Pizza Muffins Recipe
By The Vegan Allrounder
🔪Prep Time: 90 minutes
👩🍳Cook Time: 15-20 minutes
For the dough
350g flour (you can mix normal flour with some chickpea flour for some extra protein)
190g warm water
1tsp dry yeast
1Mix everything until combined then knead on the counter for about 5-10 minutes. Put back in the bowl and let rise for 1h.
2Roll out your dough, cut out circles, oil the muffin tins and layer them with the dough.
3Then we filled this bad boyyss with meatless meatballs, tomato sauce, mushrooms, spinach and topped them with some jiggly homemade mozzarella, sprinkle some oregano on top and there you go a perfect pizza muffin!
4Bake on 210°C for 15-20 minutes! Take them out and let them cool a little then you're ready to enjoy!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.