Pizza bites

2 1/4 cups (315 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 teaspoon dried basil

1 teaspoon garlic powder

1 tablespoon dried oregano

8 ounces low-moisture mozzarella cheese or semi-hard cheese like Asiago, diced (use vegan cheese for
dairy free)

3 ounces Parmigiano-Reggiano cheese, finely grated or shredded, or miniature pepperoni pieces

1 1/2 cups (12 fluid ounces) milk (nondairy is fine), at room temperature*

2 eggs (100 g, weighed out of shell) at room temperature, beaten

3 tablespoons (42 g) unsalted butter, melted and cooled (optional)*

1/3 cup Tomato Sauce, plus more for dipping (optional)

*If you don’t use the optional butter, increase the milk to 1 2/3 cup (13 1/3 fluid ounces)

DIRECTIONS

 Preheat your oven to 350°F. Using a cooking oil spray, liberally spray the wells of a 24-cup
miniature muffin tin or a standard 12-cup muffin tin and set it aside.

 In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, basil, garlic
powder, and oregano, and whisk to combine well. Add the diced mozzarella cheese and 2/3 of
the grated Parmigiano-Reggiano or miniature pepperoni, and toss to coat. Create a well in the
center of the dry ingredients and add the milk, eggs, and optional butter, and mix until just
combined.

 Fill the prepared wells of the muffin tin nearly all the way full with the batter, and smooth the
tops with wet fingers. For some more flavor, spoon about 1 teaspoon of tomato sauce on top of
the batter in each well, and smooth the top a bit. Sprinkle the tops of each with a pinch of the
remaining Parmigiano-Reggiano cheese or a few miniature pepperoni rounds, pressing down
gently to help it adhere. Place the tin in the center of the preheated oven and bake until puffed
and very pale golden, and a toothpick inserted in the center comes out clean, except for melted
cheese (about 20 minutes for the minis, 25 for the standard size ones). Allow the bites to cool in
the muffin tin for 10 minutes before removing and serving warm, with tomato sauce for dipping.
Repeat with the remaining batter, tomato sauce, and Parmigiano-Reggiano cheese or
pepperoni. Store any leftovers at room temperature and refresh in the microwave or taster
oven. Wrap tightly and freeze for longer storage, then defrost at room temperature and refresh.