pizzapuffsPizza is my downfall. Gluten free pizza is always a gamble. The crust can be terrible. I am not a fan of paying extra for gluten-free pizza when it’s not good.
When I found this recipe on Rachel Ray’s website I was excited. I attempted to replace the flour for Bloomfield Farms All Purpose Mix. These turned out wonderful. The are the best for tailgating or finger foods party.

  • 3/4 teaspoon baking powder
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 4 ounces cheese, shredded (about 1 cup)
  • 4 ounces pepperoni, cut into small triangles
  • 1/2 cup store-bought pizza sauce
  • 2 tablespoons finely chopped fresh basil
  • 1 red bell pepper, sliced
Directions

  1. Preheat the oven to 375 degrees . Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
  2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
  3. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

Tip Frozen Assets:

  • Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350 degrees oven for 8 to 10 minutes.
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