake pan (DON'T use liners.The pan helps to create the brown crust on the outside)
3/4 cup flour
3/4 teaspoon baking powder
3/4 teaspoon of pizza seasoning
(have linked my favorite, but you can mix your own too)
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup milk (I use soy or almond)
1 egg, beaten (I use ground flaxseed and water)
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan
A sprinkling of cheese for the tops, optional
1. Whisk first 6 ingredients in bowl until combined.
2. Add cheeses and toss well to coat in flour mixture.
3. Stir in milk and egg until well combined.
4. Scoop into 9 muffin tins, using about 1/4 cup in each.
5. Sprinkle with a topping of cheese if desired and fresh ground pepper.
6. Bake 25 minutes.
Remove from oven and let cool 5 minutes in pan before removing.
These taste best if left to sit for 10 more minutes on a rack or plate. It gives the cheese time to cool/set a bit and not be so scalding hot when you bite into them!
Dip into your preferred marinara or pizza sauce.
Note: To make these vegan, use flaxseed egg, non-dairy milk, and vegan cheeses. I've made them several times that way and no one was the wiser!
Here's my flaxseed egg recipe..(works in most every baked good)
In small sauce pan, combine 4 Tablespoons of ground flaxseed, and 12 Tablespoons of water. Whisk constantly until heated through and viscus (about 4 minutes), then blend well with a handheld immersion blender, or put into your regular blender until whipped and souffle-like. Store in a covered container in the fridge. Use 1/4 cup for each egg.
Thanks for stopping by!
If you make these let me know what you think!