Gluten-Free Vegetarian Pizza Muffins

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Average Rating: 5 | Rated By: 4 users

If you are tired of basic gluten-free muffin recipes, this Gluten-Free Vegetarian Pizza Muffin will surely please! This delicious savoury muffin is made simply with two types of cheese and without grains. The pizza flavour comes from fresh cherry tomatoes, green onions and oregano.

More often than not, when we think of muffins, we think of sweet muffins filled with fruit and or nuts. This muffin is savoury and cheesy made with fresh tomatoes and green onions. For the seasoning, I used oregano, keeping the gluten-free muffin flavourful and simple. Because this recipe is grain-free, I used healthy almond flour, adding extra protein and making the muffins moist and hearty. This muffin can be served for breakfast, brunch or a late afternoon snack. For me, because the muffin is protein-packed, I have it after a vigorous workout. For savoury muffin ideas, check out our gluten-free muffin recipes. Enjoy 🙂


  • ¾ cup blanched almond flour
  • ¼ cup shredded cheddar cheese
  • ¼ cup grated parmesan cheese, plus ¼ cup for topping
  • ½ tsp. GF baking soda
  • ¼ tsp. GF dried oregano leaves
  • ¼ tsp. Himalayan fine salt
  • 2 large eggs
  • 2 tbsp. milk
  • 4 oz. cherry tomatoes, quartered
  • 1 green onion, thinly sliced
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  • Preheat oven to 350 F and line 6 muffin cups with paper liners
  • In a large bowl combine almond flour, cheddar cheese, parmesan cheese, baking soda, oregano and salt
  • In a separate bowl whisk eggs and milk
  • Add egg mixture, tomatoes and green onions into the dry ingredients and combine
  • Evenly scoop the batter into 6 muffin cups and sprinkle with Parmesan cheese
  • Bake for 25 – 30 minutes or until golden
  • Cool for 30 minutes before serving
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