At #2 Are These Protein Packed Gluten-free Pizza Bites

• servings: Makes about 1 dozen larg
• total time: 26 minutes

Ingredients

1 cup cottage cheese (I love @goodculture regular or lactose free cottage cheese)

4 oz mozzarella, shredded + 2 oz additional to top

3 large eggs

1 1/2 tsp salt

1 cup + 1 Tbs tapioca flour/starch (available in the gluten free or healthy section of most grocery stores - I like @bobsredmill)

1 cup store bought or homemade pizza sauce

2-3 oz Pepperonis (optional, omit for vegetarian version, or substitute with your favorite pizza toppings like my candied jalapeños - recipe in feed)

3 Tbs butter, melted

1 garlic clove, minced

Directions

Preheat oven to 400°F (205°C). In a small bowl, stir together the melted butter and garlic. Add 1 tablespoon of the garlic butter to a blender pitcher. Use the remaining to thoroughly grease the inside of each well in a mini or regular size muffin tin (these will not set well in a jumbo muffin tin).

Add cottage cheese, eggs, 4 oz (about 1 cup, grated) mozzarella, salt, and tapioca flour to the garlic butter in the blender. Note: be very careful when pouring tapioca flour - reach into the blander and pour close to the surface - it has a tendency to mushroom cloud all over the place (it’s a mess and you’ll lose some). Purée on very high until super smooth - about one minute in a @vitamix. Use a food processor if your blender isn’t powerful enough.

Pour batter into each muffin well, filling up each well about halfway (overfilling will cause issues with setting). Place a teaspoon of pizza sauce in the center of each well, top with pepperoni and a sprinkle (about 1 Tbs each) of cheese).

Bake for 20-30 minutes (every oven and muffin tin is a little different) until the pizza bites have puffed and turned deep golden brown. Undercooking will result in bites that will taste great but fall as they cool. Serve with remaining pizza sauce (warmed). Enjoy!

Board @boardsbyshore

Blender @vitamix