These little pizza bites bake in a muffin tin from a blended cheese batter that swaps wheat flour for tapioca starch, so they come out chewy, bready, and naturally gluten-free. Blending is the key step: run the cheddar, eggs, and cottage cheese until the batter is smooth and glossy, because leftover lumps bake up grainy. Fill each oiled cup about two-thirds full, spoon a teaspoon of pizza sauce on top, and finish with mini pepperoni. Bake at 200°C (400°F) for about 20 minutes; the bites are done when the tops are golden and puffed. No mini pepperoni? Chopped ham or olives work just as well.
Instructions
- 1
Blend the cheddar into fine crumbs, then add the eggs.
- 2
Add salt, Italian herbs, tapioca starch, and cottage cheese. Blend until smooth, thick, glossy, and lump-free.
- 3
Brush a muffin tin with olive oil and fill each mold about two-thirds full with batter.
- 4
Add about 1 teaspoon pizza sauce to each cup, then top with mini pepperoni slices.
- 5
Bake at 200°C (400°F) until golden and puffed.
20:00
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Frequently Asked Questions
Are these gluten-free?
Yes — the batter uses tapioca starch and cottage cheese instead of wheat flour, so the bites are naturally gluten-free while staying chewy and bready.
Why blend the batter?
Blending breaks the cheddar and cottage cheese into a smooth, glossy, lump-free batter, so the bites bake up even and puffed rather than grainy.
What toppings can I swap in?
Anything pizza: ham, olives, peppers, mushrooms or extra cheese. Keep wet toppings light and add them on top so the batter still sets.