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Breakfast Pizza Muffins (Gluten Free)

July 5, 2016




4-5 cups cauliflower, riced (if you can find bagged & chopped cauliflower makes process easier & less messy)

1-2 large eggs

1 cup organic mexican cheese blend, shredded

1/2 cup organic mozzarella cheese, shredded

1-2 tsp onion powder, parsley & any other italian herbs/seasonings

15-20 slices turkey pepperoni (uncured like Applegate Farms) 



Preheat oven to 450 degrees. In a muffin pan, use nonstick cupcake liners & lightly spray with olive oil. In a blender, take cauliflower chunks & pulse them until they resemble rice. Place in a large bowl & mix with mexican cheese, herbs & egg. Keep 9 of the pepperoni slices whole & dice the rest. Add the diced pieces to the cauliflower mixture. When well combined, fill the muffin tins and press down so they are tightly packed. Bake 15-20 minutes, until tops are slightly browned. Remove from oven, sprinkle each with remaining cheese and place 1 slice of pepperoni on top. Bake another 5-7 minutes until cheese is melted & bubbly.


Makes 9 muffins.

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