Swapping Ingredients for "BETTER FOR YOU" Pizza Puffs

Try these Pizza Puffs made with easy ingredient swaps so you don’t feel so bad after indulging. Good food - better for you!

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Makes 24 puffs
Prep time: 10 minutes
Bake time: 25 minutes
Total time: 35 minutes

¾ cup sprouted spelt flour
¾ tsp baking powder (no aluminum, no corn starch)
½ tbsp Italian seasoning (garlic or onion would be good too!)
1 tsp salt (Redmond's Real Salt, Celtic Salt or Pink Himalayan)
¾ cup milk
1 egg, lightly beaten
1 cup shredded cheese (mozzarella, Italian blend, Mexican blend - whatever you have)
1 cup no-nitrate pepperoni, diced
Pizza sauce for dipping (homemade or store bought - check the ingredients!)

Preheat the oven to 375º F.
Spray muffin pan with avocado or coconut oil
In a bowl, mix together flour, baking powder, seasoning and salt.
Add in slightly beaten eggs and milk. Stir until incorporated.
Add in shredded cheese and pepperoni. Mix well.
If you're patient you can let it sit for 10 mins to let the flavors come together and the batter thicken a little – but it will turn out fine even if you don’t.
Using a small cookie scoop (a spoon will work too), add the mixture into the muffin tin.
Bake for about 20-25 minutes until golden brown. They should pop right out of the tin.
Dip in pizza sauce or ranch dressing (I like Tessemae’s Avocado Ranch)

**These would be great as an addition to Italian chicken with broccoli or a salad.

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We are in no way experts, but we share the little we do know out of a decade of mishaps and mistakes.

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