Pepperoni Pizza Bites
Servings: 48 bites
Calories: 33kcal
A gluten free pizza bite that is freezer friendly for you to have available to you whenever you need a quick snack.
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Equipment
- 1 Zwilling Fresh and Save Vacuum Kit use code "mealprep" for 10 free bags
Ingredients
- 1½ cup (180 g) oat flour
- 6 tbsp (90 g) liquid egg whites
- 1½ cup (330 g) plain non fat Greek yogurt
- 2 tsp (8 g) baking powder
- 1 tsp (4 g) onion powder
- 1 tsp (4 g) garlic powder
- ½ tsp (3 g) salt
- 1 cup (240 g) marinara sauce
- ¾ tbsp (84 g) shredded mozzarella cheese
- 15 slices (30 g) pepperoni
Instructions
For the Crust
- Preheat your oven to 425°F.
- In a large bowl, mix the oat flour, egg whites, Greek yogurt, baking powder, salt, onion powder, and garlic powder until combined.
- Spray a mini muffin tin with oil. Put a spoonful of dough into 48 wells. Do your best to get the wells filled evenly. I find that a small cookie scoop is easiest but a spoon works as well. With some practice you'll get better at eyeballing the size.
- Form the dough into the shape of the well. I find this step easiest if you use a pointy spoon, put the spoon in the center of the dough, and drag the back of the spoon up the sides while applying a little pressure on the well of the muffin tin on all sides. I like to fill all of the wells first, then go through and form the wells, then redistribute any dough as needed to make them more even.
- Parbake the dough for 4-6 minutes.
For the Topping
- Measure out the sauce and cheese and pepperoni. Cut the pepperoni into small pieces to fit on top. (If you're not worried about exact calories, just eyeball it. Your life will be easier.)
- Top each pizza bite with sauce, cheese, then pepperoni over the top. Bake for an additional 6-10 minutes.
- Remove from oven and allow to cool.
Storage
- Once the bites are at room temperature, add them to a Fresh & Save Bag, label the bag with the name and date and freeze.
- To the reheat the pizza bites, air fry or microwave them. I air fry at 400°F until they are hot or microwave them for 1-2 minutes or until thawed based on the power of your microwave. Air frying to reheat is my preferred method.
Video
Nutrition
Calories: 33kcal | Carbohydrates: 3.5g | Protein: 2.2g | Fat: 1.1g
NUTRITION INFO
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
165.8g
Protein
103.9g
Fat
51.7g
Calories
1544 cals
This Post Has 13 Comments
So these are worth the work. Egg whites and yogurt make the “crust” chewy(think deep dish from pizza hut?) which was the questionable part going in. If you like bagel bites, this is an even better tasting alternative and a welcome addition to snack city.
😎😎😎
I like these recipes. I’m not usually as focused on the macros so I subbed the oat flour for all purpose and used 2 whole eggs. Not sure which was the main source but mine were really poofy. Some didn’t cup and instead were more like cupcake bottoms. Those I just sort of carved with the spoon to make a cup shape. My tips for anyone who does that sub is coat the sides very thin and I probably won’t be too worried about holes like the ones in the center in the video. Still turned out great. Loved them and so did the girlfriend. Thanks for the great recipes as always.
Amazeballs! Pro Tip: Use a silicone muffin pan and they pop right out! I only did one batch of 48 and wildly popular. Supposed to be my mid-morning snacks but think I’m gonna have to hide these bad boys so they’ll last the whole week!! Otherwise I’m gonna be fighting some people LOL Great Snack City recipe as always – Thnx!!
Thank you for the tip! Definitely made this easier
The dough reminds me of a deep dish consistency. I tried freezing these, but they were all gobbled up before they were frozen
These are great! I don’t buy egg whites so I used 2 eggs. They puffed up a lot but still worked. Kids loved them too. Thanks! I love your videos!
I made them but found the dough had dropped to the bottom, I had to press a hole in them to fill. Any idea where I went wrong?
When it came to make this recipe it turned out I didnt have greek yogurt so I substituted with 1 block of cream cheese and 2 tbsp skim milk and it turned out way better than I expected. I ended up not making 48 bites but closer to 30 bites when done.
Would this work the same if I spread the base out like a normal pizza on the baking tray, then after initial cooking put the ingredients on?
The recipe wasn’t nearly as difficult as I thought it would be. A cookie scoop didn’t work that great for me, so I used 2 small pointy spoons to get the job done. I also had an easy enough time without worrying too much about the holes at the bottom of the wells, since the expansion during the first bake covered them for the most part. When they came out of the oven, the bites were so palatable that I could barely stop myself before I ate half of them. Well worth the effort.
This is my new way to eat gluten free pizza. It seems daunting, but it really only takes 10 minutes to mix it up and throw it in the pan if you’re not worried about measuring out calories. You don’t even have to make the dough look good, it will mostly form itself. I used bob’s 1:1 gluten free flour and used a whole egg instead of whites. This resulted in crispy on the outside and very puffy inside crust, which is perfect after eating thin depressing gf pizza for years.
I’m going to try making a whole personal pizza with this dough recipe next time. I’ll be back with results.
Just wanted to update that I made this as a full pizza in a rectangle 9×13 pan. It was a bit difficult to spread out, but it cooked up well and made a great pizza with a golden brown crust. I cooked the crust for 8 minutes instead of 4-6 before adding toppings.