Pizza Muffins


  • 1 tbsp of olive oil
  • 2 cups of wholemeal self-raising flour
  • 1 1/4 cups milk (reduced fat)
  • 1 crushed garlic clove
  • 1 egg
  • 1/2 cup grated cheese
  • 1 cup passata
  • 1 cup bocconcini cheese (cherry work best)
  • Your choice of filling: ½ cup of any 2 of the following – diced ham, olive, mushroom, zucchini, eggplant, capsicum (Or a combination of them all!)
  • Salt and pepper to taste


  • Preheat oven to 180C and grease a 12-hole muffin tin.
  • Mix flour, milk and eggs together in a bowl until well combined.
  • Add your choice of filling, garlic and grated cheese to the bowl.
  • Divide mixture evenly amongst the 12 muffin holes.
  • Add 2 tbsp of passata and 1 bocconcino on top of each muffin.
  • A drizzle of olive oil over the top and you’re set to cook them for 25-30 minute in the oven.
  • Serve topped with tomato passata and fresh herbs.

Gluten-free: Use gluten-free self-raising flour to achieve the same result

Dairy-free: Use a dairy-free alternative for cheese and milk in the mixture, and skip the bocconcini on top. Garnish with other pizza toppings or herbs.

Lactose-free: Use lactose-free milk and cheese!