Mini Cheese Pizza Puff
Cook Time
40
Minutes
Difficulty
Easy
Serves Up To
12
Servings
Nutrition Information
| Total Fat | 2.9 g |
|---|---|
| Cholesterol | 22.6 mg |
| Sodium | 128.9 mg |
| Potassium | 30.0 mg |
| Total Carbohydrates | 8.0 g |
|---|---|
| Dietary Fiber | 0.4 g |
| Sugars | 1.4 g |
| Protein | 3.8 g |
Ingredients
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 cup Almond Breeze Original Almondmilk
- 1 large egg lightly beaten
- 2 ounces shredded whole milk mozzarella
- 2 ounces shredded Italian Blend cheese
- 1/2 cup pizza sauce
- Fresh basil; torn into pieces
Directions
- 1
Preheat oven to 375 degrees F. Grease a 12-cup muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the Almond Breeze Original Almondmilk, or Unsweetened Cashew Almond Milk for extra creaminess, and egg.
- 2
Stir in the mozzarella and Italian cheese blend; let stand for 10 minutes. Stir in the basil.
- 3
Stir the batter and divide among the muffin cups. Bake until puffed and golden, 20 to 25 minutes.
- 4
Sprinkle with extra basil and serve along side warmed pizza sauce.
Made with these products:
Courtesy of: What's Gaby Cooking
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