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Prep Time: 15 minutes
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Cook Time: 20-25 minutes
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Total Time: 40 minutes
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Intensity/Difficulty: Easy
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Yields: 12 pizza muffins
Equipment
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12-cup standard muffin tin
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Large mixing bowl
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Measuring cups and spoons
Ingredients
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1 lb (16 oz) lean ground chicken or ground turkey (93% or 99% lean)
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1 large egg, lightly beaten
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1/4 cup grated Parmesan cheese
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1/4 cup almond flour (or panko breadcrumbs, if carbs are less of a concern)
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1 teaspoon Italian seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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3/4 cup no-sugar-added marinara sauce
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1 1/2 cups shredded low-fat mozzarella cheese
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1/2 cup mini pepperoni slices (about 48-60 slices)
Instructions
1. Prepare the Oven and Pan Preheat your oven to 400°F (200°C). Generously grease a 12-cup standard muffin tin with cooking spray to ensure the pizza muffins remove easily.
2. Make the High-Protein “Crust” Base In a large mixing bowl, combine the ground chicken (or turkey), beaten egg, grated Parmesan cheese, almond flour, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Use your hands or a fork to mix everything until just combined. Intensity Note: Do not overmix, as this can make the protein base tough.
3. Form the Muffin Cups Divide the chicken mixture evenly into the 12 greased muffin cups (about 2 generous tablespoons per cup). Use your fingers or the back of a small spoon to press the meat mixture down into the bottom and up the sides of each cup, creating a “well” or crust shape to hold the toppings.
4. Add the Pizza Sauce Spoon approximately 1 tablespoon of marinara sauce into the center of each chicken cup.
5. Top with Cheese and Pepperoni Evenly distribute the shredded mozzarella cheese over the top of the sauce in each cup (about 2 tablespoons per muffin). Arrange 4-5 mini pepperoni slices on top of the cheese for each muffin.
6. Bake and Serve Place the muffin tin in the preheated oven and bake for 20-25 minutes. Intensity Note: The muffins are done when the chicken “crusts” are cooked through (reaching an internal temperature of 165°F/74°C) and the mozzarella cheese is melted, bubbly, and starting to turn golden brown.
7. Let Rest Remove the tin from the oven and let the pizza muffins rest in the pan for 5-10 minutes. This resting period helps the muffins firm up and makes them much easier to remove without breaking. Use a butter knife or small offset spatula to gently loosen the edges and lift the muffins out of the tin. Serve hot and enjoy!
Tips and Storage
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Customization: Feel free to swap mini pepperoni for other toppings like cooked crumbled sausage, finely diced bell peppers, red onions, black olives, or sautéed mushrooms.
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Meal Prep & Storage: These pizza muffins are ideal for meal prep. Once completely cooled, store them in an airtight container in the refrigerator for up to 4-5 days.
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Reheating: Reheat in the microwave for 30-45 seconds, or for best results, place them in an air fryer or oven at 350°F (175°C) for 5-7 minutes until heated through and the cheese is bubbly.
Nutrition Information
(Per 1 Pizza Muffin, assuming 93% lean ground turkey and low-fat mozzarella)
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Calories: 155 kcal
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Total Fat: 9g
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Saturated Fat: 4g
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Cholesterol: 50mg
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Sodium: 380mg
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Total Carbohydrates: 3g
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Dietary Fiber: 1g
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Sugars: 1g
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Protein: 16g
