*this recipe makes 4 pizza muffins (2 large or 4 small servings) (macros based on 4)

Ingredients:
3/4 cup almond flour
1/4 teaspoon garlic salt
1/4 teaspoon baking soda
1 tablespoon dried parsley
1 tablespoon dried oregano
2 eggs
*1/2 marinara sauce (I used homemade sauce w/ recipe and instructions below)
1/2 cup Mozzarella cheese
4 tablespoon pepperoni (chopped) *optional

Instructions:

1. preheat oven to 350 and line 4 muffin tins with paper liners or silicon liners (that’s what I use and they never stick).
2. in a medium mixing bowl combine the almond flour, baking soda, garlic salt, parsley and oregano, mix well.
3. add the 2 eggs and mix together to make a doughy consistency then add 3 tablespoons of your marinara sauce and 1/4 cup of the mozzarella cheese (and 2 tablespoons of chopped pepperoni if you choose) and mix well.
4. portion the blend into 4 muffin tins and let bake for 25 minutes.
5. remove from oven, evenly distribute the remaining marinara and mozzarella (pepperoni too if you’re using it) and then put back in the oven an additional 10 minutes until golden brown on top.
6. let cool at least 15 minutes before removing and enjoying 🙂 I like to garnish them with fresh basil.

Macros Per Muffin:
Calories: 243.6
Carbs: 7.1 g
Net Carbs: 4.2 g
Fat: 19.3 g
Protein: 12 g

If you’re making your own marinara sauce, try this recipe. I make my own whenever possible because I think it’s easy and healthier than other jarred options.

Ingredients for the Marinara sauce:
2 medium sized tomatoes, chopped (try to retain as much juice as possible)
3 garlic cloves, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon chili flakes (I actually used 1 whole teaspoon because I wanted it extra spicy)
salt & pepper to taste

Instructions:

1. in a small sauce pan on the oven over medium-high heat.  drizzle on olive oil and sprinkle in the minced garlic, let cook 2-3 minutes until fragrant and slightly browned.
2. add the chopped tomatoes and season with parsley, oregano, chili flakes and salt/pepper. Stirring frequently and smashing the tomatoes along the way.
3. bring to a boil and then let simmer on low about 10 minutes.

Macros for the entire recipe:
Calories: 64.5
Carbs: 14.1 g
Net Carbs: 9.6 g
Fat: 0.7 g
Protein: 3.1 g