Easy to make! I didn’t close them up. I also used regular muffin tins and Woopee pie tins which are flatter and wider. The kids liked these…
2/3 cup coconut flour (108g)
2/3 cup potato starch or sweet potato starch (129g)
2 tbsp potato flour
1 tbsp + 1 tsp xanthan or guar gum
1 tbsp baking powder
1/4 tsp sea salt
1 1/4 cups water (265g)
1/4 cup + 1 tbsp spectrum shortening (60g)
3 large eggs
1 tbsp apple cider vinegar
1 cup pizza sauce, plus more for dipping
1 cup shredded mozzarella cheese
~12 slices pepperoni (or more to taste), chopped
Preheat the oven to 350. Oil a muffin tin.
In the bowl of a stand mixer, using the whisk attachment, mix the coconut flour, potato starch, potato flour, xanthan gum, baking powder, and salt until blended.
Add the water, shortening, eggs, and vinegar and mix on high speed until combined.
Using an ice cream scoop, scoop out equal portions of dough into the muffin tin (~2 tbsp dough per muffin).
If your dough is a bit sticky, rub your hands with oil, and spread the dough evenly in each muffin hole, creating a wall of dough up the sides.
To each hole, add 1/2 tbsp sauce, 1 tbsp cheese, and sprinkle with pepperoni.
To cover them with dough for a bomb effect, take 1 tbsp of dough, roll it into a ball, and flatten it in your palms. Then gently press the top onto the mini pizza, securing it around the perimeter, connecting it to the bottom layer of dough.
Bake for 30-40 minutes, depending on how crispy you like your crust.