Grain-Free Vegetarian Pizza Muffins

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If you are tired of basic gluten-free muffin recipes, this Grain-Free Vegetarian Pizza Muffin will surely please! This delicious savoury muffin is made simply with two types of cheese and without grains. This muffin recipe is also keto-friendly.

the healthy ingredients…

This vegetarian muffin is made with almond flour, eggs, fresh cherry tomatoes, green onions, two types of cheese, and for that pizza flavour, a hint of oregano.


vegetarian pizza muffin


More often than not, when we think of muffins, we think of sweet muffins filled with fruit, seeds and nuts like the Gluten-Free Carrot Cake Muffin or the Gluten-Free One Bowl Chai Spiced Apple Walnut Muffins.

However, a savoury and cheesy muffin made with fresh tomatoes and green onions makes for a nice change.

What’s the secret to the deliciousness of this pizza muffin?

This grain-free savoury muffin is exceptional because of the cherry tomatoes. The tomatoes add freshness and keep the muffin light. Add melted cheese to the mix, and you know the pizza muffin will be outstanding!


cherry tomatoes


For the seasoning, I used oregano, keeping the gluten-free muffin flavourful and simple. I also added green onions to make the pizza muffins extra tasty. 

keeping the pizza muffin grain-free and hearty…

To keep this gluten-free muffin recipe grain-free, I used healthy almond flour. The flour adds more protein and dietary fiber. And almond flour adds heartiness and keeps the muffins moist.


gluten-free pizza muffins


The cheesy pizza muffin is good for grab-and-go breakfast, a leisurely brunch or a late afternoon snack. The savoury muffin is satisfying because it is packed with protein and fiber and will give you lasting energy. 

After a vigorous workout, I love a savoury muffin. With having that extra protein, this muffin is perfect for an after workout snack. If you are looking for tasty muffin ideas, check out our complete list of gluten-free muffin recipes. Enjoy 🙂


  • 3/4 cup blanched almond flour
  • 1/3 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese, divided
  • 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 parchment paper liners
  • In a large bowl combine almond flour, cheddar cheese, 1/4 cup parmesan cheese, baking soda, oregano and salt
  • In a separate bowl whisk eggs with milk
  • Add egg mixture, tomatoes and green onions into the dry ingredients and mix combine
  • Evenly scoop the batter into 6 muffin cups and sprinkle with Parmesan cheese
  • Bake for 25 – 30 minutes or until golden
  • Cool for 20 minutes before serving
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