Pizza Muffins by Dr Sue Shepherd

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Perfect for lunch boxes and great for parties!


  • 2 cups gluten-free self-raising flour
  • ½ teaspoon dried mixed herbs
  • 3 eggs
  • 100g gluten-free salami, finely chopped
  • ¹⁄³ cup canola oil
  • 200g gluten-free plain yoghurt
  • ¾ cup milk
  • 1 cup grated parmesan cheese
  • 2 tablespoons finely chopped parsley Freshly ground black pepper, to taste
  • 6 cherry tomatoes, halved




  1. Preheat oven to 170°C/150°C fan-forced. Grease a 12-hole muffin tray.
  2. Sift flour and mixed herbs into a large mixing bowl.
  3. In a medium mixing bowl, mix the eggs, salami, canola oil, yoghurt, milk, cheese and parsley. Season to taste. Stir until well combined.
  4. Pour the mixture into the sifted flour. beat with a wooden spoon until just combined. Pour muffin mix into greased muffin pans, until two-thirds full. Place a cherry tomato half up side down on top of each muffin. bake in the oven for 12–15 minutes or until firm to touch (or when a skewer inserted in to the centre comes out clean).  Allow to stand for 5 minutes. Remove from pan and place on a wire rack to cool.


Nutritional Analysis

per muffin: energy 919kJ (219Cal), protein 8.1g, fat 11.6g, saturated fat 2.9g, carbohydrate 21.5g, sugars 2.7g, fibre0.5g, sodium 6373 mg, GI medium


WGF Kids & Teens

Recipe taken from Wheat Free Gluten Free Kids & Teens by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease and the Gluten-Free Diet for Adolescents



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.