Yesterday’s brunch was so much fun — who doesn’t love a good excuse to eat yummy food and visit with people you love?
These Gluten-Free Pizza Puffs were a smashing success. I mean, it got to the point where my brothers — 17 and 19 years old — exchanged a few words about who would get the last one (they ended up splitting it … boys). I always say that if you think it’s tough to convince an adult that gluten-free food can be delicious, try pulling one over on teenagers. So, the fact that they were calling dibs on the last one of these guys let’s me know they are bound to be a hit in any crowd.
I originally spotted this recipe on Rachael Ray and stashed it away for another time. I think yesterday was just the occasion for them and I was apparently spot-on. The best part? This recipe couldn’t be easier to make! Go ahead — make ‘em for your next party …
Cheesy Pizza Puffs
Ingredients (12 puffs)
- 1-1/2 cups G-Spot Gum- and Gluten-Free Baking Flour Mix
- 1-1/2 teaspoons gluten-free baking powder
- 1-1/2 cups 1% milk
- 2 eggs, lightly beaten
- 8 ounces mozzarella cheese, shredded (about 2 cups)
- 1 Tablespoon dried oregano
- 1-1/2 teaspoons sea salt
- 1 cup store-bought, gluten-free pizza sauce (like Classico brand), for dipping
Preheat the oven to 375 degrees. Grease a 12-cup muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and eggs. Stir in the mozzarella, oregano and sea salt, and then let stand for 10 minutes.
Stir the batter and divide among the muffin cups. Bake until puffed and golden, 20 to 25 minutes.
While puffs are baking, warm pizza sauce on low heat on the stove top (or in microwave) until heated through. Serve the puffs with the pizza sauce for dipping.
Can you say gluten-free host/hostess of the year award? You’ll be wearing the badge proudly with these babies.
** Gluten-Free Sugar Cleanse updates, here!