Muffin Pan Pizza | Midwest Living

Muffin Pan Pizza

Muffin Pan Pizza

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  • Yield: 12 pizzas

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  • 1 cup whole wheat flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 2 large eggs
  • 3/4 cup low-fat milk
  • 1/4 cup prepared barbecue sauce
  • 1 1/2 cups shredded part-skim mozzarella
  • 1 cup chopped mushrooms
  • 1 cup finely chopped red onion
  • 1 cup chopped pepperoni
  • 1/2 cup chopped pitted olives
  • 1/2 cup chopped sun-dried tomatoes
  • 1 1/2 cups prepared marinara sauce


  1. Heat the oven to 375 degrees and coat a standard 12-cup muffin tin with cooking spray. In a large bowl, whisk together the first five ingredients. In a separate bowl, lightly beat the eggs, then whisk in the milk and barbecue sauce. Combine the wet and dry ingredients and stir until the flour is moist. Mix in the mozzarella, mushrooms, onion, pepperoni, olives, and sun-dried tomatoes (or add your own mix-ins).
  2. Evenly divide the mixture among the muffin wells. Bake the cupcakes until puffed and golden, about 25 minutes. Let them cool for 5 minutes before unmolding them. Warm the marinara sauce in the microwave or on the stovetop and serve it on the side.

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