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2 Minutes Read

Pepperoni Pizza Bites


  • Olive oil spray
  • 1 cup unbleached all-purpose flour (whole wheat or gluten-free mix, (5 oz in weight)
  • 2 teaspoons baking powder (make sure it’s not expired, or it won’t rise)
  • 3/4 teaspoon kosher salt (diamond crystal, use less if using table salt or Mortons)
  • 1 cup non-fat unsweetened Greek yogurt (not regular yogurt, it will be too sticky - I recommend Stonyfield)
  • 2/3 cup marinara or pizza sauce (no sugar)
  • 1 cup shredded part-skim mozzarella cheese
  • 1 ounce turkey pepperoni (chopped)
  • Crushed red pepper flakes (for serving (optional))


  1. Preheat oven to 375˚F and spray two 12-cup stand size muffin tins with oil.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well.
  3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  5. Divide the dough into 16 equal-size small balls (about 25 grams each).
  6. Press each ball into the bottom of the muffin cups, allowing it to go up the side slightly.
  7. Bake for 15 minutes, remove from oven and carefully press balls down in the middle to create a small well.
  8. Top each ball with 2 teaspoons sauce, 1 tablespoon cheese and a sprinkle of pepperoni.
  9. Return to the oven and bake 3 minutes, or until cheese is melted.
  10. Remove from oven and allow to cool 2 minutes. With a paring knife or metal offset spatula, carefully remove the bites, cutting around the top to remove any cheese that may have stuck to the pan.
  11. Spray the pan again and repeat with remaining dough and toppings.



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