Do your kids love pizza? Mine do. They would eat it for every meal if I would let them….breakfast, lunch, supper. Come to think of it, there probably has been a morning or two when leftover pizza has made it to the breakfast table. Every now and then I think it’s okay to give in on that kind of thing.
Knowing my children’s love for pizza, I had a feeling this recipe for Pizza Puffs would quickly become a favorite. I made a few changes to fit with our vegetarian ways and the boys loved it. There is a cups worth of toppings in the ingredient list that you can customize with your favorite pizza toppings.
Vegetarian Pizza Puffs
adapted from Monica H’s recipe at Lick the Bowl Good
3/4 whole wheat pastry flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt
pinch of red pepper flakes
3/4 cup milk (I used plain soy for this recipe)
1 egg (or equivalent with egg replacement)
1 cup mozzarella cheese
1/4 cup Parmesan cheese
1 cup pizza toppings–for this recipe I used 1/3 cup each of green pepper, red onion and mushrooms. You can mix it up, but toppings must equal 1 cup.
Pizza sauce for dipping
Preheat oven to 375 degrees. Prepare 24 cup mini muffin pan with nonstick spray and set aside. In a large bowl combine flour, baking powder, Italian seasoning, salt and red pepper flakes. Whisk in egg equivalent and milk. Stir in mozzarella, Parmesan and your choice of pizza toppings; let stand for 10 minutes.
Stir the batter one more time and divide evenly among the mini muffin cups.
Bake until puffed and golden, 20-25 minutes.
While puffs are baking heat pizza sauce until it is warmed through. Serve on the side for dipping.
A simple, mixed green and herb salad on the side with vinaigrette and supper is on the table!